yo, teach’

January 28, 2010

The Gluten Free Lab is excited to introduce a new facet of our interactions with the world! This coming March, we are slotted to teach a class at the über-hip Relish Culinary Center in Headlsburg. Join us for our Baking with Alternative Flours class where we’ll share our years of gluten-free baking experience with you. We will share invaluable information about the characteristics of our favorite and most cost-effective gluten-free flours, special additives such as xanthan gum, and the best substitutes for everyday cooking tasks like dredging, breading, making gravy and thickening sauces, demonstrating a cheese sauce. Then our hands-on participants will make yeast dough for cinnamon rolls and quick banana bread. While those goodies are baking, we’ll shift to making four different batches of sugar cookies—same recipe, different flours—followed by a side-by-side tasting of all the baked goods right out of the oven. Each participant will leave with a comprehensive list of gluten free flours and their properties, experience baking with the most common types of flours, and a better understanding of which flours suit his/her personal preference. Just look at everything we’ll taste!

• Mac & Cheese
• Sugar Cookies made with four different flours (rice, soy, garbanzo and buckwheat)
• Cinnamon Rolls with Cream Cheese Icing
• Banana Chocolate Swirl Bread
• “Schwag” bag of gluten-free goodies

Sign up quick! This class is sure to fill up fast.

Sunday, March 7
1 o’clock
Relish Culinary Center, Healdsburg
$79

Note: The Relish Culinary Center is not a certified gluten-free cooking environment. Ingredients with gluten will not be used in the class but the environment may contain trace amounts. Dairy products (butter and/or cheese) will be used in all recipes.

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