Gluten-Free Baking Class: Gluten-Free Breads
Join Jeanne Sauvage, author of the blog Art of Gluten-Free Baking, as she explains the secrets behind creating exceptional gluten-free doughs. The right ingredients, techniques, and equipment are crucial to creating bread that tastes just like you remember the wheat-filled original. In this class you will revisit the basics of classic bread dough in order to understand the challenges and foundations of gluten-free baking as you learn to make gluten-free grissini, soft bread sticks with garlic, baguettes, and rosemary focaccia. Jeanne will teach you how to choose the right ingredients for your desired textures, and how to avoid cross contamination with gluten-full items.
The Pantry at Delancey
Monday, October 6, 2014 6:30 to 9:30 pm
Tuesday, October 7, 2014, 6:30 to 9:30 pm
Wednesday, October 8, 2014, 6:30 to 9:30 pm
(the class is one night–you have 3 sessions to choose from!)
Small Business Guest Bookseller Day
“In response to a call from Sherman Alexie, writers around the country are taking turns as booksellers in independent bookstores everywhere as part of the national Small Business Saturday, traditionally observed as part of the Thanksgiving holiday weekend. The writers will be on hand to both help sell and sign their own books, as well as recommend some key, feature titles of their choosing.”
Book Signings and Help Picking Out Books!
Saturday, November 30, 2013
Book Larder 12:15-1 pm
Elliott Bay Book Company 3-4pm
Gluten-Free Baking Class: Holiday Cookies!
Sunday, December 1, 2013
Eat Boutique Holiday Market
Saturday, December 7, 2013
(I will be signing books 2-3pm)
Friday, November 22, 2013
Barnes and Noble, Downtown Bellevue
626 106th Ave NE
Bellevue WA 98004
Gluten-Free Baking Talk and Book Signing
Sunday, November 17, 2013
Mercer Island Library
4400 88th Ave SE, Mercer Island, WA 98040
Gluten-Free Baking Talk and Book Signing
Tuesday, November 12, 2013
Google Headquarters, Mountain View, CA
Gluten-Free Pasta and Gnocchi Class
Sunday, October 20, 2013
Author of popular blog The Art of Gluten Free Baking, Jeanne Sauvage will be teaching a three part series here at Intentional Table, and we couldn’t be more thrilled! Jeanne began experimenting with gluten-free baking when she developed a gluten intolerance in 2000, and has been sharing her successes (and failures!) ever since. This class will focus on delicious pastas that are guaranteed to be just as tender, chewy, and delicious as traditional semolina recipes, as well as light and fluffy potato gnocchi. If you or a loved one have a gluten in tolerance or a wheat allergy, or are simply trying to cut down on your gluten consumption, this is the class – and series – for you!
Introduction to Gluten-Free Baking
Sunday, September 22, 2013
If you have the time, come to the island early and make a day of it–you can even do a walk-on! The school is a short walk from the ferry. It’s so charming. Also, one of my favorite yarn stores, Churchmouse Yarns and Teasis next to the Intentional Table, and one of my favorite ice cream shops (with gluten-free cones!) is Mora, is across the little courtyard. The Blackbird Bakery, a couple doors down, usually has gluten-free goodies. And Eagle Harbor Books, one of the best independent bookstores around, is across the street.
In this first class we’ll be making scones, baked chocolate buttermilk doughnuts, and gougeres (French cheese puffs). I will be talking about fundamentals of baking and introducing and discussing basic techniques. I can guarantee that it will be a fun, informative, and tasty class! I hope you can join me!!
NOTE: Let me know if the class is sold out. We may be able to add another class on Monday, July 22.
Join Jeanne Sauvage, author of the blog Art of Gluten-Free Baking, as she explains the secrets behind creating exceptional gluten-free doughs. The right ingredients, techniques, and equipment are crucial to creating pastas and dumplings that taste just like you remember the wheat-filled originals. In this class you will revisit the basics of classic doughs in order to understand the challenges and foundations of gluten-free cooking as you learn to make gluten-free pasta with basil–pine nut pesto; gluten-free potato gnocchi with tomato-porcini sauce; gluten-free dumplings in a chicken-vegetable soup. Jeanne will teach you how to choose the right ingredients for your desired textures, and how to avoid cross contamination with gluten-full items.
Gluten-Free Biscuit Baking Demos (free)
Mother Earth News Fair in Puyallup, Washington
* Saturday June 1, 2013 -11:30 am-12:30 pm
* Sunday, June 2, 2013 -3:00-4:00 pm
* King Arthur Flour Baking Stage
This class will focus on the differences between making yeasted breads and non-yeasted breads. We will make gluten-free baguettes and biscuits, with a discussion of the flours, ingredients, and techniques. I will also discuss the differences between wheat baking and gluten-free baking. The venue is a wonderful new kitchen store/cooking classes space on lovely Bainbridge island.
The store is within a few steps of main street of downtown Winslow and is also within walking distance of the ferry. Before or after class, you can saunter around, check out some charming places like Churchmouse Yarn and Teas (one of my favorite places in the whole world–you know what a big knitter I am) and Eagle Harbor Books (one of my favorite bookstores) as well as catch a meal at one of the several restaurants. In addition, the space is a few doors down from Blackbird Bakery, which carries gluten-free baked goods and a few doors down in the other direction from Mora Ice Cream, which, in addition to having delicious ice cream, sorbets, and sherbets, has gluten-free cones!
at The Pantry at Delancy in Seattle
Know how to bake with wheat, but not sure where to start or proceed in terms of baking gluten-free? Join Jeanne Sauvage, the voice behind the popular site Art of Gluten-Free Baking and author of the upcoming book, Gluten-Free Baking For the Holidays, deconstructs, explains, and demonstrates the secrets behind creating exceptional gluten-free baking. The right recipes, flours, techniques, and equipment are crucial to creating baked items that taste just like you remember goodies baked with wheat to taste. Jeanne will demonstrate techniques by making from scratch: featherlight buttermilk biscuits, berry cake, French baguettes, and gougeres (French cheese puffs).
Gluten-Free Baking 101
Dish It Up
(Magnolia branch of the store in Seattle)
-Learn the basics of how to bake delicious gluten-free goods. The right recipes, flours, techniques, and equipment are crucial to creating baked items that taste just like you remember goodies baked with wheat to taste. Gluten-free baking is not difficult—it is, in fact, easy and fun! We’ll discuss issues around adapting recipes to dairy free and egg free, too.
Gluten-Free Pie Crust (hands on class)
Dish It Up
(Ballard branch of the store in Seattle)
-I will teach you how to make a flaky and delicious gluten-free pie crust. Pie crust is one of the “holy grails” of gluten-free baking, but after this class, it will be a mystery no more. Gluten-free pie crust is actually quite easy once you know how to do it, and the right technique is key to your success. The beauty of this crust is that it is naturally egg-free, and can be made dairy free. We will practice making a 2-crust pie, in addition to hand pies.
5320 Ballard Avenue NW (Seattle)
Demo-type of class–although students will get the chance to cut out donuts
Just because you are gluten-free doesn’t mean you have to give up doughnuts! Doughnuts are actually one of the most fun things to make gluten-free once you know how. And, the choices are endless. In this class, Jeanne Sauvage, of the Art of Gluten-Free Baking blog, will show you how to make cake doughnuts as well as ultra-decadent French crullers with a variety of toppings and glazes. This will be primarily a demonstration class, but each student will get the chance to cut out some doughnuts and cook them to understand the process. And, of course, everyone will go home with a doggie bag of doughnuts we make in class! Class includes nibbles and wine.