Gluten-Free Baking Demos (free)
Mother Earth News Fair in Puyallup, Washington
* Saturday June 1, 2012 -11:30-12:30 pm
* Sunday, June 2, 2012 -3:00-4:00pm
* King Arthur Flour Baking Stage
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.
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.