A gluten intolerance for someone with a serious sweet tooth can seem like a death sentence. (No cookies? But what about pie!)
Gluten Free baking seems daunting at first, but we're hoping the class will make life a little easier. Learn from a professional chef how to replicate your favorite pre-intolerance desserts in Gluten Free form, without sacrificing taste, texture, or time.
We'll first get an introduction to the different kinds of Gluten Free flours there are, along with their main baking properties and when / where they should be used. Next we'll reveal the secret GF baking ingredient (hint: xanthan gum) that holds our recipes together, and then we'll be measuring and mixing our own baggies of GF baking flour that we can take home for use in future recipes.
After we're done working and learning, we'll eat. And eat. And eat.
A platter of gluten free desserts will be available to enjoy in class (and take home to share) along with recipes for replicating. A class where Gluten Free bakers can have their cake and eat it too? Hallelujah!
Joelen Tan is a Chicago area private caterer and former restaurant chef. Upon learning she had a gluten intolerance / sensitivity, Joelen transitioned from a normal cooking lifestyle into gluten free living. It took some time, but she was able to re-teach herself how to bake again with the help of GF flours (and some patience!) and now she's excited to help other folks with gluten intolerances enjoy baking and desserts without all the headache of trial and error!