A couple months ago I posted about a rumor that Betty Crocker was coming out with gluten free cake mixes. Well, good news for us gluten-freenatics, it's true! Right from the horse's mouth, Betty Crocker has added a gluten free product page to their site!
In June, gluten free mixes for brownies, chocolate chip cookies, devils food cake and yellow cake will be available in most grocery stores. Not only that, but they'll offer gluten free frostings this fall as well! (In the meantime, try my semi-sweet chocolate hazelnut buttercream frosting recipe).
Are you as excited as I am? Have you managed to snag a preview? If so, please tell us all about it!
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Showing posts with label Gluten Free Baking. Show all posts
Showing posts with label Gluten Free Baking. Show all posts
Friday, May 22, 2009
Wednesday, September 3, 2008
CIA Gluten Free Baking Class
The Culinary Institute of America is holding gluten free baking classes on October 18, November 1 and December 13.
Here's the blurb from their page:
Dreaming of fresh-baked, gluten-free treats that don't sacrifice flavor or texture? Now you can indulge. Thanks to Chef Richard Coppedge, Certified Master Baker and gluten-free baking expert, you can enjoy delicious favorites such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza.
In this new, hands-on course, Chef Coppedge will demonstrate how to create sweet and savory recipes straight from the pages of his just-released cookbook, Gluten-Free Baking. You will discuss and use unique gluten-free flour blends, and learn tips on working with and storing gluten-free baked goods, as well as baking techniques that are comprehensive and easy to master.
The day includes a light breakfast and lunch, informative lecture, hands-on baking, and, of course, lots of sampling. To conclude your experience, you (and a guest or two*, if you'd like) will attend a specially prepared gluten-free dinner including such dishes as polenta lasagna, roasted pork loin, grilled salmon, quinoa, and seasonal local vegetables with a complimentary glass of wine. You will also receive an autographed copy of Chef Coppedge's book to take home.
Whether you live a gluten-free lifestyle or know someone that does, you're sure to enjoy the day.
Click here to view their page and register for the class.
Sounds yummy! I would love to attend, though at $325 (and an additional $55 per dinner guest) it's pretty pricey - that's a pair of Stuart Weitzman pumps!
Has anyone registered for this class yet, or taken other gluten-free classes at the CIA?
Here's the blurb from their page:
Dreaming of fresh-baked, gluten-free treats that don't sacrifice flavor or texture? Now you can indulge. Thanks to Chef Richard Coppedge, Certified Master Baker and gluten-free baking expert, you can enjoy delicious favorites such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza.
In this new, hands-on course, Chef Coppedge will demonstrate how to create sweet and savory recipes straight from the pages of his just-released cookbook, Gluten-Free Baking. You will discuss and use unique gluten-free flour blends, and learn tips on working with and storing gluten-free baked goods, as well as baking techniques that are comprehensive and easy to master.
The day includes a light breakfast and lunch, informative lecture, hands-on baking, and, of course, lots of sampling. To conclude your experience, you (and a guest or two*, if you'd like) will attend a specially prepared gluten-free dinner including such dishes as polenta lasagna, roasted pork loin, grilled salmon, quinoa, and seasonal local vegetables with a complimentary glass of wine. You will also receive an autographed copy of Chef Coppedge's book to take home.
Whether you live a gluten-free lifestyle or know someone that does, you're sure to enjoy the day.
Click here to view their page and register for the class.
Sounds yummy! I would love to attend, though at $325 (and an additional $55 per dinner guest) it's pretty pricey - that's a pair of Stuart Weitzman pumps!
Has anyone registered for this class yet, or taken other gluten-free classes at the CIA?
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