I had the opportunity to attend a Gluten Free cooking class at Southern Season last Saturday. It was taught by Breana Lai a Dietitian and French trained chief. She also had a Dietitian friend with her that has Celiac Disease.
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| The cooking classroom |
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| The Chief on the right and Celiac Expert on the left |
The class included three courses:
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| Parmesan Crisps with Edamame Hummas |
This is the first ever Hummas that I have liked! It had a great taste and smooth texture. The Parmesan Crisp was a unique alternative to a cracker, it also added a nice salty flavor.
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| Beef and Potato Stew with Cocoa |
The point of the stew was to show us that there are a lot of good food options that are Gluten Free on their own, no substitutions or alterations needed. It was a little spicy for me but the beef was very tender and enjoyable.
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| Maple Frosted Pumpkin Fingers |
The recipe was based on Bob’s Red Mill baking mix and had an amazing homemade icing.
Great Gluten Free Cooking Tips:
- Stir GF dough by hand. If you mix the dough in a mixer it can get too tough
- The onion to celery ratio should be 1:2. So one cup of onion to .5 cup of celery
- Eggs cook better if at room temperatures
- Homemade icing tastes better than out of the can and it is easy to make
Sounds like a really good class Pam. What I really like is that it sounds like that they included a dish that was naturally gluten free as well as showing that gluten free food can still be fun and tasty. Wish I could have gone with you.
Thanks! It was great to see that cooking Gluten Free doesn’t have to mean using lots of strange ingredients to substitute for gluten items. Cooking Gluten Free can mean using basic ingredients like veggies and beef!