Classes & E-books
Free one week menu and grocery list. The packet from the March 2008 class. This menu is linked to the WCCO news autism resource page. Enjoy!
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Upcoming Gluten and Dairy Free Cooking Classes:
Classes at Lakewinds Natural Foods in the Minnetonka location. Register for classhere.
Gluten & Dairy Free Everyday Dinner Solutions featuring Power Foods
Start your year off right by adding power foods to your diet. Power foods do more than satisfy the taste buds. Besides having wonderful flavors and textures, these foods boast of the added nutritional benefits to keep you in optimum health. Learn how to incorporate them into your gluten and dairy free diet in this delicious class.
A full week’s dinner menu with step-by-step preparation tips and complete grocery list will be provided to each participant. Class will be demonstration style with samples.
Tuesday, January 26, 2010
6:30-8:30 p.m.
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Gluten & Dairy Free Celebrations Class
Be it birthday, anniversary, or a simple neighborhood get together, all celebrations have one thing in common: cake! Come and learn great recipes that are reason enough to celebrate on their own.
Gluten and dairy free cakes and frostings will be demonstrated along with decorating tips to dress up your next celebration. Recipes and samples provided.
Wednesday, February 17, 2010
6:30-8:30 p.m.
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Gluten & Dairy Free Muffins and Quick Breads
If you didn’t think you could ever learn to bake gluten free, this is a great place to start! Muffins and quick breads are easy to make and bake up quickly. These simple recipes are delicious for breakfast, brunch, snacks or anytime! . Learn a variety of different gluten and dairy free muffins and quick breads with many flavor variations and finishes so you can make your own combinations at home.
Class will be demonstration style with samples.
Thursday, March 8, 2010
6:30 – 8:30 p.m.
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E-books:
Holiday Cookies – Gluten and Dairy Free
Recipe packet from my December 2008 Holiday Baking class. Recipes are all gluten and dairy free. Replacements for corn and egg are available for each recipe. From a base cookie dough you can make several types of cookies. The four base cookie flavors, Basic Vanilla, Chocolate, Brown Sugar and Gingerbread Cookie dough, all roll out beautifully for cut out cookies. Roll out and shape cookie variations: Carrot, Cinnamon Stars, Chocolate-Filled Peanut Butter (like Peanut Butter Blossoms), Coconut, Lemon, Snowball Cookies, Old Fashioned Sugar Cookie, Orange, Peppermint, Peppermint Candy Cane Cookies and Thumbprints. Drop Cookie variations include: Macadamia and Cranberry, Apricot Pecan, Carrot or Zucchini, Cashew Crunch, Chocolate Cherry, Rocky Road and Hermits. Refrigerator/Slice-and-Bake cookie variations: Checkerboards, Pinwheels, Date Pinwheels, Cranberry-Orange, Lemon Poppy Seed, Lime-Cornmeal, Apricot-Pistachios, Chocolate Chip, Ginger-Sesame, Cashew, Nut, and Cornmeal. Spritz Cookie variations: Basic (vanilla/almond), Orange, and Gingerbread. To finish your cookies Royal Icing, Egg-free Cookie Icing, Powdered Sugar Glaze, and “Buttercream” Frosting are included. Buttercream variations included: Cappuccino, Chocolate, Chocolate Fudge, Chocolate Mocha, Citrus, Dark Chocolate, Maple and Peanut Butter.
Click here to purchase for $11.99.
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Gluten and Dairy Free Thanksgiving Menu
A gluten and dairy free Thanksgiving meal plan from the November 2008 class. The plan includes a shopping list, make ahead instructions, a time line for making your dinner, and egg and corn free alternatives.
The recipes included are Roasted Maple Turkey, Gravy, Roasted Garlic, Sage and Sausage Stuffing, Mashed Potatoes with Herbs, Orange Cranberry Sauce, Roasted Brussels Sprouts, Roasted Autumn Vegetables, Clover Leaf Dinner Rolls, Whipped Coconut Cream, Pumpkin Pie and Impossible Pumpkin Pie. A gluten free pie crust, poultry seasoning blend and an herbed stuffing bread are also included.
Click here to purchase for $11.99
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Gluten and Dairy Free Baking for Autumn
Recipe packet from my October 2008 Fall Baking class. Recipes are all gluten and dairy free. Replacements for corn and egg are available for each recipe.
E-book contains: Apple Crisp, Apple Pie, Apple Spice Cake, Apple-Berry Crisp, Apple Waffles, Maple-filled Pumpkin Cookies, Pumpkin Bread, Pumpkin Cookies, Pumpkin Waffles and Pancakes, Pumpkin & Spice Donuts, Pumpkin Muffins, Rhubarb-Berry Crisp, and Sweet Potato Waffles. A delicious gluten and dairy free pie crust and pumpkin pie spice mix are also included.
Click here to purchase for $11.99
Trackbacks & Pingbacks
- Organized Christmas - Day 14 « Angela’s Kitchen
- Organized Christmas - Day 25 « Angela’s Kitchen
- Menu Plan Monday & Thanksgiving « Angela’s Kitchen
- Organized Christmas - Day 37 « Angela’s Kitchen
- The Ultimate Gluten and Dairy Free Lemon Layer Cake « Angela’s Kitchen
I have thoroughly enjoyed your classes thus far! I look forward to another one in January.
I have a question that I hope you can answer. For Thanksgiving and Christmas I made the Gluten Free Clover Leaf Dinner Rolls. They looked beautiful as they were baking in the oven, but when I took them out they deflated and were not completely cooked on the inside. During your class they looked and tasted great! What might I be doing wrong? Any suggestions would be appreciated.
Thanks!
Kris G.
I am so sorry they did not work out for you! I am thinking that the rolls (remember though that they do deflate a bit naturally as they are so rich…) may have been over-proofed (risen too much for too long) and/or the dough may have been too wet… Sometimes the gluten free doughs need a bit less liquid than what recipes call for as they can absorb so much liquid naturally from the air. I try usually to add part of the liquids a bit at a time so that I can tell if the dough is at the right texture before adding more. That is my best guess. I think I may need to tweek that one a bit to make it more foolproof as someone else had the same flat rolls… I didn’t want to add too many other “reinforcing-type” ingredients as that seems to make recipes not usable for so many others with multiple allergies, but it sounds like that recipe could use some work. I will see what I can do with it over the next couple of weeks and send you an update.
I hope that helps.
I just wanted to let you know that a few blocks down the street from Lakewinds, we have a celiac support group (Celiac Friends), and it meets on the third Tuesday of the month.
I’ve noticed that sometimes your classes are on the same night (like next month’s bread class). so if you don’t have a big turn-out on those days, that’s why…
I just wanted to let you know for scheduling classes in the future, in case it matters.