Nov. 14- Surviving the Holidays Gluten-Free! (A/TX)

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tennessee-whiskey-pecan-pie-sl-x.jpg

Nov. 14- Surviving the Holidays Gluten-Free! (A/TX)

70.00

Whether you’re new to following a gluten-free diet, or you’ve been following a gluten-free diet for a while, negotiating holiday eating and cooking is a challenge. In this class, we will discuss ways to easily make your favorite, traditional family recipes gluten-free and still delicious, sourcing gluten-free ingredients to find the lowest price, and strategies for attending holiday family and social events where gluten-free offerings may not be available. We will sample gluten-free chestnut flour stuffing for turkey, corn syrup-free pecan pie with flakey, tender gluten-free crust, and green bean casserole with home-made gluten-free cream of mushroom soup and topped with gluten-free fried onions. Each class attendee is welcome to bring a favorite gluten-containing holiday recipe that he / she would like to adapt to gluten-free; we will discuss methods deglutenizing each recipe together.

*Every class attendee will leave with a handout with notes from the class, and a package of Teresa’s original gluten-free chestnut stuffing mix, with all the dry ingredients needed to make the stuffing stuffing we make and sample during class. 

The dishes we sample in this class contain eggs, tree nuts, and dairy.

You are free to bring your own wine. Non-alcoholic beverages will be provided.

Class held in South Austin, a mile south of the river by Oltorf and 35. Address emailed 48 hrs. before class.

Nov. 2- 7-9 PM

Teresa Morris is a former college freshman composition lecturer (University of Texas at San Antonio) turned small business owner, food writer, recipe developer, and recipe tester. After Teresa and two of her children were diagnosed with Celiac disease, Teresa began experimenting with a variety of healthy gluten-free flours and other clean ingredients to create healthy gluten-free dishes and baked goods that taste delicious as the wheat-based foods she and her family were used to eating. In addition to running her business ATX Ultra Eats and teaching gluten-free cooking classes, Teresa presents gluten-free cooking demonstrations at the NW Military location of Natural Grocers in San Antonio, develops recipes which she publishes on her blog Deglutenized and Delicious, serves on the board of the Austin Food Bloggers Alliance, tests recipes for America’s Test Kitchen, and writes (her latest article, devoted to cooking with mesquite flour, and accompanied by four of her original mesquite flour-based recipes) will appear in the March / April 2017 issue of Edible Austin. Check out her website for more information about her gluten-free products and philosophy on diet and teaching!

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