Oct. 3- GF Stuffed Bread Making SA/TX

stuffed bread ring 3.jpg
stuffed bread ring 3.jpg

Oct. 3- GF Stuffed Bread Making SA/TX

65.00

Once you learn the basics of gluten-free bread making, you can let your creativity loose in the kitchen and bake the most delicious sweet or savory; stuffed gluten-free breads! The only limit to the combination of ingredients you roll in your gluten-free bread dough is your imagination.

In this class, we will learn all about the successful creation of gluten-free yeast breads We will discuss, among other information related to gluten-free bread baking, the different variety of which type of yeast is best to use in gluten-free bread dough, the characteristics of various gluten-free flours and their function in the gluten-free baked items. Finally, we’ll put all this information to use as we learn how to form and bake a stuffed gluten-free bread ring or loaf. All participants of this class will leave with a bag of my own gluten-free bread flour mix, ready to be turned into beautiful gluten-free bread in their own kitchens.

Oct. 3 | 7-9 PM | BYOB

The San Antonio class is located near I-10 and DeZavala; the address will be provided 24 hour prior to class.

*I teach this class in my own gluten-free kitchen; I do not have gluten in my kitchen, nor have I used any of my kitchen tools, machines, etc for any gluten-containing ingredients. You may feel secure that you will not risk cross-contamination during class. The breads we sample in class will have dairy, egg, and possibly nuts. I do use peanuts and tree nuts in my kitchen, although I will not necessarily use peanuts or tree nuts the nights I teach classes.

No refunds, but you may give your spot to someone else. Please email me ahead of class with the name and email address of the person to whom you are giving your place in class, should you decide to transfer your spot to another.

After years of teaching freshman composition students how to write academically, Teresa left her academic career at UTSA to pursue her passion for all things food-related. Always an avid cok, she has baked from scratch since childhood using only quality, non-processed, non-engineered ingredients. When she was diagnosed with Celiac disease, she worked to adapt her family's favorite recipes to be gluten-free while upholding her philosophy that natural ingredients are superior. She includes butter and sugar under the category of natural and fights to slvage the reputation of these 2 essential elements of palate-satisfying baked goods. Living without gluten doesn't have to mean living without rich, delicious food, and as 2 of Teresa's children have also been diagnosed with Celiac disease, her resolve has strengthened to provide her family with gluten-free savory dishes and desserts to delightfully scrumptious that even non-Celiacs prefer her dishes! These days Teresa spends her time writing about food, maintaining a gluten-free blog, her membership to the Austin Food Blogger Alliance, developing recipes, and teaching her grandsons how to cook and bake.

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