Posted by on Jun 14th 2016
One of my favorite aspects of running a business is that I get to meet so many wonderful people, within various
contexts. One of my favorite venues for meeting new, interesting people is my gluten-free baking classes. I limit the class size on purpose;
the intimacy of the small group setting lends itself to relaxed, comfortable discussion while the class participants and I focus on creating delicious gluten-free foods. Everyone shares her own experience of living gluten-free, and we learn from each other. We also commiserate with each other. Living gluten-free in a gluten-loving and laden world is not easy!
Up until now, I have focused on teaching how to make gluten-free pasta, gluten-free pastry, and gluten-free breads. These classes have been, of course, developed for adults. I'm excited, however, to announce that I will am developing my first gluten-free class developed for children. My grandsons, Benjamin (5), Hudson (4), and Tristan (2), and I regularly cook together (well, Tristan sort of wanders in and out of the kitchen while the rest of us conjure up gluten-free goodies). One of our favorite activities is to read a classic children's book that features some sort of food, then recreate the food eaten by the characters in the book. We recently, for example, baked gluten-free scones to eat with clotted cream-dotted fresh blackberries, which we washed down with honeyed chamomile tea latte, to emulate the meal of bread, blackberries, and chamomile tea Peter Rabbit and his siblings eat in that classic tale of the disobedient little bunny.
In addition to reinforcing their experience of the stories we read, these cooking lessons increase the boys' knowledge of the way ingredients work together, and the work that goes into making the food they eat. When the boys and I cook together, I explain what we're doing and why we're doing it. The amount of information about kitchen and food chemistry children that young can absorb and comprehend is amazing.I also emphasize the necessity of using the most quality, natural, and pure ingredients in order to achieve the most healthy, delicious final product. We use milk from grass-fed cows, butter made with cream from grass-fed cows, duck eggs we purchase from the farmer's market (or in the absence of duck eggs, we used eggs from free-range chickens). Benjamin and Hudson love to cook now. When they list the activities they wish to do when they visit Gigi and Grandpa, or when Gigi visits, cooking is always among them. I'm looking forward to offering these cooking lessons in parent-child gluten-free cooking classes, beginning in August.
I will, of course, continue to offer gluten-free cooking classes for adults. Formerly offered through Austin's own Kitchen Underground, I am now offering the classes directly through my website. My next class, featuring gluten-free bread-baking, is July 14th. This class still has a couple of spaces left. Register now to make sure you get a spot. I'm going to discuss the use of rosehips powder as an ingredient in bread, a common ingredient in breads made by other cultures. It's an exciting, unique ingredient with which to work! I'm looking forward to teaching this class, and meeting new friends!
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