you knead this.
If you’re looking to improve your gluten-free baking chops, check out the San Francisco Baking Institute’s class schedule for 2010. They’re offering two in-depth classes that will convert even the most clumsy bakers to savvy handlers of GF dough. In addition to going over the basics of baking breads & pastries, the 2-day and 5-day workshops will also provide students with some basics for GF baking experimentation. Yay!
Gluten-free Baking: Bread and Pastry at Home*
January 16-17, Saturday – Sunday, 8:00 am – 4:30 pm, $398
This workshop is perfect for home bakers who want to bake tasty, satisfying gluten-free breads and pastries at home. Learn a variety of recipes and techniques to incorporate into your daily life…or just to make as special treats for the family. People with gluten intolerance can have spectacular breads and pastries again!
Gluten-free Baking: Bread and Pastry Foundation*
February 1-5, Monday – Friday, 8:00 am – 4:30 pm, $998
This five-day course delves into the how’s and why’s of gluten-free baking, teaching students how to begin controlling the process instead of just following recipes. In this course, we pay particular attention to ingredients and techniques that produce delicious flavors with enjoyable textures. While the main focus is gluten-free baking, this course also shows how to bake for other specific dietary needs, including vegan, diabetic, and low-sugar. Products covered include a wide range of artisan and sourdough breads (more than ten breads, from simple baguettes to sourdoughs made with ancient grains), breadsticks, crackers, English muffins, pizza dough, a variety of cookies and pastry bars, quickbreads, scones, waffles, pies, cakes, pôts de crème, and granita. This course is invaluable for anyone who wants to develop a well-rounded gluten-free repertoire.
*Please note: SFBI is not a gluten-free environment. We have a small amount of flour in the air, which may harm people with gluten allergies or intolerance—do not register for this class if ambient flour may hurt you. People with gluten allergies or intolerance should not eat products make during these workshops, but should apply the knowledge learned in a gluten-free environment.
*photo courtesy of SFBI.
Entry filed under: resources. Tags: .