Baking With the Gluten-Free Girl
Discover how to create gluten-free flours for your favorite baked goods with James Beard Award winner Shauna James Ahern, also known as The Gluten-Free Girl. Learn how to make gluten-free chocolate chip cookies that are better than the "real" thing and whip up a mile-high apple pie with a crust that's impossible to overwork! Then, wow everyone at brunch or book club with irresistible hazelnut-banana bread and make a fluffy yellow cake topped with luscious buttercream frosting. And, find out how coconut oil can mimic the texture and taste of butter in your cake for incredibly moist results. Finally, learn how to substitute certain ingredients to create the ultimate gluten-free pizza dough and a classic sandwich bread. Shauna will even share her secrets for making delicious artisan bread with a crumb and crust that can't be beat.
Shauna James Ahern is the author, photographer and head baker at Gluten-Free Girl and the Chef, a website she created with her husband, Daniel. She has written several cookbooks, including "Gluten-Free Girl and the Chef," which The New York Times named one of the best cookbooks of 2010, and the James Beard Award-winning, "Gluten-Free Girl Every Day."
Materials: What you Need
Lesson Plan: What you Learn
Shauna James Ahern knows firsthand how daunting it is to suddenly transition to a gluten-free diet and in this class will show you that you can still bake your favorite treats. You'll learn to make an all-purpose gluten-free flour blend and a grain-free flour blend. Then you'll make everyone's favorite: chocolate chip cookies.
You've learned how to mix your gluten-free flour. Now use that flour to make a mile-high apple pie. It's impossible to overwork this pie dough because there's no gluten in it! You'll need quick hands and a calm heart. And a lot of practice. Oh darn, you're going to need to make a lot of pies.
Make a delicious Hazelnut-Banana Bread! You'll learn how gluten-free quick breads can be better than those made with gluten; how to choose ingredients deliberately to make a quick bread your family will love; and how to use this as a template recipe for other quick breads.
It's cake time! Everyone at the party will love this fluffy yellow cake and rich buttercream frosting. Shauna will also show you how coconut oil can mimic the lusciousness of butter and how a few substitutions fundamentally change the nature of this cake.
Breads are some of the most challenging baked goods to make without gluten. Shauna will show you that you don't need to go without. She'll walk you through using psyllium husk (an insoluble fiber that absorbs liquid like nobody's business) and you'll make the ultimate gluten-free pizza dough and a simple sandwich bread.
In our final lesson, take things to a new level and make crusty artisan bread with a great crumb. Shauna will show you professional tips such as how to mix a sponge, make an autolyse and bake your bread to perfection in a Dutch oven.