Classes and Events

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Chef Central Health And Wellness Day

Saturday, April 16, 2016 
1:15 -2:00 PM (my presentation)

Paramus Towne Square
240 Route 17
Paramus, New Jersey

 

2015 Gluten-Free Baking Lunch and Learn–

Saturday, November 14, 2015  NEW DATE!
11 AM – 2 PM

Gluten Intolerance Group of Shoreline East
Indian River Complex
201 Killingworth Turnpike
Clinton, CT

Event 1
Hands-On Demo This is a limited seating event. Beginning at 11am, Annalise will talk about gluten-free bread baking, demonstrate how to bake three breads, and pass around samples of each. She will also demonstrate how to make a pie-crust and provide assistance to those in the class so they can make their very own mini-pie to take home. A goodly bag will be provided to each guest and a light lunch will be served approximately 12:30 pm.

Cost is $10 for members and they will be given priority for the limited seating.
Cost to non-members is $15 as space allows.

Event 2
Book Discussion Beginning at 1 pm, Annalise will discuss her gluten-free baking approach, and how to convert family-favorite recipes and avoid the disappointments that accompany many home-baking sessions. Coffee and dessert (recipes form Annalise’s new book) will be served.

Cost is free to members with paid dues and $5 for non-members.

2015 Gluten-Free Baking for the holidays–

Saturday, November 7, 2015

North Texas Gluten Intolerance Group Saturday,
Richland Hills Church of Christ
6300 NE Loop 820
North Richland Hills, TX 76180

Join Annalise for an entertaining discussion about gluten-free baking for the holidays. She’ll share strategies for converting recipes, talk about gluten-free flour blends, gums and other gluten-replacements, and discuss how to make the holiday foods you enjoy most with gluten-free ingredients.  

Annalise will be bringing some samples of baked goods from her new book.

 

 

2015 Gluten-Free Baking–

Tuesday, May 19, 2015
7:00 – 9:00 pm     

Northern New Jersey Celiac Support Group
Dorothy B. Kraft Center
15 Essex Road
Paramus, New Jersey

 Join Annalise for an entertaining discussion about the evolution of gluten-free baking in this country. She’ll talk about gluten-free flour blends, gums and other gluten-replacements, as well as descriptive techniques and guidelines to help ensure success when using recipes. Learn what you need to do to successfully convert a recipe, avoid missteps, and trouble shoot mistakes.

2015 Gluten-Free Baking– 

Sunday, January 25, 2015  2:00 – 4:00 pm

Westchester Celiac Sprue Support Group
Phelps Memorial Hospital
701 North Broadway (Intersection of Routes 9 and 117)
Sleepy Hollow, New York
(914) 366-3007

Join Annalise for an entertaining discussion about the evolution of gluten-free baking in this country. She’ll talk about gluten-free flour blends, gums and other gluten-replacements, as well as descriptive techniques and guidelines to help ensure success when using recipes. Learn what you need to do to successfully convert a recipe, avoid missteps, and trouble shoot mistakes. – Attendees should bring a recipe they’ve been wanting to convert – like Grandma’s recipe.

2015 Kings Cooking Studio–

778 Morris Turnpike
Short Hills, NJ  07078
(973) 258-4009

Gluten-Free Comforts
January 28, 2015 from 11:00am-1:30pm

Rustic Spinach and Mushroom Tart
Asian Pot Stickers
Chocolate Muffins
Pumpkin Bars

Gluten-Free Heirloom Favorites
March 27, 2015 from 11:00am-1:30pm NEW DATE!

Chocolate Whoopie Pies
Rugelach, Kifli and Kolacki
Moravian Cookies
Hamanstaschen

 

 

2014 The Central PA Gluten-Free Expo

Sunday, November 9, 2014
12:00 pm to 5:30 pm
Penn Stater Conference Center
215 Innovation Blvd.
State College, PA

http://www.centralpaglutenfreeexpo.com/index.html
Presented by Central PA Newspapers and The State College Celiac Support Group

717-248-6741 ext. 130

Art and Science of Gluten-Free Baking
12:30 to 1:15

Join Annalise as she unlocks the mysteries and ambiguities of gluten-free baking. She’ll give an informative discussion about gluten-free flour blends, gums and other gluten-replacements, as well as descriptive techniques and guidelines to help ensure success when using recipes. Learn what you need to do to successfully convert a recipe, avoid missteps, and trouble shoot mistakes.

Dr Alessio Fasano, M.D. speaks at 1:30.

 

2013 The Gluten & Allergen Free Expo: Meadowlands

Sat, Sep 7 2013, 9:00a.m. – Sun, Sep 8 2013, 4:00p.m.
Meadowlands Expo Center
355 Plaza Drive

Secaucus, NJ 07094

http://gfafexpo.com/#meadowlands-2013

The Art and Science of Gluten-Free Baking

Join Annalise Roberts when she unravels the mystery of creating delicious baked goods without wheat. Annalise will discuss what you need to know and what to expect when you begin baking with gluten-free flours. She’ll talk about how to mix and measure gluten-free flours and how to approach gluten-free recipes. She’ll also provide strategies for converting your favorite gluten-filled recipes and hand out some delicious samples for you to taste.

 

2013 Gluten-Free Baking and Other Mysteries: Lunch & Learn event sponsored by the Gluten Intolerance Group of South Central Pennsylvania.

Spring Garden Conference Center
903 Spring Garden Drive
Middletown, PA
(Rt. 441; off of Rt. 283)

GIG Southcentral PA
P.O. Box 4, Hershey, PA 17033-0004
Phone: 717-520-9817
E-Mail: SouthcentralPA@gluten.net

Join Annalise Roberts as she discusses innovative ways to replace gluten in your diet, gives expert cooking advice for healthy eating, and unlocks the mysteries of gluten-free baking with an informative baking demonstration.

May 4, 2013
9:30 – 11:00 Vendor Fiar and basket raffles
10:00 – 11:00 coffee and tea
11 AM – 12:15 PM Annalise Roberts talk and demo
Pre-registration for lunch and talk by Thursday, April 25
Cost: $18

 

2013 Healthy Villi Greater Boston Celiac/DH Support Group   –  Spring Conference

Sunday April 28, 2013
11:00-5:00
Four Points Sheraton Hotel
Norwood, MA

Happy, Healthy & Gluten-Free (Annalise Roberts and Claudia Pillow)
There are many gluten-free products on the market these days, but are they healthy? What 4 types of foods should you be eating on a gluten-free diet to reduce symptoms associated with gluten intolerance and celiac disease? Join the Food Philosopher sisters as they discuss these topics and explore innovative ways to replace gluten in your diet, give expert cooking advice for healthy eating, and unlock the mysteries of gluten-free baking with an informative baking demonstration.

 

2012 Gluten-Free Cooking and Baking for the  Holidays

Sunday, December 2, 2012 2:00 – 4:00P M
Westchester Celiac Sprue Support Group
Phelps Memorial Hospital
701 North Broadway (Intersection of Routes 9 and 117)
Sleepy Hollow, New York
(914) 366-3007

Join Annalise for an entertaining discussion about gluten-free cooking and baking for the holidays. She’ll share strategies for converting recipes and discuss how to make the holiday foods you enjoy most with gluten-free ingredients. Her demonstration of how to make two simple, invaluable gluten-free recipes will make this a talk you won’t want to miss.

2012  “The Healthy Truth About Food, Nutrition and Medical Research”, a Lunch & Learn event sponsored by the Gluten Intolerance Group of ShorelineEast.

September 15,2012
11 AM – 2 PM

Indian River Complex
201 Killingworth Turnpike
Clinton, CT

Have you ever wondered how much you read and hear about nutrition and research is fact or fiction? Join Claudia Pillow PhD and Analise Roberts for a Lunch and Learn. A session on how to eat to support your health and well being will be followed by a cooking demo! (Lunch provided by La Piastra)

Cost: $15 Members
$20 General Public
Register by September 12, 2012
shorelinelunchandlearn.evenbrite.com
or call 1-877-819-1820

2012 Gluten-Free Cooking and Baking Discussion and Sampling
Tuesday, April 3, 2012 at 7:00

Hunterdon County Celiac Disease Group
Hunterdon Medical Center, Room C
Flemington, NJ
(908) 806-7407

 

2011 Kings Cooking Studio

778 Morris Turnpike
Short Hills, NJ  07078

(973) 258-4009

Gluten Free Baking with Apples
Friday, 10/21/11 from 11:00am-1:30pm

Sour cream coffee cake (w/apple, walnuts and cinnamon)
Apple cinnamon muffins
Rustic apple tart
Dessert Crepes with apple filling
Gingerbread and homemade applesauce

Gluten Free Chocolate Delights
Thursday, 11/10/11 from 11:00am-1:30pm

Chocolate Ricotta Muffins
Chocolate Cream Pie with Chocolate Tart Shell
Chocolate Shortbread Cookies
Chocolate Brownies
Chocolate Fudge Cupcakes with Chocolate Whipped Cream Frosting

 

2011 Ramsey Adult School (Eric Smith School)
73 Monroe Street (Life Skills Room)
Ramsey, NJ  07446

(201) 327-2025

Gluten Free Chocolate Delights
Tuesday, 10/4/11  from 7:00pm-9:00pm

Chocolate Ricotta Muffins
Chocolate Cream Pie with Chocolate Tart Shell
Chocolate Shortbread Cookies
Chocolate Fudge Cupcakes with Chocolate Whipped Cream Frosting

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38 Responses to Classes and Events

  1. Mary Buckley says:

    Hello Ms. Roberts-
    I recently made the Lemon Pound Cake in your “Baking Classics” book, and I loved it. I was wondering what you would recommend if I would like to switch the flavorings to make a chocolate pound cake. I’ve made the Chocolate Fudge Cake (as cupcakes) and loved that too, but am looking for a chocolate pound cake recipe that would make a proportionate amount of batter for the Kugelhopf pan. Thanks for any suggestions you may have.
    Mary Buckley
    Saratoga, NY

  2. Annalise Roberts says:

    Hi Mary!
    I’m glad you like that pound cake! I have just recently finished a new chocolate pound cake and only have done a first round of field testing with it (including dairy-free options). Perhaps you’d enjoy taking it for a road test for me when I finish this round? Let me know!
    Annalise

    • Mary Buckley says:

      Hello Ms. Roberts,
      Yes, that sounds great. I would love to field test the chocolate pound cake recipe! That’s a happy coincidence that you recently created it and that it’s just what I’m looking for. I know that my original e-mail was a few weeks ago, but if you’re still field testing it let me know.
      Thanks so much,
      Mary Buckley

  3. Jamie Heit says:

    Hi Annalise,
    I just wanted to say that I am a huge fan of your cookbooks! When I was diagnosed in 2009 I thought I would never get to eat things like brownies/cookies/cupcakes again!(ones that tasted normal anyway). My boyfriend did his research and got me the best gluten free cookbook out there(gluten free baking classics) and all the flours to start! It changed my gluten free life! We also use your bread cookbook… was very excited to finally eat a decent grilled cheese sandwhich after trying so many store bought breads and different recipes.

    I am from Long Island and would love to attend one of your cooking classes…. do you ever think you’ll teach on a weekend?

    Thanks,
    Jamie

    • Annalise says:

      Hi!
      I’m glad you’re enjoying my recipes and that they have helped you adjust to living without gluten.
      As to your question- it just really depends on the cooking school that hires me to teach. The classes I’m giving this fall are all on weekdays and evenings. But now I will try to keep an eye open for a weekend spot!
      In the meantime, if you have some specific questions, I’d be happy to help you out.
      very best,
      annalise

  4. Julie Nicolosi says:

    I wonder if you can help me – I took one of your cooking courses a while back (loved it!!!!) and we really enjoyed the bread you made. I seem to have lost the recipe and am devastated! I can’t find it on your websites. I believe you called it “submarine sandwich bread”. It was so quick and easy. Do you have it by chance?
    Thank you!!
    Julie

  5. Also http://bread.stenseth.org

    Dear Annalise,
    I requested 3 gluten free books from the library and I was so lucky that one of them was ‘Gluten-Free Baking Classics for the Bread Machine’. I appreciate your writing and your attitude very much.

    I’m a self-taught bread maker. I just published a short book and also made it an ebook for the Kindle: ‘Bread Machine Journal, A step by step guide to better, faster bread’. I was not surprised to find your advice similar to what I discovered for regular bread: ‘Reduce sugar, reduce salt.’ I use olive oil exclusively.

    My next projects are to explore wheat free and then gluten free bread. I read your book tonight and I will read it again tomorrow, but I will have questions. I appreciate your advice to avoid rice flour. I wasn’t impressed with it in regular bread.

    I hope you have had the opportunity to read ‘Wheat Belly’. It is an exceptional book and is really what started me on my latest projects. I have a friend with Celiac’s disease. I do not, but I need to reduce the wheat in my diet, and gluten-free won’t hurt.

    Keep up the great work. It is noble work.

    Most sincerely,
    Dale

  6. Annalise says:

    Hi Dale!
    I have read Wheat Belly and it makes an incredible amount of sense. I see more and more people who don’t actually have celiac, the most extreme form of gluten sensitivity, but they are gluten sensitive, none the less. I wish doctors would be more inclined to view gluten as problematic and to discuss it’s effect on the body with their patients.

    Hope you enjoy your gluten-free baking experiments. If you have any questions, feel free to ask!

    Very best,
    Annalise

  7. theresa zaklan says:

    Just read ‘Gluten-Free Baking Classics for the Bread Machine’. We are also corn-free and potatoe-free. I kno arrowroot flour is a substitute for the corn starch and tapioca is recommended for the potatoe starch. But your blend already has tapioca flour. Is there any other substitutes that would work better?

    Thanks,
    Theresa

    • Annalise says:

      hi!
      Oh my. With only tapioca and arrowroot, your breads will tend to be a little mushy and “wonderbread” like. So let’s try this.

      Test this by making only 3 cup total (1 cup millet and 1/2 cup everything else) so proportion down the amounts. Make it using the subs you noted:
      Sub the arrowroot for the corn and the tapioca for the potato because they are the only other starch options that make sense. But then we’ll try a second test. Make another 3 cup batch of the mix but t add another 1/2 cup of the sorghum, or some other flour like teff, or gf oat flour. Then use only 3 cups of that mix per the recipe. With the extra whole grain, the bread should be firmer and more like homemade.

      Let me know how it goes!
      very best regards,
      Annalise

  8. Mary Swaney says:

    My husband has celiac disease and he couldn’t survive without chocolate chip cookies from your cookbook! We both like the bread and other baked goods. There are several family favorite baked goods that I’d love to convert to gluten-free. Are there any tips you can give me to find the right substitute or proportions for butter to avoid spreading?

    Thanks.
    Mary

    • Annalise says:

      hi!
      I’m glad you are enjoying my recipes.

      As for the butter melting, I assume you mean for cookies? I typically have to reduce the amount of fat whenever I convert a recipe, although sometimes I’ll simply add a bit more flour – like I did with the chocolate chip cookies (the original recipe called for 2 cups, but I added an extra 2 tablespoons so the cookies wouldn’t spread so much. The recipe called for 1 cup of shortening and I didn’t want to have to take out 2 or 3 tablespoons of shortening from the 1 cup). Also, be careful to lower the temperature in the oven if you are using dark pans and beware of those super thick air pocket cookie sheets. Try to use thick (but not too thick) shiny metal cookie sheets. Butter melts at a lower temperature than shortening, so be sure the dough isn’t too warm (chill it if necessary). You also might have to reduce the oven temperature from what it was in the wheat version.

      Another thing I’d recommend- you can find a recipe in my book that is similar to yours and see what I did. And if you still need more input, just email me with the recipe and I’d be happy to help.

      Very best,
      Annalise

  9. Erin says:

    I would love to take your class (especially in or near Brooklyn) — any chance you will add more to your schedule? Any recommendations for other gluten-free baking classes in this area?

    • Annalise says:

      hi!
      I have temporarily cut back on classes because I am in the middle of writing a book. But if you can recommend a good place to teach a gluten-free class in Brooklyn, I could contact them and look into it.
      Very best,
      Annalise

  10. Hi Annalise – I am just getting into GF baking, as my daughter does not seem to tolerate gluten very well. Although I haven’t yet received your book (it’s on order!), I just had to write and thank you for the great recipes on your site, especially the super-easy a/p and bread flour “mixes.” Genius. Can’t wait to try out all the breads, cakes and cookies! If you ever make it out to Nor. Cal., I’d love to attend one of your classes. Best, Dawn

    • Annalise says:

      Hi!
      I love northern California and haven’t been there for a while. It is on my list!
      In the meantime, if you need any help once you get started on the recipes in the book, just let me know.
      very best,
      Annalise

  11. Jola says:

    When I was diagnosed with gluten intolerance my Father baked
    for me for six years before passing away. It was an incredible amount of work to create anything worth eating.
    Since then seven more members of our family have been diagnosed with wheat allergies, gluten intolerance and Celiac
    disease, four of them children. Because of your wonderful
    book,I have followed in my Fathers’ footsteps by baking up
    a storm for the entire family. We all actually have a great
    time having bake offs and comparing each others baked goods.
    Thank you for the dedication and work that went into your
    research to help other people with this problem.
    One question, you mentioned a graham cracker pie crust for your pumpkin pie recipe but I can’t seem to find it.

    • Annalise says:

      hi!
      Thank you so much for writing. It’s good to know that all my effort is paying off!

      And as for that pumpkin pie recipe on Foodphilosopher.com graham (your crust recipe question) that was actually posted back when I was diagnosed with celiac (when some of Claudia and my recipes still had wheat. I guess we missed removing the reference). I am so sorry.

      I don’t actually have a graham cracker recipe that I use now for pumpkin pie because I always make it with my GF pie crust now (there is a recipe for my pie crust on this blog http://mygluten-freetable.com/2011/07/a-bucket-of-blueberries/ and on the foodphilosopher website as well). But now there are GF graham crackers in the store that are of a better quality then back in the day when I was first diagnosed and you could easily make one GF! Or another really easy crust would be to use my tart shell crust (recipe also on this blog).

      Keep baking!!

      very best regards,
      Annalise

  12. Jola says:

    I don’t know if you heard about our very first “Walk across
    the Hudson” for Celiac disease? It will be held tomorrow, the
    19th starting in Highland N.Y. walking over the river to
    Poughkepsie and back. Great views, vendors, information
    and of course donations will go to reasearch.
    Hope we’ll see you there.

  13. Daniela says:

    Hi Annalise!
    My mom and I have taken your class in Ramsey before and we absolutely loved it! Now I am working with the dietitian at the ShopRite in Oakland to expand their GF selection and run seom GF events and samplings. I told her about you and would love it if you were available to set up a time with us to run a cooking class where you can show off some of your great recipes!

  14. Tom says:

    We recently bought your Baking Classics for the bread machine book, and we love both the book and the machine! Have you ever tried making banana bread with the machine?

    I’ve tried a couple of times with not very good results.

    We are gluten, as well as corn, soy, nut and lactose free. We use Arrowroot and several other flours and have had success with them, but the banana bread from the bread machine would be a welcome addition.

    We also like guar gum and agar agar rather than xanthan gum for the corn allergies.. but also I just like how they work a lot more.

    Thank you for all your work. My wife and I have been at this for over 20 years and the availability of safe restaurant food, ingredients for cooking and outstanding cookbooks has made living with food allergies possible. Now we actually have choices in what we cook and etc, and have the choice to go out to eat… something we just couldn’t think about 22 years ago.

    For all of the above.. thank you!

    • Annalise says:

      Hi!
      You are very welcome!

      And to answer your question about whether I have a recipe to make banana bread in a bread machine – I do not. All the recipes I make in the bread machine are yeast based breads, not quick breads. But I have a delicious recipe for banana bread/muffins in my book Gluten-Free Baking Classics. If you want to try it, Tina Turbin posted it on her blog http://www.Gluten-FreeHelp.info. You can give it a whirl in case you don’t want to spring for the whole book. However, I have many other really good recipes in that book and you may enjoy some of them. You have been at this a long time (22 years!), but you never know.

      http://glutenfreehelp.info/20-minute-recipes/banana-nut-muffins-recipe-by-annalise-roberts/

      So sorry I don’t have exactly what you are looking for. But I hope you try the recipe I do have because if you are hungry for banana bread, it just might do the trick.

      Very best,
      annalise

  15. Erin says:

    Hi, would you be open to teaching a class at Brooklyn Kitchen? http://www.thebrooklynkitchen.com

    I’d really love to take a GF cooking class!

    • Annalise says:

      hi!
      Thank you for the invitation! Can you please send me an email with more details? Click on the envelope under “Get Connected” on my blog.
      very best,
      Annalise

  16. Ann says:

    Hello Annalise, I just bought your book, a new bread machine and all of the flours (bought Bob’s Red Mill from Amazon). I have made the basic sandwich bread and the french-italian sandwich bread. I am not sure why my bread is so dry. It was good warm out of the bread machine or toasted, but when I made a peanut butter sandwich, it was hard to swallow. I have been using the Pamela’s bread mix for the bread machine and it is very moist. Do you have any suggestions? I wonder if I am using the wrong amount of flour even though I am an experienced breadmake for many years and I measures carefully. Or maybe its one of my ingredients (I checked dates and the only thing that was past the date was the xantham gum). I was careful when selecting the correct products. Do you happen to have weights as opposed to cup amount so that I could be more accurate? Thanks, Ann 614-975-8223 j.whelan@att.net

    • Annalise says:

      Hi!
      There is a detailed post with weight details from August on this blog. Also there are also several comments with weights and my responses under the Flour Mixes Page. I also suggest getting new xanthan gum if it is really past the expiration date. If you still have problems, let me know. the bread should not be so dry that it is hard to swallow. but don’t worry- we’ll get to the bottom of it.

      Very best,
      Annalise

  17. Lindsey says:

    Hi, Annalise! I recently bought your baking book and just barely made the chocolate fudge cake. It tasted great, but made a huge mess in my oven! I looked in at it after about 20 minutes, and about 1/4 of the batter was on the bottom of the oven. I was wondering if you could perhaps give me an idea of where I went wrong? I was careful to follow all of the directions (or so I thought), but I do live in Utah, about 4700 ft above sea level. Would this have caused my problem? I’d appreciate any guidance you can give me. However, other than overflowing, the cake was excellent. I can’t wait to try some other recipes, and I would love to try this again and actually succeed!

    Thanks so much!

    • Annalise says:

      hi!
      It sounds like you overbeat the cake batter when you were mixing it. It is a heavy batter and can rise up too quickly (and possibly overflow) if over-beaten. Typically, when people write to me with this problem overbeating the batter is the cause. And because you are at a high altitude, you have to be especially careful.

      Moreover, it is people using pro-size mixers who are most likely to overbeat their cake batters; the bowl is too large for a home-sized cake batter. I learned this the hard way when I was teaching a class at a cooking school and kept their pro-sized mixer going because the batter wasn’t coming together in the big bowl the way it should. Now I just turn it off at the appropriate time and hand mix in what ever needs to be mixed in. However, anyone can overbeat their batter by mistake.

      So, this time, beat it less. If you still have a problem (maybe of it rising up too fast and then falling in the middle), let’s try taking out a bit of the baking power (because of the altitude), say 1/2 teaspoon. If you still have a problem after that, let me know and I will work with you until we get it right.

      very best,
      Annalise

  18. Sharee says:

    “… used Stevia — but they had to alter the amount of other ingredients a bit.”

    I found this in an answer you gave for using sugar substitutes. Could you please expand on how to alter the other ingredients a bit. I have diabetes and am most likely as well gluten intolerant. Cooking without sugar is new to me and I have been advised only to use stevia. I do not know how to use the stevia as a replacement in many recipes…there is a powder and liguid form to use. It sounds very tricky. Thankyou, Sharee

    • Annalise says:

      hi!
      I have never used Stevia or any sugar substitute myself, so it would be incredibly difficult for me to give you any specifics or advice about it. My specialty is really developing gluten-free versions of classic baked goods.

      The individuals who wrote to tell me they were able to reduce the sugar in my recipes, did so using their own judgement over a wide range of recipes; they based their tweaking on their own prior experience or on sugar-free baking recipes from trusted sources. In addition, I never got to taste their creations, so I couldn’t even say whether I would have done something different.

      If it were me, and I was trying to educate myself to do this well this is what I’d do:

      I’d read though SEVERAL sugar-free baking cookbooks looking for recipes you’re interested in making. Then compare those sugar-free recipes to similar recipes with sugar and see how the sugar-free recipes were changed. Then look for common elements across all the ones without sugar. Then use that insight to adjust the recipes you want to make from me.

      Hope this helps a bit.

      very best,
      annalise

  19. Janet Rowe says:

    Annalise,

    My doctor suggested I go gluten-free about six weeks ago to combat the symptoms of fibromyalgia. As baking as been a long-standing pleasure in my life, the first thing I did was go on Amazon and buy Gluten Free Baking Classics. Its wonderful! Its made a huge difference in my ability to make
    this transition with ease. So thank you so much!

    My question is about the German Chocolate Cake recipe on p. 59 of your revised edition. It calls for 1/4 cup buttermilk powder,which I have been unable to find in my local grocery stores to date. Any suggestions? And second, I’m confused the by reference to “dairy free buttermilk” in the asterisk at the bottom of the page. It offers a recipe for making dairy free buttermilk, but then suggests you use 3/4 cup + 2 Tbls in the recipe. Won’t using a 1/4 cup of dry buttermilk powder create a very different result than adding 3/4 cup plus of liquid? Any light you can shed on this would be much appreciated. I love German Chocolate Cake!

    Thanks again,

    Janet

    Glenview, IL

    • Annalise says:

      hi!
      I use powdered buttermilk in recipes that call for buttermilk so that I don’t have to worry about having fresh buttermilk in my refrigerator (which I normally wouldn’t have), and then worry about it going bad after I use the 1/2 cup or 1 cup most recipes call for. I know there are people in the world who can use up a whole container without wasting it, but I found that I wasn’t one of them.

      That said, you can always use fresh low fat buttermilk in any of my recipes that call for buttermilk. The product that I use is by Saco and I find it in the baking isle of most grocery stores; it isn’t typically with the powdered milks

      Saco Cultured Buttermilk Blend http://sacofoods.com/products/view/cultured-buttermilk
      The company has a store locator on their website.

      The powdered buttermilk is hydrated by combining 1 tablespoon of buttermilk powder per 1/4 cup of water. My recipe for the German Chocolate Cake calls for 3/4 cup plus 2 tablespoons of fresh buttermilk— or 3/4 cup plus 2 tablespoons of water and 1/4 cup buttermilk powder (I decided not to get into further fractions here to reduce the amount exactly).

      To make non-dairy buttermilk the typical recipe is 1 tablespoon of distilled vinegar or lemon juice to 1 cup of rice or soy milk. Since my German Chocolate Cake calls for 3/4 cup plus 2 tablespoons of fresh buttermilk, you would use only that amount of the non-dairy buttermilk you make (unless you want to go all math-major and use smaller fractional amounts of vinegar to make the exact amount. I try to make it as easy as possible).

      Hope this gives you the information you need to make the cake and that you enjoy it!

      Very best,
      Annalise

  20. crabbydad says:

    Hi,
    I’m a huge fan of your GF Baking Classics book and every recipe I’ve tried so far has turned out delicious! Your vanilla cupcake recipe is a favorite for birthdays at our house, and I’m wondering what it would take to make a chocolate version of them. Any suggestions would be greatly welcome.
    Thanks!

    • Annalise says:

      hi!
      There is a Chocolate Fudge Cake that you can use to make cupcakes in my book Gluten-Free Baking Classics. The directions are in the recipe (you can very easily make half the recipe, which I usually do if I’m making cupcakes). They come out really well.

      I also posted the recipe for the Chocolate Fudge Cake on my Foodphilosopher.com website back in September, 2004 even before the book came out. And it is here on my blog from November, 2011 under the cake category on the side bar.

      I’m glad you are enjoying my recipes.

      Very best,
      Annalise

  21. Amy says:

    Question: I live in Atlanta and none of the stores carry the superfine ground rice flour. Also it’s a bit pricey online. Can I buy regular brown rice flour and grind it finer in the food processor or grain mill? I’ve seen recipes that just grind rice in food processor. Thanks.

    • Annalise says:

      Hi Amy,
      Yes you can give it whirl in a blender or another grinder. To make sure it is as fine as it can be, you can also sift it to get the grit out. I know many people who do this. It isn’t perfect, but it will help you to come as close as possible to the real thing.

      The other factor to consider is that the Authentic Foods is stabilized (the bran in the brown rice), so it says fresher longer. It also absorbs liquid differently than a larger grind (ie. better), and that can effect the texture sometimes. Yes, sadly it is more expensive. I sure wish it wasn’t. I know that some people order it on Amazon using Prime so they don’t have to pay shipping. Perhaps that could help– if you decide to splurge to make something special where it could really make a difference.

      Please let me know if you have any other questions.

      Very best,
      Annalise

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