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
Kings Cooking Studio
778 Morris Turnpike, Short Hills, NJ 07078
(973) 258-4009
Gluten Free Baking with Apples
Friday, 10/21 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 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
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 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
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
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
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
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
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
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
hi!
Glad you enjoyed the class. That bread is in my book Gluten-Free Baking Classics. Do you have it?
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
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
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
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
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
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
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?
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
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
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
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.
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
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.