Living with any food allergy can be really hard. Not knowing if there will be options for you or your friend or loved one at restaurants or when invited to dinner parties is tough. Gluten is at the forefront of many dishes and delicious foods, especially baked goods. I spent many years cooking in restaurants wanting to make everyone feel welcome, no matter their dietary restrictions. Because of this I’ve developed many gluten free recipes. My goal was always to make these items as delectable as their glutenous counterparts so that the consumer would not know the difference. In this class we will discuss popular ingredient substitutions and how they react in recipes. We’ll make breads and sweets and talk about modifying the recipes for different needs and seasons. We will also talk about portioning and freezing for you to always have something close to ready for when you crave a sweet or something bready. This class is taught by one of our resident chefs: Alyson Flemming
Dishes may include:
Blueberry almond coffee cake
Seeded crackers
Herbed buttermilk biscuits
Sweet potato focaccia
Lemon rosemary olive oil cake
Pinenut coco nib shortbread with ganache
*All events include a full lunch
A bit about Alyson: Alyson started cooking in professional kitchens at the age of 16. She’s enjoyed all aspects of the culinary world. She’s been a line cook, sous chef, pastry chef, bread baker, restaurant owner, private chef and a caterer. She loves food and everything that goes into creating a beautiful meal. When she’s not cooking she enjoys gardening, hiking, eating at the great restaurants in Maine, traveling, spending time with cats and dogs and being in or near the ocean as much as possible.