See Dori’s Kitchen this April

GF Food Fair 2014

 

Join Dori of Nourishing Foodways.com and Dori’s Gluten-Free Kitchen for a day of samples, education, and fun at the Gluten-Free Food Fair! We’ll be sampling and selling our bone broth and GF Awakened Granola. Stop by our booth to sample, peruse our library and take home a quart or two of our nourishing elixirs!

Then on Sunday the 27th we’ll be tabling at the Autism Society of Oregon Walk-A-Thon. We’ll be sampling, selling broth, and enjoying a beautiful day at Oaks Park! There will be raffles, crafts, magicians, reduced ride bracelets , and much more at this great fundraiser for the ASO.

Dori’s Gluten-Free Kitchen is a dedicated gluten-free food cart in SW Portland. We specialize in dedicated gluten-free cuisine with a traditional, slow-foods twist. If you’re interested in more information about the Kitchen visit our Facebook page, or sign up for our newsletter (Please note that Dori’s Gluten-Free Kitchen maintains a newsletter separately from Nourishing Foodways. Sign up for the Kitchen Newsletter for the latest menu additions and cart news.)

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Happy Valentine’s Day with Harvester Brewing & Dori’s Gluten-Free Kitchen

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Havester Brewing’s Chef, Neil Davison has graciously invited me to cook with him on Valentine’s Day! Alongside Harvester’s regular menu, we’ve collaborated on a special four-course menu with optional beer pairings. First Totten Inlet Oyster Shooters with house-made serrano pepper … Continue reading

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One Lesson from 2013

A pyramid of GF Sourdough

This past year was the true beginning of making my living with authentic, responsible, values-centric food (like you’ve seen for years on this blog). I made my gluten-free sourdough bread recipe 5 days a week, continuously made bone broth, and … Continue reading

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February 2014 Kombucha Tea Classes

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Make Your Own Kombucha Tea Kombucha tea is an ancient, health-promoting, probiotic tonic that’s easy and inexpensive to make at home in your own kitchen! I’ll show you five simple steps to making your own delicious kombucha tea. We’ll taste … Continue reading

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Gluten-Free Sourdough Baking Class – Sunday, November 10, 2013

Gluten-Free Sourdough Baking: How to Use Traditional Techniques  with Gluten-Free Flours  Sunday November 10, 2012  2-3:30 pm   Kenton Library   8226 N. Denver Ave. Portland, Oregon Learn a simple, low-maintenance method for making and maintaining and ongoing, whole grain, … Continue reading

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Announcing Dori’s Gluten-Free Kitchen

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This blog, Nourishing Foodways, is the culmination of my many hours spent obsessively, incessantly developing recipes. I’ve always enjoyed transforming traditional American recipes into nutrient-dense and gluten-free dishes and this blog has been my way of sharing my creations with … Continue reading

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Gluten-Free, Gum-Free Cranberry Upside Down Cake Recipe

Gluten-Free, Gum-Free Cranberry Upside-Down Cake

Gluten-Free, Gum-Free Cranberry Upside-Down Cake Recipe Makes one 9-inch square cake A pint of leftover homemade cranberry sauce is combined with a simple, moist and tender gluten-free, gum free vanilla cake. Use the recipe for Spiced Cranberry Sauce, which uses … Continue reading

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Spiced Cranberry Sauce Recipe

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Spiced Cranberry Sauce Makes 4 cups This recipe comes nearly entirely from my copy of The Fannie Farmer Cookbook 12th edition, published in 1980 -  found in a free pile and now amongst my most-treasured possessions! It’s cover was torn off … Continue reading

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Raw Cow’s Milk Yogurt Recipe

Raw Cow's Milk Yogurt

Raw Cow’s Milk Yogurt Makes about 1 quart Raw Milk Yogurt retains all of the vitamins, fatty acids and enzymes of properly produced raw milk, along with the probiotics and tart, familiar taste of the yogurt culture. The microorganisms that … Continue reading

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Fall 2012 Gluten-Free Baking Classes with Dori; Holiday Baking, Sourdough Baking & 1-Day Kookoolan Workshop

This fall I’m offering three gluten-free baking classes full of helpful info, samples, and camaraderie! The first is “Gluten-Free Holiday Baking: Celebrating Life Without Gluten” Saturday November 10th, from 10 am to noon at People’s Co-op Community Room. We’ll spend the morning learning tips and tricks for adapting all of your favorite holiday recipes into healthy gluten-free baked treats!

The next is “Gluten-Free Sourdough Baking: How to Use Traditional Techniques with Gluten-Free Flours” on Wednesday November 14, 2012; 10am -noon, also being held at People’s Community Room.  This class will teach you everything you need to know to get started baking with an ongoing, whole grain, gluten-free sourdough starter! I’ll teach you a simple, low-maintenance way to create a starter, and how to use your starter to make traditional sourdough baked goods!

Finally, on Friday December 7th I’ll be down in Yamhill at Kookoolan Farms teaching a 1-day gluten-free baking workshop! The workshop will include expanded versions of the holiday baking class and the sourdough baking class, as well as introduce the basic elements of adapting your favorite baking recipes to fit your special diet! The class includes coffee, tea and GF pastries in the morning and Kookoolan Farm lunch! Join us as we  explore how a limited diet can be nutrient-dense and delicious!

Read on for all of the details!

Gluten-Free Holiday Baking: Celebrating Life Without Gluten

DSCN4227 150x150 Fall 2012 Gluten Free Baking Classes with Dori; Holiday Baking, Sourdough Baking & 1 Day Kookoolan WorkshopA morning of gluten-free pastries, cookies, breads, and pies. Participate in hands-on demonstrations where you’ll get acquainted with gluten-free ingredients and processes – before the big day! Taste samples of whole-foods based, gluten-free desserts and breads that you’ll be delighted to make and serve for special occasions.
Class Fee: $14 (includes coffee/tea, samples, recipe packet & attendance in the class)
Saturday, November 10, 2012 10 a.m.-12 p.m; email dori@nourishingfoodways.com to register.

DSCN40361 150x150 Fall 2012 Gluten Free Baking Classes with Dori; Holiday Baking, Sourdough Baking & 1 Day Kookoolan WorkshopGluten-Free Sourdough Baking: How to Use Traditional Techniques with Gluten-Free Flours

Learn to make your own sourdough starter, maintain an ongoing starter culture, and use it to leaven breads, cakes, and more! (Bring a small jar with a lid to take home your own starter.) This is a free event sponsored by Nourishing Foodways and People’s Food Co-Op. Wednesday, November 14, 2012; 6-7:30 p.m. Call 503-ORGANIC to register.

Gluten-Free Baking! at Kookoolan Farms

This is an all-day class that runs from 9AM to 3PM and includes coffee or tea with GF pastries, full GF farm lunch made with all-Kookoolan ingredients plus the baked goods produced during the morning session, and afternoon snacks. Come hungry and expect to leave full!

DSCN9622 150x150 Fall 2012 Gluten Free Baking Classes with Dori; Holiday Baking, Sourdough Baking & 1 Day Kookoolan WorkshopSuccessful GF baking requires two significant changes to wheat-based baking: gluten is the “glue” or “stickiness” that keeps baked goods together; without gluten, other substances must be used as the glue. Dori discusses the pros, cons, and best usages for all. The second modification is pH. All wine and beer makers know that a proper pH range is crucial for good yeast growth. Baked goods also use yeast, and bread yeast has been selected by humans over thousands of to perform best in the pH range naturally present in wheat flour doughs. GF ingredients typically yield a dough in a different pH range. By modifying the pH of the dough, you can help your yeast to thrive.

Beyond these two technical details, you’ll participate in producing (and eating!) a variety of baked goods, and you’ll go home both with technical notes and with a booklet of detailed recipes. This class is ideal for you if you or someone you love is GF; if you have recently been diagnosed GF; if you are GF but missing your baked goods. You’ll get lots of camaraderie and support from instructor and classmates alike, and you’ll get many tips on GF lifestyle not just in your own kitchen, but also for eating out at restaurants, grocery shopping, and social situations such as managing your family members and going to friends’ houses for dinner.

DSCN9600 150x150 Fall 2012 Gluten Free Baking Classes with Dori; Holiday Baking, Sourdough Baking & 1 Day Kookoolan Workshop

$80 per person/$140 per couple includes breakfast, lunch, afternoon snack, various baked goods throughout the day, detailed recipe book, and $10 coupon for each participant good toward the purchase of anything we sell including GF sourdough starter. Friday December 7, 2012; 9 a.m.- 3 p.m. SPACE AVAILABLE; to enroll email kookoolan@gmail.com , or phone Farmer Chrissie at (503) 730-7535.
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