We had a great turn-out at last Wednesday’s Gluten-Free Holiday Baking class! Thanks to everyone who came to the class; and special thanks to my partner Bob for taking the photos and assisting with the class!
We learned that pastry, like clay and wool, has memory,
...and that fluting a pie crust is pretty easy,
...and that life without gluten, soy, dairy, and eggs can be really good!
Many people asked for the recipe for the filling for the gluten-free, dairy-free, soy- free, egg-free, vegan pumpkin pie filling. I’ll have a recipe for my version on the blog soon, but the filling was inspired by this recipe for Maple Pumpkin Pie Filling.
Recipes from the Class:
Gluten-Free Flakey Pastry Crust
Gluten-Free All-Purpose Flour Mix
Cute, you look like your are having a good time along w/everyone else.
It was an awesome class. We thoroughly enjoyed it! Dori, you made it all look so easy (even scary starter). It was a very empowering class. Thanks so much!
Thank you so much for the kind compliments! I really couldn’t believe no-one had questions about that starter…
I’m sad I missed it! Looks like you had some great recipies to share!