Tag Archives: Gluten-Free
Gluten-Free Sourdough Baking:
How to Use Traditional Techniques
with Gluten-Free Flours
Sunday November 10, 2012
8226 N. Denver Ave.
Learn a simple, low-maintenance method for making and maintaining and ongoing, whole grain, gluten-free sourdough starter!
You’ll take home recipes, your own starter culture, and inspiration for the holiday baking season!
We’ll demonstrate basic and advanced techniques in gluten-free baking,
Discuss tips for converting your own favorite traditional sourdough recipes to fit your special diet
Taste samples of sourdough baked goods made deliciously gluten-free.
Taught by Dori Oliver of Nourishing Foodways and Dori’s Gluten-Free Kitchen.
This is a free class sponsored by the Multnomah County Library; No registration is required.
For more information contact firstname.lastname@example.org.
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
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 one pound of fresh cranberries and makes about one quart of finished sauce, or, use your favorite whole-berry sauce – either homemade or store-bought.
2 cups Spiced Cranberry Sauce or other cranberry sauce
8 tablespoons unsalted butter, at room temperature
2/3 cup whole cane, date, or palm sugar
1/3 cup whole coconut milk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup Gluten-Free All Purpose Flour or gluten-free all-purpose flour blend of choice (see cooks note)
1 tablespoon chia seeds
½ teaspoon baking soda
¼ teaspoon finely ground, unrefined, sea salt
Adjust the rack to the center of the oven and pre-heat to 350 degrees F. Generously butter a 9-inch square cake pan. Spread the cranberry sauce over the bottom of the buttered pan.
In a large mixing bowl combine the butter and sugar. Use a wooden spoon or the paddle attachment to work the sugar into the fat, about two minutes. Add the coconut milk, eggs, and vanilla. Whisk until smooth, about one minute. Postion a sifter or fine mesh strainer over a small bowl. Add the gluten-free all-purpose flour, chia seeds, baking soda, and salt. Sift or shake into the bowl. Add the flour mixture in thirds, mixing well after each addition. Pour the batter evenly over the cranberry sauce. Bake until a toothpick inserted in the center comes out clean, about 45-55 minutes.
Remove from the oven. Cool on a rack for 5 minutes. Use a butter knife to loosen the edges. Invert a serving platter over the hot cake. Use hot pads to protect your hands and with one quick motion flip the cake and platter. Lift off the cake pan. Serve while still warm or fully cooled. Store tightly covered in the refrigerator for up to 3 days.
Use a gluten-free all-purpoe flour blend that is free from gums (xanthan or guar) and leaveners (baking soda or baking powder).
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
A 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 email@example.com to register.
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!
Successful 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.
Gluten-Free and Gum-Free Quick Bread Makes one standard loaf This is a reliable master recipe for moist, delicious, and undetectably gluten-free and gum-free quick bread. Choose your own combination of flavors from the options below, or choose from any … Continue reading
Gluten-Free Baking Basics at Gresham Library Sunday, October 14th 2012; 2:30 – 4 pm; Free with Dori Oliver from Nourishing Foodways Are you new to gluten-free living? Thinking of going gluten-free? Overwhelmed by all of the information and products? This free workshop will … Continue reading
Grain-Free Coconut Blondies Makes one 9-inch square cake These chocolate-free, but still satisfyingly-brownie-like treats are adapted from a recipe in The Ayurvedic Cookbook by Amadea Morningstar. The Ayurvedic system of medicine describes three general types or doshas. The doshas – … Continue reading
Gluten-Free Baking Basics at Gregory Heights Library Wednesday, October 10th, 2012; 6-7:30 pm; Free with Dori Oliver from Nourishing Foodways Are you new to gluten-free living? Thinking of going gluten-free? Overwhelmed by all of the information and products? This free workshop will help … Continue reading
At Peace with the “F” Word: How Self Acceptance has Helped Me Thrive through Fibromyalgia I was across town for my first visit with an Osteopath, Dr. Hector Rodriguez, D.O.. A trusted friend had referred me - so I thought I … Continue reading
Gluten-Free Sourdough Challah Bread Makes two loaves Challah (pronounced HAH-lah) is the braided bread traditionally eaten on Jewish holidays and at Shabbat, the weekly Sabbath meal. The taste and texture, as well as symbolism, of this bread are rich … Continue reading