Check out my newest video explaining Gluten-Free Grains!
Special Thanks to Sean Peck for being a fantastic videographer – check out his work at: Pecktec on YouTube
I’ll be teaching a weekend-long class at the John C. Campbell Folk School later this summer on August 21st – 23rd. If you want an up-close-and-personal opportunity to work with a wide variety of gluten-free whole grains, check out the gorgeous surroundings of the Smoky Mountains and join me! Class info here
This is a very preliminary list of the types of things we’ll be covering in class. My plan is to have a large variety of grains, flours, seeds, and other gluten friendly products to allow in-class experimentation and personalization.
Intro, Challenges, Gluten Free Cuisines,
Knife Skills, Corn
Discuss: Corn Products- corn flour, cornmeal, starch, grits, hominy
Skills: Identify and use various forms of grains to replace breakfast favorites
Discuss: Baking Mixes, Various forms of grains (stone ground, fine ground, puffed, flaked, powdered, crumbs, etc.)
Gluten Free Grain Intensive
Skills: Mix custom baking mixes to suit individual recipes
Discuss: Properties of gluten, properties of various grains and what they bring to a baking mix. Quinoa, millet, rice, oats, buckwheat, sorghum, tapioca, cassava, etc.
Snack and Party Foods
Skills:breaking away from gluten-based snack foods
Discuss: gluten free foods that lend themselves to replacing bread and crackers