Ep 121 Virtual Gluten Free Baking Classes

Let’s start the blog with the show notes for this Episode –

Baking Classes – this one is right in my wheelhouse.  This week I chat with Teresa Anderson of Gluten Free KOB from Beaumont, Alberta.  Teresa had previously taught some in person baking classes before stay-at-home orders.  One the orders were given, she decided to take her classes virtual, online.  I attended two classes and was thrilled to talk to her about this versatile resource for anyone wanting to learn to bake gluten free.  You can find out more about the classes at www.glutenfreeKOB.com

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Operating a bakery, gluten free or wheat is so much work.  Seems the smaller the bakery, the more work, or at least for the owner/operator.  It was a pleasure to have a work environment that was safe, completely free of gluten, where I could work with my head baker and develop new recipes, source new ingredients and prepare seasonal favourites for our customers.

One of my great memories was when I invited members from our local CCA chapter to come on a Saturday and make perogies.  I did the pre-preparation of the ingredients, so when they arrived, we split up into job stations – measuring the dough, rolling and cutting, filling, pinching and boiling.  Once we were done, we all shared a snack of perogies, then everyone left with perogies for their freezers (if they made it that far). 

My perogi afternoon, gave me a real sense of how much people enjoy making for themselves, if only they knew how and had the ingredients.  I always made it a point in my bakery to develop recipes that used common ingredients, simple flours and other ingredients one could mostly pick up in any grocery store.  This was an advantage on the odd occasion when our supply line was interrupted.  The ingredients were simple and accessible, the recipes weren’t difficult, but it was the method that became most important.

When formulating the plan for my cable gluten free baking show, it was the method that had to shine.  The success or failure of gluten free baking can be determined by a great many almost random things – how long you mix a batter or dough and at what speed, resting time, freezing and temperature – each of these, if utilized correctly can have a profound effect on the finished product.  Most of us have had the experience of baking something gluten free a few times, and having it turn out differently each time.  In a bakery, we had to eliminate the variables and incorporate some different methods.

A baking show on tv, with many of the videos now online was my solution.  It’s great to see Teresa come up with another solution – virtual baking classes.  Either way, here’s hoping that more and more of us who need to eat gluten free will gain skills and become more self-sufficient.  If recent events have taught us anything, it’s to be more resourceful, make do with what you’ve got, but make it well.  Happy Baking (gluten free of course)!