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My Big Fat Google Talk Adventure

January 29, 2014 by Jeanne

In November I had the honor of giving a talk on gluten-free baking and my book at Google headquarters (aka, the Googleplex) in Mountain View, CA.   Wowee!  Being asked to do a Google talk is something of a holy grail for an author.  I’ve watched many videos of the talks, but never dared to imagine that I would get a chance to do one!  I still can’t quite believe it happened, but it did–and the video above is proof!

I was told that my topic should center around my book.  I decided to do a talk that I called “The Road to Deliciousness” that chronicled how I became gluten-free, how I learned to bake again after my diagnosis, what gluten intolerance is and who has it, my philosophies around baking, my love of teaching baking, and the principles of community and tradition that I wanted to infuse into my book.  I even included slides!

I was met and taken care of by two awesome folks at Google, Jacky Hayward and Nick Miranda.  After my talk, Jacky and Nick took me to one of the cafes on the Google “campus” called Root that is gluten-free.  The chef at Root is herself gluten-free and she said that she was thrilled that the powers-that-be at Google allowed her to make the cafe gluten-free.  The food was excellent–I was quite pleased and impressed.  Each dish was flavorful, interesting, delicious, and exciting and there were so many options–I kind of wanted to go back again and again to get everything (I restrained myself).  For dessert there were individual gluten-free cakes topped with specialized chocolate bars.  Yum!

Thank you, Google!

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Filed Under: Gluten-Free Baking for the Holidays Tagged With: baking, gluten-free, glutenfree, Google Author Talk

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Reader Interactions

Comments

  1. Kristene

    April 26, 2016 at 12:19 am

    Hi Jeanne, thank you so much for all the wonderful information on your site and Google talk. My husband suspects he has a wheat intolerance and I now have to re-educate myself for my baking. The information you provide is going a long way towards helping that path to a new world.

    I wish you all the best in your endeavours.

    • Jeanne

      April 27, 2016 at 2:53 pm

      Kristene: Yay! You’re welcome. I am so happy to help. Happy baking!!

  2. Michele

    July 29, 2014 at 9:03 pm

    Great talk! I loved all the information you gave about the science behind your process for perfecting common (and not so common) baked goods. I related to mourning food. There were so many to say ‘good-by’ to. Thank you for making so I can say ‘hello’ to a lot of them again. My family is so grateful to you for your diligent work. I made the pizza crust this week. It was amazing!!!

    • Jeanne

      August 4, 2014 at 10:45 am

      Michele: Oh, I’m so glad!

  3. Cherie

    March 15, 2014 at 10:29 am

    Hello, I would like to encourage you to think about ethnic food for all the Jewish GF people also as our lives revolve around Holidays with their traditional baked goods. Matzo for Passover, matzo balls for chicken soup every Friday evening, noodle kugel, cakes, etc.
    I enjoy your blog and books.

    • Jeanne

      March 15, 2014 at 9:33 pm

      Cherie: Thank you for the reminder! I do have a recipe for Matzo on the blog. But, I will work on doing more! Also, note that in my book I have recipes for Sufganiyot, Rugelach, and Olive Oil Cake. I will have even more Jewish favorites in the next book!

  4. Julie Melin

    February 26, 2014 at 8:55 am

    I am very grateful for your hard work and have been helped to be a better GF baker because of you. I am Norwegian by heritage and I would like you to consider Lefsa revision as GF. I have been trying to make lefsa with bad results and as you have figured out so many other Scandinavian things I thought maybe this would be in your area of expertise. I look forward to buying your next cook book and I am sure I will use it well like the Holiday one already.

    Thank you very much, Julie Melin

    • Jeanne

      February 28, 2014 at 9:18 am

      Julie: Thank you so much for the idea! I will see if I can incorporate that into the book!

  5. TheGreatZambini

    February 15, 2014 at 3:47 pm

    That’s amazing that you got to do such a thing! And I’m sure you were excited to be at an all gluten free restaurant as well 🙂

    • Jeanne

      February 21, 2014 at 11:07 am

      The Great Zambini: Yes! It was an amazing and wonderful experience!

Trackbacks

  1. Welcome! says:
    April 28, 2014 at 9:28 pm

    […] the early days.  Also, if you’re brand new to gluten-free, you might want to watch my Google talk–in which I explain gluten, gluten intolerance, gluten-free baking, and my own journey from […]

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All Recipes In Alphabetical Order

My recipes, alphabetical order

Angel Sugar Cookies

Animal Crackers

2 Apple Pie Fillings

Baguettes

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Banana Oatmeal Muffins

Bear’s Ginger Oat Muffins

Berry Cake

Best Blueberry Muffins

Bittersweet Mocha Coffee Cake

Blackberry Cobbler

Blueberry Crumb Bars

Blueberry Honey Muffins

Blueberry-Lime Coffee Cake

Blueberry Snack Cake

Bread, Sandwich, Multi-Grain

Bread, Sandwich, Soft

Bread, Sourdough (boule–round loaf)
–Sourdough Starter

Brown Butter Pound Cake

Brownies

Brownies, Bittersweet

Brownie Bark

Butter Cookies (Spritz, Pressed)

Buttermilk Biscuits

Chantilly Meringuée (or Elegant Ice Cream)

Cheese Crackers and Straws

Cheese Straws (made with gluten-free Puff Pastry)

Cherry Pie

Chocolate Almond Cake

Chocolate Bouchons

(Decadent) Chocolate Cake

Chocolate Chip Meringue Cookies (dairy-free)

Chocolate Chip Cookies and Chocolate Chunk Cookies, 2 Recipes

Chocolate Chip Cookies, Shortbread-type (egg-free)

Chocolate Chip Meringue Cookies

Chocolate Chip Scones

Chocolate Chocolate Chip Biscotti

Chocolate Clementine (orange) Cake

Chocolate Dump (It) Cake

Chocolate Pecan (Tar Heel) Pie

Chocolate Pound Cake

Chocolate Sheet Cake (w/Chocolate Pecan Frosting)

Cinnamon Rolls, with or w/o Cream Cheese Frosting

Cinnamon Swirl Sour Cream Coffee Cake

Coffee Chocolate Almond Crunch Bars (egg-free)

Cornbread

Cranberry Cake

Cranberry Sauce

Crazy Cake (dairy-free and egg free)–w/instructions for cupcakes, too

Cream Cheese Pound Cake

Cream Cheese Truffle Brownie Cookies

Cream Scones

Crullers (donuts) (with a selection of glazes)

Cupcakes (chocolate), use the Fast, Easy, and Elegant Fudge Cake recipe and bake for 30 mins. or the Crazy Cake recipe for a vegan alternative

Decadent Chocolate Cake

Dilly Cottage Cheese Bread

Dinner Rolls (yeasted)–like Parker House Rolls

Doughnuts (cake-style), 2 Recipes (Plain + Pumpkin)

Fast, Easy, and Elegant Fudge Cake

Flour Mix (Jeanne’s Gluten-Free All-Purpose Flour Mix)

Flour, Self Rising

French Breakfast Muffins

Fruit Drop Cookies

Fruitcake–aka, Country Christmas Cake (the best fruicake you will ever eat!)

Fudge

Garlic Truffle Oil Popcorn

Ginger Molasses Cookies

Gingerbread Cake with Persimmon

Graham Crackers

Hamburger Buns

Honey Vanilla Pound Cake

Ho Hos

Hot Cross Buns, Traditional

Hot Cross Buns, Apple Cinnamon

Irish Soda Bread

Italian Chocolate Kiss Cookies (Baci di Cioccolato)–chocolate-almond cookies w/chocolate filling

Jam-Filled Butter Cookies–Thumbprint cookies

Jam-Filled Shortbread Cookies (nut-free Linzer cookies)

Kentucky Bourbon Cake

King Cake

Krumkake (Scandinavian Crisp Cookies)

Lemon Sour Cream Pound Cake

Lemon Buttermilk Snack Cake

Lentil-Tomato Pasta Sauce

Linzer Cookie, Giant (nut-free)

Little Tiered Chocolate Cakes

Madeleines (Classic)

Maple Bundt Cake

Marbled Coffee Cake (Viennese-style)–chocolate swirl in a lemon cake

Matzo

Mocha Bundt Cake

Nanaimo Bars

Nut and Jam Snack Bars

Orange and Poppy Seed Quick Bread

Oatmeal Cookies, Salty (like the Teaism cookies)

Oreos

Pan Gravy, Classic

Pancakes

Pancakes and Waffles, Sourdough

Pasta (Homemade)

Pasta with Brussels Sprouts, Chili, and Bacon

Peach Cake

Pepparkakkor (Swedish Gingersnaps)

Pie Crust, Flaky

Pie Crust Crackers

Pistachio Cookies with White Chocolate Ganache

Pizza Crust (NYC thin-style)

Pizza, Grilled

Pound Cake

Puff Pastry

Puff Pastry Cheese Straws

Puff Pastry Shells (Vols au Vent)

Puff Pastry Turnovers

Pumpkin Chocolate Chip Cake

Pumpkin Spice Bundt Cake

Pumpkin Pie (with directions on how to adapt to dairy-free)

Ranch Dressing

Ricotta Pound Cake

Risotto (Easy, cooked in Pressure Cooker)

Rosettes (light and delicate Scandinavian fried cookies)

Salmon (or Halibut) Croquettes w/ Spicy Remoulade Sauce

Salty Oat Cookies–like the Teaism cookies

Shortbread Cookies (w/Oat Flour and Ginger)

Shortcake Biscuits (including recipe for Strawberry Shortcake)

Skordalia (Greek potato-garlic-lemon dip)

S’more Whoopie Pies

Soup with Beans, Turkey, Potatoes, Basil and Cumin

Sour Cream Bundt Cake

Sour Cream Orange Coffee Cake

Sourdough Bread (boule–round loaf)
–Sourdough Starter

Strawberry Cake

Strawberry (or Raspberry) Mascarpone Tart with Pecan Shortbread Crust

Streuselkuchen (yeasted German Crumb Cake)

Tar Heel (Chocolate Pecan) Pie

Texas Sheet Cake

Thin Mint Cookies (like the Girl Scout cookies of the same name)

Toaster (or Portable) Tarts–like Pop Tarts

Tortillas (Flour)

Tres Leches Cake

Tunnel of Fudge CAke

Turkey Meatloaf

Victoria Sponge Cake (Jam-Filled)

Vols au Vent (Puff Pastry Shells)

Waffles (Buttermilk)

Waffles (Sourdough)

Whipped Cream Cake

Zucchini Bread (with or w/o chocolate chips)

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