Tips and Tricks on Converting Wheat Recipes to Gluten-Free
Are you gluten-free or have friends and family members who are gluten-free? Do you have a box of beloved family baking recipes that you wish you could make gluten-free for yourself or to share with others?
Learn how to convert your non-yeasted wheat recipes to gluten-free with Gluten-Free cookbook author Jeanne Sauvage. Jeanne will talk about flours, binders, raising agents, additional allergies and intolerances when it comes to converting your beloved wheat recipes to gluten-free. She will use 2 recipes to explain what to look for when converting recipes and pitfalls to avoid.
DETAILS
Tuesday, April 11, 2023
10am-2pm
Foreign Cinema Restaurant (2534 Mission Street, San Francisco, CA 94110)
Lunch included
(They are kindly making a gluten-free + dairy-free lunch for this event!)
Registration (price includes lunch)
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PAST CLASSES/DEMOS/APPEARANCES
Gluten-Free Baking Demo (with samples from Gluten-Free Wish List)
Book Larder
4252 Fremont Ave N, Seattle, WA 98103
206-397-4271
11:00-11:45 am
Free
More Info
Talk and Book Signing! (with samples from Gluten-Free Wish List)
Village Books
200 11th St, Bellingham, WA 98225
(360) 671-2626
7pm
Free
More info
Gluten-Free Baking Demo and Talk (free)
Tumwater Timberland Library
7023 New Market Street, Tumwater, WA 98501-6563
Saturday, December 5, 2015
1:00pm to 3:00pm
Gluten-Free Baking Class: Holiday Trifle
Intentional Table
124 Madrone Lane N., Bainbridge Island, WA 98110
Thursday, December 10, 2015
6:00-9:00 pm
$65 (Register here)
Jeanne will be preparing gluten-free pound cake and pastry cream to create her delicious Holiday Trifle! It’s a show-stopping dessert and people always love it. Jeanne will explain her multi-purpose gluten-free flour mixture and its many uses. Come with your questions about gluten-free baking!
Small Business Day/Indies First!
Book Larder
4252 Fremont Ave North, Seattle, WA 98103
11:00am to 12noon
Celebrate independent bookstores at Seattle’s only cookbook store! I will be there signing books, chatting, and helping you find other cookbooks. I will also have some nibbles from Gluten-Free Wish List!
Gluten-Free Wish List Baking Demo
Book Larder
4252 Fremont Ave North, Seattle, WA 98103
Tuesday, November 17, 2015
6:30 to 8:30 pm
$15
Registration
-I’ll be demonstrating Crepes filled with Ricotta-Spinach Filling or Sweetened Cream Cheese Filling; Focaccia; and Blondies.
Gluten-Free Baking Class: Pâte à Choux
Intentional Table
124 Madrone Lane N., Bainbridge Island, WA 98110
6:30-9:00 pm
$65 (Register here)
In this class we’ll be learning about pâte à choux dough, which is a light and fluffy cooked dough. We will make cream puffs, eclairs, and will learn about deep frying while we make crullers.
Making the Allergen-free Kitchen your Creativity Station! (Free)
2015 Washington FEAST Food Allergy Conference in conjunction with the Seattle Food Allergy Consortium Fall Symposium
Seattle Children’s Hospital, Wright Auditorium, 4800 Sand Point Way NE, Seattle WA, 98105
Saturday, November 14, 2015
3:00 to 5:00 pm (my talk is 1-2pm)
Park in the River, Ocean, or Lot 1 parking areas/Enter at the River Entrance
Seattle Seattle Food Allergy Consortium is hosting their Fall Symposium from 8:30-11:30AM and the focus will be on clinical studies, research and managing anxiety. For more information about the SeaFAC Fall Symposium and to register for BOTH EVENTS, visit the SeaFAC Symposium webpage.
Washington FEAST is presenting the afternoon session, which runs from 12noon-5 PM, includes information on bullying, the allergen-free kitchen and deciphering food allergy info and concludes with a supplemental 2 hour nurse/non-parent caregiver workshop from 3-5 PM, is being presented by Washington FEAST. Approval for nurse clock hours for the entire day’s offerings is in the works. For information about the afternoon sessions, visit the WAFEAST website.
Cost: free but everyone must register so they have a sense of how many attendees to expect.
Gluten-Free Wish List: Book Signing (free)
Zest Bakery and Coffeehouse
1224 Arroyo Ave, San Carlos, CA 94070
Saturday, November 7, 2015
11:30-1:30 (drop in and chat with me)
I will have books for purchase (and I will sign them!)
Gluten-Free Baking Talk and Book Signing (free)
Omnivore Books
3885a Cesar Chavez Street • San Francisco, CA 94131
Sunday, November 8, 2015
3:00 to 4:00pm
Join me for a talk my new cookbook (Gluten-Free Wish List) as well as sample Baked Doughnuts from the book!
Food, Wine, Treats (including GF ones from me!), + Book Signing by Several Authors (including me)
The Sweet Spot: A Benefit for The Culinary Trust Food Writing Program Launch
The Cloud Room, 1424 11th Avenue, Seattle, WA 98122, on 4th floor of Chophouse Row
Thursday, November 5, 2015
Networking begins at 6:30 p.m., program starts around 7 p.m. to 9:30
Tickets: $39
Join us for “The Sweet Spot” in Seattle on November 5 for an evening of delicious food and food-focused entertainment to celebrate and benefit The Culinary Trust’s new Food Writing Program.
“The Sweet Spot” will offer delicious desserts as well as heavy hors d’oeuvres, wine and cocktails, and feature a talk by Joe Whinney, founder of Theo Chocolate, on how third-world issues affect first-world food. We’re also excited to present short readings by dynamic Seattle-based food writers, a silent auction focused on culinary treats, AND a special viewing of select food film shorts from the international Devour! Food Film Fest 2015.
EXCITING BONUS!: each admission ticket also serves as a raffle ticket for a limited edition signed print of an original painting by Chef Jacques Pepin!
Gluten-Free Baking Demo and Talk (free)
Tenino Timberland Library
172 Central Avenue W, Tenino, WA 98589-4017
Tuesday, November 3, 2015
4:30pm to 6:30 pm
Gluten-Free Baking Demo (Baked Doughnuts) and Book Signing (free)
Read it and Eat Bookstore
2142 N. Halsted St., Chicago, IL 60614
Sunday, Nov. 1, 2015
2:00-4:00 pm
It’s free but please Register to reserve spot
Gluten-Free Baking Demo
Seattle Home Show
CenturyLink Field Event Center, Seattle WA
1000 Occidental Avenue South (between Safeco Field and CenturyLink Field)
Friday, October 23, 2015
12noon to 1:00pm
Free with Home Show Admission
Gluten-Free Baking Demo and Talk (free)
McCleary Timberland Library
121 South 4th Street, McCleary, WA 98557 (20 miles outside of Olympia)
Saturday, October 10, 2015
2:00 pm to 4:00 pm
Biscuits and Baguettes, Gluten-Free Baking Class
Kitchen At Middleground Farms
4651 SW Homesteader RD, Wilsonville, OR 97070 (20 miles south of Portland)
Saturday, September 26, 2015
10:00am-1:00pm
$75
Register
Description: Jeanne will teach you how to make two of her most popular bread recipes: featherlight biscuits and crusty baguettes, gluten-free. Biscuits and baguettes have a reputation for being fussy and difficult–but you will learn just how easy they are to make. Also, the cold weather season is upon us and these go perfectly with your favorite soups or stews. Jeanne will also discuss the differences between gluten-free and wheat baking and will answer questions about living and eating gluten-free! Copies of both of her books will be available for purchase and signing.
Gluten-Free Skillet Pizza, demonstration (free)
Wallingford Farmer’s Market (in Meridian Park at 50th and Meridian, Seattle)
Wednesday, June 3, 2015
4 pm start
Indies First Day
Saturday, November 29, 2014
Authors will be available in various independent bookstores to help you pick books, chat, and sign their books
Come visit me at the following bookstores:
10:00-11:00 am: Elliott Bay Bookstore
1:15-2:00 pm Book Larder
Gluten-Free Baking Demo
Seattle Home Show
Friday, October 3, 2014
Gluten-Free Baking Class: Gluten-Free Breads
Join Jeanne Sauvage, author of the blog Art of Gluten-Free Baking, as she explains the secrets behind creating exceptional gluten-free doughs. The right ingredients, techniques, and equipment are crucial to creating bread that tastes just like you remember the wheat-filled original. In this class you will revisit the basics of classic bread dough in order to understand the challenges and foundations of gluten-free baking as you learn to make gluten-free grissini, soft bread sticks with garlic, baguettes, and rosemary focaccia. Jeanne will teach you how to choose the right ingredients for your desired textures, and how to avoid cross contamination with gluten-full items.
The Pantry at Delancey
Monday, October 6, 2014 6:30 to 9:30 pm
OR
Tuesday, October 7, 2014, 6:30 to 9:30 pm
(the class is one night–you have 2 sessions to choose from!)
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Indies First: Small Business Guest Bookseller Day
“In response to a call from Sherman Alexie, writers around the country are taking turns as booksellers in independent bookstores everywhere as part of the national Small Business Saturday, traditionally observed as part of the Thanksgiving holiday weekend. The writers will be on hand to both help sell and sign their own books, as well as recommend some key, feature titles of their choosing.”
Book Signings and Help Picking Out Books!
Saturday, November 30, 2013
Book Larder 12:15-1 pm
Elliott Bay Book Company 3-4pm
Gluten-Free Baking Class: Holiday Cookies!
Sunday, December 1, 2013
2-5pm
$65
Intentional Table
Book Signing (and treat samples)
Tom Douglas Cookbook Social
Tuesday, December 3, 2013
4-7 pm
Palace Ballroom (across the street from the Palace Kitchen)
Book Signing
Eat Boutique Holiday Market
Saturday, December 7, 2013
12-5 pm
(I will be signing books 2-3pm)
Boston, MA
Book Signing
Friday, November 22, 2013
7-8 pm
Barnes and Noble, Downtown Bellevue
626 106th Ave NE
Bellevue WA 98004
Gluten-Free Baking Talk and Book Signing
Sunday, November 17, 2013
2 pm
Free
Mercer Island Library
4400 88th Ave SE, Mercer Island, WA 98040
(206) 236-3537
Gluten-Free Baking Talk and Book Signing
Tuesday, November 12, 2013
12 noon
Google Headquarters, Mountain View, CA
Gluten-Free Pasta and Gnocchi Class
Sunday, October 20, 2013
2-5pm
$65
Intentional Table
Author of popular blog The Art of Gluten Free Baking, Jeanne Sauvage will be teaching a three part series here at Intentional Table, and we couldn’t be more thrilled! Jeanne began experimenting with gluten-free baking when she developed a gluten intolerance in 2000, and has been sharing her successes (and failures!) ever since. This class will focus on delicious pastas that are guaranteed to be just as tender, chewy, and delicious as traditional semolina recipes, as well as light and fluffy potato gnocchi. If you or a loved one have a gluten in tolerance or a wheat allergy, or are simply trying to cut down on your gluten consumption, this is the class – and series – for you!
September
Introduction to Gluten-Free Baking
Sunday, September 22, 2013
2-5pm
$65
International Table
If you have the time, come to the island early and make a day of it–you can even do a walk-on! The school is a short walk from the ferry. It’s so charming. Also, one of my favorite yarn stores, Churchmouse Yarns and Teasis next to the Intentional Table, and one of my favorite ice cream shops (with gluten-free cones!) is Mora, is across the little courtyard. The Blackbird Bakery, a couple doors down, usually has gluten-free goodies. And Eagle Harbor Books, one of the best independent bookstores around, is across the street.
In this first class we’ll be making scones, baked chocolate buttermilk doughnuts, and gougeres (French cheese puffs). I will be talking about fundamentals of baking and introducing and discussing basic techniques. I can guarantee that it will be a fun, informative, and tasty class! I hope you can join me!!
SUMMER 2013
July
Pasta, Gnocchi, and Dumplings, Gluten-Free ($70)
The Pantry at Delancey, July 20th (Sat) OR July 21st (Sun), 2013, 6:30-9:30 pm
Registration (register early–these classes fill up quickly!)
NOTE: Let me know if the class is sold out. We may be able to add another class on Monday, July 22.
Join Jeanne Sauvage, author of the blog Art of Gluten-Free Baking, as she explains the secrets behind creating exceptional gluten-free doughs. The right ingredients, techniques, and equipment are crucial to creating pastas and dumplings that taste just like you remember the wheat-filled originals. In this class you will revisit the basics of classic doughs in order to understand the challenges and foundations of gluten-free cooking as you learn to make gluten-free pasta with basil–pine nut pesto; gluten-free potato gnocchi with tomato-porcini sauce; gluten-free dumplings in a chicken-vegetable soup. Jeanne will teach you how to choose the right ingredients for your desired textures, and how to avoid cross contamination with gluten-full items.
Previous Classes:
June
Gluten-Free Biscuit Baking Demos (free)
Mother Earth News Fair in Puyallup, Washington
* Saturday June 1, 2013 -11:30 am-12:30 pm
* Sunday, June 2, 2013 -3:00-4:00 pm
* King Arthur Flour Baking Stage
Baguettes and Biscuits, Gluten-Free
Intentional Table, Bainbridge Island
Saturday, February 2, 3-6pm
$65
Registration
This class will focus on the differences between making yeasted breads and non-yeasted breads. We will make gluten-free baguettes and biscuits, with a discussion of the flours, ingredients, and techniques. I will also discuss the differences between wheat baking and gluten-free baking. The venue is a wonderful new kitchen store/cooking classes space on lovely Bainbridge island.
The store is within a few steps of main street of downtown Winslow and is also within walking distance of the ferry. Before or after class, you can saunter around, check out some charming places like Churchmouse Yarn and Teas (one of my favorite places in the whole world–you know what a big knitter I am) and Eagle Harbor Books (one of my favorite bookstores) as well as catch a meal at one of the several restaurants. In addition, the space is a few doors down from Blackbird Bakery, which carries gluten-free baked goods and a few doors down in the other direction from Mora Ice Cream, which, in addition to having delicious ice cream, sorbets, and sherbets, has gluten-free cones!
Gluten-Free Baking
at The Pantry at Delancy in Seattle
Know how to bake with wheat, but not sure where to start or proceed in terms of baking gluten-free? Join Jeanne Sauvage, the voice behind the popular site Art of Gluten-Free Baking and author of the upcoming book, Gluten-Free Baking For the Holidays, deconstructs, explains, and demonstrates the secrets behind creating exceptional gluten-free baking. The right recipes, flours, techniques, and equipment are crucial to creating baked items that taste just like you remember goodies baked with wheat to taste. Jeanne will demonstrate techniques by making from scratch: featherlight buttermilk biscuits, berry cake, French baguettes, and gougeres (French cheese puffs).
Gluten-Free Baking 101
Dish It Up
(Magnolia branch of the store in Seattle)
-Learn the basics of how to bake delicious gluten-free goods. The right recipes, flours, techniques, and equipment are crucial to creating baked items that taste just like you remember goodies baked with wheat to taste. Gluten-free baking is not difficult—it is, in fact, easy and fun! We’ll discuss issues around adapting recipes to dairy free and egg free, too.
Gluten-Free Pie Crust (hands on class)
Dish It Up
(Ballard branch of the store in Seattle)
-I will teach you how to make a flaky and delicious gluten-free pie crust. Pie crust is one of the “holy grails” of gluten-free baking, but after this class, it will be a mystery no more. Gluten-free pie crust is actually quite easy once you know how to do it, and the right technique is key to your success. The beauty of this crust is that it is naturally egg-free, and can be made dairy free. We will practice making a 2-crust pie, in addition to hand pies.
Gluten-Free Doughnuts
5320 Ballard Avenue NW (Seattle)
(206) 724-0290
Demo-type of class–although students will get the chance to cut out donuts
Just because you are gluten-free doesn’t mean you have to give up doughnuts! Doughnuts are actually one of the most fun things to make gluten-free once you know how. And, the choices are endless. In this class, Jeanne Sauvage, of the Art of Gluten-Free Baking blog, will show you how to make cake doughnuts as well as ultra-decadent French crullers with a variety of toppings and glazes. This will be primarily a demonstration class, but each student will get the chance to cut out some doughnuts and cook them to understand the process. And, of course, everyone will go home with a doggie bag of doughnuts we make in class! Class includes nibbles and wine.
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