๐ ๐ฎ๐ธ๐ฒ ๐ฌ๐ผ๐๐ฟ ๐ฌ๐ฒ๐ฎ๐ฟ: Be a Gluten Free Baker
#๐ ๐ฎ๐ธ๐ฒ ๐ฌ๐ผ๐๐ฟ ๐ฌ๐ฒ๐ฎ๐ฟ: In this Maker class your student will learn to prepare five delicious Gluten Free baked goods, while learning more about how to bake gluten-free foods.
Barbara (Ms Bobbi) Wells
Average rating:
4.8
Number of reviews:(313)
What's included
4 live meetings
3 in-class hoursHomework
1. Gathering ingredients and tools for the next class. 2. Posting pictures of their finished products and reviewing the recipe in the classroom.Assessment
At the end of the series, we will play a game to review knowledge gained during the course of the week's classes.Class Experience
This is what will be taught: In this class, students will learn the correct way to measure liquids and solids when cooking. They will learn to read a recipe, and follow the instructions. They will also get tips on gluten-free baking, ingredients, and living. Each class will include a new recipe the students will prepare during class time. Class 1- GF Peanut Butter Cookies; Class 2 -GF Cupcakes; Class 3- GF Apple Crisp; Class 4- GF No-bake Cookies. I have prepared a PowerPoint Presentation with pictures of me performing all the steps to follow for making each dessert. The teacher will verbally guide the students through each step, using the pictures for cues. Demonstrations on how to measure, and certain mixing and cooking techniques will be included. I watch as students perform each steps to offer advice and correction, if needed. The recipe ingredients will be provided in the classroom welcome. Class Structure: 1-Welcome and hello's 5 minutes 2- Introduce the recipe 3- Introduce or review skills needed (e.g. how to measure liquids, what ๐๐๐ฝ means, etc). Guide students through recipe preparation and cooking. 4. If cooking time is short, we will taste and react to the recipe, as a group. 5. If the recipe takes longer to cook, students will post pictures and their personal review in the classroom. 6. Review the class and skills before ending 7. Talk about the next session's activities. Students are encouraged to share experiences, ask questions and interact with the teacher and one another. I am here to guide and to answer questions. There are no prerequisites for the class other than some prior experience using kitchen tools and the stove and oven. I do not "cook along with" the students during class, as I feel it is important to watch the students, so I can be alert to any potential problems such as safety issues and difficulty following directions.
Learning Goals
Students will:
*Gain skills in measuring liquids and solids
*Learn to adjust recipes for differing size portions
*Learn more about gluten-free ingredients
*Add 4 new recipes to their gluten-free recipe collection
Other Details
Parental Guidance
I am not a medical practitioner, and the information provided is based on my own research and experiences as someone with a wheat allergy. Younger students may need parental guidance and supervision around kitchen equipment used in the production of the recipes for this class. Please make sure your student knows how to operate an oven and stove, and use knives safely. If they are less experienced with these things, parents are invited to be present to help their student with more difficult or risky tasks such as cutting and using hot equipment.
Supply List
The following ingredients will be needed for the recipes in this camp: eggs, sugar, peanut butter, or sun butter can be substituted for peanut free homes, vanilla, milk, cocoa, butter, old-fashioned oats- gluten-free, 4-5 apples, Gluten free flour blend, ground cinnamon, brown sugar, almond flour, cornstarch, gluten-free baking powder, baking soda, salt, powdered or confectioner's sugar. Equipment: muffin pan, cupcake liners, 9x9 or 8x8 baking dish, cookie sheets, parchment paper, mixing bowls, electric mixer, wire whip, mixing spoons, measuring spoons, liquid and dry measuring cups, pastry blender. Stove top, Oven
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Joined January, 2019
4.8
313reviews
Teacher expertise and credentials
Bachelor's Degree in Education from Asbury College (University)
Hello! I have been teaching kids for nearly 40 years. I have taught kids from preschool through college and love seeing students grow and learn. I believe you need to engage students through many senses and many learning modalities because each learner is unique. I am not a medical practitioner, and the information provided is based on my own research and experiences as someone with a wheat allergy. I understand the extreme danger gluten poses to people with Celiac disease, and am grateful my own allergy is not as life-threatening. I want to help kids understand that they can still be in control of their lives and make confident and competent choices even when living with these limiting and debilitating diseases and allergies that restrict their food choices, when they are aware and knowledgeable about foods and products that contain gluten. Reviews
Live Group Class
$80
for 4 classes1x per week, 4 weeks
45 min
Completed by 1 learner
Live video meetings
Ages: 9-13
2-5 learners per class
