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In this class you will learn awesome gluten free baking tips, ways you can substitute, improve the texture of your favorite gluten free treats and have fun while doing it! We will be going through each of the ingredients, how to measure probably (if you don't already know how) and be creative with what we put on top of our crepes. We will be putting the ingredients together as well as frying the crepes at the same time and choosing our toppings. A list of essential and optional ingredients...
I have had Celiacs for over ten years now and trust me when I say, I still like my sweets and have gone through a ton of recipes and tricks to find the right consistency and texture. I am also a mother of three and a teacher for over eighteen years. I have a current Utah Teaching License and a Master's degree in Teaching. I have taught many students, including my own children how to bake gluten free and I would love to show you some tricks I have learned.
Please have the following ready for class: -Medium sized bowl -Wisk -Flat pan or kitchen grill (such as the one you would use for pancakes) -Spatula for flipping the crepes -1/4-1/2 measuring cup for pouring Ingredients: 1 ¾ cups Gluten Free Flour (a mix works great!) I suggest Red Baron or King Arthur. Namaste flour is great for baking breads and cookies but is too thick for this recipe. 3 Eggs (you can use applesauce as a substitute if needed) ¼ teaspoon Salt 1 teaspoon Vanilla Extract (optional) 1 teaspoon White Sugar (optional, if you would like you can use honey or agave as a replacement) 2 cups Milk (you can use coconut or almond milk as a substitute if you would like) 2 tablespoons Unsalted Butter (melted or vegetable oil of your choice) Topping ingredient (optional) Savory ideas- Meat such as turkey or chicken (already precooked and shreeded or finely cut) Mayo honey mushrooms garlic cheese spinach or kale Sweet ideas- bananas strawberries blue berries syrup chocolate chips whipped cream chocolate syrup sprinkles
1 hour per week in class, and maybe some time outside of class.
Parents please be advised students will need a kitchen grill, skillet or pan to use on a hot burner to make the crepes. Students will need to cook their crepes on a hot stove. Some of the ingredients will have dairy and egg in them. Some suggestions are to use coconut or almond milk as a substitute for the dairy and applesauce as a substitute for the eggs or whatever substitute you would like to use in it's place.
Tracy D Smith M.A.Ed
🇺🇸Lives in the United States
7 total reviews
10 completed classes
Hi, my name is Tracy Smith and I love teaching! I am a mother of three and I have been teaching for over eighteen years. I have a Utah Teaching license for grades K-6th, a Master of Arts in Teaching Elementary Education from Western Governors...