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Health & Wellness

Gluten Free Baking Skills With Ms. Tracy

Learn tricks to making Gluten Free yummy treats while baking your own delicious Gluten Free Banana Bread!
Tracy D Smith M.A.Ed
3 total reviews for this teacher
New class
  There are no upcoming classes.
50 minutes
per class
Meets once
year olds
learners per class
per learner

How does a "One-Time" class work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers

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Class Experience

My goal is for students to feel confident that they can bake using Gluten Free ingredients, be able to use proper measuring units and be able to follow directions properly. 
I have had Celiac's for over ten years and trust me, have tried several Gluten Free recipes and techniques. I bake Gluten Free for my family of five and love to show my children and friends how to bake Gluten Free and include others who have allergies so that all feel welcome.

I am an Elementary School Teacher with a valid Utah license for teaching K-6 with a Master of Arts in Education and a Bachelor of Arts in Political Science.
Parents please be advised, these are suggested ingredients, if your child is allergic to any of them such as egg, nut or dairy please feel free to substitute them. I added some substitute ideas next to the ingredients. Please have these materials with you, ready for class 9 by 5-inch bread pan (or any sized bread pan you have) Mixer with beaters (You can mix it by hand if you don't have one) Spatula Measuring spoons Measuring cups Ingredients to have ready: 1 3/4 cups Gluten Free flour (it is best if you could use a GF mix verses just one type of Gluten Free grain such as almond flour, if that is all you have that is okay :) 1/2 cup butter (Suggestion for substitute ideas- 1/2 cup of canola oil or vegetable oil) 1 cup white sugar (You could substitute this with 3/4 cups of honey if you don't want to use sugar) 2 eggs (Suggestions for a substitute- 1/4 cup of puree avocado to substitute per egg, 1/4 cup of applesauce per egg or other homemade or store-bought substitutes) 1 teaspoon vanilla extract 1 teaspoon lemon juice 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup sour cream (if you are allergic to dairy, you could use apple sauce) 1/2 cup chopped walnuts (optional, pecans also work well or no nut at all is fine) 2 medium bananas (more than RIPE, please let them go brown, and dethawed if they are frozen prior to class. We will peel and mash them) 1/2 cup of chocolate chips (optional)
Students are assessed by being able to follow along with the pace and instructions from the teacher while baking. 
50 minutes per week in class, and maybe some time outside of class.
Parents please be advised that nuts, dairy and eggs are suggested in the ingredient list. If your child is allergic; please feel free to substitute any of the ingredients. I provided a list of alternatives to be used if there is an allergy or desire not to have certain types of foods such as sugar. 
Recipe will be given prior to class as well as being posted in our classroom.


Tracy D Smith M.A.Ed
Lives in the United States
3 total reviews
2 completed classes

About Me

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... 
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