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Life Skills

Science in Action: Gluten and Dairy Free Cooking & Baking Club (Ages 10-15)

Explore cooking and baking in your own kitchen as we dive into creating gluten and dairy free eats that everyone will enjoy
Danielle Doyle
35 total reviews for this teacher
12 reviews for this class
Completed by 88 learners
  There are no upcoming classes.
Class
60 minutes
per class
Once per week
every week
10-15
year olds
4-11
learners per class
per learner - per class

How does an "Ongoing" course work?

Meets on a weekly schedule, join any week, no need to catch up on previous material
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Automatic payment every Sunday, cancel any time
Great for clubs and for practicing skills

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Description

Class Experience

The nature of science, specifically scientific thinking and process skills, will be stressed in this class over food science.  Students will learn to incorporate them into their daily lives (science in action) by incorporating them into their dairy free and gluten free cooking and baking.  Students will learn how to tweak and alter a recipe to suit their needs and tastes; that trial and error is a big key to doing so; how to keep records of their changes, ideas and experiments; and how to search for recipes that may work for them.  Students will also learn kitchen safety and how to properly handle equipment. 
Danielle is a science educator of over 20 years, with vast experience designing and conducting inquiry labs and demonstrations for learners in grades 3-12th. Danielle and her family have an array of food allergies and sensitivities, and have changed their diets over the years in response.  She also likes the idea of adding various grains and nuts into their diets by altering traditional wheat based recipes.  In her free time, Danielle can be found tweaking, altering and creating gluten free and dairy free recipes for her family and friends to enjoy.  Being the trained scientist that she is, she keeps records of her discoveries.  Being nostalgic and remembering summer weeks spent cooking with her grandmother, she saves them in a little wooden recipe box she hopes to pass down to her own children.   
There will be no official homework, outside of gathering ingredients and materials.  
Learners are encouraged to share how their recipes turned out, materials used and future tweaks in the classroom on the discussion board for the week's recipe.
They are encouraged to make the recipe again with their favorite tweaks and enjoy (or learn from) their creations.  
The material list will be posted for the following week within 2 days after our class meeting so you may shop for the materials (by 7pm PST). The recipe, with an ingredient and material list, will be posted Sunday by 7 pm PST. Students are encouraged to print the recipe to have in class to follow along with, and write on as needed. After the post, no refunds will be available for that week. I will also let students know in class (the week before) of any specialty items they will need the following week, but it will be listed here and in the classroom as well. This is a running list. Updates are made as new weeks/recipes are added. *Updated as of 10/04/2020. Kitchen Equipment/Materials: • High powered blender (powerful enough to make nut butter or nut milk)/Food Processor (or very powerful blender for making flours) • Rolling Pin • Whisk and/or Electric Mixer • Spatula (metal and rubber) • Knives: Sharp one for cutting meat/fruit/vegetables, paring knife, serrated knife for cutting breads • Cutting Board • Measuring Cups & Spoons • Colander • Cookie Sheet • Wire Rack • Various sized metal/glass baking dishes • Pie Dish • Parchment Paper • Nut Milk Bag/Fine Mesh sifter • Various sized bowls, pots and pans Optional- Tortilla Press -Meat Thermometer -Garlic Press - Silicone molds (for fruit gummies) Specialty Ingredients: *Slashes separate alternatives. The first one listed in the group is used in the recipe. I have not tried all of the alternatives. Results may vary and aren’t guaranteed. Commas separate needed ingredients. *Updated as of 10/31/2020. Week 1 Oat/Rice/GF All Purpose/GF Cup for Cup/Nut Meal, Nut Butter, DF Chocolate Chips Week 2 Almond/Cashew Week 3 Oat or Rice Flour, Can of full fat coconut milk (good quality/no store self brand) Week 4 Almond/Cashew Week 5 Almond/Cashew or other binder, Nutritional Yeast, Basil Week 6 Oat or Rice Flour, Cocoa Powder, DF Chocolate Chips/Chunks/Bar Week 7 Cassava Flour Ground Pork/Turkey/Bison, Apple Cider Vinegar (or Lemon Juice) Week 8 Cassava Flour Ground Beef/Turkey/Pork, Chili Seasoning, Anaheim Chilis Week 9 Cassava Flour Optional: Coconut Butter or Collagen Week 10 Cassava Flour Hazelnut/Any nut or seed of choice Week 11 Oat or Rice Flour, Any nut or seed of choice/Shredded Coconut Week 12 Rice Flour, Medium Cauliflower Week 13 Nuts/Seeds of choice, shredded coconut, honey, lemons Week 14 Gelatin/Agar Agar, Honey/Maple Syrup Week 15 Rice Flour, GF Rice Cereal Week 16 Oat/Rice Flour and Amaranth Flour Week 17 Amaranth Flour, Can of Full Fat Coconut Milk Week 18 Amaranth Flour Week 19 Oat/Rice Flour and Amaranth Flour Week 20 Cashews &/or Sunflower Seeds, Nutritional Yeast, Apple Cider Vinegar Week 21 Cashews/Pumpkin Seeds/Sunflower Seeds, Can of Full Fat Coconut Milk, Dates, Liquid Sweetener, Shredded Coconut Week 22 Can of Full Fat Coconut Milk (2), Liquid Sweetener, DF Chocolate Chips
Learners will not need to use any apps or websites beyond the standard Outschool tools.
1 hour per week in class, and an estimated 0 - 1 hours per week outside of class.
During class, learners will be preparing ingredients for cooking and baking on the stove and/or oven.  They will be using knives and other kitchen equipment.  Please assist your learners in finding the best set up to do so that allows access to counters, cupboards/ingredients, kitchen equipment, and the stove and oven.  Please make sure they have access to pot holders and know the emergency safety procedures and equipment locations for your kitchen.  Also, make sure your learners are familiar using and working all of their equipment- blenders, food processors, knives, etc. 

Teacher

Danielle DoyleScience Educator- M.Ed Sci Ed & Credentialed Science Teacher
35 total reviews
29 completed classes

About Me

Danielle is a Science educator of 20 years with a bachelor’s degree in Marine Science, where she was awarded with honors awards for her senior thesis, a Master of Education in Science Education K-8th and a current California Science teaching... 
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