2013 Classes all classes are 1-5pm, cost is $55 per person unless otherwise noted:
Sunday February 17th: Gluten Free Italian We'll be making gnocci, hand-cut pasta, foccacia & pizza and panna cotta, as well as discussing sauces.
Sunday March 10th: Gluten Free Breakfast Treats Remember those things that you have been missing on Sunday morning? Cinnamon rolls, biscuits with sausage gravy, waffles and muffins, with discussions on breakfast casseroles, popovers, pancakes and dutch babies!
Sunday April 7th: GF101; Pie Dough, Biscuits & Sponge Cake We offer this class several times a year. Join us to learn the ins and outs of baking in general and gf baking in particular!
Sunday April 21st: Gluten Free Greek Food We'll be exploring the fabulous world of Greek food in this class, making Avgolemono soup, Moussaka and Baklava, as well as discussing "what makes it Greek?" and techniques for other dishes. As always, we'll be discussing a lot of cooking technique - for instance, how to make bechamel (white sauce) and also how to make filo dough!
Sunday May 19th: Gluten Free Indian Food Indian food is one of the most fabulous and complex in the world! We'll be exploring several types of Dal (lentil stews) as well as Kheer (rice pudding), Curries and Biryani. This is perhaps my very favorite cuisine and if you like intense (not always spicy hot) flavors, this is the class for you!
To check on our current schedule (keep an eye on our facebook page: https://www.facebook.com/TripleOakBakery/events) or to sign up for classes, phone or email:
540-987-9122
TripleOakBakery at gmail.com
All classes are $55 per person and held at the bakery from 1-5pm unless otherwise noted
The Perennial Classes:
sunrise behind the bakery
Private classes are also available either at the bakery or at your home, as well as Gluten Free Living Consultations.
Gluten Free Baking 101: Pie Dough, Biscuits & Sponge Cake
In this class, we start with those things that really plague gluten free bakers: pie crust and biscuits. In making these two recipes and the sponge cake, we discuss a lot of food chemistry that will aid any cook, not just those trying to do without gluten!
Gluten Free Baking 102: Pizza, Popovers & Layer Cake
We'll make pizza crust and pate a choux (sorry, haven't figured out how to add foreign punctuation yet!) which is a lovely, versatile and easy dough and finally make a simple layer cake - Betty Crocker's got nothing on us!
Classes usually take place on Sundays from 1-5pm. Cost is $55 per person which includes a non-refundable $20 deposit payable at the time you sign up.