Gluten-free baking resource guide launches

Click for more detailsAs you know, our family moved to Victoria in November 2013. We still very much miss our Kelowna Celiac friends, especially at times like last Sunday’s potluck.

One of our first tasks in our new city was to take in Victoria chapter events, and that is where we came across Areli Hermanson and Lisa Diamond who presented a gluten-free cooking class to chapter attendees. Signe and I were blown away by the presentation. It was one of the best gluten-free presentations we had ever taken in. For example, they talked about the need to get as much air as possible into a baking mixture to make it as fluffy as possible. They provided real world tips that even the poorest cooks like me could understand and relate to.
Well good news! They have now come out with a book called The New Gluten-Free™ Demystifying Gluten-Free Baking – A Resource Guide

Click to view flash video.It has many of their tips and tricks documented. They have also launched a new website called http://www.thenewgluten-free.com. It contains  mini-lessons and recipe classes in short video tips.

If you are interested in gluten-free cooking and baking I urge you to take a look at the book and website. I suspect you’ll be seeing more of these rising stars in the gluten-free community.

David Fowler

 

 

 

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About David E. Fowler

Online marketing expert via https://ppcsolutions.ca I own and operate an internet marketing agency and consultancy targeting small businesses to optimize their internet marketing budgets. My focus is on setting up, monitoring, and optimizing pay-per-click (PPC) advertising campaigns be it on Google AdWords, Bing Ads, or Facebook Ads. I also provide ongoing web site management and update services, site redesign, content management, search engine optimization (SEO), and social media marketing (SMM).

2 thoughts on “Gluten-free baking resource guide launches

  1. I could not agree more, David. Their Resource Guide is a ‘Gluten-Free Game Changer!’ Read what Anne Wraggett, President of the Canadian Celiac Association was also in attendance and had this to say, “Their approach to gluten-free baking is thoroughly scientific. I will admit going in that I was skeptical about how much I would learn. I could not have been more wrong! Much was new to me. Did you know that:

    • Water-based liquids are most suitable for use along with certain flours while fat or egg-based moisture works better with other flours?
    • Different starches have wholly different characteristics?
    • The amount of xanthan gum to use in a recipe is not determined by the amount of flour called for (as we’ve long been told), but instead by the amount of liquid?
    • Would you know how to make a foam and what to use it for?

    I can’t wait to get my hands on this book and hope we will have more seminars with these very knowledgeable women! In the nearly 13 years I’ve been involved with the chapter, I think this was the one of the very best presentations I’ve attended. In my opinion, what Shelley Case did (and does) for our understanding of the GF diet, Lisa and Areli will do for our understanding of GF recipes. Bravo!”

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