Gluten Free Cooking Class - American Center

June 12 I participated in a Gluten Free Cooking Class at the American Center on the east side of Madison. Class cost was $35 and included some excellent information on Gluten Free Cooking and 3 recipes we prepared. This facility is AMAZING. We had two dietitians presenting the information. I learned: Gluten is a protein found in wheat, barley, and rye (& all foods made with these grains)

Gluten Free Foods: Beans, Dairy, Fruit, Nuts, Vegetables, Quinoa, Rice, Seafood, most animal protein and Gluten-free versions

There are a lot of foods that contain gluten, therefore label reading is vital! ex: (bouillon cubes, candy, imitation crab meat, self-basting turkeys, some lunch/deli meats, seasoned pasta)

Cross over contamination is HUGE - you can not use the same utensils for gluten-free and gluten containing items if cooking both. Avoid wooden spoons/cutting boards or plastic colanders. Use a new toaster and label it "GF" Label cookware/baking as "GF" Flour can remain airborne for up to 48 hours!!!!...so if cooking both GF and Non-GF - do your GF baking first.

I am not Gluten sensitive but I loved all the recipes we made, thoroughly enjoyed the class and learned something. I encourage you to try a class at the American Center. (under cooking on our website)

ONE RECIPE WE MADE:

Farmers Market Grain Salad

2 tbsp white wine vinegar

2 tsp. Dijon

1/3 cup extra virgin olive oil

salt and pepper to taste

1/2 bunch Kale, chopped

1 cup sugar snap peas, cut in 1 inch pieces

1 small head broccoli, cut into 1 inch pieces

1 cup cooked quinoa

1/2 cup pistachios

1/4 cup chopped fresh herbs (parsley, basil, dill)

1/4 cup feta cheese crumbled

1) In a large bowl whisk together vinegar, Dijon, olive oil, salt, and pepper. Add kale, snap peas, broccoli, quinoa, half pistachios, and half herbs.

2) Transfer to serving bowl, top with remaining pistachios, herbs and feta

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