I couldn’t believe my eyes when I was perusing the Calphalon Culinary Center’s website! I was merely looking for a baking class as I thought it might help me to expand my knowledge base. I am suddenly very curious about the science behind baking. Up until now, I’ve just followed recipes. Much like how my dog Ringo follows Liv around when she has a piece of toast in her hand. Okay, not the best analogy but cute.
There is a serious science to gluten-free baking. You can really mess up your hard work by adding, or not adding, the right ingredient. So I’m on a mission to learn.
Friday night my mom and I hopped in the car and drove to Toronto for our gluten-free baking class at the Calphalon Culinary Center at King and Spadina. I was very excited!
We arrived with enough time to do a little shopping and eat dinner at FRESH!!! Yummy. Yes, I bought some more caramel pecan squares. You can never test them enough.
Class started at 6pm with a lovely arugula and goat cheese salad. We were already full from our FRESH experience. Ah well, worry about it tomorrow. The baking menu included: Four Cheese Corn Bread, Apple Pie, Chocolate Chip Cookies, and Carrot Cake. And we got to test a healthy portion of each item. Oh my, we waddled out of there.
The instructor was a professional cook, not a baker, so her knowledge was limited. That was a little disappointing as her only experience with GF baking was developing the recipes over the last seven days. Okay, fine. I got over that. We learned a great deal from this woman anyway. She was honest, entertaining, and very knowledgeable about cooking and food. Hopefully I’ll share some of her secrets as the blog develops. I’ll try out her recipes and let you know how they turn out.
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