Basic Gluten-Free Baking Prep/Mise en Place for Ingredients & Baking Pans Free class
- 1x (Normal)
How to Prepare Cake Pans7:35
How to Measure Wet/Liquid Ingredients2:31
How to Measure Dry Ingredients10:38
About This Class
Whether you're planning on making a bread, pie, cake or cookies, the preparation will be more or less the same. In this short and to-the-point class, I will teach you a few simple preparation techniques (or mise en place) that will be helpful for any baker, especially when baking gluten-free. You will learn how to properly measure both liquid and dry ingredients and how to choose/prepare cake pans for the oven.
My passion in life has always been cooking. I'm a trained chef and a self taught gluten free baker. For the past 15 years, I've had some major food allergies to soy sauce, chocolate, and gluten. I'm a former chocoholic so I think I may have deserved that one, but gluten was really hard on me for a while. I had to adapt all of my old recipes into new, gluten free ones, and some of my recipes are also dairy free. I love creating new recipes and being gluten free challenges my culinary abilities in ways I never could have imagined before. When I'm not in the kitchen, I'm tending to my vegetable garden or scrapbooking. My goal is to make gluten free seem less intimidating and more fun.