Gluten Free Baking Class

Standard
Gluten Free Baking Class

10-1 Sat October 12th Penguin Highschool with Robin Ellenberger from Skyranch. Due to insurance woes we have had to move this back to Robin’s Bakehouse in Travellers Rest near Launceston. The venue is much smaller so only two at a time max. but then you have more attention from Robin so that’s better eh? You will arrange a time thats mutually suitable.

Learn to make three of her breads perfectly, and see demos of pastry and a delicious shortbread. Also previewing her new pumpernikel bread recipe! Each person will bake and take home three products of their choice.

Cost $75 members ( parent/child couple or lone adult ) Child must be primary school aged 8-13 and fully supervised. Only six places available! Non Members $10 surcharge.Payable at time of booking.

Please email your details including phone number when enquiring.  Bring Apron teatowels notebook pen and  containers for your goodies.

Astro GF Brownies

A jar of homemade gluten-free brownie mix makes a perfect gift for gluten-free family and friends. This recipe is easy to make and the brownies are soft and delicious!

from http://glutenfreecooking.about.com/od/dessertsandsweets/r/Gluten-Free-Brownie-Mix-Recipe.htm

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 -16 brownies

Ingredients:

  • Dry Mix: (Makes enough to fill 500ml jar and prepared, fills one 8×8 inch pan)
  • 1/2 cup gluten-free SR flour blend (woolworth’s Macro brand)
  • 1/2 cup unsweetened cocoa powder ( Loving Earth Raw Cacao )
  • 1/4 teaspoon salt
  • 3/4 cup raw cane sugar ( for stickier brownies add 2 more tablespoons of sugar )
  • Add to dry mix:
  • 80 g (1/2 cup) softened unsalted butter*
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup walnuts (or nuts of your choice) soaked overnight and chopped coarsely – optional

Preparation:

Preheat oven to 180° C

Grease an 8×8-inch square baking pan and line the bottom with baking paper.

To prepare dry mix:Combine dry ingredients in a bowl.

To prepare brownie batter: Butter must be very soft – place in the oven briefly in an oven proof jug, or use the microwave (med 30 secs does a good job for me). Mix soft butter with vanilla essence and eggs with a metal fork.
Bake in preheated oven for about 25 minutes. Watch cooking time carefully. When a toothpick inserted into center of baking dish comes out clean brownies are done. Don’t overbake or brownies will be hard! Cool in the pan on a rack for 5 mins before running a knife around the edge to loosen from the sides of the pan. Wait 10 minutes more before turning out onto a cutting board and cutting (3×4 for 12 oblong brownies or 4×4 for 16 squares).

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Advertisements

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s