When you’ve been gluten-free for awhile, you might have an arsenal of recipes you’ll make for Thanksgiving. (Then again, it’s alway a joy to try new recipes too.) But if you’re new at this, Thanksgiving is the hardest holiday of the year. All that gluten: stuffing, pumpkin pie, casseroles with cream of mushroom soup, rolls, gravy, cornbread, and all that cross-contamination, on top of it. I’ve heard tales of people eating nothing but salad for Thanksgiving dinner, to make sure they don’t get sick.
Come to a gluten-free Thanksgiving baking class, limited to 10 people, at our studio on Vashon Island. We’ll teach you how to make sandwich bread, cornbread, stuffing, gravy, and pumpkin pie.
We will also tailor each dish to your food allergy/intolerance needs.
This $250 pledge toward the Kickstarter will get you two tickets to the class. (That’s $125 each.) You and your spouse! You and your best friend! Or you and your son or daughter! Let’s gather together and bake.
We’ll teach you how to make these foods, give you the recipes, and send you off with the confidence to make a great Thanksgiving, gluten-free. Plus, you’ll leave with pie dough you can use to make your family’s pumpkin pie.
And you will eat well.
The class will take place on Saturday, November 15th.
Cornbread. It’s delightful. And you need a good gluten-free cornbread to make cornbread stuffing (or do you call it dressing?) for Thanksgiving next week. Here’s how to make it. A few years ago, we gave…