When I was first diagnosed with Celiac Disease, my dear husband went out and bought me three gluten free cookbooks by Bette Hagman - full of gluten free recipes - full of the promise that gluten free cooking and baking would be manageable. Now, 2 1/2 years later, with lots of mistakes and lots of successes under my belt, I am ready to help others who are challenged by this way of eating.
When you're a teacher, I think it is natural to want to share what you learn with others. While music teaching and performing has been my passion (and still is), I will be adding another teaching notch to my belt. I will be teaching gluten free baking and cooking classes in Central Massachusetts, some demo, some participation, and we will eat what we make during the class. If you are interested, please let me know by emailing me at birdwoman5151 AT yahoo DOT com. Once I compile a list of interested participants, I will schedule a date and contact you by email with the details (cost, schedule, menu etc.).
Great idea. I hope you get a huge turnout.
ReplyDeleteThanks for visiting my blog. I wanted to reply to your question about the seeds: fenugreek seeds are very different from flax. They are easily available in Indian grocery stores and also in some health food stores like Whole Foods. They have a bitter taste although you won't taste it in the finished recipe. Fenugreek is very commonly used in Indian cooking because it has great healing properties, according to Ayurveda, and is particularly valuable in warding off diabetes and high cholesterol.
ReplyDeleteSorry for the lengthy reply, but hope it helps.
atxvegn - thanks for your vote of support. Yes, I'm hoping to get a huge turnout! I'm really looking forward to sharing what I've learned so that others won't be so intimidated by gluten free cooking.
ReplyDeletevaishali - thank you so much for your answer. We have a local Indian store that is very well stocked - I will check there for fenugreek seeds.