About The Classes
Join me for some fun and learn more about gluten free cooking. I’m designing new classes all the time so let me know what you’re looking for. Invite some friends and create a private class to learn to make what you want or ask about a family class and include the children too.
Class Location – All classes are virtual for now.
Class Size – Varies depending on each class but to allow for lots of questions they typically have less than 10 participants.
Class Length – Classes vary from 1½ – 3 hours.
Private Cooking Classes – Available by request for corporate events, families new to gluten free cooking or even a night out with friends!
Food Safety – After the COVID pandemic I hope to host in-person cooking classes in my kitchen again. For that reason I’ve outlined here the measures I take in my own home to prevent cross contact with wheat. I prep for each class with food safety in mind. Feel free to email me any questions you have so you feel comfortable coming into my kitchen.
Safety Measures To Avoid Cross Contamination
72 HOURS PRIOR TO CLASS – I rarely bake with wheat flour but I ensure no one uses wheat flour in my kitchen 72 hours prior to a class. This ensures there will be no gluten on any surface or hiding in any corner.
COUNTER TOPS, TAPS AND ALL SURFACES – Before each cooking class I wipe down all surfaces with soapy water, including taps and handles. Then I toss those dishcloths and tea towels in the laundry and start with clean ones.
KNIFE BLOCK AND KNIVES – I remove all my knives from the knife block the day of class, wash them in soapy water and set them on a clean towel to use for the class.
DISHCLOTHS AND TEA TOWELS – Once I’ve done a surface clean I put all linens in the laundry and start with clean ones.
CUTTING BOARDS – I have separate cutting boards that have never been used with gluten.
KITCHEN UTENSILS – I have a generous supply of measuring cups and spoons for gluten free baking only.
OVEN MITTS – I have oven mitts designated for gluten free cooking only.
GLUTEN FREE PANTRY – I have an entire pantry for all my gluten free flours, the flour mixes I make, gluten free noodles, rice and other naturally gluten free ingredients.
ALWAYS OPEN NEW – For optimal safety I prefer to open new containers for ingredients used during a cooking class. For a baking class I always open new butter, sour cream or milk. For an Asian cooking class I open a new container of peanut butter or curry paste just to be extra safe. When it’s possible I send participants home with some of the less common ingredients so they are set up to repeat the dish at home. To do this I store a few sizes of disposable containers in a separate bin strictly for gluten free use.