Tender, flaky pie gluten-free pie crusts and pastry are possible to make; they are even easy to make. Moreover, gluten-free pie crusts, freed from the quotidian constraints of the commonly used all-purpose flour, can be deliciously and wonderfully creative. The addition of a little mesquite flour to the crust of a pumpkin pie, for example, deepens and enhances the flavor of the spices in the pie's filling. Join ATX Ultra Eats' Teresa Morris in her gluten-free kitchen, and learn how to bake creative gluten-free, as well as gluten-free, grain-free pie crusts so melt-in-your mouth tender and flavorable that people will never know the pie or empanada they are eating gluten-free, unless they are told. Attend this class and learn about various types of healthy (and uncommonly used) gluten-free and grain-free flours that work well for making pastry, as well as methods of replaceing gluten without using guar gum, zanthan gum, and psyllium husk (ingredients that often cause digestive upset). Finally, learn how to make pies as beautiful as they are delicious. This class is hands-on. Each class participant will make and decorate her own individual size gluten-free pie, to take home and bake. Each class participant will also receive a handout with class notes, resources, and recipes.
Date and Time
South Austin (1.5 miles South of Lady Bird Lake): Address will be emailed upon registration
4000 E Oltorf
Austin, TX 78741