August, 2010:

Grilled Artichokes

Grilled artichokes are a terrific, easy appetizer perfect for the summer months. There is something about the flavor of the artichokes paired with the flavor of the grill.  What we love about this appetizer (or it could also be served as a side dish) is that it can easily be prepped well in advance with the final preparation on the grill only taking about 10 minutes.  This is one of those great back pocket recipes to always keep in mind for when you are planning on entertaining, especially during the summer months.

July, 2010:

Banana Brownie Double Custard Cream Pie

Admittedly, that’s a mouthful and you’ll find it hard not to devour this decadent gluten-free dessert mouthful by glorious mouthful!  In this recipe, we started out to create the perfect Banana Cream Pie without the typical crust, and…well….we sort of got carried away.  The result is truly one of the best desserts we’ve ever tasted!  It’s Banana Cream Pie on steroids!  This unbelievable dessert looks involved but is really just a few easy steps that can be made over two days.  The brownie bottom and the vanilla custard can be made at one time and then the chocolate custard and whip cream topping after the vanilla custard has set.

We tried to reduce the fat where possible by using non-fat milk instead of whole milk in the custards.  The custards were perfect and thickened up as intended.

This dessert has no cake sides but will hold together enough to slice if allowed to chill overnight.

June, 2010:

Crab Cakes with Pretzel Crumbs

We have had a fabulous recipe for gluten-free crab cakes on Glutenfreeda.com for several years, made with gluten-free bread crumbs.  Having to make bread ahead of time, has made this rather simple recipe much more involved (the best bread crumbs are from crusty type bread, such as french bread).  Still, crab or salmon cakes for that matter are well worth the effort for those who love seafood and for those who love to cook.  

This cooking class is based on a moderation of our original crab cake recipe and calls for gluten-free pretzels instead of bread crumbs.  The result is wonderful; both in taste and texture.  It also transforms the making of crab or salmon cakes into a very simple preparation.

May, 2010:

Best Cooking Classes

Since 1999 we have put together a monthly cooking class – wow! That’s a long time!  Each month we choose a topic or recipe and take you step-by-step (with photos) through the process or recipe so you can do it yourself at home.  We’ve covered many topics and recipes from making homemade gluten-free pasta dough to making Peking duck.  This month as part of our “Best of Issue” we’ve selected our top 10 cooking classes.  We invite you to browse through not only the classes below but also visit our “Cooking Class Archives” for great tips and direction on how to cook better on a gluten-free diet.

April, 2010:

German Chocolate Cake

This recipe is one of our family favorites and a gluten-free cake that defies the words, ‘gluten-free’.  Our German Chocolate Cake is made with three spectacular layers of light and moist cake that will melt in your mouth with the coconut and pecan topping.  In this class you’ll learn, step by step, how to make this perfect cake.

March, 2010:

Demystifying Risotto

Risotto — a naturally gluten-free, creamy rice dish that compliments many main courses wonderfully and yet, so rich and flavorful that it can stand quite comfortably alone. There is wide-spread belief that risotto is a complex dish that takes a great deal of time to make. This is truly just a myth. Risotto is actually quite simple to make, very versatile and really only takes about 30-40 minutes to prepare! Join us this month as we explore the versatility of risotto and discover how uncomplicated it really is!

February, 2010:

Chocolate Lava Cake

This month’s class is on a very special and decadent chocolate dessert, ‘Chocolate Lava Cake’.  The individual little cakes are a perfect single serving for your Valentine or for any occasion.  These little delicacies are elegant enough for special occasions and simple enough to make for an every night dessert.

January, 2010:

Blueberry Drop Scones

Blueberry Drop Scones are a delicious gluten-free treat and are surprisingly easy to make, especially with the aid of a food processor.  What used to be a timely process of cutting in chilled butter, is a quick and painless step with a food processor.

We added a little lemon zest to compliment the blueberries in this recipe.  Lemon zest is the bright yellow portion of a lemon’s peel.  This can easily be shredded with a rasp; a very sharp, thin, tool used to grate.

December, 2009:

Herbed Yorkshire Pudding

This month we feature two delicious prime ribs just in time for Christmas dinner.  A wonderful accompaniment to prime rib is a golden and puffy Yorkshire pudding.  Yorkshire pudding is a dish that originated in England.  It is made from an egg based batter and is most often served with roasted beef, chicken, or basically any meal in which gravy is also served.  The basic cooking method involves making a very simple batter of eggs, milk, flour and seasoning and dropping it into a preheated baking tin containing very hot fat or oil and baking it until it has risen and browned.  It is then served in slices or quarters or in the recipe below individual mini puddings.  In this class we will be preparing Herbed Yorkshire Pudding but you could easily omit the herbs if you wanted an even simpler tasting dish.

November, 2009:

Deep Fried Turkey

For those who have never tried a deep fried turkey, I know the concept of putting a whole, perfectly good turkey into boiling oil, seems like a crazy thing to do.  But for those who have tried it, I’m confident that you would agree that the result is spectacular!  A deep fried turkey is crisp on the outside and wonderfully moist on the inside.  The key to the process is the temperature of the oil.  Oh, and did I mention that an entire 10 lb. turkey will cook in just 30 minutes!

October, 2009:

Making Cheese Crackers

This month we’d thought we’d bring you a class on making a fun cracker. These crackers are great for snacking or you can break them up and use them for soup or salad garnishes. Not only that they are very simple to make but they are a great thing to have on hand (in the freezer) for impromptu entertaining!

So let’s get started!

September, 2009:

Baked Swiss Chard (Bieta al Forno)

This recipe is truly the best thing that ever happened to Swiss chard!  It is decadently delicious and sure to generate Oooos and Ahhhs from all that taste it.  We usually serve this dish as an appetizer for small dinner parties.  The best way to serve this incredible dish is to place two chard rolls on a small serving plate and top with a spoonful of the sauce.  It should be eaten with a fork which it is why it is better suited to a sit down meal.  I have also cut the bundles into bite size pieces and served this over gluten-free fettucini and I must say, it is to die for!

This is the recipe to serve to anyone who thinks they do not like Swiss chard.  It is simply irresistible!

August, 2009:

Black & Blue Cobbler

Black & Blue Cobbler is a perfect summer dessert made with blackberries and blueberries. This is quite easy to make and spectacular served with vanilla ice cream.

July, 2009:

Strawberry Ice Cream Cake

This recipe for Strawberry Ice Cream Cake is the essence of summer.  The thin cake layers are delightful wedged between layers of strawberry ice cream and whipping cream.  Be sure you set aside enough time to prepare this cake, as you will need to chill between steps.

June, 2009:

Fresh Spring Rolls

Fresh Spring Rolls and naturally gluten-free, delicious, fat-free and oh so good for you! Stuffed with an assortment of vegetables, these little packets of goodness are easy to make and can be made and presented in under 30 minutes. You can add shrimp as we did, or make them with vegetables only, either way, they will be a great addition to your recipe favorites.

May, 2009:

Boston Cream Pie

In this class, we will show you how to make a moist and delectable Boston Cream Pie. This (cake) will stay fresh for days and should be kept chilled. Well, let’s say it will remain fresh although it will probably not last for days!

April, 2009:

Spanish Paella

Paella is probably the dish that most people associate with Spain.  This delicious dish is also gloriously and naturally gluten-free.  Always a favorite, this is a lovely dish to serve for guests who are seafood lovers.  It is surprisingly easy to make.  The cooking procedure is sautéing and can be done in a paella pan, chef’s pan or large heavy skillet.

March, 2009:

Gluten-free Bread Pudding

For this class, we’ve selected a lovely springtime fresh, Lemon and Blackberry Bread Pudding to demonstrate. You can substitute other flavorings for the lemon and blackberry to make other bread puddings like rum and raisin. This dish is perfect for an Easter brunch or a dessert served with whipped cream.

February, 2009:

Pecan Sticky Buns

In this class we’ll show you how to make sticky gooey buns that are very similar to cinnamon rolls. You can use this recipe to make cinnamon rolls by eliminating the fruit and pecans and slathering a cream cheese icing over the top after baking. Just in case we’ve tempted you, we’ve included a recipe for the icing at the end of the class. Traditional cinnamon rolls or sticky buns are made with yeast and allowing the dough to rise. This recipe is much simpler, uses no yeast, no rising steps and produces a delicious and sinful sweet treat.

January, 2009:

Cranberry Cheesecake

In this class, we will show you how to make a beautiful and incredibly delicious Cranberry Cheesecake. Cranberries give this cheesecake a tangy sweetness that is out of this world. We made the crust with our own, Glutenfreeda’s Real Cookies, ‘Sugar Kookies’. It can also be made with our ‘Snickerpoodles’ with a slight adjustment in the amount of cinnamon. It can, of course be made with other gluten-free cookies of your choice.

December, 2008:

Braised Duck with Cranberries & Madeira Sauce

In the spirit of breaking away from the traditional, this month’s class could also be called, ‘The Perfect Christmas Duck’. This recipe is spectacular in taste and beautiful in presentation. The duck is crispy on the outside and tender and moist on the inside; all smothered in a sensational sauce with a holiday flare. This can also be made in advance up to the broiling step. Even the sauce can be made ahead and re-warmed. This would make a divine and memorable holiday dinner for four to eight guests. If you plan to serve eight, you will need two ducks; then simply double the recipe. Remember to plan ahead, the duck and the cranberries must marinate overnight.

November, 2008:

Turkey Roulade – The Perfect Turkey for a Small Thanksgiving

This year Thanksgiving is going to be fairly low key for my family. No big travel plans, no big family to entertain, just a simple, quiet and relaxing celebration for my family of four. Just because it will be our immediate family doesn’t mean that we won’t celebrate Thanksgiving with an elegant meal, but it does mean that I will need to tone down portions and create a menu suited for a smaller group. Now, we all know it’s traditional to serve turkey – however a turkey is BIG and unless you want to have leftovers for a month (if just feeding 4 on Thanksgiving) then it’s time to get creative. This year I will be serving a turkey roulade, which is basically a turkey breast rolled around the stuffing, which not only creates a beautiful presentation but also has the added benefit of delivering both the stuffing and turkey in one dish! If you find yourself with similar Thanksgiving plans, you may want to consider this dish.

October, 2008:

Low Fat Carrot Ginger Soup

Fall has us all thinking about meals that warm the tummy and soothe the soul. In my humble opinion, nothing warms the tummy like homemade soup. This month we bring you a delicious, soothing soup that is rich in taste and texture but surprisingly low in fat and calories; Low Fat Carrot Ginger Soup. This soup is perfect for lunch, as a first course for an elegant dinner or anytime you need a healthy, feel good meal. You can serve this soup hot or cold.

September, 2008:

Perfect Pancakes

Does this sound familiar?  It is 6:30 on a Monday morning and the kids are having trouble getting up.  The bus is scheduled to leave at 7:00 and you are running behind.  The kids stumble into the kitchen and you try to convince them to have a quick bowl of cereal but they refuse.  Instead they want eggs and bacon or pancakes.  They say, “Mom, can’t you just whip up some pancakes, real quick?”  I try and steer them away from eggs and bacon but I usually can accommodate the pancake request.   “Pancakes in a minute or less?  No problem! “The key here is prior planning.

August, 2008:

Classic Barbecue Chicken

Ok, I know this is the Wellness issue and typically barbecue chicken doesn’t fall under a usual low-fat, health conscience diet….but if you think about it why not? Grilling in and of itself is a very healthy way to prepare foods – no heavy oils needed (except just to lightly coat the grill rack). Perhaps why barbecue chicken gets its bad rap is in the sauce. In the barbecue sauce we are going to prepare today the only negative is the high quantity of sugar. If you would like to avoid that you can easily just use the rub and keep the chicken moist throughout the cooking process with apple juice and still come out with amazingly good chicken.

July, 2008:

Summertime Ice Cream

Its summertime and what say’s summer better than a big scoop of homemade ice cream?  There are many wonderful store-bought ice creams but the homemade version is so fun and easy to make.  Involve your kids and be creative.  There are many delicious varieties, some well-known, and yet there is still plenty of room to invent a new flavor of your own.

June, 2008:

My Oh My - It's Cherry Pie!

Since its cherry season we thought it only appropriate to make a cherry pie for our on-line cooking class.  And, not just any cherry pie, but a lattice-topped pie!  Sounds impossible, especially considering that our crust is gluten-free, but it’s not.  I do want to say that if you do not have patience, baking gluten-free pies is probably not the dessert for you.  Pie crust is a little tricky even when it’s not gluten-free, but add the element of wheat-free/gluten-free to the crust and you end up with a more difficult to handle dough – again, not impossible – but more difficult, nonetheless.

May, 2008:

Scrumptious Scones

Baked goodies are always a wonderful gift to receive on Mother’s Day. What would be better than to wake up Mother’s Day morning to a fresh baked gluten-free, delicious, muffin or even better…a perfect scone? Scones are great because they can be either savory or sweet. So if you are looking for a nice savory compliment to eggs on Mother’s Day morning, a scone is the perfect answer. Or if you happen to have a sweet tooth, perhaps a sensational Blackberry Cream scone is more your style. Either way, a scone is a wonderful way to welcome Mother’s Day…and even better yet, they are relatively easy to make – perfect for kid’s or Dad to make just for you!

April, 2008:

Stir-frying: Easy as 1-2-3

Stir-frying is a method of cooking that perfectly fits today’s busy lifestyles. Stir-frying is rich in the layering of flavors you can create and a healthy alternative to heavy meat dishes. The combination of ingredients can be as diverse as your imagination allows, combining beef, poultry, fish, pork, lamb, shell fish, vegetables, pasta, or rice with aromatic seasonings. The art of stir-frying  pairs a limitless variety of healthy foods, resulting in an explosion of taste in every bite.

March, 2008:

Gluten Free Gnocchi

In this class you will learn how to make an Italian classic, gnocchi, gluten-free. Gnocchi are bite-size dumplings that are boiled and then sauced. This class will focus on Potato Gnocchi with an added recipe for Ricotta and Spinach Gnocchi with Gorgonzola Cream Sauce.

February, 2008:

How to Make a Basic GF Chocolate Cake

This month in honor of Valentine’s Day we’d like to share with our viewers a fabulous, relatively easy-to-make chocolate cake. I personally believe that everyone should have a great chocolate cake recipe in their “recipe box” – it’s perfect for birthdays, special parties and other celebrations…or in this case to share a piece of decadence with your Valentine!

January, 2008:

Risotto: "No ordinary rice"

In the words of my 10 year old son, “risotto is no ordinary rice!”. Since he was 6 years old, risotto has been one of my son’s favorite dishes. Just about any variety works for him, as long as the finished result has that wonderful creamy texture characteristic of risotto.

In fact, when I told my son that I was doing a class this month on risotto he rolled up his sleeves and asked if he could help. I figured - what the heck? – why not teach him how to make one of his favorite meals?

People tend to think that risotto is one of those difficult dishes to prepare, but the truth is it is actually quite easy. All that is required is a little effort, about a half hour time and some few basic ingredients.

This month I’d like to share the wonderful teaching experience I shared with my son with our readers. Perhaps you and your children will become risotto fans as well!

December, 2007:

Christmas Goose

This month’s cooking class features a lovely steamed then roasted goose.  Somewhat of a tradition of days gone by, we found roasted goose with a rich, delectable gravy definitely a contender for that very special holiday meal.  Roasted goose is better suited for a smaller guest list as the average weight of a goose is 9-11lbs.  Our goose weighed just over 9lbs. and served six.

November, 2007:

"Thank Goodness for Thanksgiving Help"

Great tips to make your holiday entertaining be a huge success along with a complete Thanksgiving Menu and Game Plan!

October, 2007:

A Toast to Roasts

To celebrate our Anniversary Issue’s Cooking Class, we selected the ideal class to welcome in the new fall season; A Toast to Roasts . As the weather gets cooler and our appetites heartier, nothing could be more satisfying than a beef or pork roast cooked to perfection! Now is the time to warm up your kitchen and fill your home with savory, mouth-watering aromas that will have your entire family waiting in anxious anticipation for those two special words; "Dinner’s ready"!

September, 2007:

Gluten Free Play Dough

Let’s face it…kid’s are all creative and love to play with things that allow their imagination to run wild.  The usual creative outlets include building toys, arts and craft items, crayons, paints, and….of course, play dough!  Chances are if your child is playing with play dough, there is a high probability that it contains a high percentage of wheat flour.  Most young kids, inevitably put things in there mouth (if it’s not the play dough itself, eventually it will probably be their fingers), so you could be inadvertently exposing your child to gluten.

August, 2007:

Beer Can Chicken

No, we didn't make a mistake, we did mean BEER can chicken!  Thanks to Anheuser Busch's Red Bridge beer, beer is once again widely available to the gluten and wheat intolerant.  With a little improvising, Beer Can Chicken is now a recipe we can enjoy.  Red Bridge beer comes in a bottle, so for our recipe which requires a 'can', we've simply purchased a large 24oz. can of ice tea (you can use any can that does not include a gluten drink) and discarded the tea.  Rinse out the can and you've got the perfect tool for this recipe.  Grilling chicken this way is fun and absolutely delicious!  It's easy to get moist, succulent chicken every time!  Beer can chicken also makes for great conversation for any outdoor party.  For large parties, grill several chickens at once.  You can season each chicken with a different rub and entertain your guests at the same time!

July, 2007:

Summertime Sorbets

Let’s face it, it’s hot!  And these hot days of summer are the perfect time to enjoy a nice big bowl of ice cream or sorbet.  Sorbet is a wonderful treat since it is simple to make, doesn’t require a bunch of ingredients and is actually low in fat.  What a perfect combination!  This month we thought it would be fun to make a wonderful watermelon sorbet – after all what could exemplify summer more than frozen pureed watermelon!

June, 2007:

Perfect Grilled Fish

Have you ever had challenges grilling fish – does it stick to the grill or fall through the grate?  Does your fish come out dry or consistently underdone?  In this month’s cooking class we will take you through different grilling techniques for fish as well as provide some great tips on how to get the best results time after time.

May, 2007:

Making Glazed Raised Donut Twists

These scrumptious donut twists are indecipherable from the donut shop variety. They are also remarkably easy to make, just a few simple steps. This Mother’s Day, surprise her with perfect, unbelievable homemade donut twists! Gluten-free and delicious, these are certain to become a family tradition!

April, 2007:

Crazy for Quiche

Traditional quiche is made with a combination of eggs, cream or milk and baked in a pastry crust. Luckily for those of us with gluten-intolerance the movements towards low-carb diets have made crust-less quiches much more popular. Not only are crust-less quiches (particularly when considering the alternative gluten-free crusts) much easier to prepare but when you taste them you really don’t miss the crust. The tenderness of the quiche itself is truly the star and remains the star from the first bite to the last. This month we wanted to share the simplicity of making your own crust-less quiche in our on-line cooking class.

March, 2007:

Back to the Basics: Making Chicken, Beef & Vegetable Stock

As our chef’s developed and tested the recipes for this month, we noticed that a lot of the recipes called for stock.

Many say they simply don’t have the time to make their own stock. We are here today to show you how simple it is to prepare and how non-time consuming it really is. If you have 6 hours during a weekend where you are hanging around the house – that is all you need. Keep in mind those 6 hours are not spent making stock, just simply being around as the stock simmers (I’m not a big fan of leaving my stove on while I’m away from the house!).

During this month’s class, we will walk you through step-by-step on how to make flavorful stocks. You will soon see how easy it is and how great the results are.

February, 2007:

A Decadent Dessert: Chocolate Glazed Nut Mousse Cake

Since this is our Sweet Seduction Issue it seems only appropriate to focus this month’s on-line cooking class on something sinfully rich and delicious, perfect for the sweet seduction of your Valentine! In this month’s class we will make a Chocolate Glazed Nut Mousse Cake….featuring two of my favorite desserts, all in one — chocolate and mousse! This delicious cake starts with a dark chocolate shortbread crust and then is topped with a light and airy chocolate-cashew mousse and finished with a chocolate ganache glaze. A slice of this rich cake is truly a slice of pure decadence. Enjoy!

January, 2007:

Hosting a Wine & Cheese Party

About a month ago I was invited to a wine and cheese party at my neighbor’s house. From the invitation to the actual wine party — it was a smashing success. I was so impressed with the concept behind the party and how well it was executed that I decided to spend some time researching wine’s and cheeses in hopes of bringing you, our guests and subscribers, a fool-proof road map to hosting your very own wine and cheese party.

December, 2006 :

Glazed Duck with Tangerine Sauce

This month for our on-line cooking class we will make Glazed Duck with Tangerine Sauce. This is a variation on the French classic duck á l’orange that would be a wonderful entrée for an intimate holiday dinner. This duck is basically cooked twice. The cooking process begins by braising the duck to ensure moist and tender meat and is finished by roasting the duck to get a nice crisp outer skin. Although none of the steps within this recipe are difficult, it does take some time to prepare due to the two distinct cooking methods, so to simplify your life plan to make this duck over a two day period.

November, 2006 :

Making the Perfect GF Pie!

Just in time for the holidays it seems fitting to have our November on-line cooking class on making the perfect gluten-free pie. We’ve all been there…gf flour dusted all over us, hands coated in an unidentifiable sticky, gooey mess, tears of frustration running down our faces (considering the endless hours we’ve wasted) and words of obscenity streaming out of our mouths — all in an effort to produce an acceptable gluten-free pie crust. The good news is that it doesn’t have to be this way. It is certainly possible to create a lovely gluten-free flaky pie crust or a perfect cookie crust, however working with the dough can create some challenges. Hopefully with this month’s class we will help alleviate some of the common stresses of working with gluten-free pie dough. In this month’s class we will walk you through how to make 2 different types of pie crusts and offer helpful tips along the way to make your pie turn out wonderfully.

October, 2006 :

Making Cheese Crackers

This month we’d thought we’d bring you a class on making a fun cracker. These crackers are great for snacking or you can break them up and use them for soup or salad garnishes. Not only that they are very simple to make but they are a great thing to have on hand (in the freezer) for impromptu entertaining!

September, 2006 :

Flavored Oils & Vinegars

For many years, centuries even, Mediterranean cooks have been putting herbs in bottles of olive oil and using these "infused oils" for salads, condiments for fish and for basting meats. More recently chefs have taken infused oils to a new level. Many chefs experiment with blanching and pureeing vegetables and a variety of herbs to create full flavored and brightly colored oils that can either be emulsified with other ingredients in a vinaigrette or used to drizzle over foods as sauces. This month in our on-line cooking class we’d like to share some techniques and recipes for making these fun and flavorful oils.

August, 2006 :

The Best of True Barbecue

Many claim to have originated barbecue, the French, the Caribbean’s and of course, the people of the good old southern USA. Wherever it originated, everyone can agree that nothing beats the smoky, spicy, sweet melt-in-your-mouth taste of true barbecue, especially when you have waited, in mouthwatering anticipation all day long. Whether you’re barbecuing outside all day, or checking your barbecue from the comfort of your deck, we know you’ll agree, once you’ve cooked True BBQ it’ll be the beginning of a long love affair.

True BBQ is the technique of cooking meat with indirect heat at low temperature (180 to 300 degrees) with smoke, for a long period of time. Many people use the term ‘barbecue’ when they actually mean ‘grill’. Grilling means to cook food over direct heat, quickly. True BBQ can easily be made gluten-free style because rubs are made of spices and sugar and the best sauces and mops are homemade and easy to make with gluten-free ingredients.

So find some shade, pull up a comfortable chair and let’s barbecue!

July, 2006 :

Making Corndogs!

Here we sit in mid-summer (at least for those of you parents with school kids!) and if your house is anything like mine it is a constant revolving door of kids — most running in and shouting out "I’m hungry! Is there anything to eat?". Now, I try to keep my pantry stocked with healthy snacks and the fruit bowl piled high with a wide assortment of apples, pears, peaches, oranges, etc. but every once in a while I like to look for quick solutions to the "I’m hungry" summertime dilemma. One solution is corn dogs! Perhaps not the healthiest snack or lunch item, but certainly an all time favorite of many kids…and they are quite simple to make — even gluten-free! This month we’d like to share our method and recipe of making perfect homemade gluten-free corn-dogs along with simple tips on how to store and re-heat leftovers (if any!).

June, 2006 :

Cooking with Cedar Planks

‘Tis the season for grilling! There is something so wonderful about the taste and ease of grilling outdoors. Not only is there usually little cleanup but grilling outdoors keeps the heat out of the kitchen during the summer months. I’m always looking for new and creative ideas for grilling meats, fish, poultry, vegetables and even fruit. This month I thought I’d bring to you a grilling technique that you may not be familiar with — cedar planking. Cooking on cedar planks is not really a new concept. Cedar planks were used for centuries by tribes in the Northwest to slow-grill fish over an open fire because it helps retain moisture and imparts an amazing, smokey sweet flavor to any food you throw on the grill. This grilling method is ideal for low-carb grilling and low-fat grilling because no fatty sauces are necessary. During our class this month we will show you how simple it is to grill with wood planks.

May, 2006 :

Making Homemade GF Ravioli

We’ve done several on-line classes in the past on making homemade pasta. The majority of them have been an instruction on how to make basic pasta dough and a brief paragraph and photos on how to make various kinds of cut pasta. This past month we received an email from one of our subscribers asking about homemade gluten-free ravioli. We have several recipes for gluten-free ravioli but most are of the gourmet type and in this case our subscriber was looking for a "kid-friendly" ravioli. In response to the email we realized that the instruction on how to make gluten-free ravioli was very brief and did not give a step-by-step instruction on how to make this often missed dish in the gluten-free world. So thanks to our friend inquiring about gluten-free ravioli for his child we bring you this month’s detailed class on making gluten-free ravioli — including a recipe for our "kid friendly" Cheese Ravioli with Tomato-Meat Sauce (kid tested and approved!). We hope you enjoy!

April, 2006 :

Sensational Soufflés

It seems that soufflés often get a bad rap as being a difficult dish to make. Horror stories of fallen soufflés and other culinary disasters often come to mind when considering to make this oh-so delicate French classic. Yet a soufflé is actually a very simple thing to make. It consists of very few ingredients and somehow magically transforms into a light and airy masterpiece once baked.

The word soufflé comes from the French word souffler which means "to blow up" or informally "to puff up" which is exactly what happens to the combination of custard and egg whites. Every soufflé is made from 2 basic components: 1) a base of flavored cream sauce or a puree and 2) beaten egg whites. The base provides flavor and the whites provide the "puff".

In this month’s on-line class we’d like to demonstrate how truly simple it is to make a soufflé, whether savory or sweet and hopefully demystify and perhaps make it not such a scary dish to make!

March, 2006 :

A Discussion on Baking Low-Fat, Gluten-Free

Frequently we receive requests for recipes for low-fat, gluten-free baked goods. Our intent at Glutenfreeda.com is to provide gluten-free recipes that yield spectacular results — results that are virtually indistinguishable from gluten-containing foods...

February, 2006 :

Scrumptious Crescent Rolls

by Nancy Baker
Author of Globally Gluten-Free

Imagine a flaky, delicious crescent roll — gluten-free! This month we are excited to feature Nancy Baker’s on-line cooking class on making gluten-free crescent rolls. Nancy will take you step by step through the process and soon you too can enjoy perfect gluten-free crescent rolls in the comfort of your own home. So roll up your sleeves and let’s get started!

January, 2006 :

Back to the Basics: Making Meat, Fish & Vegetable Stocks

As our chef’s developed and tested the recipes for this month, we noticed that a lot of the recipes called for stock. We have been making our own stock for so long that it seems like a ‘no-brainer’ — it’s just simply part of what we do to have a well-stocked gluten-free pantry and freezer. Inevitably during demonstrations or conferences we are asked which stocks or broths are gluten-free and which are best. The answer is homemade is always best! In fact, once you get in the habit of making your own stock you will be amazed at how much better it tastes and how much better your food tastes! Plus an added bonus is that there are no worries about if it is gluten-free because you created it!

Many say they simply don’t have the time to make their own stock. We are here today to show you how simple it is to prepare and how non-time consuming it really is. If you have 6 hours during a weekend where you are hanging around the house — that is all you need. Keep in mind those 6 hours are not spent making stock, just simply being around as the stock simmers (I’m not a big fan of leaving my stove on while I’m away from the house!).

During this month’s class, we will walk you through step-by-step on how to make flavorful stocks. You will soon see how easy it is and how great the results are.

December, 2005 :

A Decadent Dessert: Chocolate Hazelnut Mousse & Vanilla Ice Cream Bombe

In this month’s class we wanted to share a very decadent, sinfully rich dessert perfectly suited for the holidays — a Chocolate Hazelnut Mousse & Vanilla Ice Cream Bombe. This is not your typical bombe glacée which has different layers of ice cream and fruit. Our bombe begins with a rich, decadent truffle cake, topped with a layer of chocolate hazelnut mousse and then a layer of vanilla ice cream. The bombe is then frozen and finished with a chocolate shell. Truly delightful, and as I said before, sinfully rich. For an extra special touch, we will create a heavenly espresso cream sauce to serve with the bombe. If you are looking for something special and impressive to serve your guests during the holidays then you have come to the right place!

November, 2005 :

The Art of Making Czech Dumplings (Brambory Knedlicky)

by Nancy Baker
Author of Globally Gluten Free

October, 2005 :

Cooking with Kids: Making an Apple Pan Cake

I recently came across this recipe in a children’s magazine. The focus of the magazine issue was, of course, on fall and Halloween. Looking for ideas for my children, I came across this recipe for Apple Pan Cakes. After making a few modifications (particularly converting it to a gluten-free recipe and making some other changes to meet my tastes), my children and I made this simple, but delicious pan cake that we thought we’d share with you this month. This is one of those recipes that your children can help out with and share in the rewards of their work!

September, 2005 :

Gluten-free Wraps

We are so excited about Don Poncho's Gluten Free Tortillas! These tortillas are exactly like traditional flour tortillas. In testing this product, we found that there are a few ‘tricks’ to getting it just right. In this class we will show you, step by step, how to prepare perfect, incredible gluten-free wraps perfect for breakfast, lunch or dinner.

August, 2005 :

Naturally Gluten-free Soufflés

In this class, you will learn how to make two incredible gluten-free soufflés, Raspberry Soufflé and Chocolate Soufflé. As an added benefit, the raspberry soufflés are also casein free! Once thought to be a difficult dish to prepare correctly for fear of falling egg whites, these soufflés are amazingly easy to make and are a light and delicious dessert.

July, 2005 :

Scrumptious Scones

The perfect scone is a balance of opposites — not too light and not too dense. Scones can make a lovely accompaniment for breakfast, brunch or even as a savory biscuit-like item served with a dinner menu. Scones create a difficult challenge in the gluten-free world. The challenge is to avoid creating a scone that is dry and crumbly — you may have experienced this with other gluten-free baked goods. Throughout the years we have experimented with many recipes and have discovered the secrets to success for the perfect scrumptious scone! We invite you to walk through this on-line class and experience for yourself a great gluten-free scone.

June, 2005 :

Gluten-Free Pies: A variety of different types of crusts for your favorite pie!

Recently we’ve received requests to do a class on how to create the perfect gluten-free pie crust. It certainly is possible to create a lovely gluten-free, flaky pie crust, a perfect cookie crust, or even a gallette, however working with the dough can sometimes be a little challenging. In this month’s class we will walk through how to make 3 different types of pie crusts and offer helpful tips along the way to make your pie turn out wonderfully.

May, 2005 :

Making Spring Flower Cookies

Spring is in the air! During my frequent visits to Starbucks my daughter always has her sights on the pastry case, specifically these beautifully decorated flower cookies. Always loving a challenge, I decided to develop a recipe for gf flower cookies that were not only delicious but beautiful enough to be wrapped up and given as a gift. After a couple experiments with various icings I achieved success! These cookies were so delicious that I had to fight off my neighbors, friends and family to save a few for a final photograph! I hope you enjoy this class as much as my daughter and I did making these delightful spring-time cookies!!!

April, 2005 :

Making Phyllo Dough

Phyllo dough is a thin pastry used extensively in Greek cooking. Several years ago the thought of creating gf phyllo was almost laughable, however, a good friend of mine spent many hours in the kitchen converting his mother’s homemade phyllo recipe to be gluten-free. I asked my friend if he would be willing to help give an on-line cooking class at Glutenfreeda.com on how to make gf phyllo. He agreed and we spent a day together preparing homemade phyllo and traditional Spanakopita (spinach pie). This month’s international cuisine feature is on Foods from Greece, so we thought it would be rather fitting to bring back this wonderful class on making phyllo. Although making phyllo can be a little tricky, with a little practice you can create amazing gluten-free phyllo. It is truly delicious and well worth the effort!

March, 2005 :

Gluten-Free Gnocchi

In this class you will learn how to make an Italian classic, gnocchi, gluten-free. Gnocchi are bite-size dumplings that are boiled and then sauced. This class will focus on Potato Gnocchi with an added recipe for Ricotta and Spinach Gnocchi with Gorgonzola Cream Sauce.

February, 2005 :

Triple Chocolate Towers

Triple Chocolate Towers is a show-stopping dessert that is fun to make and will be one of the most beautiful desserts you will ever eat and serve. At first glance, it may look difficult, but it can be made over two days and frozen for up to a week before serving. If your intent is to 'Wow' your Valentine or guests at your next dinner party, this is the dessert to make!

January, 2005 :

Perfect Fried Chicken and Gravy

In this class we’ll share the number one secret to perfect fried chicken; pork. That’s right, the best fried chicken begins with bacon. You’ll learn how to get a crisp and perfect crust that will amaze you, gluten-free!

December, 2004 :

Buche de Noel

We are so happy to present this class on making Buche de Noel because it has been one of those baked goods that we once thought was impossible to make gluten-free. In fact, several years ago, we made four attempts right after another, only to fail. But here, we present, if not the impossible, at least the unlikely, a beautiful Yule Log that is relatively easy to make. This is a striking dessert that should be made the day before it is served.

November, 2004 :

Holiday Baking Tips

The holidays are typically filled with many baked goods…morning quick breads, cookies, cakes, pies and breads. Just because you are on a gluten-free diet does not mean you have to go without during the upcoming holiday season. Over the years, we have experimented with many recipes. Through our efforts we have discovered some basic conversion tips that, more often than not, dramatically improved the results of our baked goods. Here are some great tips that will hopefully help you out this holiday season!

October, 2004 :

All About Poultry

Often the chef’s at Glutenfreeda.com visit support groups around the country and give demonstrations on how to eat like a king on a gluten-free diet. As I was preparing for this month’s class and determining what might be the most helpful for our subscribers, I kept thinking about how in many of our demonstrations people are curious about which chickens (and other poultry) are gluten-free, what is the best way to prepare them, how to make stock and so on. Sometimes getting back to basics is the most helpful. So, I thought why not write an informative class on poultry. My goal is to answer some common questions that have come up in recent demonstrations.

September, 2004 :

A Special Soup for a Special Occasion — Roasted Yellow Pepper & Roasted Tomato Soup

Once in a while you come across a dish that ultimately achieves the "Wow" factor! This soup, does just that. Not only does is this dish amazing in presentation but the taste is completely out of this world. I have yet to serve this dish without rave reviews. Though this soup takes a few steps to prepare, each step is not difficult on its own and the end results are well worth the effort. This is a perfect first course or main course dish for a very special occasion. If you are looking for something spectacular to prepare as we approach fall, you’ve come to the right place!

August, 2004 :

The Best of Glutenfreeda:
Baking Gluten-Free: The Basics on Converting Non-Gluten-Free Baked Goods to Delicious Gluten-Free Wonders

A classic class revisited...

July, 2004 :

Making a Great Summer Ice Cream Cake

This summer you’ve got to try a delicious, gluten-free ice cream cake.  In this month’s on-line cooking class we will prepare a delicious Blueberry Ice Cream Cake.  This cake is not only delicious but has enough style to complete an elegant summer dinner.

June, 2004 :

Making Great Gluten-free Pizza

I must admit, making gluten-free pizza, and I mean great gluten-free pizza, has remained a mystery to me for quite some time. We have experimented with many different flour combinations, different mixes, and different mediums (i.e., polenta) all with interesting results, but none that came close to traditional "gluten" pizza. This month we set out to finally resolve this mystery. I am pleased to announce that we have finally developed a great tasting, gluten-free pizza that is also relatively easy to make. So if you have been continuously disappointed with the quality of pizzas (both packaged and homemade recipes), I invite you to try this pizza recipe. I truly believe you and your family will be pleasantly surprised!

May, 2004 :

Preparing Perfect Paella

Recently I held a cooking class in Richmond, VA. As part of our menu our class prepared a Spanish dish called Paella. I was surprised to learn that many people had either not had paella before or had never even heard of it. Since paella is so wonderful and is one of those dishes that is naturally gluten-free I thought that it would be nice to take our subscribers through a crash course on making delicious paella.

April, 2004 :

Making Genoise Cake — the French Sponge Cake

This month Glutenfreeda’s chefs prepare two elaborate, divine gluten-free cakes perfect for that special occasion. The foundation of both of these cakes lies in a perfect, light chocolate cake known as Genoise (or a French sponge cake). The actual preparation of this cake is not difficult in and of itself, however this cake is not meant to be eaten on its own, rather it is always served in conjunction with frostings, fillings, and finishes ultimately ending up with an elaborate and impressive dessert. One bite of these cakes and you will think that you just took a bite out of a decadent piece of French pastry.

March, 2004 :

Terrific Teppanyaki at Home

In this class you will learn the techniques of high heat cooking on a steel plate or grill. Teppanyaki is a method of quickly grilling meat, chicken, shrimp and vegetables. Teppanyaki traditionally means that the cooking and eating are done at the same location.

Most of us have been exposed to Teppanyaki style cooking at Japanese restaurants that feature Teppanyaki dining. The typical teppanyaki table seats 8 people and has a large steel grill in the center of the table. The chef cooks each person’s meal in front of the awaiting diners and serves the food directly from the grill to the plates. This experience is usually accompanied by a showy demonstration of the chef’s lightning fast knife skills.

In this class, we’ll show you how to recreate the flavors of your favorite teppanyaki restaurant in the comfort of your own home; and without the worry of cross-contamination. Don’t worry, you don’t have to have a teppanyaki table, a large grill will work just fine.

February, 2004 :

Naturally Gluten-free Truffles

What could be more romantic or more perfect for Valentine’s Day than a plate of truffles hand-made for someone you love? We couldn’t think of anything either, so truffles it is!

Truffles are chocolate delicacies with smooth flavored centers, a chocolate coating and a dusting of cocoa, powdered sugar or nuts. Surprisingly easy to make, homemade truffles are sure to bring a smile to anyone lucky enough to receive them.

In this class you’ll learn how to make two types of truffles, ‘Rich Chocolate Truffles’ and ‘Bourbon Espresso Truffles’.

Although relatively easy, the preparation for making truffles is time consuming because the chocolate must cool for at least two hours before it is whipped and the centers must chill for at least 1 hour. Be prepared that you will need half a day to make truffles.

January, 2004 :

Champagne Ice Cream in Chocolate Cups

This dessert was featured in last month’s issue, but it is so special and incredibly delicious, that we thought a step by step class on making this delectable dessert would be appropriate. We rated it as ‘involved’, but it actually is not very difficult, it just requires a few steps. Once you get the hang of making the chocolate cups, you might make these and keep them in your refrigerator or freezer for special occasions. The cups can then be filled with regular ice cream or pudding and topped with a variety of sweet sauces. This impressive dessert is sure to become one of your favorites, it certainly is one of ours!

December, 2003 :

Perfect Scones

The perfect scone is a balance of opposites — not too light and not too dense - sweet but not too sweet. Scones create a difficult challenge in the gluten-free world. It is quite easy to create a scone that causes you to involuntarily choke by accidentally inhaling the dryness of the scone. Alternatively if you overcompensate for this dryness you may easily end up with a gooey, sticky, ‘very un-sconelike" mess. Throughout the years we have experimented with many recipes and believe we have finally mastered gluten-free scones — creating the perfectly balanced delicious scone.

November, 2003 :

Making Cornets

The first time I made these cornets was about a month ago. My husband had invited his boss over for dinner and I wanted to make something special. The end result was so spectacular that my husband’s boss did not believe that I made them and was convinced that I had purchased them at a bakery! They are not very difficult to prepare and can be made well in advance.

October, 2003 :

Making Tamales with Alondra Lopez

Here on San Juan Island in Washington State, mention the word ‘tamale’ and the next thing you’re likely to hear is, ‘Alondra Lopez’. I first heard about Alondra from a friend who told me that the ‘tamale lady’ makes wonderful pork, beef, chicken and vegetable tamales and delivers them all over our little town of Friday Harbor. I quickly told her that I would love to get on her order list. Homemade, authentic tamales would be naturally gluten-free and a great idea for an on-line cooking class. Over the next two weeks it seemed like everyone I talked to knew about and ordered tamales from Alondra; now I had to get in on this! I met Alondra over the phone and we arranged a meeting at a local coffee shop. She agreed to do the cooking class for Glutenfreeda.com and yes, the tamales are completely and naturally gluten-free.

September, 2003 :

Making Glazed Raised Donut Twists

Once thought of as a thing of the past — glazed raised "gluten-free" donuts are now here to stay! Recently we spent some time in the kitchen developing a delicious recipe for glazed raised donuts, virtually indecipherable from the kind you would find at your old favorite donut shop.

August, 2003 :

Making Phyllo Dough

I bet you thought gluten-free phyllo dough was simply impossible. Well, guess again. Recently I had the pleasure of spending the day with a friend of mine from Greece. We spent the day preparing homemade phyllo and Spanakopita...

July, 2003 :

Making Homemade Ice Cream!

Summer is officially here! The hot days of summer invite cool snacks and of course, the all time favorite – ice cream! There are many wonderful gluten-free ice creams readily available at the grocery stores but homemade ice cream can be very fun and easy to make. Involve your kids and be creative. There are many delicious varieties – some well-known and yet there is still plenty of room to invent a new flavor of your own.

June, 2003 :

Pasta Fatta in Casa

How to make delicious, fresh gluten-free pasta that doesn’t taste any different from fresh, Italian (gluten) semolina pasta. Learn how to make an assortment of different types of pasta including lasagna, cannelloni, tagliatelle, tortellini, and ravioli.

May, 2003 :

Baking Gluten-Free: The Basics on Converting Non-Gluten-Free Baked Goods to Delicious Gluten-Free Wonders

We’ve recently received several requests for an on-line cooking class on how bake "successfully" gluten-free. Many people struggle with converting their favorite baked goods to be completely gluten-free and still maintain the right taste and texture. Over the years, we have experimented with many recipes — and of course we have had our share of failures too. But through our efforts we have discovered some basic conversion tips that, more often than not, dramatically improve the results of our baked goods. This month we would like to share our discoveries and hopefully return some of your baked favorites to your recipe file!

April, 2003 :

Demystifying Risotto

Risotto — a naturally gluten-free, creamy rice dish that compliments many main courses wonderfully and yet, so rich and flavorful that it can stand quite comfortably alone. There is wide-spread belief that risotto is a complex dish that takes a great deal of time to make. This is truly just a myth. Risotto is actually quite simple to make, very versatile and really only takes about 30-40 minutes to prepare! Join us this month as we explore the versatility of risotto and discover how uncomplicated it really is!

March, 2003 :

Chocolate Cake with Hazelnut and Chocolate Frosting

Yes, you’re right, this is the second class in a row on chocolate cake flavored with hazelnuts. This cake is so incredible we had to share it. The cake is slightly dense, not a result of the absence of gluten but rather the type of cake. This cake will stay moist in the refrigerator for days. At three days old, this cake was just as terrific as it was the day it was made! And the frosting! The frosting is actually two frostings. The first is a Hazelnut Cream Frosting that is applied to the cake and then chilled. The second is a rich, dark Chocolate Frosting that is applied warm on top of the hazelnut frosting. Truly an incredible gluten-free dessert you’ll be proud to serve!

February, 2003 :

Homemade Won tons or Pot Stickers

In this class you will learn how to make gluten-free won tons stuffed with a flavorful shrimp and pork stuffing. Won ton skins are the traditional wrappers used to make Pot Stickers. Once you’ve mastered the technique, you can experiment with your own stuffing creations!

January, 2003 :

Chocolate Hazelnut Torte w/Custard Sauce

In this class you will learn how to make a fabulous gluten-free Chocolate Torte, complete with a velvety smooth Custard Sauce. This recipe uses only 1/3 cup gluten-free flour and is a beautiful decadent dessert for any special occasion.

December, 2002 :

Whole Poached Salmon

November, 2002 :

Thanksgiving Game Plan

October, 2002 :

The Best of Glutenfreeda Cooking Classes:

Homemade Pasta

Perfect Your Own Pasta:
How to make delicious, fresh gluten-free ribbon pasta that doesn’t taste any different from fresh, Italian (gluten) semolina pasta.

September, 2002 :

Get Caught in a Pickle!

Learn how to make a variety of perfect pickles in this month's class.

August, 2002 :

Making Gluten-Free Flour Tortillas

July, 2002 :

Smoked Salmon

How to make delicious smoked salmon that we think is better than any pre-packaged variety. Easy, fun and wonderful to have on hand, smoked salmon is an ingredient that will add an elegant touch to a wide array of recipes.

June, 2002 :

Cooking with Wine

How to use wine to enhance the flavors of your favorite dishes.

May, 2002 :

Homemade Gluten-free Peking Duck

Learn how to make a fabulous Peking Duck, completely gluten-free! This is a very special meal that is great fun to make! Learn to make Peking Duck to rival any Chinese chef!

April, 2002 :

Homemade Pasta

March, 2002 :

Making Homemade Tortillas

February, 2002 :

Homemade Gluten-Free Jerky

Homemade jerky is a delicious and nutritious gluten-free snack. Jerky is a great snack to take along in the car, on a hike, packed in your saddlebags or on a picnic. Because jerky is made from lean, muscle meat, it is low fat and high in protein.

Jerky can be made from beef, turkey, fish, goose, duck and almost any game animal. Homemade jerky has a wonderful pliable texture unlike the stiff, leathery store bought variety.

Our recipe for jerky contains no preservatives so we recommend storing cooked jerky in the refrigerator or freezer.

January, 2002 :

Wok Around the Clock!
Stir-frying Fast Easy Sensational!

Stir-frying is a method of cooking that perfectly fits today’s busy lifestyles. Stir-frying is rich in the layering of flavors you can create and a healthy alternative to heavy meat dishes. Stir-frys can be as diverse as your imagination allows, combining beef, poultry, fish, pork, lamb, shell fish, vegetables, pasta, or rice with aromatic seasonings. Stir-frying can marry a limitless variety of healthy foods, resulting in an explosion of taste in every bite.

December, 2001 :

Holiday Cookies: Featuring a Wonderful Gluten-Free Gingerbread House

November, 2001 :

Sensational Stuffings!

October, 2001 :

A Toast to Roasts!

To celebrate our Anniversary Issue’s Cooking Class, we selected the ideal class to welcome in the new fall season; A Toast to Roasts . As the weather gets cooler and our appetites heartier, nothing could be more satisfying than a beef or pork roast cooked to perfection! Now is the time to warm up your kitchen and fill your home with savory, mouth-watering aromas that will have your entire family waiting in anxious anticipation for those two special words; "Dinner’s ready!"

September, 2001 :

Quick Breads and Muffins

Quick breads are wonderful and can easily be made gluten-free. Due to the fact that you don’t have to allow yeast rise, quick breads and muffins can be made with little effort and in a relatively short period of time. The result should be a delicious, moist, somewhat elastic, flavorful bread or muffin. Your quick breads can be both sweet or savory, served with tea or as a wonderful accompaniment to dinner entrées.

August, 2001 :

True BBQ

Nothing beats the smoky spicy sweet melt-in-your-mouth taste of true barbecue, especially when you have waited, in mouthwatering anticipation all day long...

July, 2001 :

Making Sushi at Home

...It is not only a very satisfying meal, but beautiful in its presentation and a healthy, low-fat alternative to every day cooking.

June, 2001 :

Outdoor Grilling

How to master your grill with little effort and deliver great results.

May, 2001 :

Let's Make Sausage!

Finding gluten-free sausage can be a challenge, especially when you need it ‘right now’ for a recipe. In this month’s class you’ll learn how to make a variety of sausage flavors that you can make in bulk and freeze. Making your own sausage is fun and rewarding. You’re family will love fresh sausage for breakfast and you’ll always have delicious fresh sausage on hand whenever you need it.

April, 2001 :

Excellent Eggs

Wonderful recipes and tips centered around one of nature’s simple treasures.

March, 2001 :

Get Creative With Salads

Let’s get creative with salads! Today’s salads have literally burst out of the confines of the plain green salad tossed with dressing and include salads made with fruit, nuts, meats, cheeses, vegetables, fish, poultry, pasta and a plethora of other interesting ingredients. We’ve chosen four distinctly different and delightful salads for this month’s class...

February, 2001 :

Perfect Your Own Pasta:

How to make delicious, fresh gluten-free ribbon pasta that doesn’t taste any different from fresh, Italian (gluten) semolina pasta.

January, 2001 :

Winter Soups

The perfect comfort food during those cold winter months!

December, 2000:

The Perfect Pastry

Mastering that "tricky" gluten-free dough!