Tips and Tricks on Converting Wheat Recipes to Gluten-Free
Are you gluten-free or have friends and family members who are gluten-free? Do you have a box of beloved family baking recipes that you wish you could make gluten-free for yourself or to share with others? Learn how to convert your non-yeasted wheat recipes to gluten-free with gluten-free cookbook author and Bakers Dozen board member Jeanne Sauvage. Jeanne will talk about flours, binders, raising agents, additional allergies and intolerances when it comes to converting your beloved wheat recipes to gluten-free. Then, she will use 2 recipes to explain what to look for when converting recipes and pitfalls to avoid.
Jeanne Sauvage runs the long-running blog, Art of Gluten-Free Baking (http://artofglutenfreebaking.com) and is author of two books: Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats and Gluten-Free Wish List: Sweet and Savory Treats You’ve Missed the Most, both from Chronicle Books. She was diagnosed with celiac disease after the birth of her daughter 23 years ago and has spent the intervening years learning how to convert recipes to gluten-free, developing new recipes, and teaching gluten-free baking classes. One of her special interests is developing recipes that bring everyone to the table so no one is left out!
