I have spent the past 2 days teaching a hands on gluten free class at ICE in New York City. We cooked through many of the recipes from our book Gluten Free Flour Power. Then we built upon the recipes and integrated the students own recipes utilizing our 3 flour blends. The results were exciting to see and delicious to eat.
Chocolate Snap Cookie Crepe Cake
Snickerdoodle Crepe Cake
Chocolate Banana Butterfingers Cream Pie
Inside the Yeasted Doughnuts