Gluten Free Living Now Expo Cooking Demonstrations

Gluten Free Living Now Expo Cooking Demonstrations and Workshop

Cooking Demo's We will be featuring lots of great cooking demo's throughout the year on our Gluten Free Sheba page.  Looking for an amazing pot pie, apple pie or an upcoming demo?  You'll find it here (Upcoming demo...spring rolls!)?    The Stage Schedule Will be posted soon.  You may view the current demo's that are scheduled to the right.   Artisan Bread Workshop Now YOU can make Artisan Flat breads with Charles Luce !! Gluten-free flat breads are an easy trick once you've mastered a few basics.  These techniques transform such simple foods as pizza and tortillas into taste-filled, nutritious and toothsome treats.  This workshop will teach proper dough handling for GF flat breads, as well as innovative baking methods and ways to modify traditional recipes using fresh, local ingredients.  We'll bake (and eat!!) thin-crust pizza, puffy foccacia and a corn, sorghum, and wild mushroom gordito.    Charles Luce Bio Charles Luce is the co-owner of Luce's Gluten-Free Artisan Bread and a GF product inventor. His long career in the visual arts (pre-digital photography) prepared him to tackle GF baking's last frontier - bread - and produce true artisan products.  He taught community college for 27 years and is an excellent workshop presenter.  A dedicated "foodie" and mushroom forager (he's served on the executive committee of the New York Mycological Society), he brings a wealth of knowledge and an open, friendly attitude to the classroom.  You can find out more at his site lucegfbread.com - or his blog - myceliaglutenfree.com  Schedule Days and times: Friday and Saturday, 9:30 am - 1:00 pm Cost: $75 per person Class Size:  Minimum 5 Maximum 20 Style:  Lecture Demonstration/Hands-on We will eat what we bake! Register Now Before Event Sells out FRI Charles Luce Artisan Bread Workshop $75.00 SAT Charles Luce Artisan Bread Workshop $75.00 Carmen Siegfried Dakota Prairie GF Flours I have long had a pssion for baking, cooking, and spending time in my kitchen.  Gluten free food can be challenging and my goal when I began cooking gluten free was to make it easier and to give those needing/wanting gluten free another healthy choice in the gluten free market.  My gluten free all purpose blends were something I worked on for a long time and were developed out of a deep love and knowledge of baking.  I now offer a gluten free blog at www.gratefullygf.blogspot.com  full of recipes, a gluten free newsletter that you can join by visiting my blog and signing up, and you can follow Gratefully Gluten Free on Facebook.        Demo Schedule Oct. 7th Demo: Gluten Free Chicken Nuggets 11 am- 12 pm Demo Stage 1/ Boticelli Room Seating For 50 Oct. 8th  Demo: Gluten Free Mozarella Sticks 11 am-12pm Demo Stage 1/Boticelli Room Seating For 50  Oct. 9th Demo: Gluten Free Cookies 11 am-12 pm Demo Stage 1/Boticelli Room Seating for  50 Jill Motew Zema's Ancient Grain GF Healthy After School Snacks Bio Coming Soon!       Demo Schedule Oct. 9th 10:30am-12pm Demo 1: Gluten Free/Dairy Free    Cinnamon-Oatmeal Apple Muffins Demo 2: Gluten Free Rosemary Millet Cheesy Dippers with Marinara Sauce Demo 3: Gluten Free/Dairy Free Seeded Multigrain Chocolate Chip Cookies  Demo Stage 2/Amanti Room Seating for 50 Bonefish Featuring GF Saucy Shrimp Bonefish's talented and experienced chef will be preparing their excellent tasting GF Saucy Shrimp!             Demo Schedule   Oct. 8th Demo: Gluten Free Saucy Shrimp 1 pm-1:30 pm Demo Stage 2/Amanti Room Seating For 50

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Gluten Free Living Now Expo Update

Gluten Free Living Now Gazette May 2011 Gluten Free Living Now Expo is ramping up! Mark your Calendars for October 7-9, 2011 Great Event Sponsors and Vendors are joining our cause daily! Be sure and visit the Vendors Page to show your support for our great supporters.  This event would not be possible without their continued support.    Thanks to our great vendors and sponsors.  We  couldn't do it without you! Nationally recognized Speakers   Featuring Dr. Fasano from the Center for Celiac      Research (CFCR).    He will be lecturing all 3 days.  His lectures are   filling up so get your tickets now.  Get More Info National acclaimed speaker Alice Bast, President &Founder of the National Foundation for Celiac Awareness.  Mrs. Alaska 2011, Brandy M.H. Wendler, RN, BSN, ACNP-BC will be representing her campaign, Against the Grain.  Pam Cureton, RD, LDN from the Center for Celiac Research will also be presenting educational lectures. Get More Info NEW Workshop Announcement! We have Charles Luce coming to show us all how to bake the most beautiful gluten free bread out there.  His cooking is truly a work of art and now he has agreed to teach us all how to do it.  Get More Info Great Cooking Demonstrations coming to the Expo showing you how to make Healthy After School Snacks, Chicken Nuggets, Muffins and More.   Make sure you check out the Gluten Free Sheba page with lots of cooking demo's throughout the year.  We are currently featuring Apple Pie, Chicken Pot Pie and an upcoming Spring Roll Demo.   Two Great Programs! Food For Celiacs Program Gluten Free Camp for Kids We are working on getting both of these programs up and running.  Interested in helping?  Let us know.  Currently, we are seeking a camp ground that will allow us to use their facility.  We are also looking for sponsors for our Celiac Kids Camp and sponsors for the Food For Celiacs program. If you have volunteered for the Expo, we will be getting in contact soon.  If you haven't volunteered, make sure you sign up at our site and we will be in contact with you soon! GFLivingNow   |   GF Expo Speakers   |   Contact Us   |  GF Expo Info   Contact Us: shelia@glutenfreelivingnow.org or tina@glutenfreelivingnow.org (317) 771-6506|

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Gluten Free Artisan Bread Workshop with Charles Luce October 7-8, 2011

Workshop Now YOU can make Artisan Flat breads with Charles Luce !! Artisan Flat breads with Charles Luce.  Gluten-free flat breads are an easy trick once you've mastered a few basics.  These techniques transform such simple foods as pizza and tortillas into taste-filled, nutritious and toothsome treats.  This workshop will teach proper dough handling for GF flat breads, as well as innovative baking methods and ways to modify traditional recipes using fresh, local ingredients.  We'll bake (and eat!!) thin-crust pizza, puffy foccacia and a corn, sorghum, and wild mushroom gordito.
Charles Luce Bio Charles Luce is the co-owner of Luce's Gluten-Free Artisan Bread and a GF product inventor. His long career in the visual arts (pre-digital photography) prepared him to tackle GF baking's last frontier - bread - and produce true artisan products.  He taught community college for 27 years and is an excellent workshop presenter.  A dedicated "foodie" and mushroom forager (he's served on the executive committee of the New York Mycological Society), he brings a wealth of knowledge and an open, friendly attitude to the classroom.  You can find out more at his site lucegfbread.com - or his blog - myceliaglutenfree.com	Schedule Days and times: Friday and Saturday, 9:30 AM – 1:00 PM Cost:    $75 per person Size: Minimum 5, maximum 20 Style: Lecture/demonstration; hands-on We will eat what we bake!
Register Below

Register quickly as seats will sell out quickly for this event!

 

FRI Charles Luce Arisan Bread Workshop $75.00 SAT Artisan Break Workshop $75.00

Pam Cureton, RD, LDN from the Center for Celiac Research speaks at the Gluten Free Expo in October, 2011 in Carmel, Indiana!

Professionals in Nutrition From the best of the best

Pamela Cureton, RD, LDN Center For Celiac Research    Pam Cureton is a clinical and research dietitian specializing in the treatment of celiac disease.  In 1993, she joined the University of Maryland, School of Maryland, working with the Division of Pediatric Gastroenterology and Nutrition.  Her current position is full time with Dr. Alessio Fasano at the Center for Celiac Research at the University of Maryland. This position includes clinical management of patients with celiac disease, educational programs for the celiac community, physicians, dietitians, and other health care providers and involvement in research projects at the Center.  She currently serves as Chair for the Dietitians in Gluten Intolerance Disease a sub-unit of the Medical Nutrition Practice group of the American Dietetic Association.   Speaking Itinerary Friday, Oct. 7th   Pamela A. Cureton RD,LDN lectures about:  The Gluten Free Diet-What's New? Time: 2:45 pm - 3:30 pm Question and Answer Period: Time: 3:30 pm - 4 pm Location: Crystal Room Cost: Lecture is 7 dollars and benefits: The Center For Celiac Research/University Of Maryland   Sunday, Oct. 9th   Pamela A. Cureton RD,LDN lectures about:  The Gluten Free Diet-What's New? Time: 2:45 -3:30 pm Question and Answer Period: Time: 3:30 - 4 pm  Location: Crystal Room  Cost: Lecture is 7 dollars and benefits: The Center For Celiac Research/ University Of Maryland

Additional Speaker Announcements coming soon....

Gluten Free Apple Pie demo and recipe to enjoy with family and friends!

APPLE PIE FILLING 2 Fuji apples 2 Braeburn apples 2 Granny Smith apples ½ cup organic sugar 1 tsp ground cinnamon 1 tbsp of butter or for dairy free(I use Shed’s Willow Run Soybean Margarine) 1 tbsp Sorghum flour 2 tbsp Cornstarch DIRECTIONS 1. Make pie crust, wrap in plastic wrap and refrigerate. This recipe makes enough pie crust for the bottom and top of one pie. 2. Peel, core and slice apples into approximately ¼ inch thick slices and put in a large bowl. 3. Whisk together the sorghum flour, cornstarch, cinnamon and sugar. 4. Pour the dry ingredients into the bowl with the apples and mix together. 5. Let apples sit for about 30 to 40 minutes in the refrigerator. The sugar will draw out extra moisture from the apples which you can drain off and put in a small sauce pan. 6. Add 1 tbsp of cornstarch to the excess liquid in the sauce pan, mix well with a whisk and heat until the mixture becomes thick. 7. Preheat oven to 450 degrees. Bake pie for 10 minutes. Reduce heat to 350 and bake pie for another 40 minutes or until golden brown. Remove the pie dough from the refrigerator; divide the dough into two pieces making one slightly larger than the other. Roll the larger piece out so it will fit the pie pan.

GLUTEN FREE PIE CRUST 1 cup white rice flour or brown rice flour 1/2 sorghum flour 1/2 cup potato starch 3 tablespoons sweet rice flour 3 teaspoons sugar 1/4 teaspoon salt 1 Tsp cinnamon 8 tablespoons (or, one stick) cold butter or cold Earth Balance Buttery Sticks or Butter Flavored Shortening (I have been using Willow Run Soybean Margarine…..for dairy free the taste is better) 1 large egg 2 tablespoons apple cider vinegar 1/4 ice-cold water, or enough to make the dough stick together Don't forget ala mode!!