Comments on: Gluten-Free Cooking Class at Bob’s Red Mill http://www.glutenfreeportland.org/2010/02/01/gluten-free-cooking-class-at-bobs-red-mill/ Gluten Free Diet Reviews and Information for Portland Metro Area Wed, 01 Feb 2012 04:57:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: News Bites: Classes and Gluten Free Food Fair | Gluten Free Portland Oregon http://www.glutenfreeportland.org/2010/02/01/gluten-free-cooking-class-at-bobs-red-mill/#comment-663 News Bites: Classes and Gluten Free Food Fair | Gluten Free Portland Oregon Sun, 21 Mar 2010 22:57:18 +0000 http://www.glutenfreeportland.org/?p=2289#comment-663 [...] really enjoyed the last gluten-free class at Bob’s Red Mill, and bet this one will be great [...] [...] really enjoyed the last gluten-free class at Bob’s Red Mill, and bet this one will be great [...]

]]> By: Dave http://www.glutenfreeportland.org/2010/02/01/gluten-free-cooking-class-at-bobs-red-mill/#comment-662 Dave Thu, 11 Feb 2010 06:01:05 +0000 http://www.glutenfreeportland.org/?p=2289#comment-662 Thanks for stopping by and don't worry about the cinnamon rolls. We loved the class and think you should teach way more!!! Thanks for stopping by and don’t worry about the cinnamon rolls. We loved the class and think you should teach way more!!!

]]> By: Tiff Mumma http://www.glutenfreeportland.org/2010/02/01/gluten-free-cooking-class-at-bobs-red-mill/#comment-661 Tiff Mumma Wed, 10 Feb 2010 01:56:46 +0000 http://www.glutenfreeportland.org/?p=2289#comment-661 Thank you for coming to my class at Bob's. I love the work of making gluten free foods taste delicious instead of "good enough for gluten free." I'm sorry about the cinnamon rolls being undercooked. I don't always have control over when the samples are removed from the oven since I am teaching at the time. However, I will take that to heart and we plan on preparing all the samples in advance of the class in the summer. As for the cinnamon, dash away. I love tons of it myself, but it is a matter of taste and I try to bear all that in mind when I am making samples. Your website is great and I appreciate your taking the time to review my class. Thank you for coming to my class at Bob’s. I love the work of making gluten free foods taste delicious instead of “good enough for gluten free.” I’m sorry about the cinnamon rolls being undercooked. I don’t always have control over when the samples are removed from the oven since I am teaching at the time. However, I will take that to heart and we plan on preparing all the samples in advance of the class in the summer. As for the cinnamon, dash away. I love tons of it myself, but it is a matter of taste and I try to bear all that in mind when I am making samples. Your website is great and I appreciate your taking the time to review my class.

]]> By: Dave http://www.glutenfreeportland.org/2010/02/01/gluten-free-cooking-class-at-bobs-red-mill/#comment-660 Dave Sun, 07 Feb 2010 19:17:40 +0000 http://www.glutenfreeportland.org/?p=2289#comment-660 Thanks for the kind words! We're always working to make this site better. Thanks for the kind words! We’re always working to make this site better.

]]> By: Lynne http://www.glutenfreeportland.org/2010/02/01/gluten-free-cooking-class-at-bobs-red-mill/#comment-659 Lynne Sat, 06 Feb 2010 15:22:38 +0000 http://www.glutenfreeportland.org/?p=2289#comment-659 Visit's over, but I thought I'd post a "thank you" for answering my questions. Also, I did get a chance to go to the pizza place on the coast. It was really good-the owner is super nice. She uses the Bob's Red Mill pizza crust. So, this is a plug for Bob's Red Mill. Unlike the crusts from a local baker in Minneapolis, this one was very good for cold leftover pizza. Hands down, your site is the best Celiac website I've found to date. I particularly like the reviews. Visit’s over, but I thought I’d post a “thank you” for answering my questions. Also, I did get a chance to go to the pizza place on the coast. It was really good-the owner is super nice. She uses the Bob’s Red Mill pizza crust. So, this is a plug for Bob’s Red Mill. Unlike the crusts from a local baker in Minneapolis, this one was very good for cold leftover pizza.

Hands down, your site is the best Celiac website I’ve found to date. I particularly like the reviews.

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