Coming Events: GIG Gluten-Free Fair, May Class at Bob’s Red Mill and Gluten Free Expo

Portland GIG Gluten-Free Fair

The Portland Metro GIG has announced the date and venue for this years spring Gluten-Free Fair. It will be held Saturday, May 19th, 2012 at Mittleman Jewish Community Center on Capitol Highway near Multnomah Village. More information here on Grain Damaged.

May Class at Bob’s Red Mill

The May schedule of classes at Bob’s Red Mill is out. They only have one gluten-free class this month, but it looks intriguing. Here’s the description:

Gluten Free Baking with Dr. Jean Layton! Have you been frustrated that your gluten-free goodies have been less than stellar? Using a simple way of measuring for perfect results every time join Dr. Jean Layton co-author of Gluten-Free Baking for Dummies for a tantalizing and tempting baked treats. Her recipes include: Crunchy Hazelnut Biscotti – twice baked cookies that are perfect with a cup of tea, Maple Walnut Tea Scones – using no sugar, just pure maple syrup for sweetening, Sweet Potato Biscuits that use the sweet potato puree for tenderness and flavor, allowing the biscuits to be lower in fat and higher in antioxidants, Cranberry Orange Muffins, this vegan muffin is the perfect quick breakfast treat, Lemon Poppyseed Cupcakes with a sweet lemon glaze, and Perfect Pancakes. Bring your gluten free baking questions, Dr. Jean loves to share her 6 years of experience with gluten-free thriving.

Supplies to Bring: enjoy the sampling! Class fee $45.00

When: Thursday, May 31, 2012, 5:00 PM to 7:00 PM
Where: Bob’s Red Mill Whole Grain Cooking School, 5000 S.E. International Way, Milwaukie, Oregon 97222
Contact: Call Bonnie at (971) 206-2208 to enroll.

Chicago Gluten-Free Expo is This Month

The Living Without Gluten Free Expo is coming in two weeks, in Chicago. A quick look at the class schedule reveals two prominent Portland folks, Kyra Bussanich of Crave Bake Shop, and Laura B. Russell, author of the Gluten Free Asian Kitchen. There’s a spot on the website where you can go and vote for them to come to Portland, here. Do it!

Fine Print: We are not affiliated with the Portland GIG, Bob’s Red Mill, or the Gluten-Free Expo.

April Classes at Bob’s Red Mill

Two new upcoming gluten-free classes at Bob’s Red Mill:

New to Gluten Free with Lori Sobelson! Thursday, April 19, 2012 • 5:00-6:30 p.m. Are you new to the gluten free lifestyle? Do you feel overwhelmed not knowing what is safe to eat, what products to buy, how to bake without using gluten flours? In this class Lori Sobelson, Director of Community Outreach with Bob’s Red Mill will walk you through the basic steps of converting to a gluten free lifestyle. We will discuss what it means to live a gluten free lifestyle, talk about brands you can trust, sample gluten free baked goods made from Bob’s Red Mill gluten free mixes as well as learn tips that will make your new menu planning easier. You’ll leave with a recipe packet and a better understanding of all that’s available to make your new lifestyle easy to adapt to and worth the change!

This class is specifically designed for those who are new to gluten free. It is an informational class only; no cooking demonstration will be given. Class Fee: $25.00

and…

Spectacular Spring Salads with Laura B. Russell! Thursday, April 26, 2012 • 5:00-7:00 p.m. Join food writer and cookbook author Laura Russell as she incorporates grains, beans, and lentils into spectacular spring salads. Many are main-dish worthy, such as Quinoa Salad with Chicken and Grapes, Wild Rice Salad with Smoked Trout and Lemony Dill Vinaigrette, and Cannellini Bean Salad with Tuna and Watercress. The others, Lentils Vinaigrette with Toasted Almonds, Tropical Rice Salad with Mango, Avocado, and Cilantro, and Buckwheat Salad with Roasted Asparagus, can be served as side dishes or light main dishes. We’ll talk about cooking grains and beans, making homemade dressings, and ideas for varying the recipes as well.

All of the salads in this class are gluten free. Class Fee $40.00

Where: Bob’s Red Mill Whole Grain Cooking School, 5000 S.E. International Way, Milwaukie, Oregon 97222
Contact: Call Bonnie at (971) 206-2208 to enroll.

Upcoming Class: Hands on Gluten-Free Mastery

Here’s a class announcement we just got.

What: Hands on Gluten-Free Mastery
Where: In Good Taste in Lake Oswego
6302 Meadows Road Lake Oswego, OR 97035-3280
(503) 248-2015
When: 6:00 PM – Monday, February 20

Here’s a link to the class for more information. The blurb (edited by me for brevity):

Baking and cooking gluten-free is easy when using a pre-mixed box of flours, but to truly make food that is gluten-free without noticing the difference is a bit more challenging. In this class Chef and Nutritionist Erika Renae will guide you through the hands-on process of making bread, savory crepes, pasta, cakes and more…

Techniques you will learn include: Baking, sauce making, sautéing, and frying. Recipes covered include: Fried Yucca Turnovers, Cauliflower and Smokey Blue Sformato, Classic Caesar Salad with Homemade Croutons, Homemade Fresh Egg Pasta Pappardelle, Buckwheat Crepes, and Triple Layer Chocolate Cake

Coming Gluten Free Events and Classes for January 2012

Portland Metro GIG Meeting

The January GIG meeting is this Saturday. The topic will be “Gluten Free Q & A with Dr. Jan Gagnon” and samples will be given out by Bridge City Baking. More information can be found at the Grain Damaged website. They also note that the location has changed a little:

Our next meeting will be held this Saturday, the 2nd Sat of the month in a new location. Our new regular meeting space is still at Emanuel Hospital, still on the 2nd Sat of every month. It is now on the south side of the hospital at 501 N. Graham, Portland OR 97227. The room is called MOB, which stands for Medical Office Building. It’s a meeting space attached the the Medical Office Building.

The room is in between N. Graham and the sliding glass doors of the atrium. Look for the signs.

When: January 14 – 10:00 AM to 12:00 PM
Where:
Legacy Emanuel Hospital
2801 N Gantenbein Ave.
Portland, OR. 07227-1623
(503)413-2200
Room MOB

More Info: Call Lisa Shaver 503.577.9339, GIG of Portland branch manager.

Gluten-Free Cooking Classes at Bob’s Red Mill

In February, Bob’s Red Mill will be hosting some gluten free classes.

On February 9, author Laura B. Russell will be teaching a class on international soups. This class isn’t billed as gluten free, but it ends up being that way. Regular readers will be familiar with Russell’s great book The Gluten Free Asian Kitchen (our review here). We attended this class the last time it was available and really enjoyed it.

On February 23, Kyra Bussanich will be teaching a class on making gluten-free holiday desserts. Kyra is the pastry chef at Crave Bake Shop, and recently won Cupcake Wars on the Food Channel.

Call Bonnie at (971) 206-2208 at Bob’s Red Mill to reserve your space, and act fast because the classes fill up quickly. Flier with more info is available here (PDF).

Delicious International Soups with Laura B. Russell
Thursday, Feb 9, 2012, 5:00-7:00 PM

Best-Ever Gluten-Free Holiday Desserts with Kyra Bussanich
Thursday, Feb 23, 2012, 50:00-7:00 PM

Bob’s Red Mill Cooking School
5000 SE International Way
Milwaukie OR 97222

Gluten Free Class at Bob’s Red Mill

From the flier:

New to Gluten Free with Lori Sobelson!
Are you new to the gluten free lifestyle? Do you feel overwhelmed not knowing what is safe to eat, what products to buy, how to bake without using gluten flours? In this class Lori Sobelson, Director of Community Outreach with Bob’s Red Mill will walk you through the basic steps of converting to a gluten free lifestyle. We will discuss what it means to live a gluten free lifestyle, talk about brands you can trust, sample gluten free baked goods made from Bob’s Red Mill gluten free mixes as well as learn tips that will make your new menu planning easier. You’ll leave with a recipe packet and a better understanding of all that’s available to make your new lifestyle easy to adapt to and worth the change! This class is specifically designed for those who are new to gluten free. It is an informational class only; no cooking demonstration will be given.

When: January 12, 2012, 5:00-6:30 p.m
Where: Bob’s Red Mill Whole Grain Cooking School, 5000 S.E. International Way, Milwaukie, Oregon 97222
Class Fee: $20.00
Contact: Call Bonnie at (971) 206-2208 to enroll.

Laura B. Russell’s Gluten Free Soups Class at Bob’s Red Mill

Delicious International Soups with Laura B. Russell

If you haven’t been to a cooking class at Bob’s Red Mill, the format is less participatory and more like watching someone cook while they give you tips on how to be successful with the dishes. Everyone is given a handout with recipes for the dishes being prepared. At the front of the class there is a large island with burners and cutting boards, where the cook does their work. On either side of the island, hanging from the ceiling, are two monitors which show a view from above the cooking area, so that you can see what’s going on inside the pots while the food is being prepared. As the dishes are finished, samples are handed around to everyone in the class. Also, audience members are encouraged to ask questions, and the crowd this night was very inquisitive.

We recently attended the aforementioned gluten-free soups class at Bob’s Red Mill. The class was taught by Laura B. Russell, the author of The Gluten-Free Asian Kitchen, which we are currently working our way through. The other upcoming gluten-free class happening there is a desserts class with Crave Bake Shop’s Kyra Busanich (see here for details). More information about Laura B. Russell is available at her website, www.laurabrussell.com. She also writes a monthly column for the Oregonian’s Food Day section called “Gluten Freedom” (click here for a list of previous columns), and is also a contributor to Portland’s MIX magazine and to Easy Eats and Living Without magazine.

The dishes included in the handout were: Moroccan Lentil and Chickpea Soup, Creamy Curried Millet and Vegetable Soup, Brazilian Cheese Puffs, Eastern-European Style Mushroom and Buckwheat Soup, Wild Rice Soup with Smoked Sausage, and Peruvian Quinoa Chowder. We got samples of the first four of these dishes, and they were all really delicious. The Moroccan Lentil and Chickpea Soup was my favorite. It’s got an amazing ginger, cumin, and cinnamon spice blend, and features fresh mint added at the end. The recipe for this dish can be found here at Russell’s website. This recipe happens to be vegan. A bunch of the recipes on her site are vegan/vegetarian friendly.

The items that prompted the most questions and discussion were the Brazilian Cheese Puffs. Fortunately, the recipe for this dish is also available at her website, here: Brazilian Cheese Puffs. Russell noted that a person could make larger sized puffs and use them for hamburger buns, or make smaller sized puffs and then stuff them to create hors d’oeuvres. She also noted that the most important ingredients are the tapioca flour, the milk, and the eggs. So a person could change up the cheeses used, and also try different milk substitutes.

During the break we went up and introduced ourselves. We had some questions about a recipe that we had tried out of the Gluten Free Asian Kitchen book. Russell was very friendly and was happy to have a long discussion about cooking dumplings with us. After the class, she was available for more questions and also to sign copies of her book.

We thought that this was a fun and rewarding class and would encourage anyone out there who is interested in food or cooking to check out the classes at Bob’s Red Mill. Upcoming classes can be found listed here. Note that not all of their classes are gluten-free. This one wasn’t really billed as a gluten-free class, but everything in it was gluten-free. If you wanted to attend this class but missed it, we were told that this class and the desserts class taught by Kyra Bussanich will be repeating in February. You can reserve a spot now by calling Bonnie at Bob’s Red Mill 971-206-2208 (Mon-Fri 8:00 AM to 5:00 PM).

Two New Gluten-Free Classes at Bob’s Red Mill

There are two upcoming gluten-free classes at Bob’s Red Mill. These are a fun way to spend an evening (see our review of one we took last year).

Delicious International Soups with Laura B. Russell

Laura B. Russell is the author of The Gluten-Free Asian Kitchen, which we are currently working our way through.

When: Thursday, October 20, 2011 5:00 to 7:00 PM

Take a trip around the world with cookbook author and columnist Laura Russell as she incorporates whole grains and beans into hearty, satisfying soups and accompaniments. We’ll start in Africa with a Moroccan Lentil and Chickpea Soup followed by a layover in India for Creamy Curried Millet and Vegetable Soup. Two stops in South America bring us an addictive tapioca-based Brazilian Cheese Bread and Peruvian Quinoa Chowder. Back home in the U.S., we’ll dig into wedges of Cornbread and a chunky Wild Rice Soup with Smoked Sausage. Please join us in welcoming Laura Russell to our cooking school while enjoying some of her wonderful dishes!

Note: In addition to this menu being gluten-free, both breads are vegetarian, one soup is vegan, and one soup has a vegan option.

Supplies to bring: enjoy the sampling! Class Fee: $40.00

Best-Ever Gluten-Free Holiday Desserts– But For Everyone with Kyra Bussanich

Our review of Crave Bake Shop and their amazing cupcakes. Seriously, Kyra Bussanich makes the best gluten-free cupcakes and cinnamon rolls.

When: Thursday, November 10, 2011 5:00 to 7:00 PM

Here’s how you can WOW your holiday guests and family, even those with gluten-free or dairy-free diets with a nationally-acclaimed Pastry Chef Kyra Bussanich from Lake Oswego’s Crave Bake Shop will show you how to create tender, flaky Sweet Potato Biscuits with Maple Butter, a lighter-than-air dairy-free Pumpkin Chiffon Cake, and outrageous Truffle Fudge Brownies. You can also raise a toast with Champagne Cupcakes or give thanks in style with stop-in-their-tracks Pumpkin Cheesecake. Each dessert is gluten-free, but they’re so delicious, your friends and family will NEVER know–they’ll just want more!

Supplies to Bring: enjoy the sampling! Class fee $40.00

Where:
Bob’s Red Mill Whole Grain Store
5000 International Way
Milwaukie, OR 97222

Call Bonnie at Bob’s Red Mill 971-206-2208 (Mon-Fri 8:00 AM to 5:00 PM) to sign up for classes.

Class this Sunday at Portobello Vegan Trattoria

Wow! This is going to be a full month. We just got this notice from Portobello Vegan Trattoria (our review here) that they’re having a gluten-free cooking class this weekend.

This Sunday, we’re holding a gluten-free cooking class. It’s the fourth class in our series…we’ll show folks how to put together some treats to host a gluten-free vegan dinner party, then sit down together and enjoy our work with some wine, soft drinks, or gluten-free beer!

Here’s the link to sign up: http://www.eventbrite.com/event/2161956470

And on another note, we’ve added a lot of gluten-free items to our menu! Every night, there are SEVERAL appetizers, entrees, and even a couple of desserts that a gluten intolerant person can enjoy.

What: Gluten-Free Vegan Dinner Party
Where: Portobello Vegan Trattoria
1125 SE Division St. Portland, Oregon, 97202
When: October 9, 2011 5:00 PM to 8:00 PM
Price: $70.00
For more info, call: 503-754-5993

50 Plates, Gluten Free Classes, and Halloween

50 Plates Reader Review

Jenn from Grain Damaged sent us this great email about a place in town called 50 Plates:

Just thought I’d direct your attention to 50 Plates. I had a great dining experience there last night. While their GF menu is a regular menu with handmade notations on it (as to what’s safe), they were most accommodating.  I was very nervous eating out somewhere new.  I’m both very sensitive to gluten as well as having a list of other food allergies including dairy and eggs, I don’t think I’m very easy to cook for. We got there early in the evening and the chef came out to take the time to talk to me about what I might have off their menu.  He was even willing to “frankenstein” something together for me if I didn’t see any one menu item I could have.  He was knowledgeable and could recommend a few things that I could safely eat.  I went for the “fish and chips” which had to be the most sophisticated version of this meal I’ve ever had.  The light white fish was wrapped in a single strand of never ending potato “shoelace” and browned to perfection, it was laid over a bed of bok choy and accompanied by steamed asparagus.  The whole delightful meal was drizzled with an amazing sauce that he’d come up with just for me.  (Normally this dish is served with a sauce that uses malt vinegar as the base), instead he replaced it with a sauce of lemon, sweet wine and magic. It was delicious and above all I felt full and happy and quite gluten free when I left the table.

Wow! Doesn’t that sound awesome??? Speaking of Grain Damaged, they are a really great Portland-based gluten-free information site, so you should check them out.

50 Plates is located at 333 NW 13th Ave. in Portland. Phone: 503-228-5050

Gluten Free Classes at Sprout Health

Next Up, this is late and I’m sorry about that, but there are still dates available. Here is the email from Skylor at Sprout Health.

Sprout Health has just opened on 44th and Hawthorne. We are a health coaching and donation based yoga studio. We guide people through cleanses and have cooking classes. We have a gluten free, dairy free cooking class series starting on October 3rd–4 classes, breakfast, lunch, dinner, and dessert. Here is our site.

Gluten-free Candy List

Thanks to Heather for sending us this list of gluten-free Halloween candies.

News, a Reminder, and Two Questions

Hipcooks

Hipcooks has news. They’re expanding into Seattle. I didn’t notice this until today, but the Portland class descriptions page has information on which classes are wheat free. A lot of them are, which is very cool.

New Cascadia Traditional Bakery Event

New Cascadia is having a kids event next Wednesday, August 18. Here’s the blurb from their email:

“On Wednesday, August 18th from 2:00-3:00 We will have a special musical performance by Snailpeople! Kids’ Music Duo for our youngest gluten free friends and those who love them.

Snailpeople! is an electric, eclectic, and exuberant kids’ music duo featuring Mindy Dillard and Eric McEuen. Between us, we play many instruments. In the course of a Snailpeople! adventure the audience may hear us play guitar, mandolin, banjo, and percussion (sometimes a washboard and tap shoes too!). We came together in early 2010 to create Snailpeople! Between us we have 7 years experience performing for kids in both music and theatre contexts. We have given classics like ‘On Top of Spaghetti’ and ‘I Know an Old Lady’ our own Snailpeople! twist. We believe in inclusive and participatory musical experiences with kids. We encourage singing and moving along with our show for maximum fun!”

Keana’s Candyland Opening a Store?

We got a mysterious email that Keana’s Candyland will be opening a gluten-free bakery this month. More details to come as soon as we have them.

Portland GIG Meeting this Saturday

The speaker for this month’s GIG meeting is Abby Fammartino of Abby’s Table (see our review of Abby’s Table here).
Meeting times are from 10:00am-12:00pm
Legacy Emanuel Hospital
2801 N Gantenbein Ave.
Portland, OR. 07227-1623
(503)413-2200
Room: E-1075/1077

Portland Metro GIG Pancake Fest Coming

The Portland Metro Gluten Intolerance Group (GIG) is having a pancake breakfast next Saturday (August 21st) at Lingonberries Market in Vancouver. They will be using mixes from Gluten Free Mama’s, Sylvan Border Farm and Pamela’s. Dairy free options will be available. The cost is $5 per person – $12 max per family. (I can’t say for sure as of this writing, but I can only imagine that the proceeds from this event will go to support the Portland GIG.) Here’s the relevant info:

Where: Lingonberries Market – 6300 NE 117th Ave – Vancouver WA 98662
When: Saturday, August 21 9:00 AM to 11:00 AM
Contact: christina@lingonberriesmarket.com or call (360) 260-4411

Question One

Reader Shari is looking for suggestions for gluten-free dining in Central Coast Oregon. Anybody got any tips?

Question Two

Reader Donna is looking for gluten-free, rice flour free, yeast free bread. Anybody know of such an animal?