Industry Trends in Baking: Gluten-Free, Vegan, Dairy-Free and More: New York
Using non-traditional ingredients doesn’t mean sacrificing quality. In this hands-on class, taught by renowned chef Diane Forley, students will learn the role of alternative flours and sugars in pastry; baking with egg substitutes; and how to create gluten-free, vegan and dairy-free recipes.
Day one begins with an overview of gluten-free baking that examines various flours, gluten intolerance, principals of baking, blending and converting recipes. Students will create gluten-free blends for breads, cakes, a pie crust and a savory biscuit.
Day two takes gluten-free to the next level by pulling apart the key ingredients and adding vegan elements such as egg replacers, alternative fats and non-dairy “milks.” Demos and recipes include a comparison of muffins, “butter” cookies with alternative sweeteners, a finished pie and tart with non-dairy custard.
Diane Forley, a graduate of Brown University, was the Chef/Owner of Verbena Restaurant and Courtyard in NYC. In 2002, she wrote Anatomy of a Dish, which shares her botanical approach to cooking. With her new food venture, Flourish Baking Company, Diane uses primarily plant-based ingredients to merge sweet and savory baking into a product line of healthy snacks sold at Whole Foods, Dean and Deluca and Fresh Direct.
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