About The Classes
Come for the fun and learn more about gluten free cooking or baking. Classes can be customized for your individual needs and include children if you like. Wine is included for evening classes.
Class Location – All classes are held in my home kitchen in NW Calgary. Once you’ve registered for a class I will send you my home address.
Class Size – Typically classes are 4-6 people but can be customized.
Class Length – Classes vary from 2-3 hours. 2½ hours is perfect for a kids birthday party.
Custom Cooking Classes – Classes can also be held off site in your home kitchen and the size may vary. Please email me to discuss this option.
Food Safety – My kitchen does contain some wheat. Below is a description of the cross contamination practises I use in my kitchen and how I prep for each class with food safety in mind. Feel free to email me any questions you have as I want you to feel comfortable coming to cook in my kitchen.
How I Avoid Cross Contamination
48-72 HOURS PRIOR TO CLASS – I rarely bake with wheat flour anymore but I ensure no one uses wheat flour 48-72 hours prior to a class. This ensures there is no gluten on any surface or hiding in a corner somewhere.
COUNTER TOPS, TAPS AND ALL SURFACES – Before each cooking class I wipe down all surfaces with soapy water, including taps and handles. Then I toss those dishcloths and tea towels in the laundry and start with clean ones.
KNIFE BLOCK AND KNIVES – I remove all my knives from the knife block the day of class, wash them in soapy water and set them on a tea towel to use for the class.
DISHCLOTHS AND TEA TOWELS – Once I’ve done a surface clean I put all linens in the laundry and start with clean ones.
CUTTING BOARDS – I have separate cutting boards that have never been used with gluten.
KITCHEN UTENSILS – I have a generous supply of measuring cups and spoons for gluten free baking only.
OVEN MITTS – I have oven mitts designated for gluten free cooking only.
GLUTEN FREE PANTRY – I have an entire pantry for all my gluten free flours, the flour mixes I make, gluten free noodles, rice and other naturally gluten free ingredients.
ALWAYS OPEN NEW – For optimal safety I prefer to open new containers for ingredients used during a cooking class. For a baking class I always open new butter, sour cream or milk. For an Asian cooking class I open a new container of peanut butter or curry paste just to be extra safe. When it’s possible I send participants home with some of the less common ingredients so they are set up to repeat the dish at home. To do this I store a few sizes of disposable containers in a separate bin strictly for gluten free use.