Gluten-Free Workshops

Yummy, Yummy, and won’t hurt my tummy!

Rossana De Angelis teaches you enjoyable steps on your gluten free journey in this three-part, hands-on series. Learn to create and duplicate recipes with an interactive hands on cooking and baking class.

Part 1: Baking Boot Camp I

Who said you can’t have your chocolate and eat it too? We are making a South American Flourless Chocolate Cake. What about Mini Cardamom or Coconut/Raspberry Muffins with some melted butter and Cream Puff with Sweet Cream filing yummy! Last but not least, cookies! Enjoy your Italian favourites like Amaretti and Orange Biscotti!

Menu

South American Flourless Chocolate Cake

Mini Cardamom Muffins

Coconut/Raspberry Muffins

Cream Puff with Sweet Cream Filling

Fruit Bars

Part 2: Baking Boot Camp II

Scones, breads and tortes oh my! Learn to make sweet and savory scones, breads and crust for our pies ad quiches. Get out the churned butter for some blueberry and cornmeal scones. Stop dreaming and start enjoying some white soda bread with herbs or banana bread. Lets end it with Broccoli, Mushroom Cheddar Quiche and French Apple Tart.

Menu

Blueberry Scones

Cornmeal Scones

White Soda Bread with Herbs

Banana Bread

Broccoli, Mushroom Cheddar Quiche

French Apple Tart

Part 3: Italian Favourites

Enjoy all your Italian favourites guilt free. Learn how to make pizza, pasta and antipasti. Have some bocconcini di zucchini e patate with arancini di riso. Have some Gnocchetti di ricotta e spinaci. Whats an Italian meal without pizza? Enjoy gluten-free pizza with cheese, eggplant and basil topping! “Un Bacio” for a meal well done!

Menu

Bocconcini di Zucchini e Patate (bite size zucchini & potato balls)

Arancini di Riso (“Breaded” rice balls stuffed with cheese)

Gnocchetti di Ricotta e Spinaci (baby gnocchi with ricotta & spinach)

Pizza with Cheese Eggplant and Basil

Amaretti and Orange Biscotti

Holiday Special!

Italian Cookies Gluten-Free Basket Package

Amaretti Cookie

Lemon Cookies

Chocolate Biscotti

Cocoa and Tiramisu Mini Torte

5 Responses to “Gluten Free”

  1. Caterina Lamanna 5 May 2010 at 1:32 pm #

    Rossana De Angelis,
    I have a 14 yr old daughter who was diaganosed with Celiac
    Diesase,I live in Texas and were italians (just moved here from CA,5 yrs. ago). I don’t know how to make her french bread,that tastes good or “tarelli” (what I used to call
    sqa-ra-telli). Can you help!!! I feel so band she can’t eat our foods anymore. She hates the gluten free pasta, and loves
    raviolies…how can I be a mama,if I can’t even feed my child. Please help if you can….All my grazie,Caterina

  2. rossana 5 May 2010 at 1:42 pm #

    Hi Cat!

    Im still creating breads and its not easy. The thing is that the texture is different. I have a gnocchini recipe that I give you by email.
    Its a very delicate recipe, you cant over or under cook it. Ravioli I havent tried yet because Im focusing on breads. I did a “french bread” like bread from chickpea flour. The secret it foaming the eggs in all recipes to make air in the dough that a gluten free dough lacks. Does that make sense?
    email me at info@chiliandfennel.com and we can set up a time on skype.
    baccione! xo

  3. Jason Fonceca 23 May 2010 at 8:49 am #

    Love that you’re helping celiacs!

  4. Darius Kirtner 2 June 2010 at 10:21 pm #

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  5. Valene Andree 7 June 2010 at 6:09 pm #

    I like the way you write. Your style is very smooth and I enjoy reading your posts. I¡¯m headed to the dentist but will be back later


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