Lunchbox Liz

I attended a gluten-free baking class yesterday taught by Mary Copone of The Wheat Free Groumet. It was so much fun and completely counterintuitive to all of my prior baking experience. There was no kneading and the dough is sticky when finished. The results were yummy! The teacher is working on a cookbook, so I don’t dare share her recipes. Below is a description of the class and a free recipe from her site. Here is a link to the school if you would like to check it out, www.wheatfreegourmet.com.

Wheat-Free Gourmet’s Baking 101
Learn the secrets of the Wheat-Free Gourmet’s baking success with recipes including breads, pizza crusts, savory and sweet pies crust, crepes and more. In this class we will learn the different uses of gluten-free flours and simple techniques for successful gluten-free baking. Included is a recipe for Mary’s Baking Mix. Roll up your sleeves and get ready to dive into the dough.

Our Menu includes: Wheat-Free Gourmet’s Cinnamon Walnut Bread, Parmesan Focaccia Margarita Pizza, Spinach Ricotta Quiche, Fresh Berry Dessert Crepes and Mary’s Baking Mix.
Buttenut Squash Soup


Butternut Squash Soup
This simple and easy to make recipe lets you create a thick, hearty soup without using flour thickening agents.

1 large yellow onion, diced
1 clove garlic diced
1 large butternut squash peeled and diced
2 large carrot peeled and chopped
2 TBL Olive Oil
1 TBL Butter (optional)
4 cups Chicken or Veggie Broth
1 tsp fresh or dried thyme
1 Bay Leaf
½ tsp minced or dried sage
Salt and Pepper to taste

1. In a large saucepan, saute diced onion in olive oil/butter mixture over medium heat until onion is translucent.
2. Add garlic, squash and carrots and saute for 10 minutes.
3. Add broth and herbs and simmer for 20 minutes or until vegetables are tender and can be pierced easily with a fork. Salt and pepper to taste.
4. In small batches puree in blender and return to pan.
5. Serve with a drizzle of seasoned olive oil, or sour cream or plain yogurt mixed with chives and lemon.