<<Disclaimer: Verify this information before applying it to your situation.>>

Hello Everyone:

I’m always asked where I’ll be teaching or giving presentations, so here is
a summary of my appearances in the next 3 months. 

I have been experimenting for about 4 years now on a yeast-bread technique
that bakers call “no-knead bread.” (In fact, there is a recipe for this
bread in 1,000 Gluten-Free Recipes called Breakthrough Ready-to-Bake Bread)
http://www.1000glutenfreerecipes.com/1000GFR.aspx 
  
Now, we all know that we don’t knead gluten-free bread anyway so that’s what
we call in the baking world a “no-brainer.” But the basic principles of this
technique work very well for our bread, so in these upcoming classes and
presentations I will show you how to make dough once a week, refrigerate it,
and then bake it as you please throughout the week so you easily have hot,
fresh-baked bread anytime you want, with a minimum of effort. 

You can bake loaf breads, or breadsticks, or French bread, or baguettes or
dinner rolls with this technique. 

You have to register for the Bob’s Red Mill and the GIG events, so I have
listed the links.

I hope you can join me:
March 15, 2010: Tri-County Celiac Support Group in Detroit, MI
April 21, 2010: Bob’s Red Mill Store
http://www.bobsredmill.com/cooking-classes.html
June 5, 2010: Gluten Intolerance Group (GIG) Annual Conference, Marriott
Airport, Minneapolis MN http://gluten.net

Carol Fenster (author of 1,000 Gluten-Free Recipes)
President/Founder, Savory Palate, Inc.
8174 South Holly Street, #404
Centennial, CO  80122
303.741.5408 phone; 303.741.0339 fax
http://www.SavoryPalate.com 
http://www.gfreecuisine.com/blog/

Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC