June 18-20 at Omega Institute in NY, I will teach a gluten-free cooking and baking weekend workshop; My new cookbook, Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook by Leslie Cerier due July 1st, 2010 is full of delicious and easy to follow recipes for gluten-free whole grains and flours.

Gluten-free cooking and baking is fun and easy and delicious. For more information; please join me at www.lesliecerier.com

I look forward to hearing from you. eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%4c%65%73%6c%69%65%40%6c%65%73%6c%69%65%63%65%72%69%65%72%2e%63%6f%6d%22%3e%4c%65%73%6c%69%65%40%6c%65%73%6c%69%65%63%65%72%69%65%72%2e%63%6f%6d%3c%2f%61%3e%27%29%3b'))

Join organic gourmet chef, teacher, and author, Leslie Cerier, for an informative and fun approach to preparing a full spectrum of gluten-free foods.

This hands-on, gluten-free cooking and baking workshop is perfect for people with gluten sensitivities; people who cook for those with gluten sensitivities; and nutritionists, dieticians, and other health professionals. Beginner and experienced cooks are invited. You learn:

• Menu planning for ease of preparation and great taste
• Ways to substitute ingredients according to seasons, schedules, moods, and what’s in your kitchen
• Cooking and baking with various sweeteners, oils, and seasonings
• The magic of global flavors, using local produce, herbs, and spices

Delectable protein-based side dishes highlighting beans, soy foods, pasture-fed dairy, nuts, and seeds

Learn to cook like an artist as you master dishes ranging from appetizers to desserts and breakfasts to one-pot dinners, including pancakes, porridges, soups, salads, pasta dishes, pilafs, bread, sushi, and pastries.

Recommended reading: Cerier, Gluten-Free Recipes for the Conscious Cook and Going Wild in the Kitchen

To register: www.lesliecerier.com or http://eomega.org/omega/workshops/d6b7adb6b819e1f957a32d21bfe62ad2/

Hi

I am new to home baking and trying to bake gluten free (not yet made a great loaf, but still trying).

I have a simple coffee grinder with a rotating blade at home, but it grinds grains very finely.  I have whole Sorghum, Quinoa, Hemp and Flax seeds that I would like to use as flours in my bread.  I have heard that this is a very good way of ensuring that the flour is fresh and of a good quality and nutricious.  

I have a couple of questions about this:

1 - Will the flour that comes out of my coffee grinder be the same as bought flour (of the same type) for the purposes of baking?

2 - Can the flour be damaged by the heat generated from the blades?  If so, how long would this take to happen?  The grinder works pretty fast, and can reduce grains to powder within about 5-10 seconds.  Is this fast enough to avoid damage.  If not, would it be helpful to do 2-3 second bursts instead with a pause in between?

3 - Would "sponging" the flour produced before baking help?  (I have read a little about this technique, but never tried it)

4 - Can Teff seeds be ground for flour in a coffee grinder?  If so, where can I find them (UK)?  I have seen the flour in health shops, but never the seeds.

I would anticipate that these home-ground flours would make up about half to three quarters of the total flour blend - the rest being made up of bought potato and tapioca starch (though now I have found tapioce seeds in a local asian shop, and am considering grinding these also...)

Any thoughts would be appreciated.

Thank you.