We broke up into teams, each two or three-some assigned to either a scone(s), spritz cookie or my favorite, the black bottom cupcakes. As we set to the task of creaming, folding and the scraping of bowls, I had this sudden sense of joy come over me and fill me all the way up to the top with happiness. There I was, baking with my mom and laughing about how the cream cheese measurement couldn't possibly be correct, meanwhile the mother-son team next to us went about creating some delicious scones and might I add how talented an eleven year old boy can be in the kitchen! As we sipped some Whole Foods brand wine and chatted loudly with one another the whole scene just felt so natural and effortless and yes, FUN.
Throughout the class we would all mingle to check out one anther's progress and spy on what the other was creating - all the while "oohs and ahhs" could be heard and compliments were flying. I noticed how we all would spontaneously share our own anecdotes for living a healthy and abundant gluten-free life and how supportive each and every one was to the other person- too bad the world couldn't operate on the same level as our baking class - with kindness and support.
As goodies are rotated through the oven and out onto the counter top, we would all gather around the hot baking pans like children on Christmas morning, so eager to see what Santa had left. The one thing I always get a kick out of when attending any Celiac function, is standing back and watching how excited everyone becomes over a fresh ANYTHING out of the oven...it's like controlled chaos and let me say, we don't hold back...I mean, we're polite and everything...but a bit aggressive when it comes to ensuring that our plates are overflowing with fluffy, tasty treats!
For example...my take home container of joy.
Our class was so enjoyable and informative that we all voted to have another - so stay tuned and I'll keep you posted on the upcoming details. We were all inspired by delicious goodness. And not only will a hot, gooey cupcake keep us coming back for more, but so will the connections and friendships that are made in a simple class like this one, or connecting on-line with another Celiac and sharing tips with one another or a favorite restaurant. It's never been so clear to me as in this year since I began this blog, the need for community and how you can befriend a perfect stranger on the Internet just because you both have this funny auto-immune disease that won't allow you to absorb and digest wheat. I've become fast-friends with a gal who lives back east and had found my blog site. Through a connection to my hometown of San Francisco and our enjoyment for sharing GF tips with one another, we now have a genuine interest in each other's well-being and it all began through an email asking for some advice on living and managing life as a Celiac - these are the connections that brighten my day and remind me that the world is truly is small, and we are not isolated at all - quite the contrary. All this is a round-about way of suggesting that the world of Celiac is vast and growing each and every day, so jump in and use your baking knowledge and general understanding of this disease to help someone who was just diagnosed or simply needing a new recipe...like this one.
Spritz Cookies/yields 36 cookies ~
- 1/2 cup (4 oz.) butter at room temp
- 1/2 cup (4 oz.) sugar (unprocessed)
- 1 ea. egg, room temp
- 1 cup (6 oz.) white rice flour
- 1/2 cup (3 oz.) Flour Blend(3/4 white rice, 4 cups Potato starch, 5 Tb Guar gum, 1/2 cup Albumen)
- 1/3 cup organic raspberry jam
Preheat over to 375, then cream butter and sugar together until light and fluffy. Blend in egg and egg white, scraping down the sides of the bowl as necessary. Mix flours into the mixture just until incorporated. Line cookie sheet with parchment paper. Fit a piping bag with a #6 inch star tip, folding over the top of the bag to form a cuff. Fill the pastry back with the cookie dough. Pipe the batter into the shapes the size of a quarter onto the prepared cookie sheet then garnish the center of each cookie with a small dollop of jam. Bake for approximately 10 minutes or until cookies are lightly golden brown.
It's all about community.
It's all about baking really great goodies to share with those you love.
What are some of your favorite Gluten-free goodies?
Enjoy and be well ~