Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Cooking Class - Would It Be Worth It To Take One?

buttercreamsunshine

Recommended Posts

buttercreamsunshine Newbie
buttercreamsunshine
Posted

So I have always always always wanted to learn how to cook, but I grew up in a family of microwave dinners, and never got a chance. Now, I'm gluten-free, so that is even more reason to learn. I want to take a class so I can get the basics down, at the very least, but I'm not sure if it would even be worth my time/money to go to a regular cooking class? As far as I've seen, there aren't any gluten-free cooking courses anywhere near me (South Orange County, CA), and I haven't had any luck finding one online.

What do you think? Should I take it anyways, and endure the gluten-filled foods I'll have to make and not eat (not to mention the fact that I'll most likely be touching the stuff)? Or can anyone provide me with a link to an online gluten-free cooking class?

Thanks!

Kara

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted

Hmmm. I know that Azna Bakery said they were offering baking classes, but that's up here in NorCal in El Dorado County.

If you can, try to find a copy of a Betty Hagman baking book, since that is really a good, basic text to use for reference.

What I would do is start googling:

Gluten free orange county california

and

Gluten free cooking orange county california

and following those links.

Also, by checking out the web ring of the gluten free bloggers, you can find other blogs that have a lot of cooking information. One of the best is Gluten Free Girl and the Chef, by Shauna Ahern and her husband, James. Open Original Shared Link and their fan's facebook page, which has links Open Original Shared Link

I also tried googling gluten free cooking, and came up with this: Open Original Shared Link go to the "Basics" tab at the top and it has more links Open Original Shared Linkod/glutenfreecookingbasics/u/userpathsglutenfreecooking.htm

such as About Gluten Free Cooking, Living the Lifestyle, Getting Started, Cooking and Nutrition, etc.

Once you find one website, you can keep clicking on their links and find more.

Gluten free cooking is very much like regular cooking, except the ingredients are gluten free and the baking is a bit more detailed, because we typically use flour blends to get a better result, instead of just grabbing the wheat flour. So we may be mixing up containers of gluten free mixes that we keep in the refrigerator, to use in the recipes that work for us. Other people might just buy a bag of Pamela's gluten free mix, and go from there.

And a lot of quick breads for gluten free can be made in a microwave, sometimes for quick breads they come out even better than in a conventional oven.

Recipe:

Juliebove Rising Star
Juliebove
Posted

You should look into seeing if you could do some sort of one on one thing. My mom hired a woman who used to be a school dietician to teach me how to cook. I didn't want to do it. So she let me bring a friend. She didn't want to do it either. We wound up going twice. It didn't work for us because the woman wouldn't listen to us and wouldn't let us make what we wanted to make. Instead we had to make foods that we hated and/or already knew how to make.

But you're not 12 years old so you might have better luck getting through to someone. And a chef that doesn't normally cook gluten-free might not know all the ins and outs of it but if you make some suggestions, he or she can teach you how to cook specific things. Like chicken and rice.

luvs2eat Collaborator
luvs2eat
Posted

I'd go w/ the private cooking teacher like mentioned above... only because if you're not a regular cook... substituting things might be daunting. I'd look thru some gluten-free cookbooks and look for a basic one... not one that's going to want you to have lots of different versions of flour mixes. Then experiment! I have friends who are really great about letting me "guinea pig" them w/ a new recipe!

Keela Newbie
Keela
Posted

Open Original Shared Link

I love this site... most of the recipes are very easy to follow and she has an on line course. All the recipes I have tried have been amazing.

  • 2 weeks later...
AngieH Newbie
AngieH
Posted

I think the best way to save you money is to go on Youtube. There are tons of videos on cooking gluten free. Save your money and don't sign up for anything until you check that out first. Just type in gluten free or gluten free cooking and you'll get all the cooking classes you need. I do hope this helps you!

Angie.

buttercreamsunshine Newbie
buttercreamsunshine
Posted
  • Author

Thanks for the advice, everyone! I think I'll start with youtube and the gluten free cooking school, and then maybe work my way up to a private teacher! I'm really excited to get started! :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,576
    • Most Online (within 30 mins)
      7,748
    CXX
    Newest Member
    CXX
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Thank you very much @trents! This is super helpful. The only time I wasn’t sick after my diagnosis was when I was ordering and eating certified gluten-free meals from a company. I did that for a few months right after being diagnosed and then I started to try to figure it out how to cool and eat gluten-free meals myself. I think I’m probably getting low levels of gluten exposure and maybe that’s what’s making me ill. Possibly other things also not helping the situation (like dairy). Anyway this gives me something to focus on to see if it helps. So thanks for that!
    • trents
      Struggling to get into a good pattern

      By trents · Posted

      Welcome to the celiac.com, @Rejoicephd! 1. "Gluten Free" does not equate to "contains no gluten". According to FDA advertising regulations, it means it cannot contain more than 20ppm of gluten. This is a good standard for most in the celiac community but not good enough for those on the sensitive end of the spectrum. If you find the "Certified Gluten Free" symbol on a package that is even better, indicating that there is no more than 10ppm of gluten.  2. When you are choosing "gluten free" items from a restaurant, realize that it only means gluten is not an intentional ingredient. It does not rule out CC (Cross Contamination) caused by those cooking and preparing the food back in the kitchen who may be cooking it on the same surfaces or in the same pots/pans as they are gluten containing food items and handling it with the same utensils they are handling gluten-containing food. 3. About 8% of celiacs react to the protein avenin in oats as they do the protein gluten in wheat/barley/rye. In addition, some cultivars of oats actually contain the protein gluten. Many celiacs also react to the protein casein in dairy products as they do gluten or they are lactose intolerant. Eggs, soy and corn are also common "cross reactors" in the celiac community but oats and dairy are the most common.
    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Hi everyone! I was diagnosed with celiac a year ago (they confirmed it on endoscopy following a positive TTG antibody and positive genetic test). I thought the gluten free diet thing wasn’t going to be that hard of an adjustment, but man was I wrong. I’m a year in and still having issues in terms of accidentally glutening myself and getting super sick (I’m starting to think I need to just bring my own food everywhere I go). And also even when I am eating foods that say they are gluten free, I’m still dealing with an upset stomach often. My GI doc said I should avoid dairy as well, and the internal medicine doc said my gut microbiome might be messed up from all of this. I’m just looking for some answers/ideas/tips on what additional things I can do to feel better. Do you all do avoid additional categories of foods beyond just gluten to help alleviate symptoms? Thanks! 
    • trents
      Weakly positive DGP IgA

      By trents · Posted

      If your total IGA is low then the values for the other IGA tests cannot be trusted. They will be depressed. Celiacs who have the DQ2 gene typically are on the more sensitive side as opposed to those who only have the DQ8. But keep in mind that having either or both of those genes does not equate to having celiac disease as 40% of the general population have one or the other and only about 1% of the general population develops active celiac disease. Genetic typing can be used for ruling it out, however. Because of the low total IGA, symptoms and the possession of the DQ2 gene, my suggestion would be for you to go seriously gluten free for a few months and see if your symptoms improve. It may be the only way you can ascertain if you are gluten intolerant because of the low total IGA.
    • Cat M
      Weakly positive DGP IgA

      By Cat M · Posted

      Ah ok, I just saw didn’t even post the DGP IgA at all. 😫 I started with itching and hives Jan 2024, been taking a ton of meds and on Xolair and even that is not providing total relief. The other primary symptoms: intermittent but worsening abdominal pain, diarrhea and bloating. This summer I am just exhausted. I uploaded my 23andMe data to genetic lifehacks and discovered quite a few variations, including DQ2, MTHFR, VDR and I have always had very low ferritin, vitamin D and B12. I still think that mast cell disease makes the most sense, but latest labs show I am barely in range for thiamine, zinc and vitamin A, so the GI stuff feels more important to figure out than the hives right now. I did SIBO testing this morning. TTG IGA <2   0-3 is negative TTG IGG  3   0-5 is neg DGP IGA 21    20-30 is weak positive DGP IGG 4    0-19 is negative Although total IGA is not resulted, there is a footnote stating it was low and the reason they ran IGG.  
×
×
  • Create New...