Below are some delicious sampling of the inspiring, and mouth watering cooking demonstrations shared at the Gluten Free Expo:
When you’re gluten-free, a full stomach sometimes means an empty wallet, but it doesn’t have to. In this session, made possible by Udi’s and Glutino, gluten-free blogger and penny-pinching celiac, Kait McNamee, will teach you tips and tricks for a cheaper gluten-free food plan. With meal suggestions that are $3 or less per serving, Kait will provide a few creative recipes, a bunch of ideas, from the Nature’s Path Cooking Stage.
Desiree Nielsen, Registered Dietitian, host of Urban Vegetarian and Author of Un-Junk Your Diet, for a look at mindful eating. She will lead you through a mindful eating exercise to help you break the cycle of mindless snacking and will demonstrate an easy and delicious green smoothie using Qi’a Superseed Cereal by Nature’s Path, from the Nature’s Path Cooking Stage.
Christine Beard, Executive Pastry Chef with the Pacific Institute of Culinary Arts, as she shares her strategies and tips on gluten free baking. With real life experience and knowledge, Christine will help make gluten free baking easy, delicious and fun, from the Nature’s Path Cooking Stage.
Andrea Potter, Founder of Rooted Nutrition and Culinary Nutrition Instructor, as she discusses the benefits of fermented foods for gut health. Andrea will share some tips for fermenting foods at home and how the fermentation process can help with sensitive stomachs, from the Nature’s Path Cooking Stage.
Carolyn Ketchum, cookbook author, as she shares tips for cooking meals that are nutritious, low carb, and gluten free. Discover how specialized diets can be fun an delicious for gluten free and carbohydrate sensitive individuals. This presentation was made possible by Swerve Sweeteners, from the Nature’s Path Cooking Stage.
Savory or sweet, swirl buns are a quick and easy way to add bread back into your baking repertoire. Lisa Skelton of Smallflower Bakeshop as she demonstrates how a good base recipe and a few tips and tricks can turn ordinary into Artisan. Watch Lisa create cinnamon buns and spinach tomato feta rolls in less than 30 minutes. Learn ingredient ratios, handling tips and other easy ideas to make mouths go ‘wow’ and make your breads look as good as they taste, from the Nature’s Path Cooking Stage.
Silvia will be demonstrating Otimo Brazillian Cheese Puff’s new line of naturally gluten-free dry mixes based on a traditional recipe from Brazil called “pão de queijo” (cheese puff or cheese bread). Silvia will demo gluten free as well as dairy free options and teaching how to use the dry-mixes for pastries,crepes, waffles, pancakes, wraps, pizza dough and much more.
Homemade Salted Caramel Cashew Coffee Cake! Join Leslie Orser, creator of the cookbook “A Celiac is Coming” as she demonstrates making homemade salted caramel cashew coffee cake with convenient, and easy to find ingredients from Udi’s Gluten Free and Glutino, from the Nature’s Path Cooking Stage.
Nutrition and Delicious Breakfast Solutions with Overnight Oats! Join Desiree Nielsen RD, Registered Dietitian and Author of Un-Junk Your Diet, for a cooking demonstration of creating nutritious gluten free “overnight oats”. She will show you how easy a delicious and nutritious breakfast can be using certified organic, gluten-free oats by Nature’s Path Organic Foods, and crafting a simple recipe for you to try at home, from the Nature’s Path Cooking Stage.
Creating Simple & Deliciously Organic Mexican-Inspired Comfort Food? Yes please! Join Candice Macalino, foodie and Events Manager at Nature’s Path Organic Foods & Que Pasa for a cooking demonstration as she explains how to make gluten free, vegetarian Que Pasa Tortilla Soup. Learn to create simple, deliciously organic, Mexican-inspired comfort food for you and your family, from the Nature’s Path Cooking Stage.
Discover tips and tricks on creating delicious gluten free hand formed pizza crust. Joining Chef and Author Jennifer Peters for a hands on demonstration to guide you on making hand formed pizza crust with sun-dried tomato and roasted eggplant Parmesan pizza, from the Nature’s Path Cooking Stage.
Hand-made Pasta with Wild Mushrooms & Truffle Sauce! Join Executive Chef Hamid Salimian as he demonstrates the magic of making homemade pasta with wild mushrooms and truffle sauce, from the Nature’s Path Cooking Stage.
Learn to make Mozzarella & Ricotta Cheese! Join Chef and professional Cheese Maker Alexis Cobham of Make Cheese Inc. as she demonstrates how to make cheese curds from whole milk, and then transform them into delicious mozzarella. Cheese making techniques that are sure to amaze your family and friends, from the Nature’s Path Cooking Stage.
Dairy Free Cheesy Broccoli soup? You bet! Join certified raw food chef, and author Theresa Nicassio PhD as she demonstrates her secret to “cheesy” dairy free broccoli soup. Samples will be provided following the cooking demo, from the Nature’s Path Cooking Stage.