Knowledge Base > Fran Costigan - Spring Cleaning Your Kitchen Means New Desserts

Spring Cleaning Your Kitchen Means New Desserts

Fran Costigan - Spring Cleaning Your Kitchen Means New Desserts

This event was on Tuesday, May 16, 2023 at 1:00 pm Pacific, 4:00 pm Eastern

Cleaning out the pantry and refrigerator is like going on a scavenger hunt for hidden treasures. You never know what you might find lurking- a bag of cake crumbs, a jar of cookie bit… Read More.



Could you include some tips for gluten free households please?

— D R


Gluten free is most definitely something that we all need to know how to do. I am not gluten free. My daughter-in-law is, and I have tested a lot of different gluten-free flower mixes. Now, before I tell you more about that, there are so many naturally gluten-free desserts. If we're talking about desserts, I'm gonna point out that over my shoulder are my jars of beans. And you can see that I don't only eat desserts, but when I eat desserts, so fruit desserts are na people tend to forget that there are desserts that are naturally gluten free. Fruit desserts, poach, paired baked apples, grilled peaches are coming into season. Rhubarbs roasted strawberries, uh, agar fruit soup. There are so many things you can do that are gluten-free. There are many essential vegan desserts is most definitely not a gluten-free course, but I have had so many strictly gluten-free students go through the course and do very well. There are many naturally gluten-free cookies in the course. You wanna be very careful that what you are choosing as gluten free is certified gluten free. For example, people talk about oats. Well oats don't have gluten in them, but cross-contamination. So if you are strictly gluten free, you're going to want to have a bought purchase, an oat that is in from a gluten free facility and so on. But one thing that I will say about gluten free that kind of bugs me a little is when I see recipes that say, use half a cup of all-purpose flour, a HEPA cup of holy pastry flour or the equal amount of gluten-free flour. It takes more than that to make a gluten-free item taste good.
Fran Costigan

Fran Costigan

Director of Vegan Pastry