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Jul 28

Can’t Believe It’s Not Gluten with Aran Goyoaga

July 28 @ 6:00 pm - 7:15 pm EDT

Join Aran Goyoaga to learn how to make a cake so good that nobody will even ask about its gluten content!

NOTE: iphone and ipad users, CLICK HERE to register for class.

A tender, rich crumb with luxurious vanilla flavor. Layers of bright, sweet summer berries and whipped cream. A topping of picture-perfect, golden-brown meringue scattered with fragrant toasted almonds. Does that sound like the perfect summer cake to you? We thought so. And wait: did we forget to mention that it’s gluten-free? In this livestream class, led by guest chef Aran Goyoaga of the wildly popular blog Cannelle et Vanille , you’ll learn how to make a cake so good that nobody will even ask about its gluten content. We’re not just swapping in a premade gluten-free flour blend; instead, you’ll learn how to use easy-to-find ingredients to make your own substitute for wheat flours. There’s no xantham gum and no preservatives here. We’ll dive into the art and science of gluten-free baking so that you can make confident substitutions for future cakes, cookies, tarts and beyond. Plus, you’ll learn how to make perfect meringue, which should be crispy on the outside and magically marshmallow-y on the inside. With a quick pass under the broiler, your elegantly swirled meringue will look almost as good as it tastes. Whether you’re gluten-free, you bake for people who are, or you just want to learn to make a truly outstanding cake, this is the class for you.

About Aran: Basque-born Aran Goyoaga is an award-winning author, photographer and professionally trained pastry chef. Her newest cookbook, “Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free,” was named Best of 2021 by Vanity Fair, Food52, Epicurious, and others. Her previous cookbook, “Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood,” was a 2019 James Beard Award finalist. Aran’s work has been featured in The New York Times, Food & Wine, Bon Appétit, Good Morning America, ELLE and elsewhere. Aran lives in Seattle with her family.

Order yourself a copy of Aran’s new book, “Cannelle et Vanille Bakes Simple”! Use promo code MILK2022 for 10% off your order: https://www.portersquarebooks.com/book/9781632173706

Want to give this class as a gift? You can purchase gift cards here.

Bonus: All attendees of this class will receive a one-time 15% off coupon to the Milk Street Store after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you’ll need to cook along with us, if you choose.

After class, you will receive a recording of the event, as well as a folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final. Classes are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded.

Proceeds from live stream cooking classes support Milk Street’s non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

If you have any questions about this class, please don’t hesitate to get in touch via cookingschool@177milkstreet.com.

For complete details: Click Here

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