At the Wheat-Free Gourmet, we truly celebrate “life after wheat”. We understand that maintaining a gluten-free diet is a big and sometimes tedious challenge. Our classes are designed to feed your passion for fine dining and to bring joy back into your diet.

The Wheat-Free Gourmet offers classes and workshops that immerse students in the world of gourmet gluten-free cuisines and techniques. In our small classes, you’ll learn to create delicious gluten-free menus from appetizers to desserts that will tantalize your taste buds. Our hands-on learning environment helps you: master gluten-free cooking and baking skills, learn how to convert old favorites and explore new delicious recipes.

Our programs take you around the world with cuisines including Italian, French, Mexican, Pan Asian, and Savory American. We also teach Baking Classes exploring truly delicious breads, pies, cakes, and cookies. And we finish each class with a round table tasting of your delectable creations.

If you are dairy free, no problem. Many of our recipes can be converted for those who are lactose-intolerant as well. Feel free to call us with any special needs. We support local farmers and producers of organic and natural ingredients.

Join us for classes or group events and be ready have fun.

The Wheat Free Gourmet is finishing her long awaited cookbook, The Gluten-Free Italian Cookbook, Classic Cuisine from the Italian Countryside. The school will resume with gourmet baking and cooking classes in September 2008. Stay tune for a new schedule of upcoming classes. In the meantime, take a look at our delicious and creative menus from previous classes.

Group Events

Wheat Free Gourmet now offers cooking classes for your special group events or parties. Let us know your event needs and we will contact you to make all the arrangements.

To reserve your seat for classes or events: Register Online NOW
Click here for mail-in registration form (pdf)
You may also call (303) 807-0050 or e-mail us at info@wheatfreegourmet.com

Class Descriptions

Holiday Brunch: Fun Foods for the Family
There is nothing like a brunch to bring friends together in an easy, no-stress way. In Holiday Brunch, we’ll learn techniques and skills for GF baking: how to make the WFG’s versatile crepes, mouthwatering sticky buns, fluffy waffles, and moist and tender scones. We’ll finish this fun class by making a hollandaise sauce that puts this meal over the top. Everyone from young to old will enjoy this delicious light gluten-free fare. (Dairy Free menu available)

Our menu includes: Orange Walnut Scones, Cinnamon Pecan Sticky Buns, Cherry Almond Tea Cakes, Pumpkin Walnut Belgium Waffles, Marie’s Herb Crepes with Eggs Benedict and GF Hollandaise Sauce

When: Sunday, Oct 14th, 2007
Time: 2:30-6:30p.m.
Where: Stir it Up Cooking, Boulder
Cost: $75 class fee (plus $15 supplies fee)

Savory Winter Cuisine: Slow Cooking…Delicious Foods
Savory Winter Cuisine explores the pleasures and divine taste of slow cooking. This surprisingly easy meal starts with a classic sour dough bread combined with the nutty rich taste of chestnut flour and finishes with a light and moist caramelized pear cake. In between, we’ll explore the slow braising technique that results with meat that falls from the bone served on a bed of sweet polenta. We’ll also learn how to reduce sauces to make scrumptious easy to make gravies. Get ready to enjoy slow eating of this wonderful meal. (Dairy Free menu available)

Our menu includes: Hearty Chestnut Flour Ciabatte, Braised Roasted Pork Loin with an Apricot Cream Reduction Sauce, White Raisin Polenta, Braised Radicchio with Balsamic Vinegar, Caramelized Pear Tartin

When: Saturday, November 3rd, 2007
Time: 2:30-6:30p.m.
Where: Stir it Up Cooking, Boulder
Cost: $75 class fee (plus $20 supplies fee)

Wheat-Free Gourmet Baking for the Holidays: Rolls…Pies…Delicious Desserts
Here’s your chance to learn the secrets of making delicious GF breads, rolls, pies, and desserts just in time for the holidays. In the WFG’s Gluten-Free Baking for the Holidays, we’ll learn several variations on our very own Artisan bread recipe, how to make a savory autumn vegetable torte, and easy to make desserts including scrumptious pies and a specialty holiday brownie.

Our menu includes: Garlic Herb dinner rolls, Artisan Sundried Tomato Roasted Garlic Bread, Crusty Popovers, Savory Sweet Potato Torte, Honey Ginger Pumpkin Pie with Spiced Whip Cream, Peppermint Walnut Brownie with Candy Cane Brittle. (Dairy Free menu available)

When: Saturday, November 17th, 2007
Time: 2:30-6:30p.m.
Where: Stir it Up Cooking, Boulder
Cost: $75 class fee (plus $15 supplies fee)

Scrumptious Holiday Cookies, Cakes and Confections:
Gourmet Cookies…Simple Cakes…Aromatic Confections
It’s time to make the old classics again but this time gluten-free. In Scrumptious Cookies, Cakes and Confections we’ll learn traditional cut outs, fancy chocolate dipped shortbreads, simple gourmet cakes and aromatic confections. You’re sure to be a hit at every holiday parties with these delectable treats.

Our menu includes: Luscious Lemon Sugar Cookies with Orange Blossom Frosting, Chocolate Dipped Hazelnut Shortbreads, Lavender White Chocolate Truffles, Chocolate-Raspberry Soft Centered Cakes and a Chai Spiced Cheesecake with a Ginger Cookie Crust.

When: Saturday, December 1st, 2007
Time: 2:30-6:30p.m.
Where: Stir it Up Cooking, Boulder
Cost: $75 class fee (plus $15 supplies fee)

Winter Night Delights: Savory Crepes...Flakey Pot Pie...Dark Chocolate Soufflé
In the dark nights of winter, I like to feed my body from deep in the earth with hearty root vegetable broths, warm and flakey pot pies, and for decadence (since bathing suit weather is far away) a dark chocolate soufflé. In this class, we will learn a delicious gluten-free pie crust, techniques for a perfect soufflé, easy crepe making, recipes for soup stock and thickening gluten-free sauces. (Dairy-Free/Casein-Free menu available)

Our menu includes: Wild Mushroom Savory Crepes, Homemade Veggie Broth, Winter Vegetable Pot Pie with Thyme Pastry Crust, and Dolce Nona's Dark Chocolate Hazelnut Soufflé.

When: Saturday, January 19th, 2008 (waitlist only) OR Sunday, January 20th, 2008
Time: 2:00-6:00p.m.
Where: Mary's Kitchen (TBA)
Cost: $75 Class Fee (plus $20 Supplies fee)

Dipped in Chocolate: Empanadas in Molé Sauce...Chocolate Fettuccini...Bittersweet Orange Tartlets
Chocolate is the romantic food of the ages. The Mayan Indians were the first people known for this elixir. They used ground cacao mixed with spices to make a frothy drink. In Dipped in Chocolate, we'll explore both the bitter and the sweet of this dark magical substance and learn how to make a molé sauce, bittersweet chocolate crepes and of course, finish with two great chocolate desserts all the while sipping on Mayan hot chocolate with a chili pepper infusion. Couples welcome on this near Valentine's Day. (Dairy-Free/Casein-Free menu available.)

The menu includes: Bittersweet Chocolate Crepe with Goat Cheese or Veggie Filling, Turkey Empanadas with Molé Sauce, Chocolate Fettuccini with a Raspberry Reduction Sauce, Bittersweet Orange Tartlets, Chili Pepper Hot Chocolate.

When: Sunday, February 10th, 2008
Time: 2:30-6:30p.m.
Where: Stir It Up Cooking, Boulder
Cost: $75 Class Fee (plus $20 Supplies fee)

Artisan Bread Baking: Artisan Breads...Margarita Pizza...Puff Pastry
How long have you been waiting to taste real bread again. The WFG's Artisan Bread Baking class will teach you the techniques and recipes to make a perfect textured bread that can be sliced, toasted, dipped and grilled without falling apart. We will also learn the secrets of gluten-free puff pastry and a pizza crust that's perfect every time. Be ready to eat all the carbs you thought you had to give up. (Dairy-Free/Casein-Free menu available)

The menu includes: Multi-Seeded Bread, Panino Rolls (Italian Hard Rolls), Pancetta Lettuce and Tomato Panini, Herb Focaccia Margarita Pizza and Garlic/Herb Breadsticks, and Chocolate Éclairs with Crème Anglaise.

When: Saturday, April 19th, 2008 or Sunday, April 20th, 2008
Time: 2:00p.m.-6:00p.m.
Place: Mary's Kitchen, Gunbarrel, CO
Cost: $75 Class Fee (plus $15 Supplies fee)

Tastes of Tuscany: Gnocchi...Braciole...Italian Plum Crostata
In Tastes of Tuscany, we'll start with a simple show-stopper antipasto and then learn how to make a homemade potato herb gnocchi. Next we'll explore my great grandmother's recipe for braciole, a stuffed flank steak topped with a Capone's Marinara Sauce. We'll finish this class with a Italian Plum Crostata. Abondonza! (Dairy-Free/Casein-Free menu available)

The menu includes: Antipasto Martini with a Parma Cheese Chip, Potato Herb Gnocchi, Flank Steak Braciole, Capone's Marinara Sauce, Italian Plum Crostata

When: Friday, March 7th, 2008
Time: 5:30-9:00p.m.
Where: Stir It Up Cooking, Boulder
Cost: $75 Class Fee (plus $20 Supplies fee)

For the Love of Pasta: Focaccia...Homemade Linguini with Fresh Seafood Sauce ...Sweet Polenta Cake
This special class comes directly from my memories of the fine culinary magic of Venice. We'll begin with simple focaccia, then learn the to make WFG's light and delicate homemade pasta. We'll top this pasta with two fresh seafood sauces and then finish with a sweet polenta cake. Bella Venezia! (Dairy-Free/Casein-Free menu available)

The menu includes: Rosemary Focaccia, WFG's Basil Linguini, Fresh Clam Sauce, Capone's Lobster Sauce, Sweet Polenta Cake

When: Friday, March 21, 2008
Time: 5:30-9:00 p.m.
Where: TBA
   OR
When: Saturday, March 22, 2008
Time: 2:30-6:30p.m.
Where: Stir It Up Cooking, Boulder

Cost: $75 Class Fee (plus $20 Supplies fee)

The Three P's: Pasta, Pizza and Pane (Italian Bread)
Return to the basics of an Italian diet with The Three P's: Pasta, Pizza and Pane. In this class we will learn how to make a light and delicious pasta, this time it's ravioli, followed by a perfect brick oven style pizza and an Artisan bread that will amaze you with its perfect texture. The three P's that Italian live for can be back in your diet again.

The menu includes: Giant Cheese and Spinach Ravioli, Capone's Salsa Alla Marcella (Tomato Sauce infused with chili peppers), Four Season Thin Crust Pizza and Italian Artisan Bread.

When: Saturday, May 3rd, 2008
Time: 2:00p.m.-6:00p.m.
Place: Mary's Kitchen, Gunbarrel, CO
Cost: $75 Class Fee (plus $20 Supplies fee)

Spring Cakes and Fancy Desserts
Orange Cardamom Tea Cakes, Coconut Lemon Bars, Parisian Fruit Tart, Chocolate Dream Cupcakes

Join WFG for Spring Cakes and Fancy Desserts and learn the secrets of creating beautiful gluten-free desserts just in time for the graduations, weddings and summer holidays. In this class you will learn techniques and recipes that will allow you to make light and moist cakes, delicious fresh fruit desserts, cookie and tart crusts and homemade mouthwatering fillings such as lemon curd and cream anglaise.(Dairy-Free/Casein-Free menu available.)

The menu includes: Orange Cardamom Tea cake with Lemon Curd and Orange Blossom Buttercream, Cinnamon Chocolate Cupcakes with Chocolate Fudge Glaze, Parisian Fresh Fresh Fruit Tart with Crème Anglaise and WFG's award winning Coconut Lemon Bars.

When: Saturday, May 17, 2008
Time: 2:00p.m.-6:00p.m.
Place: Mary's Kitchen, Gunbarrel, CO
Cost: $75 Class Fee (plus $20 Supplies fee)

To reserve your seat for classes or events: Register Online NOW
Click here for mail-in registration form (pdf)
You may also call (303) 807-0050 or e-mail us at info@wheatfreegourmet.com

Coconut Flan

Flan, a rich custardy dessert, has been given to us by the Spaniards. This version has a tropical air about it with the sweet and nutty taste of coconut. Makes 8.

Ingredients

1 cup sugar
1/3 cup water
1/2 tsp. lemon juice
3/4 cup sweetened coconut
1 can unsweetened coconut milk
1 cup whole milk ( DF used plain soy, rice or almond milk)
1 tsp. vanilla extract
8 large egg yolks
3/4 cup sugar
3 TBL Triple sec

Mix It Up

Preheat oven to 350 degrees.

1. Combine 1 cup sugar with 1/3 cup water and lemon juice (to keep sugar from crystallizing) in small saucepan and bring to boil. Without stirring, boil syrup until it becomes a deep amber, swirling the pan to stir and brushing down sides with wet pastry brush. When ready add to lightly greased ramekins, swirling to completely coat the bottom.
2. Combine in small saucepan, coconut milk, whole milk, and vanilla extract and warm over medium heat whisking to combine.
3. In small saute pan, toast coconut flake until a light brown, about 3-5 minutes. 3. In mixer or in a kitchen combine the eggs and sugar until they form a pale yellow ribbon, about 7 minutes.
4. Slowly add to egg mixture the warm milk in a steady stream at lowest speed of mixer or whisk in by hand.
5. Stir in half the coconut flakes and Triple Sec.