Class-Vegetable Calzones, Apple Turnovers with Vegan Pie Crust and Cinnamon Pull Apart Bread

By Dr. Jean Layton on October 5, 2012 in Classes

October 10th 6PM-8:30PM

 

Join Dr. Jean Layton at the Bellingham Cordata Co-op to create vegetable filled calzones with gluten-free wholegrain pizza crust dough (both with and without cheese);

apple turnovers with vegan pie crust ; and

cinnamon pull-apart bread.

Each recipe will use whole grains rather than gums to create the desired fluffy and firm texture. Bring your baking questions, and Dr. Jean will bring the answers.
Cost:$35

Place: Cordata Co-op

Register at WCC (360-383-3200) or online here.

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Bellingham, Coop

Nectarine Roses – Gluten-Free, Dairy Free, Gum Free Pie Crust
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5 Responses to Class-Vegetable Calzones, Apple Turnovers with Vegan Pie Crust and Cinnamon Pull Apart Bread

  1. Dr. Jean Layton October 11, 2012 at 12:15 pm #

    Hi Class attendees.
    While doubling the recipe for the apple turnovers, I forgot to double the water amount.
    Correct measurement is 250 grams of water.
    I’m so sorry!

    Reply
  2. lexieskitchen October 6, 2012 at 10:24 am #

    Pull apart bread for me! :)

    Reply
  3. Ricki October 6, 2012 at 10:17 am #

    Wow, sounds like an amazing lineup! I’ve been reading about pull-apart bread and would love, love to try it!

    Reply
  4. Jeanette October 5, 2012 at 5:49 pm #

    I’d love to see your gluten-free whole grain pizza crust recipe.

    Reply

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