Baking a gluten-free, vegan dessert may seem like a challenge, but for Chef Christy, it’s an opportunity to try something new.
“It’s really not as challenging as people might think. It’s just a few substitutions and knowing how to mix and match flavors and spices,” said Chef Christy, Owner of World Fusion Lifestyle & Cuisine.
Chef Christy focuses on easy ways to make gluten-free and vegan recipes for every meal of the day, something she shares with students in her weekly cooking class at the Alive Center.
“Today’s class was focused on gluten-free, vegan baking, so we made a double chocolate cupcake with a buttercream frosting and a homemade bread that is vegan and gluten-free,” said Chef Christy.
Both recipes have simple substitutions to eliminate eggs and wheat.
“In the cupcakes we added a combination of white vinegar with coconut milk and that kind of creates an egg type substance that can give it a lighter taste, and with the bread we also just made sure that the water was the correct temperature when we added the yeast, and we gave it time to rise, said Chef Christy.
Other easy substitutions include using a gluten-free flour for baking or a rice noodle when cooking pasta.
“A lot of it is just taking that first step to actually try it and doing a lot of trial and error and not being afraid with a bad experience. Sometimes you have to try things 2 or 3 times before you get it right,” said Chef Christy.
And with gluten-free cooking growing in popularity, many grocery stores already carry the products you might need for substitutions.
Chef Christy’s cooking class is every Wednesday night at 7pm at the Alive Community Center in Naperville.
Naperville News 17’s Evan Summers reports.
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