And here we are: Lesson 4! This week (and next week too, likely) we will be learning how to create and convert a recipe and actually doing it.
The first thing for you to do this week is to watch the video for the lesson. In this I’m going to go over the whole process of creating and/or converting a recipe. There is one exercise included in this video, so just pause the lesson when you get to it, complete the exercise and then go on.
In addition, I will be posting additional videos and resources this week. First up will be some videos of me converting recipe and thinking out loud as I do it so that you can get an idea of what’s going through my mind when I convert recipes. I’ll also be posting some cheat sheets for the weights of common ingredients and a list of resources that I’ve found valuable in researching recipes. Any other resources will depend on the questions you ask, so be sure to ask them!
Printable Slides:How To Convert Recipes
Case Study #1: Gluten Free Red Velvet Marble Cake
Case Study #2 Gluten Free Pretzel
Your Assignment:
For your assignment this week you’re going to follow the Recipe Creation Cycle and create or convert your own recipe. I am here to support your every step of the way, so if you start feeling stuck or frustrated or a bit panicky inside, stop and reach out via the Facebook group. That way everyone will benefit from our conversation.
Most of the work for the research step can probably be taken from the class that you worked on during Week 2. But, if you need more, I am happy to be your research librarian this week and look up information for you in my baking texts.
Be sure to take lots of notes and pictures. And any of your work or thoughts that you can documents and email or take photos of for me would be a huge help as I review this class once we’re done and make improvements.
Resources for Learning About New Recipes
Gluten Free Cooking School’s “The Kitchen” – a monthly subscription site where you can access all of our cooking classes plus much more (coming in April 2016)
Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Joy of Cooking 75th Anniversary Edition
On Food and Cooking: The Science and Lore of the Kitchen
Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman