Bakers Journal

Gluten-Free Culinary Summit seminars by phone

November 23, 2010
By Bakers Journal

November 23, 2010, Denver, CO – Top calibre gluten-free baking and cooking information from many of the industry’s finest educators is now just a toll-free telephone call away.

GF Culinary Productions, Inc. will present its fifth annual Gluten-Free Culinary Summit, 2010/11 travel-free Armchair Edition, via a new phone seminar series, which will run from December 4, 2010 through April 30, 2011. This year’s summit offers 30 gluten-free baking and cooking seminars. Each 45-minute session features key information, news on the latest developments, and valuable insights on a specific gluten-free baking or cooking topic. 


Educational materials and gluten-free recipes are included with every seminar.

“Lifestyles have never been busier and as more and more people embark upon gluten-free baking and cooking adventures for the first time or want to perfect their art, they need a convenient go-to source that connects them live with the industry’s foremost educators on pertinent topics and doesn’t take them away from the home or office,” says Gluten-Free Culinary Summit founder and president of GF Culinary Productions, Inc., Suzanne Bowland. “In tough economic times, traveling to national conferences requires funds and time commitments that are prohibitive for many. With the summit’s accessible phone seminar format, people can select the topics that interest them most and suit their schedules and budgets.

The summit kicks off on December 4th with a session on artisanal gluten-free flours and starches. Nationally renowned gluten-free cookbook author Carol Fenster of Savory Palate, Inc, will lead the session. 

The following day, Richard Coppedge, professor in baking and pastry at the Culinary Institute of America (Hyde Park, NY), will offer an in-depth presentation on gluten-free baking aids and substitutions. Then, on December 8th, Lori Sobelson of Bob’s Red Mill Natural Foods, Inc. will help summit participants re-think and re-design their holiday menus with gluten-free recipes.  

In January 2011, the summit continues with six seminars including Gluten-Free Chemistry Demystified: How Gluten-Free Flours Work Together, featuring Dean Lavornia, associate instructor at the International Baking & Pastry Institute of Johnson & Wales University. Perspectives on the art and science of gluten-free flour blends, no-fuss recipe conversions, nutritional gluten-free baking and tips on flavour in gluten-free baking will also be covered throughout the month of January. 

February will feature seven seminars, including The Art of the Bread: Gluten-Free Yeast Bread Fundamentals by James Beard Foundation/IACP award-winning author Peter Reinhart, and Master Baker Ed Miknevicius of Canyon Bakehouse. Later in the month, culinary journalist and acclaimed gluten-free cookbook author Jacqueline Mallorca will present Beyond Pizza and Pasta: Discovering Authentic Gluten-Free Italian Cuisine. Rounding out the month will be seminars on beginning gluten-free pastry principles, keys to terrific texture in gluten-free pastry, and yeast and quick sandwich bread baking basics.

An additional 14 seminars will be presented during the months of March and April.

For the 2010/11 Gluten-Free Culinary Summit seminar schedule and registration, visit

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