Ivy Tech culinary students baking goods for community fundraiser

FOR IMMEDIATE RELEASE
April 19, 2012

Ivy Tech-Bloomington’s culinary students have been invited to bake gluten free and diabetic friendly goods for a fundraising event to benefit the Middleway House, a nonprofit social service agency, hosted by Goods for Cooks. Seven Ivy Tech student volunteers will take part in baking alternative items for the bake sale to be held downtown, on the square, on Saturday, April 21.

“We usually introduce gluten free baking concepts in our Introduction to Baking course,” said Jeffrey Taber, Ivy Tech-Bloomington Assistant Professor and Hospitality Program Chair. “Once the students are familiar with the techniques in normal baking, we introduce alternatives for people who cannot enjoy usual baked goods.”

Taber says that students use alternative grains such as rice and tapioca, and use Splenda and agave syrup as sweeteners in their baked goods.

The gluten free baked goods that Ivy Tech Culinary volunteers will provide for this Saturday’s bake sale include a Crusty French Baguette, Brownies, Shortbread, Dark Chocolate Torte, Rosemary Crackers, and Carrot Cake Cupcakes.  Ingredients include rice flour, coconut flour, almond flour and other alternatives.

“These items not only meet diabetic friendly and gluten free guidelines, but taste delicious as well,” Taber said.

For more information about Ivy Tech-Bloomington’s Hospitality degree program options, including Culinary, visit www.ivytech.edu/academics.

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