We were there for the food! Lily participated and I volunteered in a cooking class for kids that ran as part of the conference’s youth program “Surviving Gluten Free.”
After a short bus ride from the conference site to the PC Cooking School at Loblaws, we donned our aprons and got busy. Here are the kids baking buns for subs. What a fun, yummy morning!
Gluten-free buns fresh from the oven.
Quick and easy tri-colour pasta salad.
And, voila! Turkey sub on fresh-baked bread with a side of pasta salad. Lily was stoked to be eating a sub that she made herself! She was just so happy to be able to take part in a cooking class, period.
Doughnut holes BEFORE
Doughnut holes AFTER
Chef and registered dietitian Amanda Li and chef Monique van den Wildenberg helped the kids whip up a gluten-free feast.
They tossed the hot doughnut holes (which were actually shaped more like mini muffins) in a cinnamon/icing sugar mix.
A hole in one!
Energetic youth program coordinator Jaime Plain did a super job of organizing an educational, camp-like weekend for kids with celiac—the CCA’s first conference youth program! Look at this happy camper! Jaime, you rock!
The Gluten Free Garage was proud to sponsor the kids’ cooking class as part of the youth program of the 2013 CCA national conference.