Gluten-Free CSB, Month 1

Welcome to the very first Gluten-Free CSB Session!  I am proud to announce that I am able to offer many gluten-free treats, sweets, and savory items, including scones, sandwich breads, focaccia, pre-baked pizza crusts, and more!  All of these items are available as special orders, of course, but the beauty of signing up for a CSB session is being able to plan on a set pick-up day, knowing that you're guaranteed a treat and any other items you may wish to add on. 

The first Saturdays of October, November, and December are set aside for gluten-free baking for the current CSB session.  Due to the surprising popularity of the GF CSB, the next go-around may need to be a weekly option instead of just once per month!  This session is at capacity, but if you're interested in being a part of a future GF CSB session, please be sure get your name on the waiting list, and I'll let you know details for upcoming sessions.

Another benefit of joining a CSB is that all members pick up their treats on a set day.  By baking for several people at once I can offer many different flavors and choices, with no minimum orders (and you get a better deal because I'm able to buy ingredients in bulk)!  For gluten-free baking, that also means I can make sure my kitchen is free from wheat products that entire day. 

For the first GF CSB pick-up, happening this afternoon, I have made a selection of Fudge Truffle Brownies.  These have become a very popular item, and I sell a ton at the market and as special orders.  They are flourless, dense, and intensely rich, making for a super decadent treat.  I use organic dark chocolate from Lillie Belle Farms in Central Point, OR to create each batch.  It's fun to play with the flavors, and I was able to make 4 today:

~Dark Chocolate

~Toasted Almond & Coconut

~Hazelnut Praline

~Creme De Menthe

Each member will take home 8 bars total, 2 of each flavor.  They can be cut into smaller pieces for lunch boxes, if desired, or topped with ice cream for an amazing brownie sundae.  The brownies may be stored at room temperature, although I prefer to keep them in the fridge.  The chocolate ganache might get a little gooey in a warm room, and when cool keeps its shape better.  Store in an airtight container so they don't start to dry out.  If you'd like to freeze some for later, place each in the freezer until solid.  Wrap individually in plastic, and place wrapped brownies in an airtight container (or zip-top bag) until needed.  Freeze up to one month.