Last night I took a cooking class held by Bona Dea Bakery and Eating Beyond Limits on making gluten-free sourdough bread and mushroom soup. It was informative and delicious! There are two more classes coming up that will cover Thanksgiving sides and holiday entertaining. For more information check out the Eating Beyond Limits website.
I fell in love with Bona Dea's baking mixes this summer when I used the scone mix to make peach cobbler. Now the mixes are available at both Whole Foods locations in Austin as well as at the Whole Foods in San Antonio. Shipping options will also be available soon. Find out more information about their mixes on the Bona Dea Bakery website.