My friend Jan asked me to cater an event for her in Los Altos. I've done something like this before, catering and plating on site, when I worked with my sister on her catering gigs. That's always fun - getting a chance to see how my piece fits into a bigger event. Also transporting baked goods is so stressful! So I made sure my cake pops had their seatbelt on!

Our group of friends often make fun of Jan's tagline, "does this have gluten in it?" Only because we love her, and we know she does actually gets sick if she eats gluten, so I made GF versions of the cake pops as well as the lemon bars. I was very happy with how they turned out. I think if I didn't say anything, the guests would be none the wiser.

The other cool thing about this was that I got to do the event with my friend Feldo from Sataysfied who was catering the food. We were in a beautiful home in Los Altos, and the kitchen had a huge island in the middle where we had enough room for the both of us to work. Being able to cater for, and with, friends is that it doesn't seem like work. It's just hanging out with people you like! And don't tell, but I even got to partake in a martini or two... 😉🍸

I was lucky to be invited to host a merchant space at École Bilingue where a choir member works. In preparation, I made huge fake pops as part of the table decorations so people can see from far away what I was selling. I also sold a number of gluten free cake pops as well, that turned out quite well. I had chocolate, vanilla, red velvet, and strawberry flavors available.

I'm trying to find my gluten free flour.

I found Bob's Red Mill Gluten Free All Purpose Baking Flour at $5/5lb bag. The price is very reasonable! on the top, it says, "Cakes, cookies, waffles...." 1:1 ratio with two different recipes on the back for waffles, and etc. It does say that some recipes will need xantham Gum (which i don't have any lying around the house), so I made my lemon bars as per my usual recipe (which I get really good feedback about), and let it cool completely.

VERDICT: It probably could have used some x-gum, but then it's not REALLY 1:1! The crust was grainy and it fell apart. The curd on top was still really good, so I would suggest using this for things that don't need to be held together, or that don't require a good crunch, like curd, or gravies and sauces. I will have to try a cake recipe to see how it works!