The Art & Science of Plant-Based Sweeteners & Gluten-Free Flours | part 2

Creating nutritious desserts can be a challenge for even the most exquisitely-trained chef. To help bridge the knowledge gaps, Ochsner Eat Fit, Swerve and the New Orleans Culinary & Hospitality Institute teamed up to host an Eat Fit Chef Innovation Workshop. In this episode of FUELED, three of our expert instructors share their insight on how to use these better-for-you ingredients and incorporate them into your own culinary repertoire. Learn about baked sweets from Ben McLauchlin, frozen sweets from NOCHI Chef Zak Miller, and GF breads from low carb baking mastermind Carolyn Ketchum of www.alldayidreamaboutfoood.com

LINKS
✧ Carolyn Ketchum’s blog: www.alldayidreamaboutfood.com
✧ Carolyn’s book: The Ultimate Guide to Keto Baking: www.amazon.com/Ultimate-Guide-Keto-Baking-Low-Carb-ebook/dp/B081MTRGWJ

Molly’s past podcast:
✧ With Ben re low-carb baking: www.open.spotify.com/episode/2JCWOe5dtHqMw5aghKdYK8
✧ With Carolyn re GF grain-free breads: www.iheart.com/podcast/256-fueled-wellness-nutrition-43062540/episode/expert-bakers-share-how-to-bake-70866289/
✧ With Darryl Holiday re plant-based sweeteners: www.podcasts.apple.com/us/podcast/a-sweet-shift-the-food-industrys-move-away-from-added-sugar/id1459883591?i=1000513559753

✧ Ochsner Eat Fit: www.ochsnereatfit.org
✧ Swerve Sweetener: www.Swerve.com
✧NOCHI [New Orleans Culinary & Hospitality Institute: www.nochi.org/

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