When a new gluten-free cookbook from a Santa Catalina School alumna hits the shelves on April 6, a few students can say they had a hand in it.
Heather Hardcastle-Perko '94, '90 LS owns Flour Craft Bakery & Café, a gluten-free bakery with two locations in the San Francisco Bay Area. In late 2019, when she started to write her first cookbook, she put out a call for recipe testers. Catalina students jumped at the chance, and tried their hand at a couple of her recipes using the small kitchen off of the dining room.
Now, The Flour Craft Bakery & Café Cookbook is here. From the description: "Heather Hardcastle combines alternative flours including rice, millet, nut flours, and starches to achieve a perfect crumb and oven-fresh texture. Flour Craft breaks down the process in an approachable way, teaching readers how to combine a few key flours in the correct proportions to yield excellent results every time."
Heather, who was diagnosed as gluten intolerant in 2000, opened Flour Craft's first location in San Anselmo in 2013. The second location in Mill Valley opened five years later. Read more about Heather and her journey in the Fall 2019 issue of the Santa Catalina Bulletin.