GLUTEN FREE BAKING

Whether you are have celiac disease, an intolerance or have just decided to see if cutting gluten out of your diet makes you feel better, there is no need to settle for "it's good for gluten free." Flour made from rice, oats, almonds, sorghum, millet, chickpeas and other grains and pulses can be used to make fluffy, flaky, delicious baked goods. The trick is understanding the unique properties of each flour and how to blend them for different uses.

During this experience we will make 2 of the 4 recipes listed below together, and enjoy them with a cup of tea.

TIME FRAME: 3 hours

INCLUDES RECIPES FOR:

• Chocolate Chip Cookies

• Pie Crust

• Spice Cake (aka Golden Cake)

• Focaccia

PLUS DETAILED INFO ON:

- store bought GF flour blends

- home-made GF flour blends

- easy GF recipe substitutions

- unique properties of gluten free flours

- avoiding gluten in store bought products

- gluten digestive enzymes

* A full ingredient list will be provided once recipes have been selected. We recommend buying your own ingredients, and can guide you to the best sources. Or we can purchase them for you for an additional fee.