Join Chef Kate as we explore the latest approach to gluten free baking, based on the most recent cookbook by famed baker Alice Medrich’s “Flavor Flours”.
Her book is organized by flour types designed to enhance the flavors and textures of the baked goods instead of just substituting gluten free alternatives in place of wheat flours.
In Part One, we’ll feature Rice, Oat and Buckwheat flour recipes, learning some new rules and techniques.'
Cost to participate: $15
Observers are welcome to observe for free for the education-only portion (first 30 minutes or so).
Note: advanced online registration is required so we can ensure we have enough supplies for our participants. Ticket sales close 48 hours before the class, to allow instructor to gather supplies.