Taste is one of the most important reasons for pursuing flavorful foods....so join us in the nursery kitchen to 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 Two, we’ll feature Teff, Chestnut, Sorghum and Coconut flour recipes, learning some new rules and techniques. Cost: $15
Carpooling always recommended.