Many people are discovering that they have allergies or sensitivities to gluten, and feel better choosing a diet without it. In this class I will show you how many favorite dishes can easily be made gluten free using whole food ingredients. We will explore alternative flours, make our own gluten free flour mixes that can be used in a variety of recipes, and learn some new recipes for healthy, satisfying meals and baked treats. We will make a variety of dishes including quiches, cookies, pastas, cakes and muffins and have one class session devoted to problem solving and participants’ specific requests.
This series of four classes is being taught by Molly Merrett – former farmer, passionate cook and the chef and owner of Beets & Barley Catering. Classes meet for two and a half hours once per week for four weeks.