NEW DATE: Gluten Free: Savory and Sweet

March 19, 2014 to April 2, 2014 — 06:00 PM to 08:30 PM
Instructor: Ann Lapinski Member:72 | Non-Member:80 | Materials Fee: 15 Enrollment Max: 8

Learn the joy of exploring new and healthful grains and flours in your gluten free baking and cooking. Find out the fun flavors and characteristics of sorghum, garbanzo bean, buckwheat and flax. This class is two sessions. The first session will focus on savory quick and flat breads. Spend an evening with an international flair making French socca, Russian blini, and Mexican tortillas and arepas amarillas, learning how different flours perform in these recipes. The second session will focus on muffins and quick breads. You’ll learn that gluten free muffins can taste better than muffins made with wheat. See how light and delicious a buckwheat muffin is, or why you might want millet flour in your banana nut muffins. Upon registration, call 273-0552 x 222 to specify if you have any other food intolerance or allergies so the instructor can prepare accordingly.