Learn the tricks of baking light and flakey gluten free pastries, muffins & cookies. Discover how to make your own gluten free flour blend that is free of stabilizers and gums and can be used in any recipe with an easy to convert ratio. No more grainy, unappetizing, dense baked goods.
We will create and sample gluten free pie dough, muffins, cookies & delectable brownies. All dishes are dairy free (dark chocolate may be used), eggs may be used with substitutes available.
DATE: Thursday, March 1st, 2018
TIME: 6:30pm – 8:00pm
COST: $55 per person minimum of 6 people
Deadline to register: February 22, 2018