Rooted Nutrition - Baking with Alternatives to Gluten

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(*seasonal, veggie, dairy-free alternative available, wheat-free, hands-on. Uses free-range, organic eggs)

For those with gluten sensitivity, homemade cookies and real sandwich bread may be a distant memory. But no longer! In this fun and informative class, learn about alternatives to glutenous flours. You will learn how to make your own gluten-alternative, all purpose, whole flour mix. Healthy and economical, both sweet and savory! This class also uses alternatives to white sugar.

You will:

Learn which products contain gluten (some may surprise you!) and some good resources for G/F ingredients

Why some G/F products are dry and crumbly. ( And how to avoid this!)

Using whole grain flours, we’ll be making:

Double chocolate cookies with mint cashew icing

Seriously good sandwich bread
Cinnamon raisin buns
Pizza dough (!) and of course we’ll make our own pizzas
*Please note our kitchen is not a designated gluten-free kitchen, so contamination is possible. We do however take precautions. Sorry, sampling may not be suitable for people with Celiac Disease.

This class is intended for people who are exploring alternatives to gluten to learn more about gluten sensitivity.