Following a gluten-free diet doesn’t mean that you can’t enjoy bread, or even bake it yourself. This class will teach the secrets of baking tasty bread without gluten. We will learn to select, measure and store key ingredients for gluten-free baking and make our own flour blend that replicates the functions that gluten flour performs in the baking process. Using this blend, we will make and sample a multigrain sandwich bread, a hearty country flax bread, Brazilian cheese rolls and a roasted garlic and leek focaccia bread. Anna Mays is an anthropologist who enjoys researching and teaching about world culinary traditions, agricultural practices, and the intersection between food, diet, culture and well-being.
$5 City Market Members / $10 non-members