You enjoy cooking and baking but you’ve been diagnosed with coeliac disease. Don’t take it as deprivation, but as a challenge!
It’s easy to substitute the wheat flour with gluten free wholegrain flours such as corn, rice, almond, chestnut, buckwheat and quinoa. Your cakes, cookies, and pasties will even have a better taste, compared to the original wheat product.
- Class starts at 11:30am, Eastern time USA/Canada.
- Class is taught in English, on Zoom
- Recipes in English (participants get it once they sign in)
- Designed for amateurs, limited to 6 participants