Delicious summer-inspired baked goods are easily achievable without the wheat! With a little know how and an arsenal of wheat substitutes and savvy techniques, you’ll learn how to prepare impressive gluten-free treats in this hands-on class.
Menu:
- Strawberry-Ricotta Shortcake
- Miso and Nectarine Upside-Down Cake
- Meyer Lemon Bars with Cookie Crust
- Apricot…
Delicious summer-inspired baked goods are easily achievable without the wheat! With a little know how and an arsenal of wheat substitutes and savvy techniques, you’ll learn how to prepare impressive gluten-free treats in this hands-on class.
Menu:
- Strawberry-Ricotta Shortcake
- Miso and Nectarine Upside-Down Cake
- Meyer Lemon Bars with Cookie Crust
- Apricot and Pecan Rugelach
Skills covered in class:
- Using a variety of gluten-free flours
- Blending flours and starches
- Building flakiness in gluten-free dough
- Determining baked good doneness
- Rolling and shaping dough
- Working with miso
- Mixing cake batter
- Determining cake doneness
- Using cornstarch as a thickener
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
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