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CKG8624

Course
CKG8624
Course Title
Introduction to Gluten-Free Baking

Description

A growing number of people are being diagnosed with allergies to wheat flours. You will no longer have to imagine eating and enjoying delectable baked goodies that will tempt the palate. Add to your pantry the alternative flours (rice, sorghum, soy and almond) used in gluten-free baking.  Our Charlotte Cooks baking instructor will create a variety of gluten-free favorites such as pizza, cookies, brownies, cupcakes and more. As an added bonus, take home a Charlotte Cooks recipe booklet.

Objectives

For people with wheat allergies, celiac disease and gluten sensitivity who need to maintain a diet without wheat flours.

Content

1. Stocking your pantry with non-wheat flours, such as rice, sorghum, almond and soy flours.

2. Techniques and easy to master recipes for the home baker

 

Prerequisites

None

Method of Instruction

Demonstration class.

Evaluation

Exam: No

Participation: Yes

Class survey: Yes