Hands-On Gluten-Free Baking and Pastry

Delicious spring-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:

• Miso and Nectarine Upside-Down Cake
• Strawberry-Ricotta Shortcake
• 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.