Hands-On Gluten-Free Baking and Pastry

Delicious fall 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:

• Sweet Potato Pecan Pie Muffins
• Thumbprint Cookies with Seasonal Fruit Jam
• Flakey Buttermilk Biscuits with Lavender-Honey Butter
• Individual Apple Galettes with Homemade Pie Dough 

Skills covered in class: 

• Using a variety of gluten-free flours 
• Blending flours and starches
• Using flax seeds as an egg alternative
• Building flakiness in gluten-free dough
• Maceration and the reduction of fruits
• Rolling out and working with pie dough
• Determining baked good doneness 
• Preparing compound butter
• Caramelizing sugar
• Preparing streusel topping 
• Making muffin batter

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.