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We are thrilled to be collaborating with Aly Anderson and Heather Prandini, founders of The Gluten Free Lab, on new gluten free classes. Aly and Heather created the Gluten Free Lab from their ongoing efforts to cook and eat gourmet food that just happens to be gluten-free. This class explores the biggest challenge to gluten-free eating—baking with alternative flours. Heather and Aly will share invaluable information about the characteristics of their favorite and most cost-effective gluten-free flours, special additives such as xanthan gum, and the best substitutes for everyday cooking tasks like dredging, breading, making gravy and thickening sauces, demonstrating a cheese sauce. Then participants will make yeast dough for cinnamon rolls and quick banana bread. While those goodies are baking, participants will shift to making four different batches of sugar cookies—same recipe, different flours—followed by a side-by-side tasting of all the baked goods right out of the oven. Each participant will leave with a comprehensive list of gluten free flours and their properties, experience baking with the most common types of flours, and a better understanding of which flours suit his/her personal preference. This comprehensive class is a great foundation for gluten-free baking so we’ll be offering it regularly.

Mac & Cheese
Sugar Cookies made with four different flours (rice, soy, garbanzo and buckwheat)
Cinnamon Rolls with Cream Cheese Icing
Banana Chocolate Swirl Bread
“Schwag” bag of gluten-free goodies

Note:  The Relish Culinary Center is not a certified gluten-free cooking environment. Ingredients with gluten will not be used in the class but the environment may contain trace amounts. Dairy products (butter and/or cheese) will be used in all recipes.