There is really no such thing as an “all purpose gluten-free flour” because it depends on what your purposes are! A pie crust requires something light and flaky, while a pizza dough should be chewy and capable of holding cheese and toppings without falling apart.
Join Chef Christy from the Preserving Now team as she demystifies the properties of various gluten-free grains and seeds, guides you through the identification of flours and their properties – and then how they can be combined to create the perfect blend for the desired product.
Students will create several gluten-free blends to take home, and will use one of the blends in class to create a quick bread.
Cost: $49; Homestead Atlanta members receive an additional 10% discount (with Member Discount code)
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