Baking is a science. The end result (good, bad or otherwise) is thanks to the chemical reaction of all the ingredients kicked off by the addition of heat.
Removing gluten from the mix adds another level of challenge.
This class covers how to get good results from the different ingredients available to you. The recipes Gabi will be demonstrating cover altering a standard recipe successfully, the perfect savoury scone, sweet and savoury pastry and a decadent treat.
Also included is help troubleshooting a recipe you’ve had trouble with - please bring one along, and feel free to bring your favourite successful recipes too to share with the class.
Whether you’re learning the art of gluten-free baking because you have to, or because all baking is your happy place, this class will be interesting and tasty.
You’ll taste test everything Gabi makes along the way, go home with a sheaf of gluten-free baking recipes to try at home, and end the afternoon with a tasty gluten-free afternoon tea.