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Course Attribute:
University Connected Learning
Explore the flavors, techniques and proper use of a variety of alternative flours to give your traditional holiday cookies a gluten-free twist. Explore using almond, chestnut, kinako, sorghum, oat and other flours for baking as you make, sample and take home 5 tasty varieties including: Bourbon-Chocolate Pecan Pie Bars, Fresh Ginger Cookies, Italian Quince and Orange Filled Chestnut Cookies, Almond Joy and Pecan Biscotti with Hibiscus Pears. Please dress comfortably, wear flat shoes, and bring a snack to get you through the lunch hour. Please note that while the flours used in this class are all gluten free, we will not be working in a gluten free kitchen.