LLFW 381 - Gluten-free Baking

Do you cast an envious eye at friends when they eat pumpkin pie AND the crust; a light and fluffy muffin; or a soft, chewy cookie straight from the oven? Never fear--you don't have to be restricted to bites of pie filling or hard, store-bought cookies for dessert. Working with various gluten-free flours, you will learn how to combine different flours for differing results. We'll look at the properties of each flour and discuss why you use certain combinations for pie crusts, others for sponge cake, and still others for a chewy cookie. Then we'll take a different treat from each of three different flour combos so you can see--and taste--the difference! Hands-on and is limited to 14.