LLFW 553 - Naturally Gluten Free Breads from Around the World

Discover breads from parts of the world were wheat is not the de facto baking grain. You'll make Dosa, Idli, and Appam (Indian flat breads using lentils, rice, and coconut); Ethiopian Injera (teff) and Pao de Queijo (Brazilian cheese bread, with manioc). Recipes will be provided for all breads and for two vegetarian dishes served to accompany the flat breads. Please dress comfortably, and wear flat shoes. Please note that while the flours used in this class are all gluten free, we will not be working in a gluten free kitchen. This hands-on class requires 48 hour advanced registration.