LLFW 309 - Gluten-Free Gourmet

Explore the interesting and varied flavors and textures of gluten-free grains and flours as we cook and eat a delicious menu. We'll use rice flour, potato starch, tapioca flour, chickpea flour, polenta, and more as we make vegetable rolls with wasabi cilantro dipping sauce, polenta pizza with black olives and chicken (great for potlucks), cornstarch crepes, and almond cake with orange blossom honey. We'll also discuss the characteristics of various gluten-free flours, which flours work best with which recipes, how to figure proportions when substituting gluten-free flours for wheat flour in recipes, and how to make a baking flour from a mixture of gluten-free grains. We will share our knowledge of websites, local restaurants, and grocery stores that cater to the gluten-free. Come expand your diet options!