ONLINE! Gluten-Free Baking

Code: CW22048

Dates: March 30, 2021

Meets: 6:30 PM to 9:00 PM

Sessions: 1

Course Fee: $39.00

There are still openings remaining at this time.

Want delicious replacements for all the baked treats you've given up? In this demonstration class, learn about the differences between gluten free and wheat flours including how to adjust measurements, prepare the pan and substitute ingredients. Dianne will use a variety of gluten free flours to create hazelnut-vanilla shortbreads and oat flour blondies. Receive the recipes for these and many more treats that are sure to please everyone. Come with your questions to discuss in class.
Fee: $39.00

Save $9.00 with a MLSN Membership

Dianne Dillman

Chef Dianne graduated from the Culinary Institute of America in Hyde Park, New York in their first class to admit women. She's been a chef at three and four star restaurants, a caterer, a food purchaser and a baker. Chef Dianne loves pie so much she's been known to spend the day foraging in the woods for black and red raspberries for them and even to steal apples from the neighbor's tree for them!


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