Baking and cooking school

Gluten-free baking

with Juliana Williams

Gluten-free grains and pseudo-grains such as millet, buckwheat, rice, corn, quinoa, and amaranth enrich the kitchen and are a valuable addition to a varied, diverse diet—including for anyone looking to consciously reduce their gluten intake. They bring new flavors, exciting baking properties, and greater diversity to the table. But why is gluten-free baking often more challenging? Why does gluten-free bread often require multiple ingredients? Which flours work particularly well, and what properties do they offer?

Together with Juliana Williams, we’ll answer these and other questions and bake bread using yeast as well as cakes.

Important note: This is not a diet course and is only suitable to a limited extent for people with celiac disease or wheat intolerance, as wheat is processed daily in our mill and traces of wheat are present throughout the facility. Participation is at your own risk.

All dates