Giving up gluten should never mean giving up the sweeter things in life. As a lover of all things baked and delicious, Renée Beaudoin believes that tapping into a variety of flavorful grains is key. In this class you’ll learn tips and techniques for gluten-free baking while exploring the flavor profiles of several flours in a case study of browned butter chocolate chip cookies. You’ll then make chocolate teff brownies with cashew swirl; oat blondie bars swirled with cream cheese and cinnamon; rhubarb crisp with amaranth buckwheat streusel; and ginger apple crisp with almond flour and oats with whipped honey yogurt.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.