Gluten-Free Baking

For those avoiding gluten, it can be hard to find substitute desserts that have the texture and flavor of their traditional counterparts. This class will teach the secrets to baking without gluten. We will start by learning how to select, measure and store key ingredients for gluten-free baking, including common starches, binders and fats used in the absence of gluten. You will then learn to create a gluten-free flour blend that accurately replicates the functions that gluten flour performs in the baking process. We will use this blend to make and sample such baked goods as blueberry muffins with a light crumb, irresistible chocolate chip cookies, and a richly nutty but light Italian almond cake. Students will take home a grocery list of key ingredients for gluten-free baking, their own gluten-free flour blend, and recipes. Anna Mays is an anthropologist who enjoys researching and teaching about world culinary traditions, agricultural practices, and the intersection between food, diet, culture and well-being.