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Wholesome Gluten-Free Baking

Alissa Segersten demonstrates a basic gluten-free bread with four variations--cinnamon-swirl, multi-grain, onion-poppy seed, and garlic-rosemary sea salt--as well as carrot-hazelnut breakfast bars, brown rice flour tortillas, and molasses-spice cupcakes. All recipes are free of gluten, egg, dairy, soy, xanthan gum, and refined sugar.

Dates:January 28, 2017 Check for other dates
Meets:Sa : 11:00 AM - 2:00 PM
Location:Downtown Co-op Connections Building
Instructor:Ali Segersten

Notes:Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.

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