More and more, people are looking for gluten-free bread options. While it is possible to create a loaf of bread with the use of special blends of flours and additives, you can bring a naturally gluten-free bread to the table by learning from some of the traditional flatbreads of our ancestors.
In this hands-on class, our expert chef instructor will teach you how to bake four traditional flatbreads which are naturally gluten-free: injera, an Ethiopian flatbread made from teff flour; corn tortillas, a Mexican flatbread made from cornmeal; Breton crepes made from buckwheat flour; and cecina, a traditional Mediterranean flatbread made from chickpea flour. Versatile and tasty, once you've mastered them, you'll use these recipes over and over.
What To Expect:
Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Learn fundamental skills for a lifetime of great cooking
Work side-by-side with other students to prepare each dish
Interact with classmates and the instructor for a rich learning experience
Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
Held in our professional teaching kitchens, each class is led by an experienced chef instructor
Students receive a 10% discount coupon to use the week after the class