As people learn their bodies don’t respond well to the wheat that’s in today’s diet, many food items containing it are easy to replace or eliminate. But some things, like bread and crackers, can be a real challenge to give up, and the gluten free versions of these items available in stores are wildly overpriced and usually pretty gross. When I started my gluten free baking business, since I didn’t need to eat that way at the time, my rule was that I had to want to eat it anyway. It took me many months and even more loaves, but I have developed a bread recipe that is delicious, nutritious, and even slightly easier to make than traditional bread. After we get the bread set to rise, we’ll tackle savory herb crackers and finally muffins. You’ll go home with knowledge, recipes, and an assortment of the products we’ve made.
6/22 or 6/29. 1pm-4pm
Eco Collective: 2042 W 21st Street
with Charis Chia
Enjoy this article?
If you have enjoyed this article consider subscribing to our RSS Feed