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Alternative Baking (June 2012)
For those with gluten sensitivity, homemade cookies and real sandwich bread may be a distant memory. But no longer! In this fun and informative class with Andrea Potter, learn about alternatives to glutenous flours.
You will learn how to make your own gluten-alternative, all purpose, whole flour mix. Healthy and economical, both sweet and savory! This class also uses alternatives to white sugar.
You will: Learn more about gluten intolerance and what gluten is. Learn which products contain gluten (some may surprise you!) and some good resources for G/F ingredients Why some G/F products are dry and crumbly. ( And how to avoid this!)
Using whole grain flours, we’ll be making: ·Double chocolate cookies with peppermint cashew filling ·Seriously good sandwich bread ·Cinnamon raisin buns ·Pizza dough (!) and of course we’ll make our own pizzas