Introduction to Gluten-Free Baking

A growing number of people are being diagnosed with allergies to wheat flours. You will no longer have to imagine eating and enjoying delectable baked goodies that will tempt the palate. Add to your pantry the alternative flours (rice, sorghum, soy and almond) used in gluten-free baking.  Our Charlotte Cooks baking instructor will create a variety of gluten-free favorites such as pizza, cookies, brownies, cupcakes and more.

 

Questions? Please email us at charlottecooks@cpcc.edu.

 

Course outline (CKG 8624)
Course schedule for class fees, dates, times and locations

 

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