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18 Reasons: Baking with Alternative Flours – In Person
September 23 @ 4:00 pm - 8:00 pm
Price:
$165.00
Member Price:
$155.00
A hands-on in-person cooking class. Alongside the baked goods, a hearty snack of cheeses, veggies and dips, and a seasonal salad will be served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.
These are good times for home bakers. The choices of flour found in your local market today are amazing. You’ll find every kind of delicious non-wheat flour imaginable from ancient grains, coconut flour, and oat flour to teff, nut, and buckwheat flour. Each of these can add surprising new flavors, texture and color dimensions to your baked goods and desserts.
How do these flours differ? How do you choose which to use? How would your bread turn out if you substituted rye flour for bread flour? (Hint: Like a brick.)
Don’t fear! Jennifer will teach you the answers to these questions. You’ll leave class feeling more confident in selecting and using grain, nut, or vegetable flours in your home kitchen!
MENU
Orange Almond Cake — Featuring almond meal and whole oranges, this is great for a picnic or dressed up with fruit and whipped cream.
Bittersweet Teff Brownies — Teff flour, an ancient grain, lends itself well to chocolate. These brownies are light yet moist and will satisfy any chocolate craving.
Seeded Crackers — Enhance your cheese board with these thin crackers full of healthy seeds and grains.
Rye-Cocoa Gougères — Light, airy cheesy puffs made with rye flour, unsweetened cocoa powder, and herbs. *Contains gluten
Apple Galette with Kamut Crust — Kamut, an ancient wheat, makes a flavorful, tender and flaky crust. *Contains gluten
This menu contains the following common allergens: Egg, Soy, Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Cook Together!
Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food