Gluten Free Bread and Pizza Curriculum
Sunday March 16th
12:30 - Check In
1:00 - 2:00 – A lecture on gluten free baking - flour varieties, baking techniques and tips, setting up a gluten free kitchen
2:15 - 5:00 - Bread and Pizza 101 Whole Grain Bread • Oven baked • Created in the bread maker • Made into dinner rolls, hamburger buns and hot dog buns Rye Bread • Oven baked • Created in a bread maker • Made into dinner rolls, hamburger buns and hot dog buns Pizza and Focaccia • Deep dish and thin crust
5:00 - 6:00 - Break - time on your own
6:00 - Appetizers in the Neiman Room
6:30 - Dinner 8:00 - Dessert in the kitchen. Cookie Creations – learn how to makes six different cookies from one dough
Monday March 17th
8:30 - Continental breakfast
9:15 - 10:30 - Class on scones and biscuits making and baking
10:30 - 11:30 - Wrap up - A closing talk on converting your favorite recipes to gluten free.
Class price - $350.00
This class is a gluten free class. Chef Jeff always takes into account other known food allergens in the writing of his recipes - eggs, corn, soy, tree nuts and dairy. However, for the classes at the Inn on Randolph, we will use eggs, trace amounts of soy in the non-stick spray and the chocolate chips in one of the cookie recipes. We also use nut flours, but Chef Jeff will substitute them out if the majority of the class necessitates it.
Please call the Inn on Randolph to reserve your class space and room