Instructor: Jamelah Kauffman
| Ever wonder why some gluten-free baked goods are amazing and others are… not? It's all about technique and the right ingredients. We'll explore different flours and methods so you can nail the texture and flavor you're craving—whether that's a fluffy muffin, a chewy cookie or a rising yeast bread. Game-changer alert. |
Gallery Hours:
Tuesday-Saturday 10 a.m. - 5 p.m.
Office Hours:
Tuesday-Saturday 8:30 a.m. - 5 p.m.
