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Gluten-Free Baking


Now - July 27, 2014

Class is FULL. Please e-mail AdultEduc@dbg.org to be placed on a wait list.

Sunday | 1 - 3:30 p.m.


  • Rachel Albert


Wheat-free, gluten-free, dairy-free baking and cooking just got easier. Now you can make amazingly moist breads, cookies and cakes that are low in carbohydrates, high in protein and delicious in taste. In this class, you will learn how to use blanched almond flour in both sweet and savory recipes. One or two recipes will contain dairy and the rest will be wheat-free, gluten-free and dairy-free.

  • Class enrollment limit: 15

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