Gluten-Free Baking
with Jean Layton, ND
Wednesday, October 27, 6-8:30 pm
WCC course #8254
Cordata Co-op/register at WCC (383-3200)
$35 members and non-members

Join Dr. Jean Layton to expand your gluten-free sourdough horizons. Starting with the basic boule, we will enhance the dough to create caramelized apple pull-aparts, rosemary garlic knots, and gluten-free sourdough bagels. We might even have time for a bonus crumpet recipe! Leave class with your very own baby sourdough starter.