photo by Becky Lawton from The Sobremesa Cookbook by Camila Loew

With the fall season, it's time to turn those ovens back on! In recent years, sadly, the number of gluten sensitivities, intolerances, and allergies is on the rise. With this, there are more gluten-free products available on the market, but more often than not, they are full of unhealthy additives and fillers to make up for the lack of gluten. In this class, Camila will offer a few gluten-free, simple to make at home recipes that are free of this stuff we don’t want in our bodies. This menu is designed to cover the essentials of a home baker's repertoire: a cookie, a cake, and a savory dish. Students will gain experience baking with gluten-free flours, as well as one entirely grain-free recipe (the cake). All are absolutely delicious and you won't miss the gluten! 

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Thumbprint Cookies with (optional) Homemade No-tella 

Hazelnut Cake

Olive Oil Quiche Crust with Spinach and Ricotta