A growing number of people are being diagnosed with allergies to wheat flours. You will no longer have to imagine eating and enjoying delectable baked goodies that will tempt the palate. Add to your pantry the alternative flours (rice, sorghum, soy and almond) used in gluten-free baking. Our Charlotte Cooks baking instructor will create a variety of gluten-free favorites such as pizza, cookies, brownies, cupcakes and more. As an added bonus, take home a Charlotte Cooks recipe booklet.

CKG 8624 - 01
Central Campus
CEUs: 0.90
Contact Hours: 9.0
Synonym: 52007
Tuition: $153.00
Term: Spring 2016 (3/11/2016 3/12/2016)
Format: Classroom/Lab
Class - Sa 9:00 AM - 3:30 PM in Philip L. Van Every Culinary 218
Class - F 6:00 PM - 9:00 PM in Philip L. Van Every Culinary 218
Instructor: Bowen