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No Gluten, No Problem

The purpose of a gluten-free class is to teach individuals how to prepare delicious and healthy gluten-free meals and snacks. Gluten is a protein found in wheat, barley, and rye, and can cause digestive issues and other health problems for people with celiac disease or gluten sensitivity.
The main objective of a gluten-free class is to help students learn the skills and techniques needed to create a variety of gluten-free dishes, from simple snacks to more complex meals. The class may cover topics such as ingredient selection, recipe modification, cooking techniques, and meal planning.
In addition to learning how to cook gluten-free, the purpose of a gluten-free class is often to promote a healthy and balanced lifestyle. By eliminating gluten from their diets, students can improve their health and wellbeing, and learn how to make delicious and nutritious meals that are safe for those with celiac disease or gluten sensitivity.
Overall, the purpose of a gluten-free class is to teach students how to prepare delicious and healthy meals that are free from gluten, while promoting a healthy and balanced lifestyle.

Main Features

  • Focus on gluten-free ingredients
  • Recipe modification
  • Cooking techniques
  • Meal planning
  • Health and nutrition
  • Culinary creativity

What is the target audience?

  • Individuals with celiac disease, gluten sensitivity, or wheat allergy
  • People who have made the personal choice to avoid gluten for health or lifestyle reasons
  • Individuals who cook for someone with a gluten intolerance or sensitivity
  • Those who are new to the gluten-free lifestyle and need guidance on how to create gluten-free meals
  • Individuals who have been following a gluten-free diet but are looking for new recipes and cooking techniques
You will need ingredients that are naturally gluten-free such as fruits, vegetables, legumes, nuts, and seeds. You may also need alternative gluten-free flours such as rice flour, almond flour, and chickpea flour, as well as alternative gluten-free grains such as quinoa, millet, and amaranth.
Some common mistakes made in gluten-free cooking include using the wrong type of alternative flour, overmixing or undermixing batter, not properly balancing flavors and textures, and not properly adjusting cooking times and temperatures. It's important to follow recipes specifically designed for gluten-free cooking and to experiment with different ingredients and techniques.
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Enrolled: 0 students
Duration: 10 hours
Lectures: 1
Video: 9 hours
Level: Advanced

Working hours

Monday 9:30 am - 6.00 pm
Tuesday 9:30 am - 6.00 pm
Wednesday 9:30 am - 6.00 pm
Thursday 9:30 am - 6.00 pm
Friday 9:30 am - 5.00 pm
Saturday Closed
Sunday Closed