Think food allergies mean bland and repetitive meals? Transform your small collection of gluten, wheat, dairy, and egg-free recipes into a source of limitless choices. You will discuss and practice making a range of dishes from baked goods and breakfasts to scrumptious lunches, dinners and snacks, using whole food ingredients. Learn about gluten free whole grains that are widely available — amaranth, quinoa, teff, buckwheat, rice and millet.
Download a map with instructions to the O Building classrooms (PDF, 863 kb)
Hours: 12.00
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Phone: 780.471.6248
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