Interest in alternative baking, specifically non-wheat grain baking, has risen in the past decade. Whether you are a curious baker, challenged by an allergy, hosting friends with special diets, or simply health conscious, learning to bake with various flours can be tricky, frustrating, and wonderfully rewarding.
For this event, we welcome Sabine from Macarons & Co and Brandi from Primally Inspired Eats to join Sam, co-owner of Goods for Cooks in a discussion of the pitfalls and successes of baking with alternatives to wheat.
Each of us loves baking and have had to make major adjustments to our craft and lifestyle. This talk will open with a brief explanation of our experiences and flow into helpful hints and tips on our favorite flour combinations, hacks, tricks, resources, & more. Several treats will be available for sampling and sale and attendees will have the opportunity to shop the store after hours.
Please bring questions, stories, and tips of your own. We hope this to be the start of a long conversation surrounding alternative baking.
Hosted by Goods for Cooks, Primally Inspired Eats, and Macaroons & Co.
Sunday, March 31st
4 – 5:30 pm
Optional private shopping to follow