Gluten-free Baking

This class introduces students to the art of gluten-free Italian baking, focusing on three beloved staples: pizza dough, focaccia, and pasta. Participants will learn how to adapt traditional recipes by using gluten-free flour blends and natural binders to recreate the textures and flavors of wheat-based classics.
Throughout the session, students will gain insight into the science of gluten-free baking—hydration, binding, and structure—while practicing hands-on techniques for mixing, shaping, and baking. By the end of the class, they’ll have the confidence to prepare delicious gluten-free versions of Italian favorites that everyone can enjoy.