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Naturally Gluten-Free Breads from Around the World


Discover breads from parts of the world where wheat is not the de facto baking grain. You'll make Dosa, Idli, and Appam (Indian flatbreads using lentils, rice, and coconut); Ethiopian Injera (teff) and Pao de Queijo (Brazilian cheese bread, with manioc). Recipes will be provided for all breads and for two vegetarian dishes served to accompany the flatbreads. Please note that while the flours used in this class are all gluten free, we will not be working in a gluten-free kitchen.

Please dress comfortably, and wear flat shoes.

This class is offered through the University of Utah's Lifelong Learning Program. Click on the University of Utah logo below to register. 


*** Sign up by June 7 to secure your spot ***

Instructor - Linda Lewis Elbert
Class Categories - Hands On; Make and Eat; Adults Only

Earlier Event: May 30
Macaron Class