I've been in denial about my wheat allergy for over two years. But when I turned 40, I realized I had to woman-up and accept a few things about myself. Including the fact that I loved pastries, pasta and pizza way more than they loved me.
I reluctantly introduced gluten-free foods into my diet in late 2015. But I love sweets. So this class menu read like a dream: Blueberry Muffins, Brownies, Peanut Butter Cookies, and Coconut Banana Bread. Since it's nearly impossible to fully replicate the properties of gluten, I was skeptical. But the results came really close in texture to their wheat-based alter egos, which is my biggest issue with gluten-free foods.
Two hours later, I left with new recipes in hand and hope in my heart. Gluten-free croissants may not be in my future, but quick breads, muffins, brownies, and cookies are back - with a vengeance.
PERKS: In addition to a bag full of baked goods, class attendees receive 10% off for same-day purchases.
I learned a lot, but I need a personal chef.
