Sunday, April 18, 2021 11:00am-1:30pm
Instructor: Shannon Dowen Ronda
Gluten Free Baking - 101, Hands On
Learn how to create baked goods that are not only gluten free but delicious! We will talk about gluten as an allergen and the role it plays in baking. We will also discuss naturally gluten free products and ingredients, and how a few substitutions will result in equally successful cookies and cakes that will have your friends and family questioning whether or not they are indeed gluten free! This class is appropriate for individuals 16 years and older.
- GF Chocolate Chip Cookies
- Flourless Chocolate Cake
- GF Vanilla Bean Cupcake with buttercream frosting
Allergen / Dietary Notice: This class will use the following items eggs, dairy and tree nuts (almond).
Covid Notice: Please note all classes will be limited to 10 students, tables will be spaced according to guidelines. Gloves and masks will be required for all students.
Shannon Bio: Pastry Chef Shannon Dowen-Ronda focuses on the art of scratch baking. After a decade in Sales and Marketing Shannon attended Schenectady Community College all the while working as a baker at Scratch Bakery Cafe and Pastry chef at Yono’s/dp An American Brasserie. Over the past decade plus, Shannon has spent time in some of the best pastry kitchens in the Capital Region leaving her mark along the way. There are no limits to the type of baking she will tackle; whether it be intricate pastry work or scooping cookies, gluten-free or vegan baking, all challenges welcome! Currently Shannon is building on her own brand in hopes to share her vision with the world.