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Gluten Free Holiday Favorites

If baking traditional artisan loaves can be a bit of a mystery, don’t even mention the challenges of understanding gluten free bread. The ingredients change, the rules are different, and none of it seems quite as good as that traditional bread experience- but there’s nothing quite like fresh breads during the holidays.

In this class we’ll explore why gluten free dough in particular can be so challenging and the science behind some of the techniques that can elevate your gluten free bakes to the next level as we make some holiday favorites: cinnamon rolls and potato dinner rolls. (Free of: gluten, wheat, dairy, egg, nuts, soy, sesame)

If necessary, please check your spam folder for communications about this class. Please contact Nicole Tabit if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.

Instructor: Joseph Goldman Joseph Goldman a current dietitian, former trained neuroscientist, professional baker who is deeply fascinated by the intersection of food and science. He is a recent graduate from OSU’s Masters in Dietetics and Nutrition Program and now aims to apply these interests as a registered dietitian, combining practical culinary experience with medically relevant guidelines. He loves infusing culinary instruction with the foundational science of atoms, proteins, and chemical reactions, whether with you in a formal class or with friends hanging out on the weekends.