Hi Prajna! You’ll explore a wide variety of flours in this class, from white rice, brown rice, sorghum, millet, and cornmeal to almond, oat, chickpea, and more.
There’s an entire section dedicated to understanding each flour type, what it’s best for, etc.
And if you ever get stuck, our chefs are just a message away! You can reach out directly for substitution advice and baking tips tailored to your recipe. We hope this helps! and we can’t wait to see what you create! 😊
I am allergic to buckwheat. Have you discovered GF flour blends that don’t include buckwheat? I would love to join your class.
Hi Prajna! You’ll explore a wide variety of flours in this class, from white rice, brown rice, sorghum, millet, and cornmeal to almond, oat, chickpea, and more.
There’s an entire section dedicated to understanding each flour type, what it’s best for, etc.
And if you ever get stuck, our chefs are just a message away! You can reach out directly for substitution advice and baking tips tailored to your recipe. We hope this helps! and we can’t wait to see what you create! 😊