When Yary was diagnosed with celiac disease, she didnt let the fact she could no longer enjoy her favorite treats get her down she got in the kitchen! While gluten-free baking can be intimidating, Yary is here to share her techniques for crafting impressive goodies at home. Shell show you how to make three easily customizable doughs for breads, scones and muffins that are sure to become your new go-tos.
With meat, dairy and eggs.
About the instructor: Yary Oslund is a Cuban national who came to the United States in 2003. She acquired her love and respect for food from her mother, who has been a chef for 40 years. Trained at Le Cordon Bleu College of Culinary Arts in Seattle, Yary shares her passion for cooking natural foods while giving students an unforgettable culinary experience. Yary also graduated as a Functional Nutrition Therapy Practitioner in 2001 and currently advises her clients on the nutritional value of food and different styles of eating.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
- Pan de Bono (Colombian-Brazilian Cheese Bread) Dinner Rolls with Bacon and Olives
- Lemon Blueberry Scones
- Lemon Coconut Muffins
Friday, August 20, 12:00 - 1:15 pmRegister for class