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Better Than Sliced Bread: Gluten-Free Sourdough BakingSaturday: Dickinson College Farm, South Middleton Township

By - Last modified: April 11, 2013 at 12:24 PM

Gluten-free diets are a growing trend, and this workshop will teach participants how to use time-tested sourdough bread-baking techniques to create naturally leavened breads that have complex taste, natural sponginess and excellent crust.

A variety of flours, such as teff, buckwheat and rice flour, will be used.

Class starts at 2 p.m.

For more information, click here.

 

 

 

 

 

 

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