April 26, 2008 Class Topics >> Gluten-free Breads Spreads and Salsas

Explore gluten-free breads with no tapioca or cornstarch. These two powders are on  "the avoid list" for all four blood types, as Elaine Gottschall discovered how starch gums up the villi to interfere with nutrient absorption of all foods. Stop gluten-free breads from crumbling. Learn the secret to help balance the carbohydrate in breads. Per season we offer bread recipes with no yeast to restore intestinal flora to build immunity one meal at a time. In four classes,  make gluten-free cookies, biscuits, buns, quick breads, English muffins, unleavened flatbread and thin crackers. All classes use purified water. Milk alternatives such as rice milk, almond milk coconut milk, are used to protect those with the 80% incidence of allergy symptoms to pasteurized, homogenized cow milk.  One workstation per class makes a salsa per season, plus a variety of spreads for breads. Get delicous, tested vegetable and fruit spread recipes. In the fall class only, a must try is my sunflower seed pate. it makes the mouth water. No peanuts. Bring containers. Banquet fee $25.

Tea: Fennel tea to reduce gas from grains.