Gluten-Free Cookies and Brownies
Learn how to make fancy and yummy goodies for treats and snacks. Baker Mark Sciscenti will discuss the varieties and properties, tastes and textures of glutenfree
grains and how to make balanced and flavorful desserts. Students will make a shortbread cookie, a thumbprint cookie and a brownie. Mark Sciscenti is a self-taught, professional pastry chef who has been baking wheat-free since 1995.
Saturday, 10 a.m. to 3 p.m., Sept. 10, 1 day.
Course #CK304 01/CRN 20957
Mark Sciscenti, Fee $89
Gluten-Free Cake Making
Make gluten-free cakes, even at high altitudes. We will discuss the tastes, textures and qualities of gluten-free grains and flours to make cakes. Also learn to modify and translate your favorite cake recipes into a gluten free dessert. You will make a coffee cake, a chocolate cake and a butter cake. Various frostings and fillings will
be discussed. Mark is a self-taught, professional pastry chef who has been baking wheat-free since 1995.
Sunday, 10 a.m. to 3 p.m., Sept. 25, 1 day.
Course #CK314 01/CRN 21455
Mark Sciscenti, Fee $89
Gluten-Free Breakfast Pastries
Make fabulous and flavorful pastries to satisfy your morning cravings. The instructor will discuss the varieties, tastes and textures of gluten-free grains and how to make balanced and tasty desserts. You will make a Danish pastry, English scones and muffins. Mark Sciscenti is a self-taught, professional pastry chef who has been baking wheat-free since 1995.
Saturday, 10 a.m. to 3 p.m., Sept. 17, 1 day.
Course #CK315 01/CRN 21454
Mark Sciscenti, Fee $89
Gluten-Free Bread Making
Make tasty gluten-free breads and begin to enjoy the “staff of life” once again! You will discuss the tastes, textures and qualities of gluten-free grains and flours from which alternative breads can be made. Learn how to make Italian focaccia, a wonderful sandwich loaf and French baguettes. Marck is a self-taught, professional pastry chef.
Saturday, 10 a.m. to 3 p.m., Oct. 1, 1 day.
Course #CK316 01/CRN 21456
Mark Sciscenti, Fee $89
