Cooking & Baking with Gluten-Free Grains

This class will give you everything you’ll need to know to start baking with the nutrient-dense, low-glycemic, gluten-free whole grains such as millet and amaranth, and how to sprout & simmer these grains as well as brown rice to use as a base for any meal or dessert.

We’ll discuss how to traditionally culture millet & amaranth to make astounding breads and baked desserts which can be made sugar-free as well! We’ll talk about strategies for gradually getting lower glycemic in your diet as preventative medicine for the top ten most common diseases of modern people.

This class includes sugar & gluten recipes for positively perfect brown rice, sprouted & simmered millet and amaranth, sweet cultured coriander corn bread, amaranth flour almond-nutmeg-coconut cookies, holiday ginger-spice cake, apple pie rice, carob-coconut cloud.

Together we’ll enjoy these sugar & gluten free desserts.

• amaranth cookies
• carob-coconut cloud
• apple pie rice, which tastes like apple pie with a raspberry drizzle!