Baking with Alternative Grains


Whether you are gluten-free, or up for delicious change in your baking repertoire, Pastry Chef Clare Garland has you covered!

It’s a new year and an opportunity to learn new skills, techniques, and gluten-free ingredients.

Alternative flours and grains all have unique flavor qualities, textures, and colors creating exciting possibilities for a fresh new year of baking!

Join Claire as she demos and you savor a batch of chocolate chip tahini cookies, an all-occasion sponge cake, and an easy lemon tart.

Recipes and resources of where to locally source alternative flours and grains will be provided.

Date: January 29

Time: 6:30 – 8:30 PM

Price: $75, includes cooking demonstration, take home recipes, tastings and 2 glasses of wine or local beer.

The Plate on the second floor of the Milton Marketplace is hosting this event. Seating will be limited. Tickets will be available for online purchase only.

Refund policy: Payments for classes and special events at The Plate are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else. However, we are unable to refund fees and all payments are final.


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