Gluten-Free Baking

Our first gluten-free baking class welcomes Pastry Chef Adriana Meadath, formerly of Flùr Bakery—a full-service gluten-free bakery—who brings her professional expertise to The Book Kitchen to teach the fundamentals of gluten-free breakfast pastries.

This hands-on class focuses on the principles that make gluten-free baking successful. Adriana will explain how gluten-free flours behave, how to build structure and tenderness without gluten, and how ingredient ratios, hydration, and mixing methods affect the final result. You’ll apply these concepts while preparing a selection of breakfast pastries, gaining practical skills you can use confidently at home.

Throughout the class, Adriana will share professional tips for achieving consistent results, avoiding common pitfalls, and working efficiently with gluten-free doughs and batters. By the end of the session, you’ll leave with a deeper understanding of gluten-free baking and a box of pastries to take home and enjoy.

Although this is a gluten-free class, The Book Kitchen is NOT a gluten-free space.