Sprouted Buckwheat Loaf Class [December 2]
Saturday, December 2, 2023
1:00pm
Shepherdstown, WV
GLUTEN-FREE, DAIRY-FREE
An immersive, hands-on class experience for 4 participants who want to learn:
How to sprout grains (without fancy gadgets) + why
What gluten-free ingredients are used + why
How ovens differ + tips for a good crust
How to bake a gorgeous gluten-free sprouted loaf
Students will:
Sample a variety of ingredients and final results
Leave with samples + a printout of the recipe
Have plenty of time for questions
Receive a 50% code they can use towards their first year of GFCS membership
Your Instructor:
Heather Crosby, Founder of Good Food Cooking School and Author of the YumUniverse and Pantry to Plate cookbooks.
Her work has been featured in O, Oprah Magazine, Oprah.com, NPR, HGTV, HuffPost, Reader’s Digest, Communication Arts, Print, and Graphis, and she’s been a speaker and presenter for Taste Talks and Wanderlust.
Class length:
2–3 hours, depending on questions. Plan accordingly.
Saturday, December 2, 2023
1:00pm
Shepherdstown, WV
GLUTEN-FREE, DAIRY-FREE
An immersive, hands-on class experience for 4 participants who want to learn:
How to sprout grains (without fancy gadgets) + why
What gluten-free ingredients are used + why
How ovens differ + tips for a good crust
How to bake a gorgeous gluten-free sprouted loaf
Students will:
Sample a variety of ingredients and final results
Leave with samples + a printout of the recipe
Have plenty of time for questions
Receive a 50% code they can use towards their first year of GFCS membership
Your Instructor:
Heather Crosby, Founder of Good Food Cooking School and Author of the YumUniverse and Pantry to Plate cookbooks.
Her work has been featured in O, Oprah Magazine, Oprah.com, NPR, HGTV, HuffPost, Reader’s Digest, Communication Arts, Print, and Graphis, and she’s been a speaker and presenter for Taste Talks and Wanderlust.
Class length:
2–3 hours, depending on questions. Plan accordingly.
Saturday, December 2, 2023
1:00pm
Shepherdstown, WV
GLUTEN-FREE, DAIRY-FREE
An immersive, hands-on class experience for 4 participants who want to learn:
How to sprout grains (without fancy gadgets) + why
What gluten-free ingredients are used + why
How ovens differ + tips for a good crust
How to bake a gorgeous gluten-free sprouted loaf
Students will:
Sample a variety of ingredients and final results
Leave with samples + a printout of the recipe
Have plenty of time for questions
Receive a 50% code they can use towards their first year of GFCS membership
Your Instructor:
Heather Crosby, Founder of Good Food Cooking School and Author of the YumUniverse and Pantry to Plate cookbooks.
Her work has been featured in O, Oprah Magazine, Oprah.com, NPR, HGTV, HuffPost, Reader’s Digest, Communication Arts, Print, and Graphis, and she’s been a speaker and presenter for Taste Talks and Wanderlust.
Class length:
2–3 hours, depending on questions. Plan accordingly.
This is a small 4-person class by design—we want an intimate learning experience.
Class location is in Shepherdstown, WV, 25443. Address and pertinent class details will be sent to committed students via email before class.
Recipes are plant-based and gluten-free but will be prepared in a facility where wheat and animal products are present. If you have Celiac disease, please make the best choice for you.
Class includes a code for students to receive 50% off their first year of Good Food Cooking School membership (access to over a dozen courses and hundreds of recipes).
Class is non-refundable, non-negotiable, and non-transferrable. Here’s why. Please be sure that you can commit to the class before you do. If you don’t show, your class fee will be donated to someone without the means to pay for class.