In this session you'll learn how to create gluten-free, grain-free flatbreads stacked high with seasonal produce; learn how to create raw-food desserts using seasonal produce and power foods like chia seeds and cocoa; learn how to use raw seeds and seasonal vegetables and herbs to make a gluten and grain free tabbouleh; all under the expert guidance of Tania Hubbard.
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Tania is one of Australia's leading gluten- and grain-free specialists.
Her creations captivate the imagination and tastebuds of even the fussiest of gluten- and grain-free eaters. Tania started with an idea of how to bring wholesome, health-giving food to the market, concentrating on nutrition and quality. She has now published Australia's first gluten-free, grain-free cookbook and created a range of unique bake-at-home mixes that allow people to cook yummy, healthy, whole food in their own home. Tania is passionate about using what comes from the garden and showing people how they can use seasonal produce as part of their everyday gluten- and grain-free life.
This workshop will show you eveything you need to know to bring delicious gluten-free foods back to your school kitchen and your students.
Gluten free – from the outside to the inside, with Tania Hubbard (2)
In this session you'll learn how to create gluten-free, grain-free flatbreads stacked high with seasonal produce; learn how to create raw-food desserts using seasonal produce and power foods like chia seeds and cocoa; learn how to use raw seeds and seasonal vegetables and herbs to make a gluten and grain free tabbouleh;…
Free!
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