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Gluten-free baked goods Feb. 18

February 15, 2011

A class fee of $20 entitles you to recipes for gluten-free breads and other baked goods that will be sampled and discussed, handouts, cooking tips, and helpful nutrition information for gluten-free diets.

Gluten-free baking can incorporate flour substitutes such as tapioca, soy, or white rice flour.

Friday, Feb. 18
Noon-1:30 p.m.
Kendall Anderson Nutrition Center
Giffor, Room 114

Please join us for the first cooking demonstration in our gluten-free dining series — breads and other baked goods. This class will feature recipes for gluten-free breads and other baked goods for you to sample and discuss.

You will also receive handouts, cooking tips and helpful nutrition information about gluten-free diets. The demonstration lasts one hour followed by an optional 30-minute question and answer session with a registered dietitian.

Cost only $20

The cost is only $20. There is a limit of 20 people for this class. Please call (970) 491-8615 to reserve your seat.  Map showing Gifford Building.

Sponsored by the Department of Food Science and Human Nutrition and the Kendall Anderson Nutrition Center.    

Contact: Stephanie Smith
Phone: (970) 491-8615