Virtual Demonstration

Understanding Gluten Free baking

with Michelle Tampakis

The science behind gluten free baking is both challenging and interesting. Vastly different from wheat flour baking, adding yeast to gluten free recipes requires a different mindset, and expectations of the outcomes. In this class we'll produce a multigrain gluten free bread, while exploring the important differences to traditional baking.

 June 14, 2022

     Tuesday 6:00 pm - 8:30 pm, ET
      

Skill Level: Advanced to Professional

Michelle Tampakis is a professional pastry chef and pastry arts instructor. A graduate of the Culinary Institute of America, Michelle pursued pastry upon graduation, working at restaurants and hotels in New York City. While working as a Chef instructor, Michelle started the Center For Advanced Pastry Studies, a continuing education forum for pastry chefs. Twice awarded as a Top Ten Pastry Chef In America by Dessert Professional Magazine, for Pastry and Bread Baking, Michelle began to focus on gluten free baking after being diagnosed with celiac disease. She opened Whipped Pastry Boutique in 2012, a wholesale gluten free bakery. Currently, Michelle works as a consultant for gluten free and vegan businesses, and enjoys helping to raise her grandchildren.

Knowledge • Skills • Community