Join us for a 3-Part Series on Gluten-Free cooking at Martha's Bloomers!
Led by Kasey Lobb (MS, RDN), author of the newly released cookbook ‘The Gluten-Free Sourdough Cookbook,’ each class will enjoy an interactive demonstration as Kasey prepares a gluten-free and dairy-free crowd pleaser recipe. Kasey will also provide samples for you to taste while you attend.
Each class in the series will be held at Martha's Bloomers on Thursday, June 19th, Thursday July 14th, and Thursday August 17th at 10:00 am.
Cost for this informative (and tasty) series of classes is $20/person per class. You may also register for the class+Kasey's cookbook (at a 20% discount) for $40/person.
Whether you eat gluten-free or not, Kasey’s new cookbook will have you saying “I cannot taste the difference”. Come join us for one class or all three. Limited seating. In addition, Kasey’s ‘The Gluten-Free Sourdough Cookbook’ will be available to purchase.
June 19: Get Started – All About Making Gluten-Free Sourdough Starter
Curious about sourdough but not sure where to begin? Culinary dietitian Kasey Lobb will walk you through the essentials of caring for a gluten-free starter, understanding fermentation, and baking simple everyday favorites. Perfect for gluten-eaters, too—the steps are the same!
Recipe highlight: A step-by-step guide to growing and maintaining your own gluten-free sourdough starter.
Samples: Charcuterie Crackers and Lemon Pound Cake.
July 17: Cleverly Disguised Gluten-Free Baking
Gluten-free doesn’t have to mean giving up great bread. In this hands-on session, culinary dietitian Kasey Lobb shares how to bake a soft, subtly sweet sandwich loaf that’s completely gluten- and dairy-free—but no one will ever guess.
Recipe highlight: Honey Sandwich Loaf – perfect for toast, lunchboxes, or tea sandwiches.
August 14: Elevated Gluten-Free Desserts
Learn how to bring out the best in your baking with the help of a gluten-free sourdough starter. Culinary dietitian Kasey Lobb will demonstrate how fermentation adds depth and texture to your sweets—creating desserts that taste as good as (or better than) the originals.
Recipe highlight: Coffee Cake with Pecans – moist, spiced, and just the right amount of sweet.
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