Gluten free baking has a bad reputation. Some of it deserved. Most of it avoidable.

In this 1.5 hour hands on workshop, local baker Tanja Schwindt from Anything but the G and Wanaka Chocolate will guide you through making proper gluten free scones while explaining what actually changes when wheat disappears.
You will mix. You will shape. You will bake.
You will feel the difference in the dough.
And you will taste the result.

We will cover:
•⁠ ⁠What gluten actually does
•⁠ ⁠Why simple substitutions usually fail
•⁠ ⁠How different gluten free flours behave
•⁠ ⁠The small decisions that make a big difference

This is not a “free from” apology session. It is about structure, texture and getting food to behave.
You will leave with warm scones, clearer understanding and fewer reasons to blame the flour.

Tanja runs a dedicated gluten free bakery in Wānaka and has cried into enough bowls of flour that you do not need to. Numbers are limited to keep it properly hands on.

What to Bring: Notebook, pen, camera to take photos

Tickets: $15