Master the essentials of gluten-free Moroccan and everyday baking in this hands-on, 4-week course led by Chef Meryama—an expert in gluten-free cuisine. Designed for beginners and passionate home bakers, this series offers in-depth learning, practical tips, and a supportive environment to build your confidence.
Each session focuses on a different foundational dough, showing you how to adapt traditional techniques for a gluten-free lifestyle:
Week 1 – Traditional Gluten-Free Bread Dough: Learn to make round Moroccan bread and baguette-style loaves, prepare your own flour mix, work with binding agents, and shape dough using a baker’s blade.
Week 2 – Gluten-Free Pizza Dough: Discover how to make a versatile pizza dough, a tomato sauce from scratch, and achieve the perfect bake—even without gluten.
Week 3 – Gluten-Free Batbout Dough: Dive into Moroccan-style pan bread with batbout and mkhenfar, and try savory fillings for stuffed versions.
Week 4 – Gluten-Free Sablé Dough: Finish with the sweet side of gluten-free baking, mastering sablé dough for cookies and tart bases, pastry cream, and fresh fruit toppings.
From dough mixing and shaping to baking and tasting, you’ll walk away with skills that simplify your gluten-free journey—while still honoring flavor, tradition, and joy in the kitchen.
Return Policy: You can contact us at least 48 hours before the scheduled class to choose another class if you cannot attend the one you purchased. After this period, no changes will be allowed.
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