Gluten-Free Dinner with Jim Dodge
Legendary pastry chef Jim Dodge returns to Boston University to demonstrate gluten-free cooking - a skill in high demand for chefs and home cooks who must increasingly meet the needs of those with food-related allergies. Gluten is a complex protein found in grain products, such as wheat, rye, barley, and oats. For gluten-intolerant people, consuming the protein can lead to discomfort and other symptoms. Join Chef Dodge as he explains and demonstrates gluten-free cooking and baking. Taste delicious, satisfying cuisine made with unique, alternative techniques and ingredients - including hors d'oeuvres, chicken pot pie, homemade brownies, and more - all gluten-free!