Gluten-Free, with Jim Dodge


Pastry chef Jim Dodge returns to demonstrate gluten-free cooking, a skill in high demand for chefs and for 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 gluten protein can lead to discomfort and other symptoms. Join Chef Dodge as he talks about possible full meals using gluten-free ingredients and demonstrates brand new, gluten-free recipes as he demonstrates techniques so that you can prepare healthy and tasty meals for gluten-intolerant family and friends.


  • General Public: $60.00



Meets at Boston University: 808 Commonwealth Ave., Demonstration Room, Room 117 from 6:00 pm to 8:00 pm on Wednesday, March 20, 2013 (1 meeting)