Gluten is the protein found in a few grains such as wheat, rye, barley, and products made from them such as biscuits, cakes, bread, and pasta. Gluten is likely to lead to symptoms such as bloating, constipation, tiredness, and headaches. In some people, it leads to an autoimmune disorder that makes them intolerant to it.

In gluten-free baking we make goodies baked with gluten-free flours such as jowar, ragi, bajra, amaranth, and more. No gluten-containing ingredient is used in this style of baking.

Yes, an oven is recommended for this baking. However, in case you have been used to baking in a pressure cooker or any other device then you can modify the technique accordingly.

The level of the course is of a 'beginner'. You do not need prior knowledge, it's about understanding a few basic things, which will be covered in the workshop.