PRIYA VIJAN

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 cooking, we use gluten-free flours such as jowar, ragi, bajra, amaranth, and more. No gluten-containing ingredient is used in this style of cooking. Amaranth & oats will be used for most recipes

Healthy plant-based baking includes baking without unhealthy fats such as butter/refined oil, eggs, dairy, refined sugar, preservatives, artificial colours, and additives. No animal-based products are used while baking these treats.

It isn't difficult if you understand how the ingredients behave. It's just about practice! 

The level of the course is of a 'beginner'. You do not need prior knowledge, it's about understanding a few basic things, which we shall cover through the workshop.

Most of the ingredients used are easily available in local markets, nonetheless, online shopping portals have all of them available. The ingredients list will be shared with you before the program starts. 

Yes, we will use aluminium free baking powder & baking soda in the recipes. Some are free of baking powder & soda as well.