By Priya Vijan

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.

Tart: A tart is an open baked dish with a shallow crust at the base and a filling inside. This filling is usually sweet but can be savoury too. The crust can be light and flaky or dense and crumbly and has straight sides. Make it cute by picking smaller moulds- these are called tartlets!

Pie: A pie can be an open or closed baked dish with a crusty covering and a sweet and savoury filling inside. A classic pie that has gained popularity across the globe is the apple pie.
Galette:  You can call this the french elite cousin of the tart and pie. The crust is rustic and has a free crimped edge that is tucked along the sides of a sweet or savoury filling.

This is a Healthy Baking masterclass in which we do not use processed and artificial ingredients. All recipes are made using wholesome options.

In Pies Program - 3 recipes of the 6 are gluten free and will be covered on 28 Feb. All Granola recipes are gluten-free

Gluten is the protein found in a few grains such as wheat, rye, barely and products made from them such as biscuits, cakes, breads 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 made 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.

You will master the art of both gluten and gluten-free baking! Learn the technique of baking with gluten-free flours in this workshop.

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

You will have access to the recordings for 90 days.