Gluten Free Baking

Simplify and demystify gluten free baking. In this session you will
learn about the science of gluten free ingredients, how to create a
universal baking blend, a demonstration of how to make a gluten free
baking blend, and chocolate chip cookies. Experienced and speedy
bakers can work along with the demonstration. Ingredient lists and
recipes will be available before the workshop. Show your students how
gluten free baking can be accessible and attainable in everyday life.

Target Audience


To Bring/Important Notes

In this session there will be a couple demonstrations. I will be leading particpants through blending their own gluten free flour and baking a classic chocolate chip cookie. I encourage all partictipants to participate in blending a gluten free flour but suggest only novice or independant and fearless bakers follow along for the cookie as this demonstration will be fairly fast paced. Below are the equipment and ingredients required to complete demonstraions in the session and please print or download documents prior to the session. Lastly bring any questions you may have regarding gluten free baking.



The first portion of the ingredients is for the flour blend, the second part is for the cookies. Feel free to participate or just watch and listen. The flour demo is suggested for everyone to participate in.





White Rice Flour*


Sweet White Sorghum Flour*

1 c

Potato Starch*


Tapioca Flour/Starch*

¼ c


¼ c

Xanthan Gum*

2 ½ tsp


Baking soda

1 tsp


½ tsp

Brown Sugar or Demerara, Best Brown, Golden

¾ c

White sugar

⅓ c

Unsalted Butter

½ c



Milk, any %

2 tbsp

Corn syrup or Maple Syrup, Agave, Brown Rice Syrup

2 tsp


1 tsp

Chocolate Chips or Chunks (chopped)

1 ¼ c


*If you are unable to acquire these ingredients and wish to complete the cookie recipe please purchase one of the following baking blends (ensure it includes xanthan gum)

  • Western Family 1:1 Baking Blend

  • Bob’s Red Mill 1:1 Baking Blend

  • Cloud 9 Baking Blend






Mixing bowls*

2 large


Medium sized

Dry Measures*

¼ c through 1c


Not a colander, this is for making the flour blend

Measuring Spoons*


Variety of small bowls

If you wish to pre measure your ingredients, otherwise not needed

Liquid Measure

Only needs to go to 1c

Baking sheet lined with parchment

2 baking sheets

Mixing Spoons and spatulas

If you are mixing cookies by hand, I like a wooden spoon

Storage containers


Stand mixer or electric hand mixer

With paddle or beater attachments, not required

Chef’s knife and cutting board

If you are using chunks of chocolate for the cookies


*Bolded items are required for making flour mix, others are for making cookies


Suggested Prep-work (if following along for any portion)


  • Measure all ingredients. To properly measure dry ingredients, scoop into a dry measure and flatten off with the back of a knife, do not shake. To measure wet ingredients, place the measuring cup on a flat surface and read to the bottom of the meniscus. Here’s a great link on measuring 

  • Gather all tools/equipment/ingredients and clear a working space

  • Melt butter for cookies

  • Have a pen/pencil close by to take notes

  • I love to have my sink empty (for used dishes), a damp rag and clean towel close by


12:45 PM - 2:15 PM

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  • Taryn Makinen
    Taryn Makinen

    Taryn Makinen is a Red Seal Certified Pastry Chef with over 10 years
    of experience in everything from French pastry to homestyle desserts.
    For Taryn, there is nothing better than sharing her knowledge and
    baking with those around her. She strives to create a calm,
    supportive, and relaxed kitchen space for people to learn and gain