Thanks to all who attended! We focused on how to recreate our favorite dishes with unrefined, gluten-free grains and sweeteners, preparing dishes like Pumpkin Chocolate Chunk Muffins, Teff & Maple Pancakes, Southwestern Quinoa Salad, Breaded & Sauteed Veggie Melange, and Ultra Nutty Cookies with Cinnamon & Honey.  All of these dishes incorporated easy techniques and ideas we could use in a variety of culinary settings.  We also had a gluten-free “show and tell” so that we could see the wide variety of gluten-free grains, pastas, etc. on today’s grocery store shelves. It’s amazing how many more options you have once you focus on gluten-free ingredients!