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Another gluten-free cooking class

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Tags: Mouthful

Jules Shepard’s class was so popular earlier this month at Earth Fare that she scheduled another for Aug. 1.

Shepard, the author of “Nearly Normal Cooking for Gluten Free Eating,” will demonstrate how to make pasta, soft pretzels, pie and sandwich bread. That is no easy feat since gluten-free cooking doesn’t include wheat. People who avoid gluten, the protein found in wheat and other grains, often have celiac disease, an autoimmune intestinal disorder triggered by eating gluten.

The class will be from 11 a.m.-1:30 p.m. at the Earth Fare, 10341 Moncreiffe Road in the Brierdale Shopping Center in North Raleigh. The cost is $35. Five dollars of the class fee will be donated to the Center for Celiac Disease Research at the University of Maryland.

Space is limited to 40 people. Sign up by calling Earth Fare at 433-1390 or go to

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About the blogger

Andrea Weigl has been the food writer at The News & Observer since the summer of 2007. She has won a handful of awards from the Association of Food Journalists and the Society for Features Journalism. Her profile of chef Ashley Christensen titled "A Force of Nature" will be published in the sixth edition of "Cornbread Nation: The Best of Southern Food Writing." She is serving a three-year term on the James Beard Foundation book awards committee. Follow her on Twitter at @andreaweigl.