Baking with Ancient Grains

Ancient grains are nutrient-rich and delicious! Join pastry chef Rachel Portnoy as she demystifies using the ancient grain einkorn in all types of baking both savory and sweet. Einkorn is one of the oldest and lesser known ancient grains, a relative of modern wheat with a more easily digested gluten. “Gluten-safe” einkorn can replace wheat in so many applications. Members: $45/Non-Member: $55

Berkshire Botanical Garden
5 West Stockbridge Road
Stockbridge, MA 01262

For more information visit our website: http://www.berkshirebotanical.org/

Or Phone: 413-298-3926

Or Email: info@berkshirebotanical.org