PCC Cooks | Gluten-free classes

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Gluten-free classes

Our gluten-free classes provide an opportunity to get some fresh new ideas and delicious recipes for an often tricky dietary restriction. Classes indicated as gluten-free (icon) are gluten-free by recipe. PCC Cooks classrooms are not gluten-free facilities, although we do have procedures to prevent cross-contamination. Ingredients used in class may not have been produced in gluten-free facilities.

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Anti-Inflammatory Foods

Kory DeAngelo, M.S., R.D.N.

Chronic inflammation is associated with many health conditions and can leave you feeling tired, congested and foggy. In this class, you’ll be greeted with a warming cup of Golden Tea as Kory, a registered dietitian, demonstrates recipes and discusses foods to help quench inflammation and restore your vitality and health. In addition to valuable information and time for discussion, you’ll enjoy samples of Indian Spiced Lentil Soup with Wild Rice; Shredded Kale and Beet Salad with Hazelnuts; and Date Pistachio Bites. Vegetarian; no dairy, eggs or gluten.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Gluten free
Around the World in Five Days: Gluten-free Kids' Cooking Camp, Ages 8 to 15

For ages 8 to 15. Future chefs explore the cuisines of many lands in fun hands-on classes, learning cooking techniques, kitchen safety and delicious recipes using familiar and healthy ingredients. With entrées, side dishes and desserts, each day features a complete meal from a different part of the globe: Greece, Japan, Ethiopia, Italy and Chile. Menus are similar to traditional camp, but with adjustments to accommodate gluten-free campers. Vegetarian, with dairy, eggs and optional meat; no gluten. Recipes are gluten-free, but PCC classrooms are not gluten-free facilities.

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Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Boost Your Thyroid

Ami Karnosh, M.S., C.N.

The thyroid is accountable to every cell in your body and governs metabolism. Discover which foods will benefit the thyroid gland and how to alter the foods that hinder it. Nutritionist Ami Karnosh will share useful nutrition information with you as she demonstrates a variety of thyroid-boosting recipes including a delicious mug of Hot “Macalate”; Warming Carrot and Leek Soup with Sea Vegetables; Brazil Nut Pâté; and a dessert of French Cherry Clafoutis. Vegetarian with eggs; no dairy or gluten.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Gluten free
Empanadas

Maria Galvao

Although the word “empanada” is Spanish, these stuffed pastries can be found all over Europe, Latin America and even Southeast Asia and are compatible with a wide variety of fillings. Maria will demonstrate how to make a gluten-free empanada dough, and then we will gather together to learn how to successfully fill, fold and assemble our empanadas. We’ll have chicken and vegetarian filling options. Dessert will make an appearance too with Traditional Banana Empanadas. With dairy and eggs; meat optional; no gluten.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Gluten-free, Dairy-free Inspiration

Heather Dickinson

Are you taking gluten and/or dairy out of your diet and don’t know where to begin? If you need some inspiration, this class is for you. Heather will share tips and tricks from her decade of experience with a GF/DF diet. She’ll demonstrate her tried-and-true recipes and cooking tips for Mini Quiche Bites, Chicken Pasta Alfredo and Dreamy Lemon Cake. With time for questions and suggestions on cookbooks, products, substitutions and more, this class will give you the tools and optimism you need for a successful gluten-free, dairy free lifestyle. With eggs and optional poultry and meat; no dairy or gluten.

Locations, dates and times »

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Go for the Greens!

Rachel Duboff

It’s easy to know you should eat more greens, but more challenging to know how to add them to your menu in an enticing way. Chef Rachel will ensure that you will understand leafy green vegetables. You’ll get up close to taste test the variety of greens available and learn tips for successfully utilizing them in your everyday dishes and for overcoming bitterness. Rachel will cook up some perfect examples, such as Irresistible Greens Pesto with Traditional Farinata Flatbread; Chickpeas in Lemon Coconut Sauce with Spinach, served with Green Rice; and Lentils with Swiss Chard and Pickled Chard Stems. Vegetarian with dairy; no eggs or gluten.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Gluten free
Vegetarian
Homemade Cheese Workshop

Jackie Freeman

Join chef, dairymaid and cheese maker Jackie Freeman for a fast-paced evening of hands-on cheese making. In a small group setting, we’ll work together to create Buttermilk Cheese, Queso Blanco, Ricotta and Fresh Mozzarella. Jackie will discuss the basic principles of cheese making, including equipment use and care, ingredients and supplies. We will taste our work in class and discuss more recipes to try at home. Vegetarian with dairy; no eggs or gluten.

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Gluten free
Denotes a demo PCC Cooks class.
Paella d'España

Yary Oslund

Yary will share the secrets to making one of the classic dishes of Spain, where she once lived. She’ll recount her culinary experiences there as she demonstrates three kinds of Paella, a beloved rice-based dish made even more delicious with additions of meat, seafood and vegetables. She will make something for everyone: Paella Mixta with Pork and Chicken; Paella de Mariscos (Seafood Paella); and Paella with Spring Vegetables. You’ll also taste a light dessert to complement the paella — Fresh Oranges with Spiced Red Wine Syrup. With meat, poultry and seafood; no dairy, eggs or gluten.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Primavera Italiana

Paola Albanesi

Join Paola for a tribute to the new season at an Italian table. The menu is a breath of fresh air and naturally gluten-free. You’ll love an easily adaptable Risotto Primavera with Crispy Prosciutto; Insalata di Gamberi e Avocado (a refreshing salad with avocado, shrimp and parsley); Asparagi alla Piemontese with butter, Parmigiano and egg; and Ricciarelli di Siena (Soft Almond Cookies from Tuscany). With meat, seafood, dairy and eggs; no gluten.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Spring Chicken

Erin Coopey

Learn all you need to know to make a variety of moist, flavorful chicken dishes, including how to contend with a whole chicken. Erin will demonstrate four different chicken preparation techniques, including Roasted Chicken Thighs with Lavender, Lemon and Honey; Chicken Chasseur (Hunter-style Chicken with Mushrooms) and Creamy Polenta; Spatchcock Roasted Chicken with Leeks and Carrots; and, to anticipate summer, Chicken Salad with Tarragon, Toasted Pine Nuts and Raisins. With poultry and dairy; no eggs or gluten.

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Gluten free
SPRING Gluten-free Walk, Talk & Taste

Nick Rose, M.S., Marilyn Walls, M.S.

This 90-minute class and tour, led by a PCC Nutrition Educator, takes you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the many connections between your food choices and health, the environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll also receive a $10 off coupon for store merchandise. The Gluten-free Walk, Talk & Taste tour is designed especially for shoppers interested in exploring the many gluten-free options available at PCC.

Locations, dates and times »

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Spring Soups and Salads

Danielle Premo

As the Pacific NW blooms with new growth, our plates become more vibrant and our palates get to indulge in the flavors of the season. Danielle will show you how to take advantage of spring’s offerings of fresh herbs and seasonal vegetables as she prepares Curried Carrot and Red Lentil Soup with Shaved Coconut Slivers; Orange Braised Shiitake and Broccolini Salad; Spinach and Spring Onion Soup with Roasted Thyme Red Potato Chips; and Triple Radish and Black Rice Salad with Avocado Chive Dressing. Vegetarian; no dairy, eggs or gluten.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Gluten free
Vegetarian
Tamales and Salsas

Devra Gartenstein

Do you look forward to tamales from the farmers market or food truck but wish you knew how to make them at home? Learn how to prepare them yourself in this informative hands-on class. Devra will teach you an easy method for this festive, versatile dish, along with a repertoire of homemade salsas to liven up your meal. We’ll make tamales with two different fillings — Black Beans or Roasted Vegetable — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa, Peach Salsa and Roasted Serrano Hot Sauce. Vegetarian; no dairy or eggs.

Locations, dates and times »

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