Explore the world of savoury & sweet gluten-free baking through this interactive, hands-on workshop with baker, chef & instructor Ekta Maheshwari. In this class you'll explore versatile ingredients such as Oat flour, Chickpea flour (Gram/Besan), Kidney Beans (Rajma), and Buckwheat that can be used to create a variety of delicious, gluten-free, vegetarian & vegan dishes. 

Dhoklas
A popular savoury breakfast or evening snack in most Gujarati & Rajasthani households, dhoklas are made with a quick chickpea (aka besan or gram) flour batter. These soft, spongy steamed cakes are paired with a classic green chutney, also demonstrated in this class. Ekta will show you 2 different easy ways to steam these dhoklas for a fun, playful twist. 

Rajma & Sweet Potato Tikki Chaat 
Tikkis (aka cutlets) make for a great snack that can simply be enjoyed with a chutney on the side or turn into a delicious medley of flavours using just a few simple ingredients. We’ll make these delicious, nutrient-packed tikkis and also learn how to make a delicious chaat with them. 

Buckwheat Lemon-Poppy Seed Cake
For the last 3 years, it has become an annual birthday ritual for Ekta to bake a big batch of this gluten-free, vegan cake for her market customers. It has been a much requested recipe and is a crowd favourite for a reason. We’ll together bake a simple lemon & poppy seed buckwheat cake in the class and also learn about a few fruit-based variations of it. x

Come curious, come hungry!
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Ekta Maheshwari is a Chef Instructor at George Brown College, where she shares her passion for bread baking. She is also the Owner and Chef at Arth Toronto, a farmers’ market based business, where she celebrates slow-cooked, from-scratch dishes inspired by both - traditional Indian home cooking and Ontario’s vibrant seasonal produce. Her teaching style blends deep culinary knowledge with warmth, curiosity and a love for sharing food traditions. @arth.toronto