The holidays are a time for indulging, even for those with dietary restrictions. If you're unable to digest wheat-based products due to allergies, prepare yourself for a holiday season full of delicious, fresh-baked sweets.

In this class, one of the CIA's Certified Master Bakers will show you how to create a sampling of gluten-free treats, from stollen and cookies to pies, tarts, and cakes. Your guests will have no idea that you used products such as rice flour, soy flour, potato starch, and tapioca in place of wheat flour.

Come and enjoy the pleasure of fresh-baked goodies-just in time for the holidays.

(Chef Richard Coppedge, C.M.B.)