Healthy & Alternative Baking Workshops
Baking doesn't have to mean white flour and excessive sugar. Whether you are looking for gluten-free recipes or want to experiment with healthier grains like millet and oats, we help you master these ingredients without losing that perfect texture.
I was so happy with how these turned out. These are my gluten free brownies made with almond flour, and they have the most perfect crackly top and fudgy center.
Watch the transformation of my gluten free fudgy brownie batter, from mixing to the final baked product. Using almond flour gives it an incredible texture.
In my gluten free workshop, we explore alternative flours. Here, I am making delicious and healthy cookies using millet flour, perfect for a guilt free snack.
These oats cranberry cookies are a favorite, and I love sharing the recipe. They are a wholesome and chewy treat we make in my healthy baking class.
Here are the finished whole wheat atta biscuits. They are wonderfully soft and buttery, a healthier take on a classic Indian tea time snack.
These are whole wheat atta biscuits before baking. I love experimenting with healthier ingredients, and these are a great example of simple, wholesome baking.
For my eggless fruit cake, I soak the fruits in orange juice instead of alcohol. This makes it a delicious and moist cake that everyone can enjoy.
The heart of a good fruit cake is the fruit itself. Here is a colorful mix of chopped dried fruits ready to be soaked for my special eggless fruit cake recipe.
About Healthy & Alternative Baking
Replacing refined flour with almond or millet doesn't mean your bakes have to be dry or dense. The trick lies in how you hydrate the batter—for example, our almond flour brownies require a very specific moisture balance to get that crackly top you see in our photos. If you join us in the kitchen, we skip the guesswork and focus on these small chemistry changes that actually work in a standard home OTG.
Baking is often seen as a rigid science, but working with alternative flours like almond, millet, or whole wheat atta actually gives you more room to experiment if you understand the base principles.
In our healthy and alternative baking sessions, we move beyond just following a recipe. We look at the 'why' behind the ingredients. For instance, when making our signature oats cranberry cookies, we focus on the ratio of fat to fiber to ensure they stay chewy rather than turning into hard biscuits. When we tackle gluten-free cakes, we teach you how to manage the lack of gluten structure without relying on stabilizers, using ingredients that are easily available in your pantry.
We also address the common hurdle of eggless baking. Many think eggless means compromising on the rise or the crumb, but it really comes down to how you soak your fruits or emulsify your batter. Whether it is our eggless fruit cake or our whole wheat biscuits, our goal is to show you that these treats can be wholesome and delicious.
We host these sessions in our studios in Kakkanad, Cochin, and on pop-ups in Indiranagar, Bengaluru. These are small-group, hands-on classes where you are the one doing the whisking and folding. You will leave with your own creations and, more importantly, the confidence to troubleshoot your future bakes at home.
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