Gluten Free Treats

Gluten-free desserts can be so delicious! We put together some interesting recipes to create a gluten-free Pear Tarte and a Paris-Brest.
Pastry Chef

Maximum of 8

Class size is limited to 8 participants to ensure personal attention. No prior preparation or experience needed.

3 to 4 hrs

Socialize during, before and after our immersive class and make new friends

Baked treats

You will leave with your baked treats and great memories

List of ingredients​
Pear Tarte: Butter, sugar, rice flour, almonds meal, eggs, potato starch, pears, pectine.
Paris-Brest: Eggs, butter, tapioca starch, rice flour, sugar, almonds meal, cream, white chocolate, strawberries, raspberries, blackberries.

What to expect

Regardless of dietary restrictions, these desserts are delicious. We spent some time experimenting with different recipes and ingredients. During this “hands on” class you’ll learn how to make a gluten-free Pear Tarte, and a gluten-free Strawberry and White Chocolate Paris-Brest.



Assembling the gluten-free pear tarts

As with all other pastry classes at Antise Vancouver Pastry Lab, at the end of the class you will bring home the desserts you have made.

Gluten-free Strawberry and White Chocolate Paris-Brest.
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