For many home cooks navigating dietary restrictions, gluten-free baking can feel intimidating, confusing, or even discouraging. At Billie’s Grocery, Robin Krause and Jamie Couch are changing that narrative with hands-on cooking classes designed to empower, educate, and inspire.
Robin Krause, a Nutritional Therapy Practitioner, explains the motivation behind offering cooking and baking classes: “As a Nutritional Therapy Practitioner, I kept meeting people who were trying so hard to feel better while navigating new food sensitivities, dietary needs, wellness goals, or lifestyle changes. Along the way, they were confused about ingredients and losing the joy of eating. Food began to feel stressful instead of celebratory. I wanted to change that.”
The classes aim to help people reconnect with food and feel confident in the kitchen, whether they are creating indulgent desserts or everyday meals. “Our hope is to help people reconnect with food, take pride in preparing it, and leave feeling inspired, empowered, and excited to cook again,” Robin adds.
Gluten-free doughs behave differently than traditional dough, which can make baking feel daunting. In the classes, Robin shares practical strategies: “We show students how to batch-prep doughs and freeze them so you can bake fresh whenever you want without waste or pressure. Having a freezer stash of treats ready to go makes gluten-free baking feel a lot more attainable and rewarding.” She also emphasizes simple ingredient swaps that maintain moisture, flavor, and texture.
Even classic pastries like cinnamon rolls posed challenges. “Gluten-free dough doesn’t behave like traditional dough, so it took a lot of trial and error, and patience to get it right,” Robin explains. The class versions are tailored for home bakers, ensuring participants leave with recipes they can recreate reliably without commercial equipment.
For many students, the biggest breakthrough comes in seeing their dough work as intended. Robin says, “The biggest breakthrough for our students is confidence. The moment they see a gluten-free dough come together that is stretchy, workable, and behaving exactly how it should, then something clicks. The hardest part of gluten-free baking isn’t the flour, it’s the fear.”
Understanding flour blends is another critical tip for successful gluten-free baking. “Gluten-free flours aren’t one-size-fits-all, and the blend you choose dramatically changes texture, moisture, and flavor. Most importantly, don’t stop after one attempt. Try the same recipe with two or three flour blends, and you’ll be amazed by how much the dough transforms,” Robin advises.
Balancing indulgence with nutrition is a core philosophy at Billie’s. Robin shares, “Indulgence and wellness don't have to be opposites. We try to approach recipe development with the intention of balance by using alternative ingredients like pure maple syrup instead of sugar, gluten-free flours, and whole ingredients that nourish without compromising flavor.”
The classes are designed to be fun and interactive. “We start with a quick demonstration to get everyone comfortable, then we let you take over. You mix, shape, decorate, and bak, and we’re right there with you. Each class has an instructor and a teaching assistant, so no one ever feels lost, stuck, or unsure of what to do next,” Robin explains.
Ending the class with a shared meal reinforces the sense of connection. “Health and wellness aren’t just about ingredients, but rather they’re about connection. Ending the class family-style brings everyone together and creates a moment of joy around the table,” Robin says.
Whether a beginner or an experienced cook, participants find classes approachable and stimulating. Robin and Jamie Couch, Director of the Cooking School, note, “We design our classes to work for everyone. Recipes are familiar enough to master, interesting enough to excite. And if anyone ever does feel bored, we just pour more wine.”
Classes also emphasize intentional cooking at home. Jamie explains, “We show how simple finishing touches like a handful of herbs, a splash of olive oil, or a bright garnish of something green can transform a dish both nutritionally and visually. Our goal is to give people tools that make healthy, intolerance-friendly cooking sustainable at home, exciting, and full of flavor and not something you just ‘get through’.”
For many, the classes are more than just cooking lessons. They are empowering experiences. Robin shares a poignant moment from a gluten-free pot pie class: “We had a student with celiac who hadn’t eaten pot pie in more than 20 years. Watching her take that first bite, eyes welling up, reminded us exactly why we do this. We love helping people reclaim those comfort foods in a way that feels safe, delicious, and exciting again.”
Billie’s Grocery also offers private events and classroom gift cards for celebrations, corporate gatherings, or team-building activities. Jamie adds, “It’s more than an event—it’s an experience, and one we’re always honored to create.”
Registration is simple through Billie’s website at billiesgrocery.com under the ‘Cooking School’ tab.
For anyone looking to learn gluten-free techniques, connect with fellow food lovers, and leave the kitchen with confidence, creativity, and delicious results, Billie’s Grocery cooking classes offer a hands-on invitation to rediscover the joy of cooking.