Good technique doesn't have to leave anyone out. Our gluten free baking classes bring the same precision and French method we teach across every series — just built around ingredients that welcome every baker to the table.

Individual classes include:

• Macaron: The macaron happens to be one of French pastry's great naturally gluten-free traditions, built entirely on almond flour and meringue. Learn the exacting technique behind the meringue, the "macaronage," and the piping that produces that signature smooth shell and delicate foot — no gluten-free substitutions required.

• Vacherin: Another French classic that happens to be naturally gluten-free, the Vacherin layers crisp meringue with ice cream and sorbet for a dessert that's as light as it is elegant. This class covers proper meringue technique, from whipping to piping to baking low and slow, ice-cream making, along with the assembly that turns a simple meringue shell into a show-stopping finished dessert.

You'll take home:

• A full box of macarons

• Technique for a naturally gluten-free pastry you can recreate at home

We're continuing to grow this series; check back for additional gluten-free offerings throughout the year.