Whole Food, Plant-Based Gluten-Free Cook Along
Learn how to incorporate gluten-free techniques into a WFPB kitchen.
Day 1: Jul 18, 2026, Noon to 3:30 PM ET
Day 2: Jul 19, 2026, Noon to 3:30 PM ET
Cooking without gluten does not have to feel limiting, especially in a whole food, plant-based (WFPB) kitchen. In this class, you will learn how to bring gluten-free principles into your everyday cooking with confidence and creativity. We will explore naturally gluten-free staples, including whole grains, legumes, vegetables, and seeds, and show you how to adapt familiar recipes without sacrificing flavor, texture, or satisfaction. You will also discover how to stock a reliable gluten-free pantry with versatile ingredients, so you are always prepared to cook delicious meals without stress.
Beyond recipes and cooking techniques, we will cover smart shopping strategies for finding gluten-free groceries. You will learn label-reading basics and gain practical tools that make gluten-free living approachable and budget friendly. No matter where you currently are on your journey, you will leave this class with the skills, pantry staples, and recipes to make gluten-free cooking both nourishing and delicious.
Class Overview
Two live sessions
12 delicious recipes
Bonus e-book
Inside the Class
- Hands-on gluten-free cook along
- Adapting recipes for flavor and texture
- Stocking your pantry with naturally gluten-free foods
- Smart gluten-free shopping
- Simple substitutions and tools
Who should enroll?
- Individuals following a WFPB lifestyle who also need or want to avoid gluten
- Home cooks interested in adapting everyday recipes to be both WFPB and gluten-free
- Beginners to gluten-free cooking who want structured guidance
- More experienced plant-based cooks looking to expand their skills with gluten-free ingredients and techniques
- Anyone seeking practical strategies for building a gluten-free pantry and shopping with confidence
Class Sections
Building a Gluten-Free WFPB Pantry
Students will begin by learning how to stock a reliable pantry with gluten-free staples, including whole grains, legumes, seeds, and vegetables. This section covers label-reading basics, shopping tips, and substitutions that keep cooking both approachable and budget friendly.
Cooking Techniques and Recipe Adaptation
This session focuses on how to adapt favorite recipes to be both gluten-free and WFPB. Students will explore practical substitutions and learn simple methods for maintaining flavor and texture without relying on wheat-based ingredients.
Hands-On Recipes with Naturally Gluten-Free Ingredients
Students will cook along live with Chef Del as they prepare nourishing recipes using naturally gluten-free staples. Ingredients like millet, quinoa, legumes, vegetables, and seeds will be highlighted in delicious and versatile dishes.
Sauces, Binders, and Flavor Foundations
This section explores the sauces, gravies, and binders that bring variety and depth to gluten-free meals. Students will learn how to use nut and seed creams, vegetable purées, and spice blends to create satisfying flavors.
Meet Your Instructor
Chef Del Sroufe
Del Sroufe is a Culinary Specialist with the T. Colin Campbell Center for Nutrition Studies (CNS) and the host of CNS Kitchen, a supportive group for those looking to adopt a whole food, plant-based lifestyle. Del has owned and operated several plant-based businesses, worked as a plant-based personal chef, and written four cookbooks, including the New York Times bestseller Forks Over Knives—The Cookbook.
Register
Can’t make it live? Don’t fret! This class will be recorded and made available to all registered participants, allowing you to watch at your convenience.