Gluten-free foods are all the rage, but long before the trend caught on our ancestors were using weeds, seeds, roots and tree nuts to make nutritious and delicious breads and pancakes. In this workshop, we’ll discuss the nutritional and medicinal properties of some of the plants and seeds I use in baked goods. We’ll gather and process some of our locally available wild ingredients to make flour that can be turned into your favorite gluten-free (or reduced gluten) snacks. Of course, we’ll also get to sample some of our tasty treats.