With the proliferation of overly processed gluten­free products on the market, traditional possibilities are often overlooked. One such ingredient is buckwheat: a grain­like seed with diverse uses, including as the original alternative to wheat flour. In this class, we will make gluten­free buckwheat noodles--the result is a thin, versatile and delicious noodle. This is a typical Japanese noodle that has been eaten since the early 1600s. Once familiar with the process, you'll be able to make these noodles in your own home. We will use the noodles to make a meal with an array of cold and hot soba dishes to enjoy together. Please note, although the dishes prepared in this class will be gluten-free, the North House teaching kitchen is not a gluten-free kitchen for those with extreme sensitivities.