Gluten Free Stuffin’ Puffs Made Right at Spring Mill Farmers’ Market on Sunday

Chef Jay Howard will be making his G.reat F.lavors (GF) Stuffin’ Puffs at the Spring Mill Farmers’ Market this Sunday from 9:00 a.m. to 1:00 p.m. Stuffin’ Puffs are made with special paper thin stretch dough made without wheat, barley or rye. They will be available hot to eat right there or at home. Chef Howard worked three years to perfect the recipe.

Also at the market will be fresh fruit and vegetables, smoked and fresh sausages, local wine, bread, cheese, coffee, soap and more. The market is held at the corner of East Hector and Lee Streets.