This course is specially designed for those who can’t tolerate wheat, or who cook for someone with these dietary requirements, or who are simply looking for tasty alternatives to wheat and experience of using different grains in their baking.
Whilst it may seem daunting to cook without wheat, there are many delicious plant based recipes to choose from.
We will use a variety of gluten free flour blends including corn, rice, sorghum, tapioca, potato, gram flour and buckwheat flour. We will guide you through wheat and gluten free ingredients as well as showing you how to adapt recipes and use substitutes in your cooking.
The bakes of the day will include recipes such as:
- Perfect gluten free pastry
- Crusty soda bread
- Mexican corn breads
- Indian griddle breads
- Chickpea farinata
- Buckwheat pancakes
- Seville orange & almond cake
We will serve dishes to complement the baked dishes. For each course we choose the recipes that fit the season, depending on time of year and the availability and seasonality of produce.
There will be several breaks for tastings and refreshments during the day and we will finish with a shared meal, which you will have made, and organic wines or juices. You will receive a pack of all of the recipes we have made during the day so that you can recreate them at home.
Time: 10am - 4pm
A very easy to follow and friendly day.
Amazing - exceedingly knowledgable tutors and flexible with different dietary requirements.