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:
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.
This course is gluten free and vegan. We will happily cater for those who have other special dietary requirements. Please let us know ahead of time so we can plan accordingly. * Please note that for this course all the ingredients we use will be gluten free, but on our other courses we use flours and other products that contain gluten.
Helen is Demuths co-owner and Head Chef. She has led the teaching at the school for 8 years having previously been Head Chef at Demuths restaurant, a post she filled for 5 years. She is a trained chef and has trained in classical French cooking and is now an expert in Vegan cookery training, also an expert in knife skills and chefs tips. She enjoys the creativity of plant-based and vegan cooking, lifting vegetables to the central position, they deserve in our diets.
