Gluten Free Baking

This course shows how to bake using the best alternatives to gluten. It 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 and experience 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

Please note that whilst all the recipes are free from gluten, we use gluten in our kitchen at other times and therefore cannot guarantee it to be free from traces.

The course ends with a sit down meal around our dining table to enjoy the food made. Please bring a plastic container if you wish to take some of your food home with you. You will leave with a full recipe pack so you can recreate the dishes at home.