Gluten Free Bread and Baking

Those on a gluten free diet need not miss out on the joy of bread and pastry. You'll learn some incredibly versatile recipes that will allow you to enjoy all the doughy delights out there, without compromising on flavour or fun.

This course is an absolute must for anyone wanting to get to grips with the art of gluten free baking and bread making. Our comprehensive workshop will explain the different options that can be used as alternatives to gluten-containing flour, highlighting common pitfalls and how they can be avoided.

The menu of the day includes how to make a fabulous thin crust pizza dough which can be used for many different recipes, along with a demonstration on how to make a nutritiously rich nut and seed loaf bursting with chia seeds, hazelnuts and gluten free oats. Other breads you will cook yourself, include a soft and succulent vegetable based soda bread with toasted fennel seeds, and a fast and delicious seeded yoghurt flatbread.

You will be introduced to gluten free baking by making an adaptable short crust pastry, pefect for picnic sausage rolls, quiches and tarts. To round the day off there will be a demonstration of how to make moist, light muffins made with cannellini beans, topped with chocolate swirls and avocado frosting; perfect for a breakfast treat or healthy afternoon snack.

Menu as follows:

Demonstration

Nut & seed loaf with chia, hazelnuts and oats

Vanilla muffins with chocolate, avocado frosting and fresh raspberries

Practical:

• Margarita pizza with buffalo mozzarella, fresh oregano and thyme

• Classic sausage rolls with shortcrust pastry

• Beetroot/butternut squash soda bread with toasted fennel seeds

• Caraway, linseed & yoghurt flatbreads, served with pomegranate and fresh mint hummus