Seasonal Gluten-Free Baking

by The School of Artisan Food Claim Listing

You’ll be guided through every stage of the gluten-free baking process by David Carter. He’ll give you plenty of opportunity to get hands-on, practising kneading, shaping, proofing and baking techniques as he also shares his gluten-free bread and pastry knowledge.

£185

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The School of Artisan Food Logo

img Duration

1 Day

Course Details

Learn how to bake your own gluten-free breads and pastry on this hands-on course. This one-day hands-on course will teach you how to create a delicious selection of gluten-free breads and pastry.

You’ll be guided through every stage of the gluten-free baking process by David Carter. He’ll give you plenty of opportunity to get hands-on, practising kneading, shaping, proofing and baking techniques as he also shares his gluten-free bread and pastry knowledge.

Experiment with different types of gluten free flours and natural gelling agents to produce your very own gluten free products.

You’ll learn all the skills required to create a selection of gluten-free products both savory and sweet.

 

You will be producing three of the below products within the day, depending on the season these may include:

  • White country-style boule
  • Pumpkin and sunflower seed loaf
  • Chocolate pastry tart with frangipane filling
  • Tomato and cheese muffins
  • Seasonal quiche
  • White and gram flour sourdough

 

All the food you make on the day will be available for you to take home and enjoy. At the School of Artisan Food we make a conscious effort to reduce waste and packaging, so we encourage you to bring your own containers.

Refreshments will be available throughout the day, as well as lunch prepared by our team of artisan chefs. All ingredients, equipment and recipes will be provided.

 

Please Note:

This course will take place in a training room where products containing gluten are made, and the light-lunch and refreshments are not produced in a gluten free kitchen. Please contact us if you would like further information.

  • Nottingham Branch

    The School of Artisan Food Lower Motor Yard, Nottingham
  • Teacher's Name
  • David
  • Teacher's Experience
  • Having worked for 30 years as a solicitor in private practice, my employing firm closed following the death of its Senior Partner and I was offered redundancy. This gave me the opportunity to re-examine my aims and wishes for my future working life. A birthday present from my wife of an ‘Artisan Bread Baking’ course at the then, newly opened School of Artisan Food, led to my falling in love with all things bread and baking related. In 2010-11 I returned to the School, this time to complete its new full-time Diploma in Artisan Food Production specialising in Artisan Baking. With the support of my wonderful and ever-patient wife, Caroline, I graduated, with Distinction, in July 2011. I was then asked to stay on to work full time at the School as its Baking Co-ordinator. I work closely with the celebrated artisan baker and Guild of Food Writers award winning author of “How to Make Bread”, Emmanuel Hadjiandreou and Baking Consultant and Baking World Cup competitor Wayne Caddy. This has led to a varied and exciting working life including not only provisioning for, acting as technician and some teaching on the full time Diploma and public short courses but also representing the School doing baking demonstrations at many venues, including Harrods, The Waterford Food Festival and the RHS Hampton Court Flower Show. There have also been BBC TV appearances on The Great British Food Revival, Heritage Heroes, Wartime Farm (making bread out of silage), Escape To The Country giving an artisan bread making lesson and an appearance making Tudor Bread on Tudor Abbey Farm.
  • Gender
  • Male
  • Teacher's Nationality
  • N/A

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