Gluten Free Cookery Class

Ceri, our certified natural chef, will start each class off with an informative demonstration teaching you all you need to know about gluten free cooking.

You will be left with delicious goodies to take home.

Join us for just the one class or if you really want to know your stuff take advantage of our discount for all six classes.

What We Offer

• Lively and informative demonstrations
• Hands-on cooking
• Recipes to take home
• Masses of cooking tips and shortcuts

Skills Acquired

• Confidence using gluten free products
• Ability to cook different recipes
• Flour making
• Bread making
• Pasta making
• Sweet and savoury dishes

Gluten Free Flour:

In this class you’ll learn about all the different varieties of flour that can be used if you are following a gluten free diet. You’ll learn how to make your own flour blends, why wholegrains, sprouting and grinding your own flour is a wise nutritional choice and we’ll put your blends to the test in some simple recipes!

Breads, breads, breads!

Two types of gluten free whole grain nutritious loafs and flatbreads, perfect for slicing and toasting for that ubiquitous avocado toast, or spreading with delicious dips. Through our recipes we’ll explore quinoa, buckwheat, teff, chickpea flours and the use of flax as a natural binder.

Savoury bakes:

Just in time for picnic season in this class we will explore buckwheat almond quiche, cheesy chickpea biscuits and oaty crackers. Working with gluten free pastry can be a notoriously crumbly experience, so I’ll be doing my best to share my top tips for success.

Sweet treats:

In this class we will cover cake, cookies and brownies all using a range of gluten flours and techniques. We’ll make the most of seasonal summer fruit as simple decorations for our cakes.

Lets go Italian:

Gnocchi and Gnudi – a type of naked ravioli – can be easily made gluten free with the right ingredients. We’ll be cooking these with a delicious herby sauce and also try our hand at farinata – a yummy Ligurian flatbread made from chickpea flour.

Pasta:

Nothing quite beats fresh pasta! In this class we’ll make two varieties of tagliatelle using different flours, and serve them with a delicious tomato sauce. We’ll finish the class (and course) with an Italian chestnut cake – Castagnaccio.