Summary Free From: Dairy and Gluten

Whether you‘ve had to adapt your diet due to an intolerance, or you simply want to explore the amazing alternatives available to you, this one day workshop is a comprehensive introduction to gluten free and dairy free ingredients, including tips on adapting and altering traditional recipes.

The class will be a combination of informative demonstrations and hands-on cookery guided by Leiths chefs. You will cook a deliciously, moist and impressive sweet potato & buckwheat flat bread which is bursting with sunflower seeds. Followed by a coconut flour and almond pastry; used to create a broccoli, leek and prosciutto tart.

You will also make a batch of sesame oat cakes, excellent accompaniments to any cheese board or great as a lunchtime cracker.

As a substitute to the 'classic wrap' you will discover how to make fermented teff/chickpea pancakes, which can be enjoyed straightaway with your favourite filling, we love spiced red lentils or perhaps avocado and salsa! If you prefer you can leave them to ferment for a couple of days which gives them a deeper flavour, and is also great for digestive health.

The final dish of the day is a show stopping Strawberry cheesecake, with a creamy cashew nut filling, and strawberry sauce.


Red pepper & toasted walnut dip with sesame oat cakes

Tenderstem broccoli, leek and prosciutto tart

Sweet potato and buckwheat flat bread

Fermented teff/chickpea pancakes

Strawberry and lime cheesecake

Please note ingredients and recipes might change.

Photo credit: Kelly Little ( who trained with Leiths on our Nutrition in Practice course.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too.

Your evening will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info Free From: Dairy and Gluten

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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