Summary Gluten Free Bread and Baking

£190.00

• Sat 4 Nov 2023   10.00 - 14.30

  CLASS FULL - JOIN WAITING LIST
• Sat 20 Jan 2024   10.00 - 14.30

  PLACES AVAILABLE - BOOK NOW
• Sat 20 Apr 2024   10.00 - 14.30

  PLACES AVAILABLE - BOOK NOW

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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

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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 (foil containers and bags provided).

Your day 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.