Led by Judy Dain or Peter Vaughan Gluten free bread is really difficult to get right because the missing ingredient (gluten) is so important to the finished texture. Gluten free pastry is often a problem because you have to forget all that you learned about making pastry with a gluten- based flour - and do the opposite! Gluten free choux pastry requires an understanding of the process and then your profiteroles will be light, puffy and amazing. We get to grips with making all these items at home quickly, easily and with excellent results. Lots of tips and techniques will be shared, not only by the tutor, but also by the other members of the group. You will come away inspired.Fun, friendly and very informative. Delicious results. Gluten free pastry is no longer a mystery. Caroline Since being diagnosed gluten free my love of baking had diminished, but an afternoon at the cookery school relit my enthusiasm, thank you so much. Debbie W What will I learn to cook? How to make decent gluten free bread and other items that can be made from the dough e.g. mini loaves, focaccia-style bread etc. Also how best to store it. Gluten free short-crust pastry from which you make Tarte Tatin Gluten free choux pastry from which you make profiteroles Tips on adapting recipes for cakes and biscuits to gluten free alternatives What happens at the session? The class is a busy hands-on experience. All ingredients, equipment and aprons will be supplied PLUS we will do the washing up! The small group size enables you to get plenty of attention, whether you want to be helped or stretched. You will be working in a friendly and sociable environment. You won't be sitting down to eat a meal during the class but will have plenty of 'goodies' to take away. A full recipe folder is given with ideas and recipes for cakes, bread, biscuits and pastry. This class can be made suitable for vegetarians, dairy free and is already gluten free. Let us know at the checkout when you book. Please note that we cannot guarantee an allergen-free environment.
