Gluten Free Bread & Baking dal

Gluten Free Bread & Baking dalLed 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

Whilst this session is open for all ages

Flamed poppadoms

dairy free and is already gluten free

"Come on this course - it's delicious

I found Peter's sharpening technique particularly helpful

The appeal is about taste and also the health benefits

The class is a busy hands-on experience

Oeufs poches a la bourguignon - eggs poached in red wine

Monica Galetti all worked under the guidance of French master chefs to help them refine their sauce making on a section in the kitchen called ‘The Saucier’

if you don't have one

whether for his family at home or for events where 150+ people can enjoy freshly made loaves

Vegetarian and gluten free can be accommodated in this session