Evening Courses
We are planning a course of 10 weekly sessions, to cover gluten free cooking in some detail.
Each evening session will start with a demonstration then a practical session to try out the substitution methods and cooking techniques. At the end of every other session you will prepare a gluten free meal that can either be taken home or enjoyed at the school with a glass of wine.
During the course you will learn the differences between wheat free and gluten free cooking and how to substitute:
- gluten rich whole grains and flakes in cereals, biscuits, crumbles, hearty soups and casseroles
- bread and breadcrumbs in coatings for frying, stuffing, croutes and croutons
- flour in batter for American pancakes, French Crepes, Yorkshire pudding and batters for coating food before frying
- flour in shortcrust pastry, wholemeal pastry and savoury flaky pastry
- flour in a variety of biscuits
- flour in a variety of cakes
- flour in white, brown and granary bread.
As the last two weeks are so close to Christmas, I will demonstrate a number of special recipes to serve over Christmas. You will also get the chance to make two delicious gluten free stuffing recipes for your turkey, a Gluten free Traditional Rich Fruit cake, Christmas Pudding and gluten free mince pies for your freezer.
The courses run from 6pm to 8.30pm each week.