Gluten Free Cookery Course
This course will be over two days and will have a mix of demonstration and practical cookery. You can expect a timetable similar to the following:
Day 1
- An introduction to the course covering the roles of wheat and other gluten rich ingredients used in cooking.
- The difference between wheat free and gluten free cooking
- Why gluten rich ingredients are often difficult to substitute
- Substituting gluten rich whole grains, flakes and pasta in tabouleh, flapjacks, muesli, porridge, crumbles, hearty soups and casseroles
- Substituting flour and breadcrumbs for coating food before frying and in minced mixtures such as stuffing and homemade sausages
- Various methods for thickening sauces and soups without flour
- Making crisp, gluten free crumble toppings with gluten free flours and flakes.
During the practical session you will get the chance to make gluten free tabouleh, homemade gluten free sausages with rich onion and red wine sauce and gluten free apple crumble.
Day 2
We will cover how to make gluten free:
- batter for coating food before frying
- American pancakes and French style crepes
- Short crust pastry and savoury flaky pastry
- biscuits of various types
- batter cakes (brownies), scones, muffins, sponge cakes and fruit loaves
- white, brown and granary bread
- The foods that are impossible to make without gluten and why
- Useful gluten free products to know about
During the practical session, you will get the chance to make gluten free French Apple tart, Lemon Victoria Sponge cake and fresh gluten free white and brown bread.