Gluten-free Cooking - Made Easy
At the restaurant and the cookery school one of the most common dietary requirements is gluten free and wheat free. This is a course specially designed for those who can't tolerate wheat, for those who cook for someone with these dietary requirements, or for those who are looking for tasty alternatives to wheat.
Whilst it may seem daunting at first to cook without wheat there are many delicious recipes that can be made without anyone noticing.
Gluten free cooking does not have to be restricted to processed 'Gluten free' products, it is far tastier and healthier to cook your own dishes from fresh, using alternative grains and flours.
We will guide you through these new ingredients, that are naturally wheat and gluten free as well as showing you how to use products as substitutes in your cooking.
We will make vietnamese rice pancakes, corn breads, perhaps mexican corn tortillas, easy bread, the richest chocolate pudding, Spanish orange cake and work with different grains such as quinoa and millet for simple supper dishes using fresh seasonal produce.
Please note: We do use wheat flour and other flours containing gluten in the cookery school.