Date: to be arranged
Time: 9.30 – 4.30pm
Class size: 6 – 8 maximum
Suitable for: Reserved for true Coeliacs and their family members.
Description: Use natural ingredients to make GF breads that taste and feel like “normal” bread and can be frozen whole, sliced or as breadcrumbs to use at a later date. Soft white rolls, a fruity soda bread, buckwheat blinis and rosemary focaccia. Oh, and sweet poffertjes for a bit of a treat!
Techniques: Please note that making GF bread is completely different to making normal breads. The dough / batter is usually made in a mixer and there is no kneading or shaping involved.
If you are gluten intolerant rather than Coeliac please contact Rachael to discuss the suitability of a sourdough / long fermentation class