Gluten Free Baking & Living: A day devoted to bread!
Just
recently I had the wonderful opportunity to go along and review a gluten free
cookery course. An actual proper gluten free course! A whole day with a bunch
of people who understand!
Gluten Free Baking
and Living has
set up classes throughout the UK (not just in London!) to teach people new
ideas, recipes and ways around being gluten free. I decided to try the bread
course. I don’t know about you but the thing I miss most about being GF is
fresh white bread. Hot out of the oven and crispy crusty and the butter just
melts….. Impossible with GF I hear you cry! A couple of weeks ago I would have
agreed……..
The
course is held at the Lloyd Williamson School in London by nutritionist Deborah Thackeray and she holds a variety
of different style courses throughout the country not just London! Ours was devoted to bread. The day started
with tea & coffee and we had a taster of what was to be made. First comment
on this is that I never truly though I would taste bread like that again!
Deborah gave us all a huge selection of recipes. Tried and tested by herself so
pretty much guaranteed to work. Along with the selection of breads we were to
make that day (baguettes, brioche, seeded, sour dough) she also included a nice
selection of bonus recipes.
Look! Fluffy springy bread! |
One of
the main things I loved about this course was the sheer diversity in the
recipes we covered. We made breads with yeast and breads without. Rather than
just using the same flour we were taught and shown a variety of different
blends and techniques to achieve the different styles of bread. The ingredients
also were good priced ingredients which could be found throughout rather than a
specialist expensive shop somewhere.
After
the baguettes, sour dough and seeded bread in the morning we had a rather nice
gluten free (of course) lunch, was shown an impromptu demonstration on making
corn tortillas and you can imagine the chat when you meet up with fellow gluten
free bakers! One of the main points raised at lunch time was that this one of
the best courses and gave you the most information for money that we had all
individually been on.
The
afternoon was started again with a demo and the making of the brioche bread to
take home to rise. The day was scattered through with useful tips aside from
the recipes and blend knowledge. I won’t pass them all on to you but did you
know it best to let the dough rise slowly and not fast as you would gluten
bread? And of course most importantly, make small loaves - gluten free doesn’t last
as long as who wants to waste all that hard work? You can of course though
batch bake and freeze.
This
truly was a course worth the money, Deborah has excelled herself with this
course and I am already searching through my diary to see when I can book
myself on for more!
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