About
Led by Judy Dain
Gluten free bread is really difficult to get right because the missing ingredient (gluten) is so important to the finished texture. Gluten free pastry is often a problem because you have to forget all that you learned about making pastry with a gluten- based flour - and do the opposite! Gluten free choux pastry requires an understanding of the process and then your profiteroles will be light, puffy and amazing.
We get to grips with making all these items at home quickly, easily and with excellent results. Lots of tips and techniques will be shared, not only by the tutor, but also by the other members of the group. You will come away inspired.
Fun, friendly and very informative. Delicious results. Gluten free pastry is no longer a mystery. Caroline
What will I learn to cook?
* How to make decent gluten free bread and other items that can be made from the dough e.g. mini loaves, rolls, focaccia-style bread. Also how best to store it.
* Gluten free shortcrust pastry from which you make Tarte Tatin
* Gluten free choux pastry from which you make profiteroles
* Tips on adapting recipes for cakes and biscuits to gluten free alternatives
Vaughan's Cookery School, Kennet
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