About the Course
BRILLIANT BAKING WITHOUT THE GLUTEN
Beyond the additive-laden GF loaves wrapped in shrouds of plastic, and the boring old branded mixes of rice and potato flour, there exists a whole planet full of fascinating flours that are not only naturally gluten-free, but highly nutritious.
On your day at The Artisan Bakery School, you will learn the different properties of flours made from nuts, beans, grains and vegetable starches and how to blend your own house flours for maximum convenience. You will discover the mechanics of gluten-free baking and how to use different natural binders to create beautiful, bouncy loaves, using a variety of leavens, including your own wild yeast sourdough.
From a succulent sandwich loaf, to the perfect pizza crust, through rich, aromatic loaves of pale gold almond, basil and hemp, or deep, dark teff and caraway, your journey will be full of delicious surprises, and your loaves will be bursting with character and goodness. The aim is to bake such wonderful breads, your friends and family will all want to share them!
If booking with a CraftCourses voucher for part or all of the course fee, please fill in the contact form above. Your voucher code must be provided at the point of booking.
What's included in the price?
Teas, coffees and biscuits are available all day, and vegetarian lunch is prepared in accordance with your particular dietary preferences - usually some kind of home-made soup or salad and cheese / hummus etc. to go with your breads. Our e-book Gluten-Free, Gourmet Friendly Breads, is included in the course, as are all ingredients, materials and breads to take home.
I thoroughly enjoyed my staty at Old Home Cottage where the Artisan Bakery is located. I enrolled for the gluten free baking one day course and absolutely enjoyed it. Penny and Dragan are wonderful. I also ate at the Treby Arms down the road, a Michelin rated gastropub. It doesn't look it but once you see the menu you are in for treat. They are closed Mondays and Tiesdays so luckily I had Sunday to enjoy the evening. Monday was baking day after a leisurely and abundant gluten free breakfast. Penny had all the grains, rice, seeds, beans, etc. on a slate board both ground up into flour and also in their dried state. She explained the kinds of leavening yeasts used, the items used to create a bouncy feel to the baked goods to substitute for gluten: psyllium, ground flax seeds or chia seeds as well as stabilizers and other items to add such as apple cider vinegar, salt, spices, etc.
She had a wonderful binder for me with loads of recipes and I got to make six different kinds of baked items. The book has lots of recipes that we didn't have time to make such as pizza dough, cookies, etc. but I will definitely try these at home. On my arrival she had a tray full of tea and coffee as well as almond gluten free cookies that tasted like shortbread and was delicious. The room was very comfortable if you are staying overnihg - I was in the Garden Room with ensuite bath.
Penny is a great teacher, she had everything ready for me and it was a matter of simple weighing of the ingredients (don't be afraid of grams if you are from America - it's more precise and will yield a better product than measuring cups. We made sourdough boule, yummy rolls with sesame seeds, black poppy seeds and rice flour dusting on top - moist and bready in flavor not like the cardboard taste that gluten free from the store often tastes like. We made a white sandwich loaf for toasting or use in sandwiches, from a brown flour mix we made orange + coriander bread and then fig + fennel bread. For lunch we made a savory soda bread which can be made sweet, plain or other kind of savory.
I enjoyed the day very much. Sparkwell is a taxi ride away from the nearest train station if you traveling that way (Plymouth station) and costs between 12.10 and 16.60 British pounds. The Dartmoor Zoo is 1/2 mile walk up the road and well worth visiting after your baking day which is around 4 hours start to finish.
Dragan has been building wood burnig ovens outdoors so that is an option to learn as well. Thank you both for your hospitality and for teaching a teacher something new and useful!
Ginger da Costa - - #9142
I had a lovely day with Penny who was very knowledgeable on gluten free products. We made a wide range of breads & pastries, Penny was able to introduce me to a wider range of flours & mixes. I am a coeliac of 18 years & have come away from the course with a new inspiration to use a wider variety of flours & new recipes. Oh & my pizza was scrummy! Thank you Penny & Dragan
Karen - - #7739
Course dates are flexible; please get in touch for the next available date.
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