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Glorious Gluten-Free Bread Baking at The Artisan Bakery School

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Course Provider: The Artisan Bakery School

Contact Name: Penny Williams

Telephone: 01752 837718

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Old Home Cottage

Course Length: 4 hours

Price: £145.00
Prices include VAT

5 star rating, 1 reviewers.

Gift vouchers available

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Course Start Dates
Course dates are flexible; please get in touch for the next available date.



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!

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.

Want to review this course?

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


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