Gluten Free Wholegrain

Gluten Free Wholegrain

Sourdough gluten free wholegrain class

Discovering the nourishing good taste of gluten free wholegrain sourdough breads and how to make it in your own kitchen. ALL SOURDOUGH BREAD, PIZZA, PASTRY, WRAP, PITA BREAD ARE VEGAN

Gluten free bread that tastes so good, cuts and keeps well without any yeast, soya, corn, gum, additives/preservatives of any kind.

gluten Free wholegrain

The class starts with gluten-free bread tasting and followed with a talk and demonstration of the whole process of GF sourdough bread making from starter, dough to baked bread. You can make these by hand  or you can use/bring your machine (Thermomix, Kitchen Aid, Breville, Kenwood Chef, Magimix CE) for this class. I will do my mixing using hand/electric whisk/stick blender and Thermomix.

In this class we will be making a variety of GF sandwich breads, FRUIT LOAF & hot cross buns, PASTRY, PITA BREAD/WRAP, vegan PIZZA (freezable pizza bases), coconut WRAPS, coconut (dairy free) WAFFLES and savoury & chocolate MUFFINS (dairy free) – I will also share the recipe for my delish GF ‘real’ profiteroles/eclairs complete with vanilla bean GF custards and chocolate ganache with you and cheese balls (choux pastry).

NO more bought flour mixes, all from scratch with no additives/preservatives, yeast, corn, maize, soya, xanthan and guar gum…

You Will Take Home:

  • a variety of  gluten free flour and ingredients
  • Gluten free starter
  • GF loaf you make in class (to be risen and baked at home)
  • Breads or goodies baked in class
  • Comprehensive notes.

Every step is a new discovery, we will work with 12+ yo GF starters and everything will be made from scratch. All steps will be explained, shown and shared in this class. You will see the different stages of the breadmaking process and you will be making your own GF dough and take home a GF starter at the end of the class.

Tips and tricks I have discovered along the way will be shared with all of you.

A variety of GF wholegrains and ingredients will be used and discussed in this class including quinoa, finger millet and sorghum.