About
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!
In this class you will learn lots of top tips and tricks from not only the tutor but other members other members of the group of how to make the perfect bread and pastry.
This session you will make:
- How to make decent gluten free bread and other items that can be made from the dough e.g. pizza base, rolls, focaccia-style bread. Also how best to store it.
- Gluten free shortcrust pastry from which we make savoury tartlets and a Tarte Tatin
- Gluten free choux pastry from which we make profiteroles
You will finish the session with lunch, tasting some of what you have made - but there will also be plenty to take away.
Vaughan's Cookery School, Kennet
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