Being gluten intolerant need not mean limiting your culinary creativity. Focusing on the wealth of different gluten-free flours and grains available, a new workshop from Leith’s will explore how to use these ingredients to maximum effect in your cooking. With an emphasis on baking, the course will cover the different properties of non-wheat flours like teff, chickpea and sorghum, using them in creative ways to develop healthy and tasty gluten-free goodies, from a moist American corn bread to delicate little amaretti biscuits.
Leiths School of Food and Wine is holding a one-day workshop designed to enhance your kitchen confidence and skills when cooking without wheat, ideal for those seeking inspiring ways to enjoy a healthier gluten-free diet. Adriana Rabinovich, author of ‘The Gluten-free Cookbook for Kids’, will be leading this one-day class. Sample recipes include Potato Gnocchi, Buckwheat Cheese Straws, Cecina (a savoury chickpea cake), Amaretti Biscuits and a Hazelnut Cake.
Creative Gluten Free Cooking Thursday 14th June 2012, price: £165.
For more info click here.
