Taught by Richard Bertinet, this day is exclusively focussed on baking without gluten and includes breads, flatbreads, wraps and batters.
You will be making a seeded loaf with a crumb that is lightly dense, very moist and extremely tasty. Packed full of nuts and seeds this bread is dairy free so perfect for vegans. You will make a pain d’épices, a traditional French loaf made with a warming blend of spices and honey, perfect for afternoon tea. You will be making a spicy cornbread a traditionally American bread, baked in a skillet to keep it super moist while retaining a light centre with a perfect crumb. With additional such as Manchego cheese and jalapeño peppers you have the perfect supper.
Don’t think that batters are just for pancakes, it is a type of dough, one that is used to achieve a particular texture. Test this out on socca, a flatbread made with chickpea flour or a green pea flatbread. These make excellent wraps for salads or as a canapé with some olives. We have to include a pancake in this class, of course one with a Bertinet twist, it will be a blueberry and blue corn example which pops with colour and flavours.
The class starts at 10am and will finish around 3.30 – 4pm. Includes lunch with wine. Please bring a bag and/or a large container with you so that you can take home some of your delicious creations.
