Love bread, but hate bloating? Try this.
Just time to announce a new programme for 2020, for all those of you who tell us you love bread but can’t tolerate industrial rubbish. Many of you are choosing gluten free bread from the supermarket, but you worry because this is also loaded with additives, especially xanthan gum. Some people just want to bake their own real, artisan breads using naturally gluten free flours and NO JUNK. Others find that if they switch to genuine sourdough made with heritage flour, their tolerance actually improves.
This 4-day course offers the opportunity to explore all those options. It is not for coeliacs or people with gluten allergies, but it offers exciting potential for people with sensitivities who miss great bread!
What does it cover?
Day 1: Deliciously Gluten Free Artisan Breads
Learn all about the huge range of naturally gluten free flours and binders and the Four Pillars of gluten free baking. Bake rustic breads and top class pizza for lunch.
Day 2: Naturally Gluten Free Sourdough Breads
Learn how to make a range of naturally gluten free sourdough starters from scratch, plus how to keep them alive in your fridge and how to turn them into leaven for making a range of spectacular GF sourdough breads.
Day 3: Heritage Sourdough Breads Part 1
Discover the history of ancient wheats and the part they can play in a healthier modern diet. Get hands on with the basics of sourdough bread making using spelt, rye and einkorn
Day 4: Heritage Sourdough Breads Part 2
Explore heritage flours from smaller producers , and learn how to combine techniques from the gluten free method with classic sourdough baking to create outstanding breads of your own.
What does it cost?
The 4-day course costs £750 (including all ingredients, course books, refreshments, lunches and lots of gorgeous artisan breads to take away).
For residential students, we also offer dinner, bed and breakfast at £110 per night. (The total package for a 5-night stay with 4 days tuition comes to £1300)
We can offer dates during the second half of January, the first week in February, or later in the year. Just let us know if you’re interested!
Many people suffering gluten intolerance/sensitivity find that their tolerance improves when they eat a) real sourdough bread and b) sourdough bread made from heritage flours (wheat, spelt, rye, einkorn, emmer).
