Gluten Free Cooking

Led by nutritionist and gluten-free expert Naomi Devlin, this Gluten Free cookery course will give you the knowledge and skills to cook tasty gluten-free recipes.

With a combination of hands-on cookery and educational demonstrations, over the course of four lessons you will learn about gluten-free flours and healthy alternatives for food intolerances, and leave you inspired to create your own delicious gluten free dishes - from bread, pasties and other dishes at home.

You'll learn:

• how to cook gluten free treats including gluten free cake
• baking gluten free bread and making gluten free pastry
• grains to use in gluten free cooking
• how to home mill grains
• making fermented foods

The course includes:

• 4 on-demand video lessons - presented by Naomi Devlin and River Cottage
• lifetime access to the videos, notes and interactive class
• flexible classes - join and learn when and where you like
• downloadable lesson notes
• practical gluten free cooking projects and recipes (with tutor feedback available)
• access on your mobile, PC, Mac or laptop
• small interactive online classroom - chat online to students from around the world and share your creative ideas

Time to complete the gluten-free cooking class:

Every student is different but in general we think the whole course will take around 14 hours to complete including:

• Video lessons: 2 hours in total
• Course notes: 30 minutes per lesson
• Your gluten free baking recipe assignments: at least 2 hours per lesson
• Interactive classroom time: 15 minutes per lesson
• Tutor feedback review (Expert level): 15 minutes per lesson

You'll need:

Your lesson notes will include the full details of the ingredients you'll need, but you will be making gluten free recipes, so you'll need standard kitchen equipment.

*The gluten-free ingredients used during the online course include: cocoa, millet, buckwheat, quinoa, sunflower seeds, hazelnut, and chestnut. The course may not be suitable for a grain-free diet, although buckwheat and quinoa are considered pseudo grains and millet is the only true grain flour used.

The course is suitable for a low FODMAP diet as long as hazelnuts or other low FODMAP nuts are used in place of sunflower and pumpkin seeds.

Please let us know if you have an egg intolerance so that we can chat to you in the online classroom about this.

Dairy free options are given with all recipes, although they may not be demonstrated, you will easily be able to make those substitutions yourself at home.

Ready to get started?

Just add the course to your basket above - choose the 'Expert' option for personal feedback from Naomi on your gluten free cooking assignments.

If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.

Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.