Name: Gluten Free Cooking
Price: 135.0 GBP
Rating: 5 (1 reviews)

Course overview

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

Independent Cookery Schools Association approved

This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.

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.

Watch course trailer

Lesson summary

Gluten Free Ingredients and Fermented Batters

Starting with a comprehensive talk through the grains and binders that we use on the course and alternatives for students from around the world, Naomi will then demonstrate home milling, so you can create your own fresh flours from scratch. Of course, you can also buy flours already milled. We finish the lesson with a demonstration of a simple home ferment for easily digestible crepes, that you can have fun customising with your own gluten free grains.

Breads

Bread is the holy grail of gluten free cookery and Naomi will show you how to make a seedy ryestyle loaf entirely gluten free. You’ll learn how to create a range of flavours, from dark and seedy to a lighter caraway scented loaf, perfect for scandi style open faced sandwiches. We’ll also cover chapattis and learn how to use the same technique for corn tortillas and throw together some quick but delicious potato farls.

Making Delicious Pastries

In lesson two you will learn the secret to making a great gluten free shortcrust pastry. After it’s chilled Naomi will demonstrate delicious savoury pasties, blackberry galettes and a leek quiche – all of which you can adapt to create your own seasonal variations using the basic recipes.

Gluten Free Treats

In this indulgent lesson we’ll cover succulent honey cake, which you can enjoy with a cup of tea, or dress up with roast fruit and cream and sunflower seed financiers, which are perfect tea time treats.