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Gluten-free baking, 25th June 2016, Assington Mill, Suffolk.

Author: Anne Holden, Assington Mill Published: 24th May 2016 09:29

 Assington Mill Rural Skills and Craft Courses Gluten-free baking
25 June 2016, 10am to 4.30pm, Assington Mill, Suffolk.

Tutor:  Ursula Ferrigno

Many people know that gluten in food affects their health; many others don't.  The testing in this country is not as comprehensive as in some other European countries.  Gluten intolerance can lead to stomach bloating and pain, lethargy and more severe reactions.  Most shop-bought bread contains not only gluten, but many other additives which may be harmful to your health and not suit your body.

This one-day course will cover baking bread and cakes without the use of standard flours containing gluten, or added chemicals.  Ursula Ferrigno (click on her name to see more about her) will introduce you to many alternative materials and methods.  Bob and I think that the taste and texture of cakes in particular are nicer using the different flours now fairly widely available.

You will be making:
  • Tunisian almond and polenta cake
  • Perfect pasta
  • Best ever pizza
  • Bread rolls and a delicious baguette
  • Fruit muffins and cookies

Ursula will provide all materials.

What to Bring
  • Large board for kneading dough
  • 2 mixing bowls, 12" or 300mm diameter approx.
  • 2 wooden spoons, or similar
  • Knife for cutting dough
  • Dough scraper (from John Lewis) - optional
  • Weighing scales
  • Measuring jug
  • Jar with lid to take home sour dough starter
  • Baking trays, to carry loaves home
  • Wire rack
  • Metal spoon & fork
  • Apron
  • Tea towels (at least two)
  • Flat shoes
  • A sunny disposition!

To Book Click Here

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