Gluten-Free Bread: A New Approach

Gluten-Free Bread: A New Approach

More & more people are looking for gluten-free alternatives. Perhaps this is due to a rise in gluten intolerance, maybe medical advances have resulted in improved diagnosis, or perhaps there are simply more people trying to address ailments by eliminating potential allergens such as gluten. Whatever the reason, there are more gluten-free bread products available on supermarket shelves than ever before.

Although a wide range of brands are available, our options seem limited to either wet mush, dry & crumbly slices that collapse in the toaster or when brushed by the butter knife, or a solid undigestible brick of uncooked grains that is unworthy of the name bread.

Upon registering we will send you a short video with instructions on how to begin your fermentation. We provide this so you can practice prior to the workshop, come ready with questions, and are ready to begin baking at home immediately following the class.

On this day workshop, lunch will be provided (with servings of gluten-free bread!). Teas and refreshments are also available throughout the day. You will receive a detailed recipe booklet of everything that we make at the end of the workshop.

What if there were a different option? What if we could bake our very own nutritious, delicious and fluffy bread made from 100% gluten-free flour like buckwheat, quinoa, tiger nut or chickpea? From our very own kitchen?

Welcome to our gluten-free bread-making workshop! In this hands-on course, you will learn:

• Our step-by-step process for making and sustaining a gluten-free sourdough will give you all the tips & techniques for easy bread-making at home.
• The various stages of fermentation, are key to making a gluten-free loaf that is moist and holds its shape.
• The importance of sourcing good quality, fresh ingredients to achieve the best results, and where to find them.
• Easy-to-follow recipes for buckwheat sourdough bread and buckwheat and chickpea flatbread which are satisfying, protein-rich and delicious.

Click here to visit our Facilitator Page and scroll down to read more about Jean Torné who will be facilitating this event.

If you would like to register or find out more, please contact Blandine Bardeau at cooking@concordinstitue.com or on 07891 741045.

If you have any allergies or dietary requirements (e.g. Vegan or gluten-free), please let us know upon booking. We can adapt all of our dishes to accommodate your requirements.