Advanced Gluten Free Cookery
Master gluten-free puff pastry, choux pastry, bread and other treats with a day of advanced baking and learning at the River Cottage Cookery School.
Don’t let intolerances hold you back! Led by nutritionist and gluten-free expert Naomi Devlin, Advanced Gluten Free Cookery at River Cottage is the perfect next step for ‘free from’ bakers. You’ll also have the chance to explore the famously picturesque surroundings at Park Farm, and be treated to a seasonal two-course lunch fresh from the River Cottage kitchen.
The one-day course covers a delicious variety of sweet and savoury gluten-free recipes, with a combination of hands-on cookery and educational demonstrations to teach you how to make focaccia, choux pastry, puff pastry, chestnut pastry, French bread and more. You’ll learn about gluten-free flours, sourdough starters and dairy alternatives too, leaving you laden down with treats and inspired to bake up a storm in your own kitchen.
Naomi also runs the beginners’ course, Gluten Free Cookery at River Cottage.
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill and transported to River Cottage HQ by tractor and trailer.
Make yourself at home
You will meet your host, Naomi Devlin and start the day with tea, coffee and treats fresh from the kitchen (gluten-free of course).
Practical session one
You’ll kick things off by making light, flaky gluten-free puff pastry. Watch your streaky dough transform into smooth pastry as you roll and chill it throughout the day.
Practical session two
Next you'll make sweet chestnut pastry and leave it to chill so it's just right for your fruit filled pastries later in the day.
Practical session three
Time to learn the secrets of gluten-free choux pastry - it's simpler than you think! Naomi will explain the process, and you’ll make your own choux buns to take home and fill with cream.
Practical session four
Next you’ll use your chestnut pastry to bake gluten-free kleicha. These delicious Iraqi pastries will be flavoured with fresh or dried fruit, depending on the season, and flavoured with rosewater and cardomom.
Food is always the focus at River Cottage, and a two-course lunch of local, seasonal fare will be one of the highlights of your day.
Practical session five
You’ll make gluten-free focaccia, using the yeasted ferment that has been bubbling away all morning.
Demo session one
Naomi will demonstrate how to make beautifully crusty gluten-free French bread.
Demo session two
Next, Naomi will talk you through the gluten-free flours she uses and explain their different properties, to give you the confidence to adapt recipes and make up your own blends.
Practical session six
With your puff pastry finally rolled, turned and chilled, you’ll make some simple savoury or sweet crackers. You can take the rest of your pastry to play with at home.
There will be time to chat to Naomi and your fellow scholars before being whisked back up the hill by our tractor and trailer, delicious bakes in hand.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
If you need local accommodation we have a full list available.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
The ingredients used during the day may include: almond flour, chestnut flour, sorghum flour, teff flour, rice flour, sweet rice flour, buckwheat, maize flour, millet flour, potato starch, coconut and tapioca. We’re afraid this course is not suitable for nut or chestnut allergy sufferers. Please let us know at least a week in advance if you are vegetarian or follow a dairy-free, nut-free, corn-free or egg-free diet so that we can cater for you. We cannot accommodate rice free or grain free diets on this course. Puff pastry, pittas and kleicha can all be made egg-free and dairy-free if needed. French bread cannot be made egg free. Choux pastry can be made dairy-free but not egg-free, so an alternative recipe would be offered on the day.
- Sustainable Restaurant Association
- Food Reader Awards 2014
- The British Cookery School Awards 2014