Advanced Gluten Free Cookery
The Advanced Gluten Free Cookery course offers you the chance to master gluten-free puff pastry, choux pastry, bread and other treats with a day of advanced baking at the River Cottage Cookery School.
Don’t let intolerances hold you back! Led by nutritionist and gluten-free expert Naomi Devlin, the Advanced Gluten Free Cookery Course 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 cookery 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, 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.
Naomi will demonstrate how to make beautifully crusty gluten-free French bread.
Practical session two
You'll make gluten-free focaccia, succulent with olive oil, and leave it to prove over lunch.
Naomi will show you how to make a fluffy genoise sponge with toasted buckwheat and brown butter that she’ll turn into a luscious gateau for tea time later.
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 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 some choux buns to fill later.
Throughout the day
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 four
With your puff pastry finally rolled, turned and chilled, you’ll make some cheese straws or savoury crackers and watch them puff into flaky layers in the oven.
Practical session five
Time to fill your choux buns with whipped cream, top with ganache and try not to eat them all before you get home! (dairy free alternatives are provided)
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, tapioca, psyllium, coconut and chocolate . We’re afraid this course is not suitable for nut allergy sufferers, although we may be able to accommodate nut intolerance. Please let us know at least a week in advance if you are vegetarian or follow a dairy-free, nut-free, or corn-free diet so that we can cater for you. The course is suitable for low FODMAP diets. If you follow a dairy free diet, please specify exactly what you can and cannot have. Puff pastry will be made using cow or goat butter on the day, so that you can learn the technique and then experiment with dairy free options at home. We cannot accommodate rice free or grain free diets on this course. If you require egg free recipes; puff pastry, focaccia and kleicha can all be made egg-free. The French bread (demonstration) cannot be made egg free and has a small amount of butter in it. Choux pastry cannot be made egg-free, but you will be able to make a shortcrust pastry tart instead.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Visit Devon Tourism Awards 2015 Gold