Gluten Free Cookery
Learn how to make bread, pastry and treats to suit your intolerance, with a day of gluten-free baking at the River Cottage Cookery School.
Don’t miss out on your favourite bakes! Led by nutritionist and gluten-free expert Naomi Devlin, our one-day Gluten Free Cookery course is a perfect introduction to gluten-free recipes, set amidst the beautiful Devon countryside at River Cottage HQ.
With a combination of hands-on cookery and educational demonstrations, the day will teach you about gluten-free flours and healthy alternatives for food intolerances, and leave you inspired to create your own delicious free-from bread, cakes and other dishes at home.
“I found the information Naomi shared to be the best thing about the day. Her natural style and self-confessed geekiness about nutrition meant that I couldn't help but be enthused about the possibilities of gluten-free baking.” – Caleigh, Gluten Free(k). Read her review of Gluten Free Cookery at River Cottage here.
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
To kick things off, you’ll prepare a sourdough starter using wholegrain gluten-free flours and a rice sourdough starter.
Practical session two
Naomi will show you how to make perfect, chewy gluten-free cookies – they can be stored in the freezer, sliced and baked in less time than it takes to go to the shops!
Practical session three
You’ll learn the secrets of gluten-free pastry, and make a batch to use later for your tarts.
Naomi will make a Devon pasty for you to recreate at home.
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 four
You will bake a gluten-free sourdough loaf, using the starter sponge that has been bubbling away all morning.
Nutrition and living gluten-free
Throughout the day, Naomi will talk about the different varieties of gluten-free flours and how to use them in the most nutritious ways. There will be plenty of opportunities for Naomi to answer your questions as the day progresses.
Practical session five
Next you will make delicious frangipane topped tarts, filled with fruit preserves or mincemeat, depending on the season.
Naomi will demonstrate a sourdough teff cracker dough to share with the group.
Practical session six
Time to roll out your crackers as thinly as possible so that they are moreishly crisp.
By now you will be probably be bursting with questions, so this will be your opportunity to take away some of Naomi’s expert advice for successful gluten-free cooking 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 gluten-free ingredients used during the day may include: rice flour, teff flour, sorghum flour, millet flour, buckwheat, maize flour, potato starch, tapioca, almond flour and chestnut flour. We’re afraid the course is not suitable for those with nut allergies and cannot be adapted for those with a grain-free diet. Please let us know in advance if you also have a dairy or egg intolerance so that we can cater for this.
- Sustainable Restaurant Association
- Food Reader Awards 2014
- The British Cookery School Awards 2014