Gluten Free Christmas
Don’t miss out on festive treats with a day of gluten-free Christmas baking!
Join Naomi Devlin, our gluten-free expert, for a day of Christmas fare. You’ll learn how to make mince pies; Christmas pudding and more!
A delicious and seasonal gluten free lunch will be prepared for you by the chefs using produce from the farm, all set in the beautiful back-drop of River Cottage.
• Learn how to make gluten free pastry, line tart cases, make the most tender frangipane, melting chocolate sponge, and steamed puddings – skills that will set you up for a gluten free Christmas like no other, but also serve you well throughout the year.
• Naomi will talk you through all the flours, techniques and tips she uses to make baking gluten free a rewarding and delicious experience.
• As a coeliac and nutritionist, Naomi understands the different needs of people who eat gluten free. The day will be a chance to learn more about what it means to eat well gluten free, in the company of other people who are keen to expand their gluten free diet rather than focus on restrictions.
10:00 - 17.00
Arrive at River Cottage
You’ll begin your River Cottage experience with a 10-15 minute walk through the wonderful pathways down to the farm, enabling you to really soak up the views of the valley.
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).
We’ll start the day by making a wholesome sweet shortcrust for our frangipane topped mince pies and then pop it in the fridge to chill until later.
It’s time to get the Christmas puddings stirred up and steaming. We’ll use dried fruit that has been soaking in Somerset cider brandy overnight, flavoursome gluten free sourdough breadcrumbs and plenty of wishes. Your pudding will be all ready to steam again on Christmas day.
Session three - Demo
For those people who like a festive steamed pudding without all the dried fruit, Naomi will demonstrate a succulent marmalade sponge made with gluten free sourdough breadcrumbs and lots of fresh orange zest for you to taste later in the day.
We’ll make our own fruity suet-free mincemeat with quinces, apples or pears, so that you’ll still be able to make some for Christmas if all of your mince pies get eaten on the way 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.
Session five - Demo
Naomi will demonstrate a chocolate and buckwheat sponge for a darkly festive yule log that she’ll put together at the end of the day.
We’ll line muffin tins for our lusciously deep fill mince pies and top the mince-meat with a tender gluten free frangipane. These can be frozen for Christmas if you like, although you’ll take home enough quincemeat to make another batch for Christmas.
Session seven - Demo
While you cradle a cup of tea, Naomi will put together her yule log filled with chestnut and brandy scented cream and topped with chocolate ganache for you to take home with your goodies, full of festive spirit.
By now you will 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 heading back up the hill with your Christmas Pudding, mincemeat, mince pies and a slice of yule log 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.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
This course can be made suitable for either dairy free or egg free diets, but is not suitable for vegans, those with nut allergies, those following a low FODMAP diet or those who cannot tolerate dried fruit. If you are cooking for somebody else then this is not an issue. Please note that the Yule Log cannot be made egg or dairy free.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018