Gluten Free Noodles and Dumplings
Noodles and dumplings are the very essence of comfort food, whether it’s a richly brothy bowl of buckwheat ramen, a pillowy potato gnocchi or a gorgeous pleated dumpling.
Once you’ve learnt how to make and roll out the dough and discovered the secrets of pleating gyoza, or shaping gnocchi, it’s all about those flavoursome fillings and sauces, that make each mouthful such a delight. Making noodle and dumpling doughs gluten free can seem daunting until you know how, but our expert River Cottage tutor Naomi will fill you with the confidence you need to recreate these dishes at home. You’ll take home a few gyoza dumplings to steam, enough gnocchi to make a filling starter and a couple of warm apple dumplings.
The course is held in our fantastic purpose built cookery school with stunning views across the valley and our friendly team will be on hand to look after you throughout the day. As Naomi says, ‘Eating is such an integral part of our lives and an opportunity for each of us to comfort, delight and nourish, that I have made it my mission to help others discover how delicious it can be to take care of your gut.’
09.30 - 17.00
Arrive at River Cottage
You’ll be met at the top of the hill at 9.30am and transported to River Cottage HQ by tractor and trailer (approx. a 5 minute journey).
Make yourself at home
You will meet your host, Naomi Devlin, and start the day with tea, coffee and treats straight from the kitchen (gluten free of course!)
Practical session one
To begin we will make sweet dumpling pastry – a buttery sorghum pastry that also works for pies, galettes and turnovers. We’ll roll and fold the pastry a couple of times during the day to make it nice and flaky.
Practical session two
Naomi will demonstrate and share a dough that we will roll out into gyoza dumplings. You will learn how to pleat the dumplings, fill them with your own bespoke combination and cook as pot stickers, with a crispy underside and soft, steamed top. You can even naturally colour the dough for a rainbow of dumplings!
Practical session three
Next, we will make a buckwheat noodle dough and hand roll our own soba noodles before making a fragrant broth and creating a ramen bowl using seasonal veg, fermented pickles, seaweed and egg.
We will eat our ramen bowls together and there will be an opportunity to explore River Cottage.
Practical session four
After lunch we will make apple dumplings (or a delicious alternative, depending on the season) and bake them for dessert with extra to take home.
Practical session five
While our sweet dumplings bake we will make potato gnocchi to take home and Naomi will demonstrate different ways to cook them - with a simple sauce, or fried in butter with lashings of cheese.
There will be time to chat to Naomi and your fellow scholars before heading back up the hill on the tractor (at 5pm) with all your treats from the day.
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 an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
This gluten free course can be suitable for vegetarians and dairy free diets, however due to many of the recipes relying on eggs, it is not suitable for vegans or those with egg intolerance. Please note that the Apple Dumpling demo and tasting will not be 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