Gluten Free Treats
The Gluten Free Treats course offers you the chance to master gluten-free puff pastry, choux pastry, bread and other goodies with a day of baking at the River Cottage Cookery School.
Led by nutritionist and gluten-free expert Naomi Devlin, the Gluten Free Treats course at River Cottage is perfect for ‘free from’ bakers. You’ll also have the chance to explore the famously picturesque surroundings at River Cottage HQ, 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 and dairy alternatives too, leaving you laden down with treats and inspired to bake up a storm in your own kitchen.
Naomi also runs our Gluten Free Everyday course at River Cottage.
[Please note: this course was previously known as Advanced Gluten Free Cookery]
Naomi will be the tutor for our River Cottage Nutrition Retreat in July. If you’d like to immerse yourself into a 3-day retreat focusing on nutrition, seasonal eating and yoga against the backdrop of our stunning 100-acre smallholding then take a look here...
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).
Practical session one
You’ll kick things off by making light, flaky gluten-free puff pastry in pairs. Watch your streaky dough transform into smooth pastry as you roll and chill it throughout the day.
Naomi will demonstrate how to make a beautifully crusty gluten-free baguette for you to taste later.
Practical session two
You'll make a succulent gluten-free focaccia flavoured with fresh herbs and maybe baby figs or grapes if they’re in season. You’ll bake it over lunch and anoint with more olive oil for a moreishly soft crust.
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 and cover with ganache 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 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 sprinkle with decorations - trying 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, get your books signed and grab your slice of gateau before heading back up the hill to our car park at 5pm, 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.
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.
The ingredients used during the day may include: almond flour, chestnut flour, sorghum flour, teff flour, 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. It is possible to make everything dairy free, but please be aware the puff pastry will not work quite as well as it does with non-dairy free butters. We cannot accommodate vegan, rice free, grain free or egg free diets on this course.
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