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Baking the Most of it

good bread without wheat or gluten

Saturday-Sunday August 21st-22nd 2010

Cost £395

The evidence is accumulating that some dietary sensitivities, including perhaps coeliac disease, can be triggered by inappropriately processed foods. Long fermentation has been shown to neutralise the proteins in wheat that are most problematic for coeliacs and others who are intolerant to wheat.

More research is needed, of course, but in the meantime sufferers might do well to be cautious in their approach to the welter of ‘free-from’ products that are appearing on our shelves. Often, ironically, these premium-priced offerings are anything but free from strange additives. Many people have concluded that it may be safer, and cheaper, to bake your own.

Avoiding wheat or gluten shouldn’t mean abandoning sound nutrition, even if it is sometimes hard to make things exactly the same as their ‘normal’ counterparts. So this course is guided by the key Bread Matters principle: to combine naturally occurring, organically grown ingredients into products that are good to eat, in the full meaning of those words.

We make gluten-free or wheat-free breads, yeasted and naturally leavened, as well as cakes, biscuits, pizzas and pastries, balancing sweet and savoury and always remembering that the aim is to make things that all the family will enjoy, whatever their dietary requirements.

‘Thank you so much for a most enjoyable weekend of bread making, eating and meeting, discussion and debate.  It has reinvigorated my enthusiasm for bread baking and given me the confidence not only to try new recipes and techniques, but to experiment as well.’