Gluten-Free Baking
Saturday-Sunday July 26th-27th 2008

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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.

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 cheaper and safer to bake your own.

To want or need a gluten-free diet 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 which are good to eat, in the full meaning of those words.

We make gluten-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.

‘Your easy, positive and informative explanations in response to questions and observations – allowing us all to feel that we were sharing in a common process of discovery – was very stimulating and rewarding.’