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Discounts on Course Bookings
Only one of these discount offers is applicable to any one booking. Well ask for your Real Bread Campaign membership numbers where appropriate.
Tasty, nutritious baking without gluten or additives
Venue Macbiehill Farmhouse, Lamancha, near Edinburgh
Cost £175 (including VAT)
Dates Saturday 23rd February 2013
Saturday 3rd August 2013
This course is for
The course lasts
One day, from 9.30 am to 5 pm
You will learn
You will make and take home
You will also get
Life can be turned upside down when there’s a diagnosis of coeliac disease (CD) in the family because the only ‘treatment’ is a complete avoidance of gluten, forever. Goodbye ordinary bread, pasta, biscuits, pastries, sauces, etc. Hello barely edible long-life additive-laden offerings on prescription from the pharmacy or expensive outings to the ‘free-from’ fixture where you find a hundred and one clever ways to combine refined rice flour or cornstarch with xanthan gum, hydroxy-propyl-methyl-cellulose and lots of sugar and fat. If the food industry thinks it can palm off a load of weird additives on people whose digestive systems are already compromised it’s in for a shock as people realise that they can do it better - and more cheaply - themselves. Baking tasty and nutritious breads without gluten isn’t too difficult if you find out about the alternative flours available and learn how to put them together.
Things get really interesting when you consider that long fermentation has been shown to neutralise the proteins in wheat that are most problematic for those with intolerance, including coeliacs. Bread Matters is a leading exponent of natural fermentation, which uses time to bring out the best in whole, rather than highly refined, ingredients.
This course’s simple methods and lateral thinking will open up a new way of baking for healthy gluten-free and wheat-free diets.
‘I thoroughly enjoyed the course and the silver lining was yesterday morning when the children tucked into toast asking for more (no kidding, they loved it) . Today Thomas my 6 year-old went to school with his sandwiches and I am now settling down to some work with a glow of self satisfaction that I have done good!’
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