Discounts on Course Bookings
If you are booking more than one month before a course, you may choose to pay a 25% non-returnable deposit to secure your place(s), with the balance to be paid a month before the course.
If you pay in full on booking, we are happy to offer the following discounts:

1. Two or more people booking together each receive a 5% discount on their course costs.
2. Two or more members of the Real Bread Campaign booking together each receive a 10% discount on their course costs.

Only one of these discount offers is applicable to any one booking. We’ll ask for your Real Bread Campaign membership numbers where appropriate.

Gluten-Free Baking

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

• people on a gluten-free diet (or providing for someone who is) who yearn for a bread they can eat that tastes good and isn’t full of highly refined flours and additives
• home bakers who want to be able to cater for a friend or relative with a gluten or wheat intolerance.

The course lasts

One day, from 9.30 am to 5 pm

You will learn

• about the various gluten-free flours available, their nutritional qualities and baking properties
• to make a simple gluten-free yeasted loaf that tastes delicious and cuts well
• how to make a brown rice sourdough and how to use it to make a delicious and digestible loaf
• how to handle a light and delicious gluten-free pastry for savoury and sweet baking
• about the benefits of sourdough fermentation its nutritional and digestive qualities 

You will make and take home

• five different items that you have made with your own hands

You will also get

• a signed copy of Bread Matters by Andrew Whitley (which has a whole chapter devoted to gluten-free ingredients and recipes)
• coffee, lunch and tea (all organic, with much of the food grown on the Macbiehill smallholding) with gluten-free and wheat-free options a-plenty

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!’