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Baking without Gluten – Breads, Flatbreads, Wraps and Batters
9 February @ 10:00 am - 4:00 pm
Location: The Bertinet Kitchen Ltd, 12 St Andrews Terrace, Bath, BA1 2QR
Taught by Richard Bertinet, this day is exclusively focussed on baking without gluten and includes breads, flatbreads, wraps and batters.
You will be making a seeded loaf with a crumb that is lightly dense, very moist and extremely tasty. Packed full of nuts and seeds this bread is dairy free so perfect for vegans. You will make a pain d’épices, a traditional French loaf made with a warming blend of spices and honey, perfect for afternoon tea. You will be making a spicy cornbread a traditionally American bread, baked in a skillet to keep it super moist while retaining a light centre with a perfect crumb. With additional such as Manchego cheese and jalapeño peppers you have the perfect supper.
Don’t think that batters are just for pancakes, it is a type of dough, one that is used to achieve a particular texture. Test this out on socca, a flatbread made with chickpea flour or a green pea flatbread. These make excellent wraps for salads or as a canapé with some olives. We have to include a pancake in this class, of course one with a Bertinet twist, it will be a blueberry and blue corn example which pops with colour and flavours.
The class starts at 10am and will finish around 3.30 – 4pm. Includes lunch with wine. Please bring a bag and/or a large container with you so that you can take home some of your delicious creations.
28 February @ 6:30 pm - 9:00 pm
1 March - 1 April
4 March @ 7:00 pm - 10:00 pm