You can have cake on a gluten-free diet - really! Leiths has put together an inspiring one-day workshop this June, designed to enhance your kitchen confidence and skills when cooking without wheat, using different gluten-free flours and grains.
Adriana Rabinovich, Leiths Diploma graduate and author of ‘The Gluten-free Cookbook for Kids’, will be leading the one day class. Adriana has devised a selection of recipes, which make the most of a range of wheat-free flours offering diverse textures and tastes. You will use non-wheat flours like teff, chickpea and sorghum, using them in creative ways to develop healthy and tasty gluten-free goodies, from a moist American corn bread to delicate little amaretti biscuits.
Sample recipes include Teff Bread, American Style Corn Bread, Potato Gnocchi, Buckwheat Cheese Straws, Cecina (a savoury chickpea cake), Amaretti Biscuits and a Hazelnut Cake. See the website for booking details.