Date: 16th March, 10am-6pm
Location: Concord Institute for Integral Studies, Unit 2-4 Thane Works, Thane Villas, London N7 7NU.
To register: https://www.eventbrite.co.uk/e/734666436087?aff=oddtdtcreator
More & more people are looking for gluten-free alternatives. Perhaps this is due to a rise in gluten intolerance, maybe medical advances have resulted in improved diagnosis, or perhaps there are simply more people trying to address ailments by eliminating potential allergens such as gluten. Whatever the reason, there are more gluten-free bread products available on supermarket shelves than ever before.
Although a wide range of brands are available, our options seem limited to either wet mush, dry & crumbly slices that collapse in the toaster or when brushed by the butter knife, or a solid undigestible brick of uncooked grains that is unworthy of the name bread.
Upon registering we will send you a short video with instructions on how to begin your fermentation. We provide this so you can practice prior to the workshop, come ready with questions, and are ready to begin baking at home immediately following the class.
On this day workshop, lunch will be provided (with servings of gluten-free bread!). Teas and refreshments are also available throughout the day. You will receive a detailed recipe booklet of everything that we make at the end of the workshop.
What if there were a different option? What if we could bake our very own nutritious, delicious and fluffy bread made from 100% gluten-free flour like buckwheat, quinoa, tiger nut or chickpea? From our very own kitchen?