! ! ! Please, note:
this class is also FODMAP-friendly and vegan and
can be nut-free.
.

Growing up in Germany, bread - well, GOOD bread - has always formed an important part of my diet. The taste of a fresh slice of bread with butter and cheese or home-made jam, or a warm bread roll on a Saturday morning is hard to beat! Good gluten-free bread is still difficult to find, and this is what we will be making in this class - a delicious loaf of gluten-free bread, a baguette (so you can make fabulous garlic bread!), as well as a variety of rolls!


We will make a yeast dough using my own gluten-free flour blend and shape the dough to form a beautiful loaf. We will also make baguettes using a dough that has fermented over night. Finally, we will make rolls, including with walnuts, olives & rosemary, and with toasted fennel, caraway and coriander seeds. While gluten-free dough is often considered to be ‘impossible’, I will provide you with lots of handy tips on how to make it ‘possible’. Importantly, I would like you to come away feeling confident that you can make these at home.


We will start the class around our kitchen table, and I will take you through the recipes step-by-step, before you roll up your sleeves and get into it! We will finish off around the kitchen table, with platters with home-made dips, vegies, fruit and some freshly baked rolls.


You will take home your loaf of bread, a baguette and a few rolls, so your family or friends can also enjoy a taste of your creations.


Apart from being fun, the class is designed to provide you with the skills and confidence to replicate each recipe at home. I keep classes small (with a maximum of 6 participants), so that there is plenty of opportunity for questions and one-on-one conversations to maximise your learning experience and benefit from my extensive nutrition knowledge.


The duration of the class is approx. 4 - 4 1/2 hours. The class is suitable for beginners as well as those seeking to expand their repertoire.