Our Gluten-free Baking workshop is perfect for those who want to recreate delightful baked treats, minus the gluten!
The menu: Salted caramel and vanilla choux buns – Orange, cardamom and pistachio mini cakes
Level/ Suitable for: Beginners to intermediate. Those with an interest in baking/ patisserie/ desserts.
Skills/ techniques/ content covered: Making a panade, making and baking choux pastry, piping, whisking, finishing, adapting recipes.
Age suitability: 16 years upwards (or 14/ 15 years if accompanied by a full paying adult over the age of 18 years).
Suitable for: Vegetarians and a gluten-free diet. Unfortunately this is not suitable for coeliac diet as we hold and use gluten containing ingredients in our premises, therefore whilst we will be using gluten-free ingredients and every care is taken to ensure no traces of gluten are present during the workshop, we cannot guarantee there will be zero trace of gluten. For any other special dietary requirements, please contact us before booking.
Workshop Length: 2.5 hours.
Workshop Frequency: Twice a year.
What to bring: Feel free to bring along your own tin or tupperware to package your goodies. Packaging will also be available.
Please note: Both the choux pastry and the mini cakes are made in pairs. This workshop will be discontinued after 5th May 2019. There will be a gluten-free option on the Patisserie Masterclass.