How many gluten-free flours can you name off the top of your head? six? twelve? In this class, Melanie will introduce you to twenty different gluten-free flours.

After an informative introduction to gluten-free flours and their texture, taste and how to use them, you will have the opportunity to cook a collection of Mettle + Grace recipes. You will create your own gluten-free flour blend for cakes and baked goods, then have the chance to implement by baking a cake. We will make our own crackers to pair with a seasonal dip. We will also make our own pizzas and a simple short-crust pastry dough for quiche. At the end of cooking, the class will sit down to eat lunch together.

More about Gluten
Gluten. A type of protein found in grains including wheat, barley and rye. This protein makes up a high percentage of the amino acids found in these grains. Unfortunately, “Modern Wheat” is causing issues for many people around the world, but not all. The majority of wheat grains today come from a variety created in the 1960’s through cross-breeding and genetic manipulation. With the aim of achieving a grain that produces a higher-yield and lower cost crop. It has snuck into a large majority of products sitting on supermarket shelves. For those of us who are unable to tolerate it, we are looking for recipes to create our own safe foods.

This class is recommended for coeliacs, gluten-intolerance and gluten-sensitivity and will also be nut free.

Trainer bio

Melanie Leeson the Director of Mettle + Grace: A passionate chef and campaigner for food as medicine is focused on cooking with wholefoods, intolerances, allergies and diagnosed diets. Mel combines her experience in the industry working as Head Chef at Monk Bodhi Dharma, My Goodness Organics and Pressed Juices with her own health dilemmas to bring you an informative and fun workshop on gluten-free flours and products.

What to bring

Apron
Notebook + Pen
Containers for leftovers