Sunday, 22 April 2012

Get Creative In The Kitchen With Gluten-Free Grains

Being gluten intolerant need not mean limiting your culinary creativity. Join Leiths this June for an inspiring one-day workshop designed to enhance your kitchen confidence and skills when cooking without wheat.

Adriana Rabinovich, Leiths Diploma graduate and author of 'The Gluten-free Cookbook for Kids', will be leading this informative and hands-on one day class. Drawing on her wealth of knowledge and experience in baking, Adriana has devised a selection of recipes, which make the most of a range of wheat-free flours offering diverse textures and tastes. Adriana will show that sticking to a gluten-free diet can in fact uncover a fulfilling feast of wholesome and tasty possibilities.

Focusing on the wealth of different gluten-free flours and grains available, this workshop will explore how to use these ingredients to maximum effect in your cooking.  With an emphasis on baking, the course will cover the different properties of 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. This course is ideal for those seeking inspiring ways to enjoy a healthier gluten-free diet.

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.

Creative Gluten Free Cooking Thursday 14th June 2012 10.00-4.00 Price: £165

Leiths School of Food and Wine is a genuinely first-class training school for chefs, attracting students of all ages from all over the world. With its dedicated teaching and friendly atmosphere, Leiths' guiding principle is to impart enthusiasm for the trade and instil a lasting love of good food and wine. This is not restricted to career cooks - many enthusiastic amateurs attend the varied programme of courses and diverse range of special events, from food and wine matching evenings to chocolate workshops and carving demonstrations.

For those with professional ambitions, the Leiths Diploma in Food and Wine is highly respected in the culinary world and can be achieved in three terms, starting in September of each year, or in two terms, starting in January.  Students learn menu planning, budgeting and wine appreciation and attend daily demonstrations and practical classes, as well as lectures by leading gastronomic celebrities, famous retailers and head chefs from leading hotels and restaurants.

Throughout the year, visits are organised and students get the chance to undertake work experience in leading London restaurants.  For those keen to learn the basic skills needed to become a confident, capable, efficient cook in just four weeks, the Leiths Essential Certificate takes place late summer every year, making it especially suitable as a summer course for amateur cooks at the start of a gap year.

Leiths excels on both the theoretical and the practical sides of cookery, benefiting from over 35 years' experience, whilst remaining fully abreast of contemporary techniques, styles and methods.  Leiths is run by Managing Director Camilla Schneideman and is owned by Sir Christopher Bland.

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