This is by far the best gluten free artisan bread course I’ve been on – hands down!
Just LOOK at this👇Yowza right?
Gluten Free Artisan Bread Course
I learnt how to make and manage wild yeast leaven, how to use natural binders (chia seeds etc), bake beautiful REAL bread and even how to bake the perfect pizza – Italiano style!
I know what your thinking. Where is this bread haven??
Here’s ALL the info:
The Artisan Bakery School
The school itself is run by the lovely Penny and Croatian born gentleman, Dragan (I love that name).
They having previously owned and run a bakery, I knew we were where in the hands of some real bread makers.
As well as running baking courses, they also run a B&B where you can relax and eat as many croissants for breakfast as you want.
The kitchen itself is VERY homely, just as you would imagine in an old cottage.
Being only 5 in a class at a time, the atmosphere is very relaxed and we enjoyed good humour all throughout the bread course.
Mainly laughing at my hubby’s attempt at a bread sculpture. I think that’s worthy of a Paul Hollywood signature handshake… Ha!
Or, if you want to be real naughty – check out these 👇 buns!
Dunkable Dinner Rolls
We started our day by making the dough for our cute dinner rolls which could NOT have been any simpler.
Penny made up a huge batch of her house white gluten free flour blend which she gave us the recipe for, and we added a few other secret ingredients to our mixes.
The great thing is…
These dinner rolls can easily be made vegan or dairy free.
I went all out MOO free, so for my dairy free option, I opted for olive oil and oat milk.
While we left our dough to rise, Penny demonstrated how to make THE best artisan bread I’ve EVER tasted – FOR REAL!
Oaten Quinoa Soda Bread
This👇bread should definitely come with a warning – D E L I C I O U S !!!
I know your gonna be shocked when I tell you this.
But this recipe is made up of half quinoa flour!
Dun Dun Duuuhhh!
Yeah, I know, but you would never think it though.
Honestly, when I saw Penny adding a fair amount of quinoa flour, I thought it was gonna taste proper damp and beany!
I was SO wrong guys.
Crusty exterior, soft inside and banging with flavour. Best eaten warm for sure!
The. Taste. Was. Phenomenal!
After a bit of a battle, Penny managed to drag us away for her magic oaten bread.
It was now time for our second bread making session.
Rosemary & Pea Flour Sour Bread
I’ve used pea flour on quite a few occasions. It makes a cracking pastry base for a lemon meringue pie which I learnt to make on Lizzy’s vegan desserts course.
But, using pea flour in bread?? That’s a first for me.
Nevertheless, we all cracked on making our bread as Penny walked us through the recipe.
We then shaped our dough and left it to rise.
Next up, you guessed it, more bread.
Buckwheat & Nigella Batard
One thing I’ve noticed about Pennys gluten free bread recipes is, their super easy to make and very nutritious.
Gluten free artisan bread is by far superior in taste and health benefits than your regular, as mum would say, “putty bread”.
You could literally use that sliced rubbish as play dough!
But anyway, this Buckwheat Batard (got to watch how I read that) was bucking with taste.
We chucked all the ingredients together, gave it a twirl, shaped and left to rise for at least 2 hours.
Gluten Free Vegan Pizza For Lunch
There’s nothing more Italian than to make your own fresh pizza for lunch.
This👇must be the most nutritious pizza dough I’ve ever made.
A mix of sorghum, buckwheat and millet along with a few other ingredients, made the perfect pizza dough.
After a little time rising, Dragan quickly showed us how to shape our pizza dough.
Unfortunately, there was no overhead pizza swinging going on here – it’s gluten free remember.
Yet Dragan had a good technique in stretching the stretchless pizza dough.
If there’s one thing I miss about gluten, it’s making pizza. And croissants. And profiteroles. Oh, and sweet puff pastry tarts.
For our toppings, nothing more than tomato pizza sauce, olives and mozzarella, or I my case, vegan cheese.
This next bit was EPIC!
Dragan showed us the best way to cook a perfect pizza using a pizza stone.
It took 3 minutes to cook tops!
The taste?? One word.
P I Z Z A L I C I O U S !!! 🍕
My hubby is a major gluten fan. I repeat, MAJOR gluten fan! According to him, it’s the best pizza he’s ever had! #missionaccomplished
Classic White & Brown Loaf
Sadly, we came to our last bread making task of the day.
We split into 2 groups, one making white and one making brown.
After making up the bread dough we left to rise.
Funny thing was though, we forgot to add our yeast to our brown DOH! mix. #flatasapancake
In the meantime, our dinner rolls were ready for shaping.
Penny showed us some cool ways to shape our dough into mini cute loaves.
After a sprinkling of sesame seeds and whatnot, into the oven they went for a quick bake.
Bread From Heaven – Made On Earth!
Finally, our bread marathon was over.
All our breads were beautifully baked and looking bread-liciuos!
Take my Buckwheat Nigella Bread for instance.
Beautifully crispy and speckled with black seeds – it looked ACE! 🙌
My cute mini loaves were soup dunkable worthy!
I thought my Rosemary & Pea Flour Sour Bread looked the Pea’s knees. I could sell that in a French bakery easy!
To be fair, I learnt so much about gluten free artisan bread in 4 hours than any other course I’ve been on.
We all left with a truckload of bread. And I must of ate a BOATLOAD of soup to go with it for daaays afterwards.
Penny also gave us a load of additional artisan bread recipes, which I’ve already been baking up.
In all, this course was allover fantastic.
So, if want to make gluten free artisan bread (REAL STYLE), this is the course for you my friend!
Tell me, have you been on a gluten free bread course? I’d love to know your bread making experiences.
Let me know asap!
Oh, don’t forget to watch the vid 👀