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Gluten Free Courses

River Cottage Gluten Free Cookery Course Review (Video)

written by Mair Hunt 19th July 2018
River Cottage Gluten Free Cookery Course Review (Video)

River Cottage Gluten Free Cookery Course Review

Thinking about attending River Cottage gluten free cookery course?

Stop thinking and just book it! 👈

Just been able to walk around the gardens and into the actual kitchen of Hugh Fearnley-Whittingstall’s Cottage, was worth the price tag.

River Cottage kitchen gluten free course

As for the actual course…

EPIC! ❤️

If you’re new or just a gluten FREE(K) like me, then this is the perfect introduction to gluten free baking.

I’ve already booked on to their advanced course – It was that good!

I learnt how to make crumble free pastry, no cardboard sourdough bread, yummy digestive biscuits, crack-free pasties and chapatis.

Mair Hunt gluten free cookery school River Cottage

And guess what?

If you’re dairy intolerant, vegan or whatever…

Naomi our tutor, will show you how to adapt the recipes you’ll be making on the course to suit your needs.

Meaning?

You get to eat EVERYTHING you make on the course.

BOOM! 👊

Need to know:

Skill level: Beginners
Adaptable recipes: Yes (everything I made was dairy free also) #winning
Length: Full Day
Location: River Cottage
Cost: £195.00 per person

Arriving at River Cottage Cookery School

We arrived at the car park early which gave us time to mingle with the other participants.

It was fascinating to hear each other’s stories and reasons for being on the course.

There were even non-gluten people on the course looking to learn to bake gluten free recipes for their children that have celiac disease.

Finally, our tractor ride arrived.

tractor ride River Cottage gluten free course

I was actually quite excited about the tractor ride.

It’s not often you get to mosey on down the hill in a trailer.

River Cottage gluten free cookery course tractor ride

Especially in the midst of the beautiful Devon countryside.

River Cottage Classroom

After disembarking at the bottom of the hill, we were welcomed by Naomi and Heidi into the cookery classroom.

river cottage gluten free course cookery classroom

To accompany our sweet welcome, we had tea, coffee and dairy and gluten free Almond and Raisin Macaroons. *Drools*

river cottage gluten free course welcome treats

Still warm from the oven, crisp on the outside, moist in the middle, overloaded with raisins and way too much sugar.

They are worth EVERY calorie!

Never in Europe would I have guessed these were gluten AND dairy free.

River cottage Gluten & Dairy Free Almond & Raisin Macaroons course

I wanted to grab another one, but I didn’t want to look greedy 🙂

The classroom itself is a fair size and can easily fit 20 keen cooks comfortably.

4 people at each cooking station with plenty of room on your worktop.

You share the oven and gas hob with the person next to you.

The best thing is, you get your own fridge.

Which was pretty COOL – Literally!

cookery class River Cottage gluten free

It was cooking outside as well as in, so I ended up opening the fridge which was directly below me to cool myself down.

It was SUCH A HOT DAY, I was absolutely baking!

Again, literally!

Oh, and before I forget to mention, there are seats you can park your bum on if your little legs get tired.

Or big legs in hubby’s case.

Big as in long, not fat. I thought I better mention that in case he reads this post!

seating class River cottage gluten free

Gluten Free Sourdough Starter

To kick off with, Naomi explained how to make a yeast free sourdough starter which we didn’t make ourselves of course because it takes days to ferment.

Luckily enough, Naomi had “one I made days ago” starter which we used in our sourdough bread recipe.

River Cottage gluten free course sourdough starter

We learnt quite a few nutritional tips about gluten free flours and their properties. One thing, in particular, which I must share with you. It’s made a massive improvement to my health already.

YOU MUST READ THIS NEXT BIT!

Naomi who is also a nutritionist explained that YEAST FREE bread would be better for gluten intolerant people.

Why?

Because the amino acid sequence of yeasts protein structure is very similar to the amino acid sequence of gluten. Hence your body thinks its gluten. It’s called cross-reactivity. Read Dr Hagmeyer article in yeast and gluten cross-reactivity.

You. Are. Welcome.

Fancy that! No wonder my belly blows up after eating gluten free bread. And here’s me thinking it was just contaminated flour…Hmm.

Anyhow back to class.

Buckwheat and Corn Sourdough

Next Naomi showed us how to make the Buckwheat and Corn Sourdough bread.

making bread River Cottage gluten free course

So off I went confidently (ha…yeah right!) to make my buckwheat dough.

When Naomi was making it, she made it look so easy.

But guess what? It was!

A mixture of buckwheat, maize, tapioca starch, psyllium husk, sourdough starter, egg white (optional) and salt.

mair buckwheat sourdough River Cottage course gluten free

Like all gluten free doughs, it was a bit sticky.

So there’s really not that much more to do with the dough.

We Just popped them aside, covered, left to prove and HOPED for the best.

It was only the first task and I was already covered in flour.

River Cottage Mair gluten free course

Heck knows what I’d look like by the end of the day.

But anyway, I think the first task was just a warm-up.

(as if I wasn’t hot enough already!) #makeupmeltingoffface

The next task was more challenging – making gluten free pastry.

NOOOOOOOO!

Yellow Pea & Linseed Pastry

Hello yellow pea flour ❤️

I would never have thought of using yellow pea flour to make pastry – it’s PEA-TASTIC!

gluten free pastry river cottage course

Naomi demonstrated a neat way of bringing the pastry together without overworking it.

She called it…

…get ready for this.

THE CLAW!

Naomi River Cottage gluten free cookery school

It’s not as scary as it sounds. Basically, you just make a claw shape with your fingers and move it around the bowl until the pastry comes together.

I had to make my pastry dairy free also, so Naomi gave me Coyo yoghurt and Vegan Veurre butter.

dairy free butter yoghurt alternative river cottage gluten free

Apparently, it can’t be any other yoghurt, it has to be Coyo yoghurt.

I imagine it’s something to do with the fat content.

Once I made my pastry, into the fridge it went to hide from the heat of the classroom.

In the meantime, our sourdough doubled in size and Naomi quickly showed us how to roll the dough to fit inside the tin.

gluten free bread river cottage cookery class

We also learnt how to bake the bread in a Banneton using a dutch oven. Ohh…Posh.

gluten free Banneton bread river cottage course

For us amateurs, the trickiest part was trying to put the dough into the tin without squishing it.

Again, we covered and set them aside to rise once more.

buckwheat bread river cottage course gluten free mair hunt

A Mindful Coffee Break

By mid-morning, it was time for a “cup of slow”…

I saw some braving the hot coffee but I thought stuff that! it’s raking hot outside.

My nugget was on fire as it was so I opted for the cool mint tea.

Oh, and make sure you carve out some time to roam Hugh’s veg patch.

I was vegaziled!

River Cottage veg herb patch course

Scrummy Sorghum & Almond Digestives

Omigosh, I was looking forward to this part.

We were clearly shown how to make these digestive biscuits which I can’t wait to tell you what they taste like.

Be patient. I’ll let you know later in the post.

All I can say for now is…

Crumb-diddly-umptious!

gluten free digestives River Cottage course

So off we went to our bake-off station.

I was determined to get these perfect. I haven’t had an edible GF dunker in 10+ years.

mair hunt biscuit dough River Cottage cookery course

After making the digestive dough, we popped them in the fridge to cool.

By now, our bread was ready for the oven.

I was praying mine would turn out just as good as Naomi’s. Fingers crossed 🙂

sourdough breads River Cottage class

Bread-tacular Results

While my bread was baking away, Naomi made a quick and easy quinoa chapatis dough for us to use later.

At this point, I was starving!

And the smell…oh boy, the smell of freshly baked bread was merciless.

I should have gone back for that second macaroon – Darn it!

At last, my buckwheat bread was ready and looking Bread-tacular!

Isn’t she a beauty👇

buckwheat breads River Cottage gluten free cookery

Crispy outer – check.  Hollow bottom – check. Fluffy middle – check, check, check.

Paul Hollywood, Eat Your Heart Out!

Note to self: Bring peanut butter next time 😛

Naomi even gave us a slice of her magic.

gluten free bread buttered River Cottage

At long last, the dinner bell went. Good job, I was ravenous!

Michelin Standard 2 Course Lunch

We were privileged to have beautiful weather so we sat outside on the deck eating like royalty while viewing the Devon countryside.

dining River Cottage cookery school

Truthfully, lunch was spectacular.

In my terms…

The main course was deliciousness, accompanied with yumminess, topped with lusciousness, on a bed of ambrosial goodness.

gluten free lunch River Cottage Cookery School

Basically, I didn’t have a clue what it was, but DANG… It. Was. Good!

My dairy free dessert was a magnanimous slice of chocolate torte.

gluten dairy free chocolate torte River Cottage course

Rich and unforgiving in its chocolatey-ness, one slice of this could never possibly be enough.

If you’re like me and LOVE ❤️chocolate, I’d highly recommend Bettys Chocolate course. 👈

With lunch over and a belly full of goodness, it was time to head back to the bake-off tent.

The Great Biscuit Bake Off

Entering biscuit heaven.

Now we were shown how to roll out, shape and bake the digestive biscuits.

We had to work fast in cutting the cold dough because it was such a hot day.

gluten free course biscuit dough River Cottage

As I shut the oven door on my biscuits, I had no clue what these were going to turn out like or whether they would even taste like my long lost digestive memory.

20 minutes later… The results were in.

(drum roll please)

Ta-dah! – McVities look-alikes but mine are much better for dunking right?

sorghum almond biscuits course River Cottage gluten free

This easy rustic gluten free digestive has ALL the biscuit magic.

Crumbly, crunchy and oh-so dunkable.

River Cottage gluten free cookery course review Mair Hunt

But then again, how do you take this perfect digestive and make the ultimate treat?

Add nuts and chocolate of course!

Once you drizzle over a little… ha! I mean, A LOT of chocolate and add nuts and crushed freeze-dried strawberries, it’s happy days.

chocolate nut biscuits River Cottage gluten free school

I’ve been making the biscuits non stop ever since.

I think I might be biscuit obsessed…

Gimme gimme gimme a biscuit after midnight won’t somebody help me chase this craving away.

I’m obsessed x

Who Ate All The Pasties

Me of course 🙂

Pastry is challenging as it is nevermind the gluten AND dairy free type.

Yet, the gluten free queen, Naomi, seemed to make the perfect patty. *Jealous*

We were spoilt with an array of healthy and tasty fillings straight from Hugh’s veg patch.

course gluten free River Cottage pasty fillings

From sauteed mushroom and goats cheese to fresh basil and cooked beef.

I rolled out my pastry as instructed, being careful not too…

As the big H would say “overwerk it”.

I like a mean, fat pasty by the way. So I overstuffed them with mushrooms, runner beans, onions and a load of basil – I LOVE basil.

They were SO chock full, I just about encased them.

I was hoping they weren’t gonna do an “Alien” on me and burst out in the oven.

35 minutes later, out of the oven they came with a “golden crust and textured like sun”.

course gluten free vegan pasties River Cottage

And guess what?

No soggy bottoms. #missaccomplished

I can honestly say that these pasties are the real mcCoy!

Perfect flaky crust and cooked all the way through. Look at it👇

vegan gluten free pasty review River Cottage

The filling was unreal and tasted downright delicious!

But it’s their envious pasty like texture that makes them truly unforgettable.

Lolly Break

If you think FAB is the greatest ice lolly ever made, think again.

Naomi brought in some of her ALL natural blackcurrant lollies she made.

Good Golly! I mean really, do I need to say more?

River Cottage school dairy free vegan blackcurrant lolly

It was more like a frozen smoothie than an ice lolly.

We sat outside on the decking while enjoying our perfect melting moment.

sitting decking River Cottage school gluten free

All agreed, these lollies have definitely melted into our memories.

Quick Quinoa Chapatis

Cheeky Chapatis and Dal for everyone 🙂

Or is it Daal, Dhal, or Dahl, that is the question.

Whatever the case, it was Daaalicious!

We had a serious amount of fillings for our Chapatis, from pickled rhubarb and Vegan Dal to gherkins and yoghurt.

gluten free fillings chapatis River Cottage course

But first, we had to cook them which couldn’t be simpler.

Roll out thinly, pop it on the skillet, wait until they blow up, and Bob’s your uncle.

Ladened with a gluttonous amount of Dal, dill and pickled rhubarb, I had a sensory overload.

chapatis dal filling gluten free course River Cottage

I’m yet to master the art of eating a Chapatis without getting it all down my chin.

And remember to take a selfie while you’re doing it.

Or one of your hubby – priceless!👇

eating gluten free chapatis River Cottage course

So, people, I think that’s it.

And you’ll be glad to know that the tractor will take you back to the car park.

On the whole, I highly recommend River Cottage gluten free course to anyone – SO. MUCH. FUN.

After this course, you’ll NO longer miss out on your favourite bakes!

Oh, and before you go, tell me what gluten free courses you recommend?

And make sure you watch the video.

Here’s a taste of what goes on at River Cottage gluten free cookery course.👇

gluten free courseRiver Cottage
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Mair Hunt

Hey! What did you think? I'd LOVE to know. Don't be shy, share your thought in the comments below. I don't bite unless you're made of chocolate...dairy free of course :) Don't forget to leave a review.

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Howdy, Mair here. AKA the health geek. I'm a vegan & free from food critic. I love reviewing vegan and free from cookery courses, restaurants, cafes etc. I'm always in my kitchen cooking up yummy organic recipes and of course…scooping out peanut butter with my fingers and getting told off by hubby!

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