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Event Series Event Series: Gluten-free Kitchen Skills

How many gluten-free flours can you name off the top of your head? Six? Twelve? In this class, trainer Melanie Leeson will introduce participants to 20 different gluten-free flours, leaving you in no doubt that your gluten-free kitchen skills will improve out of sight. That’s important, because for those unable to tolerate gluten, the search for recipes to help us create our own safe foods is seemingly never ending.

 

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 Melanie’s Mettle + Grace recipes.

 

Meet your trainer

Melanie Leeson is the director of Mettle +Grace. A passionate chef and campaigner for food as medicine, Mel is focused on cooking with wholefoods; catering for 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 food for the gut and mind.

Workshop Specifics

About the Workshop

In the workshop you will:

  • Create your own gluten-free flour blend for cakes and baked goods
  • Have the chance to implement your learning by baking a cake
  • Make crackers to pair with a seasonal dip
  • Making our own pizzas and a simple short-crust pastry dough for quiche
  • Sit down to eat lunch together

What should i bring?

  • Apron
  • Notepad and pen
  • Containers for leftovers

What should I wear?

  • Enclosed footwear and long hair tied back.

Is this Workshop appropriate for me?

  • This workshop is recommended for coeliacs, gluten-intolerance and gluten-sensitivity and will also be nut free. Dairy-free can be accommodated with notice.
  • Some information about Gluten –
    Gluten is 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 1960s 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.

Terms and conditions

Our booking and refund policies, concession pricing information, FAQs, as well as other general terms and conditions can be viewed here.

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