Gluten Free Bread & Baking Date:Sat 12th Sept | 2 - 5pm Ragu di Bologna - traditional

Ragu di Bologna - traditional Italian meat sauce using the principles of soffrito

He loves the vibrant colours and tastes that conjure up sunshine and happiness

What happens at the session

" Belinda Talbot

Since setting up his own business

Gluten Free Bread & Baking Date:Sat 12th Sept | 2 - 5pm Ragu di Bologna - traditionalLed by Judy Dain or Peter Vaughan Gluten free bread is really difficult to get right because the missing ingredient (gluten) is so important to the finished texture. Gluten free pastry is often a problem because you have to forget all that you learned about making pastry with a gluten based flour and do the opposite! Gluten free choux pastry requires an understanding of the process and then your profiteroles will be light, puffy and amazing. We get to