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Course details

Gluten free

Starts: 03 August 2013 09:30
Ends: 03 August 2013 17:00

Macbiehill Farmhouse, Lamancha, near Edinburgh

The nutritional and digestive benefits of sourdough fermentation are commonly denied to those who need a gluten-free diet.

This course will enrich your gluten-free repertoire with delicious breads, pizza and pastry, not by relying on highly refined flours and dubious additives, but by using a range of fresh, health-giving flours, methods and techniques.

You will learn about the baking qualities and nutritional properties of the various gluten-free flours available; make a brown rice sourdough, a pizza, - and a selection of delicious, digestible loaves - to take home at the end of the day.

One day course £175

You will also get:

  • a signed copy of Bread Matters by Andrew Whitley
  • coffee, lunch and tea (all organic, with much of the food grown on the Macbiehill smallholding)

20% discount on any course booked and paid for in full before 30th September 2013. Please telephone 01968 660449 or email to book and quote your Soil Association Membership Number to get your discount.

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The Soil Association's Organic Farm School is supported by the Daylesford Foundation.

Daylesford Foundation