Gluten Free Cooking – Introduction.
Most people are not allergic to gluten, but there are a growing number who are coeliac, and this can be a daunting challenge for those who have the condition. Cooking and preparing meals for friends and family used to mean doing different recipes. It does not have to. Many who have this allergy take their own food to a dinner party, spend ages calling restaurants to see how the food is prepared and is gluten-free. Cooking for gluten-free is not a problem if you look for the right recipes and follow a few simple guidelines.
The aim of this course is to show that food can be gluten-free and changing recipes using a gluten free flour or an alternative ingredient is simple. The challenge is not as difficult as it seems when confronted with cooking for a gluten-free audience. I hope you will find this approach helpful in your cooking.
For more go to: https://www.coeliac.org.uk/coeliac-disease/
- Lectures 8
- Quizzes 0
- Duration 10 weeks
- Skill level All levels
- Students 0
- Assessments Yes
MULLET MOUSSE AND MUSSEL VERRINE
CARAMELISED ONIONS, HAM AND REBLOCHON CHEESE
SMOKED CHICKEN AND CREAM CHEESE WITH ASPARAGUS
SALMON FISH CAKES AND TARTARE SAUCE
STUFFED BREAST OF LAMB
SRI LANKAN CHICKEN CURRY
HEALTHY VEGETABLE CHILLI
GOOEY TRIPLE CHOCOLATE BROWNIES