A fantastic Gluten Free Intensive One Day Course for those who are gluten intolerant.There are a growing number of people who are diagnosed with gluten sensitivity, or wheat intolerance.
By the end of this one day course, you will be able to convert standard recipes into Gluten Free. This course includes a nutritious soft bread, pie crusts, biscuits & muffins. Learn about ten nourishing gluten free flours, their uses & nutritional properties and how to blend them for texture and taste. Unfortunately most ready-made gluten free products are very high in high GI carbohydrates so this course will educate you about the flours to watch out for! You can then throw away those awful gluten free flour mixes for good!
The course also includes gut and bowel health, digestion, the glycemic index, how to balance blood sugar levels & much more.
It's a good idea to bring along any gluten free foods you are eating regularly so we can have a look at the nutritional value of that particular food.
Here's what some students have said about the course: "Deborah's course was friendly, informative, relaxed and most importantly, extremely practical. The recipes provided really good alternatives to gluten-based flours, especially for a muffin lover like myself. I also found the cooking tips really useful and a great way to avoid wasting money on cooking disasters. I found the course a really good investment that will save money and mistakes in the future, and would highly recommend it to others venturing into gluten free living." Lois Cameron
This weekend course was inspirational. I now have a more positive attitude towards being a coeliac; there is no need to feel sorry about food restrictions. A key component of the course is learning which flours to combine together to give both nutritious and tasty food. Deborah has a tremendous amount of knowledge that she willingly passes onto the participants and she encourages a very hands on approach in her kitchen. Her recipes are ones that are very practical to use at home and in some cases ones we have missed eating because we were unsure what replacement flours to use (carrot cake, shortbread and easy, peasy sliced bread). I now have variety in my lunches at work, it’s something to look forward to. After attending her workshops, one goes home full of enthusiasm to get cooking and confident at adapting your existing recipes to suit your dietary needs. Trish Robertson, Coeliac Society Member
CHRISTCHURCH CLASSES Saturday 14th November 2009 or Thursday 12th November 2009 IF YOU WOULD LIKE TO GO ON A WAITING LIST FOR A SOONER CLASS, PLEASE EMAIL US, WE ARE LIKELY TO HAVE A THURSDAY CLASS RUNNING JULY/AUGUST 09
Fees $185 inclusive of everything, just show up with a pen! Lunch and snacks included &you will receive a full manual with recipes and nutritional information.
