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Gluten-Free Kitchen Skills

Learn how to cook gluten-free and discover delicious gluten-free recipes!

This 5-hr workshop will run on the following date in 2023:

Sun 28 May / Sun 26 Nov

from $103 | 1 day

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How many gluten-free flours can you name off the top of your head? six? twelve? In this class, Melanie will introduce you to twenty different gluten-free flours.

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 Mettle + Grace recipes. You will create your own gluten-free flour blend for cakes and baked goods, then have the chance to implement by baking a cake. We will make our own crackers to pair with a seasonal dip. We will also make our own pizzas and a simple short-crust pastry dough for quiche. At the end of cooking, the class will sit down to eat lunch together.

More about Gluten

Gluten. 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 1960’s 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. For those of us who are unable to tolerate it, we are looking for recipes to create our own safe foods.

This class is recommended for coeliacs, gluten-intolerance and gluten-sensitivity and will also be nut free.

Melanie Leeson is the Director of Mettle + Grace: A passionate chef and campaigner for food as medicine is focused on cooking with wholefoods, 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 gluten-free flours and products.

What to bring

  • Apron
  • Notebook and Pen
  • Containers for leftovers

* This course is suitable for coeliacs and is nut-free. Dairy-free can be accommodated with notice.

CERES reserves the right to cancel workshops due to insufficient numbers.

If we cancel the workshop you will be entitled to a 100% refund, or you may choose to transfer to another date, subject to availability.

If you decide to withdraw 7 or more days prior to the workshop date CERES will retain a 10% administration fee.

If you decide to withdraw less than 7 days prior to the workshop date CERES will retain 100% of your workshop fee.

Should CERES have to cancel the course due to Government changes relating to the COVD-19 response, we will let you know as soon as possible. Affected participants will be sent a notification that includes details on how to re-book another date or workshop. While cancellations on our part remain refundable within the specified time period, we do hope you will consider bearing with us in these precarious and trying times, and consider the rescheduled date where possible.

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