Summary Everyday Eating: Gluten Free and Dairy Free

Whether you‘ve had to adapt your diet due to an intolerance, or you simply want to explore the amazing alternatives available to you, this one day workshop is an accessible introduction to gluten free and dairy free ingredients, including tips on adapting and altering traditional recipes. 

Through a combination of informative demonstrations and hands-on cookery guided by the Leiths chefs, you’ll discover interesting, nutritious dishes that you’ll want to create time and time again at home.

You’ll learn about nut butters and milks, and how to make appetising breakfasts such as Buckwheat pancakes with blueberries.

When it comes to baking, you’ll be introduced to an array of gluten free flours. We’ll explain how the properties of each ingredient will affect the finished bake, equipping you with the confidence and enthusiasm you need to use them in your everyday life. 

On top of learning about the alternatives, you’ll also discover fabulous recipes which simply don’t rely on the inclusion of dairy and gluten in the first place. 

Typical recipes might include:

  • Roast cashew and sunflower seed butter with cardamom, sea salt and vanilla
  • Acai bowl with hemp protein 
  • Mackerel with roasted baby beetroot, sous vide carrots, pickle and black garlic
  • Vegan salted caramel slice
  • Quinoa pizza

Please note, recipes might change.

Using a voucher to pay for this course?
Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided). 

Your evening will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs,  their  individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked for lunch, usually with wine or elderflower cordial around a communal table. Classes that do not result in cooking dinner will enjoy a delicious Leiths lunch. 

weekday

Practical info Everyday Eating: Gluten Free and Dairy Free

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or a Leiths lunch with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and Intolerances:

  • We are happy to make adjustments where possible
  • Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different
  • We need 10 days notice to be able to properly check the class, adjust order/write/adjust recipes

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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