Summary Free From: Dairy and Gluten

This class will be taught by Leiths-trained chef and gluten free expert, Adriana Rabinovich.

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 Adriana, you’ll discover interesting, nutritious dishes that you’ll want to create time and time again at home.

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.

You will cook a selection of recipes such as:

• Teff bread
• Fresh chickpea pasta
• Zesty coriander, walnut and basil pesto
• Chocolate roulade with fresh berries
• Peanut butter cookies

Please note, recipes might change.

Photo credit: Kelly Little (www.themightybeetroot.com) who trained with Leiths on our Nutrition in Practice course.

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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 during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info Free From: Dairy and Gluten

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 sharing platters prepared by the school, both 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 dietary restrictions:

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 and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Adriana Rabinovich

Adriana Rabinovich

Former Leiths graduate Adriana started out running an artisan baking business before her daughter was diagnosed with coeliac disease. She then began her quest to adapt her recipes to suit a gluten-free diet. Adriana is now a prolific gluten free writer and blogger, her book 'Gluten Free Cookbook for Kids' was published in 2008. Adriana is passionate about making delicious gluten free food that everyone can enjoy and runs workshops around the UK and abroad for people who are interested in learning about gluten free cooking and baking.

* 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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