Summary Gluten Free Christmas Baking with Adriana Rabinovich

Your gluten free Christmas can still be filled with delicious breads, pastries and desserts. It starts when you join Leiths alumna and gluten-free baker extraordinaire Adriana Rabinovich as she shares some of her favourite Christmas recipes. 
You’ll explore a wide range of baking, including pastry, biscuits and cake making. 

The emphasis will be on simple yet effective recipes which will show off your gluten free baking skills and impress your guests and family, so no one need be left out

Whether you are baking for the family or your friends, emerge from this workshop full of confidence and inspired to go home and bake all of your favourite things, gluten free! 

Typical recipes may include: 


  • Almond crackers 
  • Truffle cookies


  • Pannetone 
  • Savoury choux puffs 
  • Gluten free mince pies with shortcrust pastry and a frangipan filling

Recipes and ingredients may vary. 

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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 day 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 Gluten Free Christmas Baking with Adriana Rabinovich

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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