Brasserie Bread gluten-free cooking class
As soon as I read in their newsletter that Brasserie Bread were planning a gluten-free cooking class, I called up and booked a place. If a fantastic bakery like them were putting their bread making skills and knowledge behind creating a good gluten-free loaf of bread, then I wanted to know about it.
Matt, the chef who took the class told us he had been experimenting with various flours and techniques, and getting gf people as well as normal bread eating people to taste test for him along the way. I loved the fact that he is experimenting, and that he plans to continue his experiments in this quest for an edible gf loaf. The bread he has come up with, and that he guided up through making has a combination of rice flour, millet flour, buckwheat flour, chickpea flour and xanthum gum. It was a yeast bread…sourdough still in the planning phases. It’s not bad…for gf bread. Good enough for a sandwich – thumbs up from Tara who took a goats cheese sandwich two days in a row to school. It toasts pretty well. And it doesn’t have the two features of gf bread that I hate – the dry, crumbly texture or strong egg smell and taste. I hope Matt continues with his experiments and manages to come up with a good sourdough version. Unfortunately they will never sell a gf loaf in their shop because of cross contamination from all the wheat flour they have flying around in their bakery. They will be selling the flour used in the bread and all the lovely sweet treats we made, later this month from their shop.
We made some lovely gluten-free treats. A sweet shortcrust pastry using that gf flour and almond meal. We used the pastry cases for apricot frangepani tarts, for a savoury tart (filled with rocket, goats cheese and smoked trout) that we had for dinner. The raspberry friands were delicious and light. Very popular with Andrew who has eaten most of the 6 that I brough home. He keeps eating them despite the fact that there are plenty of gluten filled cakes and other treats in the house! Outrageous. Both the friands and apricot tarts are a gf version of what is currently sold in the shop. They taste just as good as the non-gf version. It was nice having something gf that was fun, delicious and did not feel like I was going to be ‘missing out’ on anything by being good and sticking to the gf thing.
I will definitely make the friands again – they were so easy and delicious. The bread has inspired me to continue with my own experiments in a quest to create a good sourdough gf loaf.