Gluten Free Cooking Classes

Learn to Cook on a Gluten Free DietCooking for a gluten free diet has a unique set of challenges and cooking occasional meals for visitors can be fraught with dangers. The Gluten Free Ireland online cookery course will walk you through a range of gluten free recipes from beginner to advanced so no matter what your level of skill, you CAN cook gluten free.

What You Will Receive from Our Gluten Free Cooking Class

Cooking and baking gluten free can be a frustrating experience when you’re working with non-wheat based flours. Gluten free flours are often a blend of ingredients and choosing the right one can be the difference between a tasteless dish and a gluten free triumph.

Understanding Gluten Free Flour is the Key to Gluten Free Cooking

  • Discover the difference between regular flour and gluten free flour
  • Know the difference between pure flours and blends
  • Understand how blends work and how to make your own
  • Choose the right raising agents and translate US, UK and Australian recipes
  • Reveal the hidden names for gluten and wheat containing ingredients

Moving on from simple soups, stocks and flat breads in the beginners course (which traditionally contain gluten), the intermediate course will use gluten free ingredients to produce more complex meals, sauces, desserts and pastries. Finally the Advanced course will take you through dishes which rely heavily on the structure of gluten but can still be reproduced beautifully using gluten free alternatives.

Learn How to Convert Any Recipe Into a Gluten Free Dish

  • Produce gluten free dishes at home without affecting the taste
  • Cook rice using different methods to change the flavour and texture
  • Bake more complex breads with a basic bread machine
  • Work with flat and round fish to make great tasting take away style meals
  • Make your own gluten free batters and crumbed foods
  • Advance your skills with basic pastry dishes to reproduce household favourites like quiche lorraine and Yorkshire puddings
  • Develop your understanding of gluten free cooking and baking to produce your own dishes, without a recipe
  • Produce high quality dishes using gluten free ingredients
  • Make your own breads and yeast products
  • Develop your own flour blends, defining your own ratios of mix
  • Cook beautiful looking meals you won’t believe are gluten free
  • Improve your kitchen skills and techniques
  • Cook as you learn – produce ready to eat meals as you progress

What You Will Learn on This Course

Cooking for Coeliacs (Celiacs) or Gluten Intolerance can appear a daunting task with so many products containing wheat and gluten. By understanding how gluten works and where it’s used you will be able to look at any recipe and reproduce a gluten free version.

Building on the skills of cooking, avoiding cross contamination and understanding gluten free flours in the basic course, the intermediate course will introduce you to recipes with more ingredients and more reliance on the structure of gluten contained in regular flour. By choosing the right gluten free flour alternatives and knowing the techniques to produce delicious gluten free dishes, you will be cooking and baking well known meals, desserts and pastries in no time.

Course Structure

By the end of this course I want you to progress in your cooking from naturally gluten free or simple dishes to producing beautiful gluten free meals, you and your family can safely enjoy.

Cooking alongside the videos, you’ll start out with meals which progress in difficulty. At the intermediate level, some tutorials will help you to produce elements of a dish rather than a complete dish, for example, batter. With this training you can then progress to making a range of dishes such as battered fish or onion rings to be served as part of a larger meal.

As you work through the course your confidence to try new recipes will grow and you will begin to see a whole new range of meals available to you.

The course begins with the basics of cooking in a home kitchen, using a bread machine and developing to produce more complex bread products then moving on to fish, batters and crumbing.

With these elements covered you’ll cook your way through a selection of delicious main courses before taking on basic pastry then having a go at pancakes from around the world, some well known desserts and of course cakes.

Finally you will undertake dishes with more ingredients, more complex cooking processes and techniques to produce delicious gluten free meals you and your family will love.

This is a breakdown of the course content for the three skill levels:

Beginners

  • Introduction
  • Your First Recipe
  • Planning and kitchen organising
    • Reading a recipe
    • Portioning
    • Preparing equipment
    • Organising your kitchen
    • Managing waste
      • Minimising waste
      • Hygiene
    • Review Questions
  • Hygiene
    • PPE
    • Shoes
    • Sleeves
    • Cuts
    • Handwashing
    • Cleaning surfaces
    • Review Questions
  • Food safety
    • Cross contamination
      • In atmosphere
      • In storage
      • In food preparation
      • In cooking
      • In plating – combining finished ingredients
      • Chopping board colours
      • Equipment
      • Cooking oil
    • Removing waste
    • Storing food safely
      • Repackaging
      • Fridge shelves
        • Stock rotation
      • Freezing
      • Defrosting
      • Raw meat and poultry
      • Fish
      • Dairy products & eggs
      • Dry goods
      • Canned foods
      • Food labelling
        • Use by
        • Best before
      • Hot holding
      • Cold holding
    • Review Questions
  • Kitchen skills
    • Knife skills
    • Equipment
      • Knives
        • Sharpening
        • Cleaning
      • Mixers
        • Hand
        • Stand
      • Saucepans & frying pans
      • Microwaves
      • Ovens
      • Extractors
      • Grills
      • Deep Fat Fryers
      • Food processors
      • Bread machines
      • Gadgets
        • Essentials
        • Specialist
      • Bread tins
      • Baking tins
      • Cooling racks
      • Rolling pins
      • Scales & measuring jugs
      • Toasters & Toast-a-bags
      • Utensils
      • Thermometers
        • Sugar
        • Oven
        • Food probe
      • Sieves – baking & cooking
    • Review Questions
  • Terminology (downloads)
    • Conversion charts
      • Oven temperatures
      • Weights & measures
      • Spoons
      • US Cups
      • Review Questions
  • Introduction to Gluten Free Flour & Baking Products
    • Flours
    • Raising agents
    • Thickening agents
    • Shopping for GF products
      • Labelling
        • Hidden gluten ingredients
      • Online ordering
        • Sources
      • Review Questions

Recipes

  • Soups
    • Potato Soup (puree)
    • Cream of vegetable (cream)
    • Pea velouté (velouté)
  • Stocks
    • White vegetable stock
    • White chicken stock
  • Sauces
    • Thickening
    • Chip Shop Curry Sauce
  • Flat breads
    • Naan bread
    • Pizza base
  • Biscuits
    • Gingerbread biscuits
    • Chewy Cookies
  • Machine breads
    • White loaf

Gluten Free Pastry RecipeIntermediate Gluten Free Cooking

  • Machine Breads
    • Wholemeal
    • Alternative white loaves
  • Preparing flat fish (for goujons)
  • Preparing cod (for battering)
  • Main courses
    • Boiled rice
    • Braised rice
    • Mexican Bean Pot
    • Polenta & Mediterranean Vegetables
    • Spaghetti Bolognaise
    • Lamb Stew
    • Sweet & sour pork
    • Chicken kiév
    • Sage & onion stuffing
  • Breading and batters
    • Flat Fish Goujons (fish fingers) (shallow frying)
    • Battered cod (deep frying)
    • Onion Rings
  • Sauces
    • Sweet & sour
  • Basic pastry
    • Yorkshire puddings
    • Short pastry
    • Quiche Lorraine
  • Cakes
    • Victoria Sponge
    • Swiss roll
  • Pancakes
  • Desserts
    • Lemon Meringue Pie
    • Ice cream
    • Lemon curd flourless soufflé

Advanced Gluten Free Cooking

  • Yeast breads (without a bread machine)
    • White Loaf
    • Doughnuts
    • Soda Bread
    • Focaccia
  • Scones
  • Advanced main courses
  • Seasonal dishes
  • Sushi
  • Party food
  • Make your own gluten free flour blends

Victoria Sponge

Course Requirements

You can cook the vast majority of the dishes on the course using just the basic kitchen equipment below. For baking cakes, breads and pastries you may need additional items such as electric mixers, rolling pins etc. but each item is included in the recipe. The minimum of equipment is always used to keep costs and complexity as low as possible. (As much as I love cooking, I like eating more.)

  • An oven (fan or conventional)
  • A hob (all types will work, e.g. gas, electric, induction)
  • A fridge
  • Basic saucepan set
  • Kitchen scales
  • Measuring jug
  • Chopping boards (minimum one for raw meat, one for everything else)
  • A sharp knife (don’t rush out and buy an expensive knife until you’ve seen the basics course)
  • A wooden spoon or spatula
  • Bread machine (optional – if you don’t own one, view the course before buying)

What Will I Get From This Course?

  • Hours of video tutorials
  • Downloadable recipes to keep and use
  • Infographics for easy reference in the kitchen
  • A better understanding of how to reproduce a gluten free version of a recipe
  • Experience at cooking gluten free meals
  • Enjoyment from tasting lots of delicious gluten free foods
  • Direct support from Mike – you can email him or chat on our social pages
  • A Certificate of Completion from Gluten Free Ireland

Who Are The Target Audience?

  • Newly diagnosed Coeliacs (Celiacs)
  • Men and women with gluten intolerance
  • New and experienced cooks new to cooking gluten free
  • Small business owners in the hospitality sector, e.g. B&B operators
  • Home cooks who make food to sell at local events and for fundraising

Gluten Free Cooking Class Availability

Our cookery course is video based, accompanied by downloadable recipes and photographs of the meals. To develop the course we have invested in Sony HD film production equipment, sound gear and custom specification editing hardware and software totalling over £2,000. To date, the course has been designed, menus planned, recipes tested and the format finalised. To complete the production of the course we need to film the recipes being made in a production kitchen; a customised cooking environment designed to allow the operation of the filming equipment as well as the cooking. Set up will take approximately three weeks, followed by the course filming production itself which will take a further six weeks.

The gluten free cookery will be hosted by our in house chef and recipe blogger, Mike Thompson along with guest chefs and foodies.

The cost of completing the production kitchen setup is £2,000. We currently have two options for funding the completion of the course:

  1. Continue working to attract advertisers to the website with a view to begin producing the course toward the end of 2016/early 2017
  2. Take pre-orders for the course from students at a discounted rate to fund the immediate production of the course

In a similar idea to “crowd funding”, we would like to produce the course sooner rather than late 2016 or early next year but without the equity investment complexities. To do this, we are opening the course purchase ahead of production with a view to raising the remaining £2,000, i.e. taking pre-orders.

The gluten free diet course is divided into 3 skill levels, Beginner, Intermediate and Advanced.
Each course skill level is £30 or £67 for all three.
EARLY BIRD DISCOUNT: THE FIRST 65 SIGN UPS PAY JUST £30 FOR THE WHOLE COURSE

How to Pre-Order

The final production stage of the course will take up to 9 weeks from the time we reach the £2,000 investment required.

You can pre-order any of the three courses or all three together at a discounted rate. As soon as the investment target is reached we will update this page and begin production. The course will then be available for accessing no later than nine weeks from the funding completion date.

Can I get a refund after I pre-order?
Yes, if you pre-order a place on the course you will be able to get a refund up until the date of launch. After the launch date, refunds will not be available as you will have full access to the course.

Pre-Sales Questions
If you have any questions about the course please email mike@glutenfreeireland.com or comment below.

Early Bird Discount – Get All 3 Skill Levels for Just £30, saving £37! (Max 65 people)




Pre-order your access to the course today:

Skill Level