Gluten Free Baking

Sydney

A gluten-free diet is one of the most popular new trends, not only as a diet choice, but as the only option for many with food allergies and intolerances.

Those who are gluten-intolerant, or simply interested in gluten-free baking will love this immersive workshop, and the opportunity to learn recipes for a range of sweet and savoury gluten-free baked goods.

Guided by our master Baker, you will learn the necessary skills and follow step-by-step processes for baking goods without gluten.

In our commercial kitchen, create vegan friendly recipes such as:

Gluten-free cakes
Gluten-free bread
Gluten-free pastry bases

Gluten Free Baking:

Cost: $280
Date: Saturday 7 September 2019
Time: 9:00am - 4:00pm
Location: Le Cordon Bleu Sydney - 250 Blaxland Road, Ryde, NSW 2112

*Recipes are accurate at the time of publication but are subject to change based on product availability. Please advise upon enrolment if you have any allergies or food conditions, such as Halal, coeliac, lactose intolerant, as not all conditions can be accommodated.

This course is now fully booked. Please click on the button below to be added to the waiting list.

Add to waitlist

Group Bookings:

Bookings of 3 people or more, a 10% discount is applicable
Purchase 3 or more courses (at the same time) 10% discount is applicable
Le Cordon Bleu Alumni or students are entitled to a 10% discount

To book, please contact Ali Grey (agrey@cordonbleu.edu) or phone (08) 8348 3049.

Gluten Free Baking Le Cordon Bleu Australia

Booking Conditions:

Full payment is required to secure a booking
Classes are subject to minimum numbers
Le Cordon Bleu Gourmet Short Courses reserves the right to alter or cancel a class. A refund will be provided upon class cancellation
Dietary requirements cannot be accommodated in all classes.
A credit card will be required at the time of booking.

Le Cordon Bleu Gourmet Short Courses are non-accredited / non-award courses. Participants receive a Certificate of Participation from Le Cordon Bleu CordonTec.

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