Course dates

  • Sat 29 February 2020, 2:00pm - 5:00pm
    Borough Market, 10 available spaces
  • Fri 27 March 2020, 2:00pm - 5:00pm
    Pavilion Road, 12 available spaces
  • Wed 8 April 2020, 2:00pm - 5:00pm
    Wembley, 12 available spaces

As the demand for free from baking increases so does the variety of ingredients available, we have more choices than ever when it comes to gluten free and vegan baking. In our free from workshop you’ll discover not only gluten free recipes but a variety of bakes that are both free from gluten and dairy. 

Once you master our gluten free vegan blueberry muffins you’ll be able to confidently adapt flavours at home to make a variety of delicious free from muffins. Together we will be whipping up delicious savoury seeded crackers seasoned with dijon mustard, the perfect gluten free accompaniment to a cheese board or hearty vegetable soup. Finally, much loved and envied sweet treats for gluten free eaters everywhere; enriched dough! We will show you how to make fluffy gluten free Chelsea buns and rich moreish chocolate babka. 


*Chelsea buns and Babka contain eggs and dairy


Please note that while this workshop won’t involve any gluten containing ingredients we will be working in an environment that may have trace amounts of gluten. Two of the four bakes on this workshop will contain eggs and dairy, blueberry muffins and seeded crackers are both gluten and dairy free but please be aware that the chelsea buns and chocolate babka while gluten free do contain dairy and eggs.

If you would like any further information on the ingredients used in this course, or you would like to make us aware of any intolerances please contact us before booking at info@breadahead.com.