Gluten Free Cooking

 

Wednesday 25th June 2014

9.30am - 4.00pm

 

A hands on workshop to try out some unusual and useful dishes for those with an allergy or intolerance to gluten.

We will look at alternatives for breakfast, often a difficult time to avoid gluten, along with main meals, cakes and biscuits.

You will leave with new skills and a host of recipes to take home, including granola, lasagna, almond cake & ginger biscuits.

 

Daphne Lambert is an award-winning chef and author. She is an expert in the field of health and nutrition and as a nutritionist has many years of experience in helping people achieve optimum health. Daphne began her career working as a chef in France, Switzerland, America and London before creating an organic restaurant at Penrhos Court, where she has won many awards over the last 30 years. Penrhos was the first organic restaurant to be certified by the Soil Association and won You magazine's prestigious ‘Organic Restaurant of the Year’ award in 2002. She is currently in residence at Trill.