As anyone who is coeliac, or who cooks for someone who is coeliac, will testify it is challenging producing really delicious, balanced meals. Now help is to hand in the form of this intensive half-day course led by Rosemary Kearney.
Rosemary Kearney, from County Derry, joined us at the school in January 1997, first as a student and later as a teacher. She has been a coeliac – and a food lover – all her life and therefore has a keen understanding of the challenges coeliacs face. In this course a wide range of brand new and exciting gluten-free recipes will be demonstrated promising to tantalize the tastebuds of coeliacs and non-coeliacs alike. The recipes chosen are quick and simple to prepare.
Suitable both for the newly diagnosed coeliac, who has never baked before, and the more experienced cook. This course is ideal for those on a gluten-restricted diet who face the dilemma of longing to taste ‘real’ food. You’ll learn about a whole range of tasty and easy-to-prepare dishes including gluten free sweet and savoury pastry, crackling salmon with coriander pesto and gluten free raspberry muffins. Suddenly cooking for coeliacs will become a pleasure not a chore.
Advice on alternative suitable ingredients and lots of baking tips will help take the mystery out of successful gluten-free cooking.
Terms and Conditions
All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.