The classroom is dedicated to gluten-free baking, provides for the preparation of all the recipes proposed, putting your hands on pasta under the guidance of the gluten free professional.
Alternating with the practical theoretical notions in which the Chef explains how the ingredients interact, the way of kneading and cooking.

GLUTEN-FREE MILAN OFFERS THE POSSIBILITY TO PARTICIPATE AT ZERO COST BECAUSE THE PARTICIPATION FEE IS TOTALLY REFUNDED IN VOUCHERS!

The theoretical module:

Bread making and its methods
Simple and advanced leavening techniques
Accurate explanation of static and ventilated cooking methods
The recipes:

Red bread pieces with olives and yeast phoolish
Crispy millet focaccia with rosemary and coarse salt
Pizza on a cereal tray
Tigelle romagnole
Objectives of the gluten-free cooking course:

Conscious approach to gluten-free raw materials for use in preparations
Learn a method of dough processing that guarantees results in the expectations
know, also through questions to ask the teacher, the secrets and the methods of handling the dough
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the kneading, cooking and storage stages.
Structure of the gluten free cooking course:

the course is structured in practical and theoretical phases, specifically:

nature and characteristics of the ingredients in the mixes
Gluten-free raw material functions and reaction in the dough
Mixing method and correct sequence of ingredients in the creation of recipes
examination and study of each individual mode of rest and/or rise
Study of cooking options for individual preparations
How to store and/or reprocess the product
Method of mixing:

manual
with mixers/planetary