Gluten Free Week at Leiths

As I approach the final couple of weeks in my 25-week cooking course at Leiths, i’ve found myself  reflecting often on just how much I’ve learned along the way. From building confidence in the kitchen to mastering techniques and recipes I never thought I’d attempt, it’s been an incredible journey.

This week was all about gluten-free baking, and I have to admit, I was a little apprehensive. I love making bread, so the idea of creating a loaf without traditional flour felt like stepping into unfamiliar territory.

One of our key bakes was a gluten-free bread loaf. I wasn’t quite sure what to expect, especially when it came to texture and rise. Compared to bread made with regular flour, it didn’t rise quite as much, which is often the challenge when working without gluten. However, what it lacked in height, it more than made up for in flavour. The crust developed a beautiful colour, the crumb was soft and tender, and most importantly, it tasted fantastic.

I was genuinely surprised by how much I enjoyed it and can confidently say this is a recipe I’ll be making again. It’s a reminder that gluten-free baking doesn’t have to be a compromise—it can produce delicious results in its own right.

We also learned to make a chocolate roulade, which was another highlight of the week. Rich, indulgent, and beautifully light, it was a wonderful demonstration of how gluten-free desserts can be every bit as impressive as their traditional counterparts. Finished with a dusting of icing sugar and fresh berries, it looked as good as it tasted.

With only a short time left on this course, weeks like this remind me why I signed up in the first place: to challenge myself, learn new skills, and discover techniques and recipes I might never have tried otherwise.

Here’s to the final stretch of the Leiths journey—and hopefully many more loaves and roulades to come. 🍞🍫✨