Gluten-free Cooking for Kids
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Breadmaking at The Bertinet Kitchen
Last week I sat in on a breadmaking course at The Bertinet Kitchen run by the master himself, Richard Bertinet. Unfortunately , this was not a gluten free experience but I can tell you that I feel inspired now to have a go at creating a gluten free loaf. Richard's technique is not for the faint hearted or for those of you who don't like getting your hands sticky. His whole approach to baking bread is to keep things simple, light and to use only the amount of flour stated in the recipe. There is no kneading, no knocking back and certainly no liberal dousing of flour. He has a systematic approach to handling the dough, which involves a kind of balletic, rythmic, stretching movement which incorporates air into the dough. The sticky mess eventually transforms into a silky, light and irresistably soft dough. Once risen the dough is treated gently and lovingly and I can tell you the results are amazing....featherlight bread with a crusty exterior. He is currently working on some gluten free recipes for a course on the 28th of September (sadly completely booked). But hopefully if it is successful he will run another one.
It is a great experience and you come away having learned a new skill as well as appreciating what effort and skill goes into our daily staple. He definately conveys a complete love for his subject and complete respect for bread and it's role in everyday life. It has certainly made me even more determined to incorporate the daily ritual of home made delicious gluten free bread at home.
After a very enjoyable morning making bread, we sat down to a wonderful lunch consisting of most of our own handiwork. There was lively conversation and commaraderie and truly great atmosphere. Richard is a fabulous host and his warmth and energy are infectious.
And just a little reminder that I will be teaching at The Bertinet Kitchen on the 18th of November. This will focus on a gluten free Christmas with a menu that takes inspiration from around the globe. Later on in December I will be teaching a South American course which is almost entirely gluten free so please do have a look on their website www.thebertinetkitchen.com and book yourself in for a course!
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Gluten-Free cookbook for kids
My son Oliver has just been diagnosed with Coeliac disease and is four years old. Reading about your daughter is like reading about my son. He has just started full time school and that is bringing its own difficulties with school diners. However having now read through your book I am amazed at the choice, the recipe ideas and LOVE the party menus and meal plans. The top 10 favourites are also fantastic for stable meal choices. Thank you so so much for providing such a helpful and supportive book. I have recommended it to our local Coeliac group to which we have just become a member. One question however is why can we not use the flour available on perscription for the recipes please? thanks again. Love Samx
Gluten Free Cookbook for Kids
Hi Sam,
Thanks so much for your comments and for your positive feedback. I completely sympathise with what you are dealing with at the moment and just reading your comments brought tears to my eyes. You want everything to be wonderful for your children and for them to enjoy the things other children enjoy. The good news is that with time things will become a lot easier. You will find strategies to help you and your son cope with the new diet. Eating out still remains a nightmare, but I am hoping to turn my attention to this side of things soon. The main thing is to support your son and to set a good example so that he doesn't feel left out. I'd just like to share where we are on the gluten free spectrum. Only the other day my daughter (age 6) was invited to a Pizza Express party. My heart sank when I opened the invitation as I knew that this would be the first time I would be unable to help her. I felt quite angry at first (at the world, at Pizza Express, at the person who organised the party etc etc.) and then after a few days I managed to muster up the courage to have a chat with her about what she would like to do. I made it clear that it was her choice. I suggested that I could make her a pizza which she could take along but that she would have to sit away from all the activities as there would be a lot of flour in the air which would almost definately land on her and on her food and that there was a possibility she could get ill. I was really relieved when she said she would rather miss the party and we agreed to go to Fratellis for a gluten free pizza as a family the following week. She was really happy about this. The point of this long rambling blog is that as your child grows older, they will need to be in control of their diet and they will need to make decisions about how they want to handle the issues which arise. By starting them young and making sure they always feel included you will be teaching them that being gluten free doesn't mean they are missing out.
On the issue regarding using prescription flour for the recipes in the cookbook I have to be totally honest and say that I never tried using it in the recipes. And the reason I never tried using it is that everything I have tasted with prescription flour is pretty awful. I may be totally wrong in saying this but I think it has all sorts of chemicals, additives and a lot of salt which I prefer not to have in my food. Doves gluten free flour is completely natural and as a result whatever you make will taste a lot better. I know there is a cost issue but to my mind I'd rather pay and have something nice to eat at the end of it.
Adriana