Thank you very much for a really great course today. I learnt so much from you and cannot wait to put it into practice now. Please let me know when you are doing another. I would love to receive the recipe for the 'popovers' please. Thanks, Sue
Hi Sue, thank you for your lovely words. You all did brilliantly and I am so proud of you for taking the time and making the effort to learn more about gluten free baking. I hope you were not too exhausted by the end- It was a pretty hectic schedule. But I am so pleased that everyone seemed to come away with a renewed interest in making delicious gluten free food. I am taking your suggestion to heart and from now on will refer to "normal" as either "familiar" or "traditional". Thanks again for being such wonderful students and for truly exemplary mixing, measuring and tapping. I shall dig out the recipe for popovers, very similar to yorkshire puds and post it on the website. Take care and hope to hear that the Juvela has been replaced by Teff and Cashew Butter. Regards, Adriana
Thank you very much for a really great course today. I learnt so much from you and cannot wait to put it into practice now. Please let me know when you are doing another. I would love to receive the recipe for the 'popovers' please. Thanks, Sue
Cookery Courses
Hi Sue, thank you for your lovely words. You all did brilliantly and I am so proud of you for taking the time and making the effort to learn more about gluten free baking. I hope you were not too exhausted by the end- It was a pretty hectic schedule. But I am so pleased that everyone seemed to come away with a renewed interest in making delicious gluten free food. I am taking your suggestion to heart and from now on will refer to "normal" as either "familiar" or "traditional". Thanks again for being such wonderful students and for truly exemplary mixing, measuring and tapping. I shall dig out the recipe for popovers, very similar to yorkshire puds and post it on the website. Take care and hope to hear that the Juvela has been replaced by Teff and Cashew Butter. Regards, Adriana