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New class dates for Nov 2017 – Jan 2018

classes | October 26, 2017 | By

After a fantastic October in California and a summer spent working on lots of yummy recipes for next year (some of them photographed above!) it’s time to get back to teaching!

I’m so happy to schedule the next round of GF baking classes at my home in Le Mesnil le Roi, just to the west of Paris. I’ve kept to the same themes and recipes this time around, so if you’ve taken a class with me before, you won’t be repeating any recipes if you sign up for a different class in this series. 

What will you learn at one of my classes?

  • how to blend your own blend of GF flours, without all the others you’ve bought going to waste
  • how to convert regular recipes to gluten free
  • how to substitute natural fibres and ground seeds for gums in most of (but not all) the recipes
  • how to make delicious baked goods that ALL the family will be happy to eat
  • to troubleshoot problems you’ve had GF baking to date
  • lots of little tips and tricks to make GF baking easier
  • and know that you’ll have me on hand via email to answer any post-class questions

PLUS you get to meet a great group of like-minded people, eat a delicious lunch and to take some goodies home for the rest of the family to try!

Group class runs 09h30-14h approx. and include lunch. Please see here for full details of how to book classes and to be added to the mailing list for future classes. The fee is €75 – a deposit of €25 is required to book your place and the balance of €50 is payable on the day.

Bread & crackers

Artisan loaf
Seeded crackers
Naan bread and potato paratha

Tuesday Nov 7th 2017, 09h30 – 14h (approx) includes lunch


Festive GF Bakes for Thanksgiving and Christmas 

Stollen bites
Cranberry & orange muffins
Mini pecan pies
Speculoos – spiced biscuits

Wednesday November 8th 2017 09h30-approx 14h includes lunch


French bakes

Palets bretons
Financiers aux framboises
Lemon madeleines
Mi-cuit au chocolat

Thursday 30th November 2017, 09h30-approx 14h, includes lunch


GF, DF & EF bakes 

Besan cheela – chickpea and courgette galettes
Pissaladière – Provençal onion tart
Brown rice and quinoa crackers
Granola bars (includes GF oats)



Friday 1st December 2017, 09h30-approx 14h, includes lunch


British teatime (photos coming soon!)

English (bread) muffins – perfect for eggs benedict too!
Bakewell tarts (including shortcrust pastry)

Wednesday 6th December 2017, 09h30-approx14h, includes lunch


Pastry and pizza

Quiche maraichère (including shortcrust pastry)
Lemon tartlets (including sweet tart pastry)
Vanilla custard and chocolate chip danish pastry bar (soft yeasted pastry)
Pizza (yeasted base)


Date to be announced late Dec


Savoury bakes

Cake salé – savoury quick bread with cheese, olives and pesto
Pumpkin and feta scones

Date to be announced late Dec 

What would you like to learn at a gluten free class? Would a seasonal lunch menu interest you rather than all baking? Would you like to learn GF baking using a Thermomix? Get in touch via and I’ll see what I can do!


PRIVATE CLASSES are available on request with dates, timings and menus to suit your requirements. Please contact me via the form below.

Use the form below if you would like to be on the mailing list for upcoming classes :

Teaching in Singapore!

classes | May 12, 2017 | By

I’m thrilled to announce that I’m going to be teaching a few gluten free baking classes for friends old and new in Singapore  next month. There are still a few spaces left for some of the classes, so if you know anyone in that part of the world who might be interested then please let them know!

The classes I’m running are:

  1. Gluten free, dairy free, egg free on June 13
  2. Lisa’s favourites on June 14
  3. French Bakes on June 15

You can find booking details on the One Degree Gluten Free website here.


Gluten free baking classes in Paris (western suburbs)

classes | October 12, 2015 | By

Just a little update on cookery classes! 

My Cookery Class page has all the details of upcoming classes to be held in my home kitchen near St Germain en Laye. And if you fancy a more intensive experience in the fresh, clean air of the French Alps then please take a look here.

Classes run on varied days of the weeks. If you would like a private class for yourself and a group of friends on a different day, or would like a personalised menu for your group, then please get in touch.

Please contact me via email: or alternatively use the contact form below:

In a bind

breads, classes | September 30, 2015 | By

In my gluten free baking classes, I teach my flour blend – a 50% wholegrain blend that gives good results across a broad range of recipes with the added option of adding extra wholegrain to an  individual recipe to increase the nutritional content and general ‘heartiness’, for example in some of my breads, or of adding extra starch for extra lightness.

The flour blend is only half the story though. In using gluten free flours we are omitting the gluten protein that helps stick the flours together so the end product isn’t dry and crumbly. 

Enter the binders – added to each recipe in varying quantities depending on the result required. And that’s where it gets a little tricky. Different binders work best for some recipes and not for others. In my baking classes I teach you to use all of them in turn, so you are confident with how to use them. 

Types of binder:

The first commonly used binder is xanthan gum. Produced by the fermentation of a starch by a bacterium, xanthanoma campestris, this is an incredibly sticky white powder. I used to joke with students to be careful never to drop the open bag on their newly washed kitchen floor. Until I did exactly that. It is no exaggeration to say I needed a paint scraper to get it all off. I am not a great fan of using xanthan gum – it simply doesn’t agree with me – giving me the same intestinal distress as gluten does. I only worked this out after I started testing recipes in earnest for classes and tasting many more baked goods regularly. It’s worth bearing this in mind if you start having symptoms after starting to bake more – something you might otherwise have put down to cross contamination. 

The second binder I use regularly is pixie dust. After posting a picture on Facebook with a jar in the background labelled ‘pixie dust’ I had an email from a follower asking what it was. Apparently the poor lady was concerned as she had googled it and found a reference to an amphetamine called the same thing. As I was teaching in Singapore at that time, with its zero tolerance to drugs, I was quick to pressure her that I wasn’t doing that Dutch coffee shop kind of baking!  Pixie dust is a mixture of flax seed, chia and psyllium husk, devised by Dr Jean Layton, from the excellent site Gluten Free Doctor all ground together in a high speed blender or a spice grinder. I reproduce her recipe for it at the bottom of the page, with Jean’s permission. If you don’t have one of those then you could buy pre-ground flax and chia and mix it with the psyllium husk. Always store ground seeds, including the pixie dust mixture, in the fridge, as once the seed coats are broken down, the omega 3 fatty acids are exposed to oxygen and can quickly go rancid. So into the fridge or freezer they go. 

The third binder I use is psyllium husk – also called ispaghula husk or isabgol, from the outer part of the seeds of the plant Plantago ovata which grows in India and Pakistan. It is commonly used to treat constipation and in fact in America is found with the label ‘colon cleanser’. At first glance it might seem a strange addition to baked goods – but its property of becoming mucilaginous when added to water and holding that moisture in gluten free bread baking works a treat.

Lastly, the other component of pixie dust, ground flax is enough to bind some mixtures. I prefer to use the golden flax seed as the lighter colour is less obvious in baked goods, but either work fine.

How to use the binders : 

The golden rule with xanthan gum is to always mix it with the dry flours before adding any wet ingredients, otherwise it will be impossible to incorporate it evenly into the recipe. The amount needed per 100g flour increases as we move across the chewiness scale from cookies and muffins to cakes and then breads. Roughly, I would use 1/8 tsp per 100g flour for cookies and muffins (if actually needed at all), to 1/4tsp per 100g for cakes and up to 3/4 tsp per 100g for breads. Other writers might use more than this, but for the personal reasons started above, I try to reduce the quantity to a minimum.

Pixie dust can either be incorporated into the dry ingredients (like xanthan gum) or added to the wet ingredients ahead of mixing the dry ingredients, giving it time to ‘gel’ first. I tend to use the latter method as I think it gives a slightly better result and also mixing time is reduced, which is important for those students without a stand mixer! Jean Layton advises using the substitution of 1/2 tsp xanthan gum with 10g pixie dust. I have found this level to work well for cookies and cakes but I find less is needed for breads – so exactly the opposite with xanthan gum. For breads I would recommend using 5g pixie dust as a substitute per 1/2 tsp xanthan gum (so 30g pixie dust as a sub for 1 tbsp xanthan gum). Any more in breads gives a very wet ‘gummy’ result.

I usually add psyllium husk to the dry ingredients before adding the wet ones and then allow sufficient mixing time for the psyllium to absorb the water

Note : My recipes have been written each with a particular binder in mind, and I have not tried all the binders in all the recipes. 

Pixie Dust
  1. 60g golden flax seed
  2. 30g white chia seed
  3. 15g psyllium husk
  1. Grind all ingredients together until floury.
  2. Store in the fridge or freezer until needed.
  1. See post above for quantities to substitute for xanthan gum.
Adapted from Gluten Free Doctor
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Residential class in the French Alps

classes | August 26, 2015 | By


I’m thrilled to announce that I shall be teaching a 4 day 5 night residential gluten free baking class at the beautiful Chalet Savoie Faire.

Dates : to be confirmed for 2017 (please join the mailing list if you’d like to be kept informed of dates when they are published).

The venue is simply stunning – the photos here don’t even do it justice, breath-taking as they are. Le Figaro recently voted it one of France’s top 100 b&b’s. And all just 20 mins drive from Moutiers.

My colleague Nikki is absolutely adorable – an amazing chef and host, who, along with her partner Hugh, has created a little bit of magic in this unspoiled area of France.

The programme is busy – French-themed gluten free baking for 4 half days along with a market visit, Alpine foraging, snow shoeing or skiing if there’s snow, or hiking or biking (or reading and snoozing!) and wine and cheese tasting. 

All the food provided is gluten free – some of it made by us during class! There will be three delicious meals a day, including a 3 course dinner with wine, plus a gluten free afternoon teatime, so pack those walking boots!

The course requires a minimum of 4 people to run and numbers are limited to maximum of 8. Please don’t hesitate to contact Nikki ( for further details and check out her website

The dates are somewhat flexible, so if you have other dates that are of interest, please let us know, especially if you have a group of friends you would like to bring along!

If a day class near Paris is more what you are looking for then please check out this post for details of baking classes in my home.