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Campden BRI logo

COVID-19 secure workplace

We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more

Face-to-face training – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

Tailored training – We also provide tailored training for your teams online or face to face

If you have any queries, email or call +44(0)1386 842104

Please view our training and development programmes listed below, and book with confidence .

Gluten free bakery products

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Benefits of attending

The market for gluten-free bakery goods has increased dramatically in recent years. A gluten-free diet is now not only a requirement for an estimated 1% of the population but also the choice of a much wider group. Gluten, a key component of wheat flour, is central to the production of a wide range of everyday and speciality baked goods. Participants in this two day course will develop both a theoretical and hands-on understanding of how to make quality bakery offerings without gluten, thereby gaining insight to and also improving access to the celiac and gluten-avoiding bakery consumer sector.

Training Course content

  • Setting the scene- the need for gluten-free products, allergen control and management , legislative aspects.
  • An ingredient based approach to gluten-free. How specific ingredients can be used to replace the functional properties provided by gluten.
  • A process based approach to gluten-free. How modification to baking conditions can be applied to improve gluten-free baked goods quality.
  • Practical time in the bakery making gluten-free breads and cakes
  • Objective assessment of the quality of gluten-free baked goods.

This course can be customised and is available in house

Event Director - Michael Adams

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

Useful training links