My first attempts at gluten free baking regularly ended in tears.

For about six months after I was diagnosed as a Coeliac, it seemed everything I touched in the kitchen turned into an unmitigated culinary disaster.

I’ve previously written about the sweet treats secret that helped me get my kitchen mojo back; but there was another trick that put me on the path to successful cooking adventures - the gluten free cooking class.

The CAE offered some very enjoyable classes with the talented GF pastry chef, Rachel van den Bosch, a few years back, which gave me a great introduction to baking gluten free. But I’m always on the lookout for something new.

Last Tuesday I joined ten other GF-curious cooks for three delightful kitchen hours with French-trained chef Gavin Draper, of Repertoire Catering. He’s running four gluten free classes over the next couple of months, stepping through GF basics; quick family meals; low GI meals and treats; and planning a dinner party.

Gavin’s been in the chef-ing business for 20 years. Initially inspired by legendary French chef Auguste Escoffier, he’s turned his considerable culinary skills to “unlocking the mysteries of gluten free recipes and the different flours”; sharing my belief that everyone should be able to eat fantastic food easily.

I signed up for the basics course, despite now considering myself an enthusiastic amateur cook who can (mostly competently) find her way around a gluten free kitchen – and Gavin delivered on his promise to send us home armed with lots of new knowledge.

The class started with canapés and glass of wine. My inner foodie was a little dismayed to be served a rice cracker topped with guacamole, but the situation was quickly redeemed by a sensational GF Welsh rarebit topped with candied orange, that set the tone for the evening.

Moving in to the commercial kitchen, Gavin launched into a very quick lesson on gluten free bread making (to allow time for it to rise during the class), and offered his first super tip of the night: how to encourage a good rise from the dough. I’m staying secret squirrel on that for now.

He then talked us through about 18 of the more popular flours we can play with. This was one of those things I wish I’d learned five years ago – rather than discovering it by trial and error. I might have saved a few kilos of flour in the process!

Gavin provides a handy guide to the flours, along with his recipes and answers to some common GF cooking questions, so there’s no need to feel overwhelmed.

I particularly love that Gavin’s training is really evident during the class – it’s not all about gluten free, there are quite a few Masterchef moments on French culinary techniques so I feel it really is about the food, not a ‘special’ diet. Seeing him turn his expertise to producing great gluten free food just reinforces my mantra that you can create palate-worthy meals to share, regardless of dietary requirements.

He steps through French-inspired sauce basics, whips up a delectable crème Anglaise and demonstrates an interesting take on the much-maligned orange poppyseed cake before finally indulging our salivating tastebuds with a sit down meal.

Gavin’s a champion of local produce and slow food – much to my delight. The class draws to a close with us tucking into Glenloth herb-marinated chicken, grilled asparagus, a German potato salad with new potatoes from Geelong and a watermelon, elderflower, mint and feta salad. But it is his world-class chocolate brownie, straight from the oven, that ultimately steals the show and sends me off with renewed enthusiasm for my (gluten free) kitchen.

Class 2: Quick Family Meals is on the 22nd of November at Middle Park.

PS I came home with a handy hint for restoring my much-abused Le Chasseur grill pan, too. Now to just get the knives sharpened...