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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at £500. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at £500. In some rare cases, we may also require you to show us your photo ID before we process the refund.
Get 15% off gift cards, using the code GIFTING15 in the checkout.
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Enjoy a brilliant baking session without the gluten at this workshop from The Artisan Bakery School. Learn how to bake beautiful, bouncy, naturally gluten-free bread and perfect gluten-free pizza!If you suffer from a gluten allergy or have a loved one with gluten sensitivity, this class could be just the thing for you. You'll ditch the additives of industrially produced loaves for your own freshly baked bread that's appetising in appearance, pleasing in texture, delicious in taste, and doesn’t go stale in an hour!Your teachers, Dragan and Penny, emphasise a positive, foodie approach to baking, embracing creative techniques and alternative flours packed with flavour. With their help and guidance, you're sure to end this fun class with a selection of delicious treats, ready to head home and discover the endless possibilities of gluten-free baking. By the end of this class you will:
Understand the uses of chia seed, linseed and psyllium husk as binders.
Understand the properties and nutritional benefits of an exciting range of naturally gluten free flours.
Know how to bake amazing gluten-free pizza.
Know how to fit home-baked bread into a busy lifestyle.
Understand the ‘mechanics’ of baking without gluten.
Have the confidence to create your own recipes.
Never eat another ‘cardboard’ loaf again!
Please note:
As a wheat-based business, the school's environment inevitably contains more than the statutory 20 parts per million of gluten established by law to protect people suffering from coeliac disease. The Artisan Bakery School are very careful about cross-contamination, and some coeliacs have done the class quite happily. Others have sent family members along to pick up the knowledge for them. Please get in touch if you would like more information before you decide.
Beginners usually start with this course, followed by the Naturally Gluten-Free Sourdough class. Or, you can do the Gluten-Free Mastery session, which combines the highlights of both.
info
This class is not available for purchase
What you'll get
Recipes to keep.
Lunch and refreshments.
Lots of your own hand-baked gluten-free breads to take home.
In 2008, bakers Dragan and Penny were among the pioneers in teaching microbakery business courses and among the first to sell real bread in Oxford. Now based in Devon, UK, their mission is to teach people how to bake real bread, pastries and pizza. Sourdough, heritage and gluten-free breads are their specialities. Dragan's fascination with breadmaking was born of necessity in the mid seventies, when he first arrived in the UK. The bread in England then was, and still largely is, fast to produce and chemically induced. Coming from a macho culture, barely able to fry an egg, he was forced to learn how to bake a decent loaf, just to survive. Dragan's greatest pleasure is when people come to them saying that they can finally eat bread again because properly fermented dough is easy to digest. Penny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.“We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being."
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4 hours
1 to 4 guests
