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Make Gluten Free Artisan Bread at Home

Fill your kitchen with the wonderful smells of artisan loaves.

The Artisan Bakery School

5.0 (1)

ClassBento donates with every order to

1.5 hours £40

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What you'll do

Searching for fun things to do at home? Say goodbye to bricks of sawdust and hello to lip-smacking, luscious and nutritious breads you have made all by yourself!

This online class explores seven recipes that illustrate basic yet fundamental techniques in gluten-free baking. Your teacher will start by discussing the principles of gluten-free baking and examining key ingredients, including a surprisingly wide range of naturally gluten-free flours to add appeal to your hand-baked breads.

Once you've absorbed plenty of bread-based knowledge, you'll get hands-on with your ingredients and learn how to blend flours and store them in portion-sized bags for ultimate convenience in your weekly bake.

From classic white sandwich bread to more artisanal hand-shaped loaves, baguettes, pizzas and rolls, you'll cover enough ground to create gorgeous gluten-free bakes in the future.

You'll learn how to:
Bake seven very different kinds of gluten-free bread, rolls and pizza.
Mix your own flour blends.
Develop recipes of your own using principles from the course.

Please note:
All recipes are vegan or have vegan subsitutions.
Recipes and print-outs on tips/techniques are included, but students are also welcome to photograph their work at various stages and send them to The Artisan Bakery School for review.

Knowledge required

No previous experience or knowledge is required, only a passion for great gluten-free food.

What to bring

Basic kitchen and equipment (loaf tins with paper liners are very useful for gluten-free baking).
Bread flour and yeast (notes on choosing flour are provided in the course materials).

Your teacher

The Artisan Bakery School

5.0 (1)

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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