Make Gluten Free Sourdough Bread at Home

Learn to bake using sourdough starter from the comfort of your home!



1.5 hours label £40

Take your gluten-free bread making to the next level using natural sourdough starters with this beginner-friendly online baking class!

Sourdough bread is within the reach of every gluten-free baker. This workshop shows that all you need is a naturally gluten-free sourdough starter to leaven your dough and knowledge of the range of flours and binders.

You'll learn to make three different starters from scratch and use them for six sourdough recipes, including rustic boule, rolls, a sandwich loaf and even sourdough pizza. Once you have grasped the basics of sourdough fermentation, you'll be off on one of baking's greatest adventures — inventing sourdough recipes of your own!

It doesn't matter if you don't know how to bake. This virtual baking class is for anyone looking to enjoy the taste and health benefits of naturally gluten-free sourdough.

You'll finish up with loaves that contain no bakers' yeast, improve gut flora and avoid the chemicals and preservatives found in commercial gluten-free bread.

You'll learn how to:
Make beautiful, artisan loaves, rolls and pizza using gluten-free sourdough leaven and natural binders.
Make and maintain your own, 100% natural gluten-free sourdough cultures.
Understand the principles of sourdough leaven and slow dough fermentation.
Gain confidence in gluten-free sourdough baking.

Please note:
All recipes are vegan or have vegan substitutions.
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 binders (notes on choosing these are provided in the course materials).
Your teacher
The Artisan Bakery School
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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2024-04-05 15:00:00
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