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Master Gluten Free Sourdough at Home

Bake up a storm with this beginner-friendly bread making class.

The Artisan Bakery School

5.0 (1)

ClassBento donates with every order to

2.5 hours £40

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What you'll do

Learn to bake delicious gluten-free sourdough from the comfort of your familiar surroundings with this empowering online class from The Artisan Bakery School!

You'll begin by covering the fundamentals of fermentation, learning how to build and maintain your brown rice, sorghum, teff, or buckwheat starters. Your teacher will show you how to transform starters into leavens and explain the differences between young, ripe and old leavens and when to refresh or discard them.

Once you've examined the four leaven levers and discovered the crucial relationship between time and temperature, you can dive into a series of original vegan and dairy sourdough recipes provided by your teacher:

Sunflower sour (vegan or dairy).
Cheese and chilli baguettes.
Vegan almond baguettes.
Dairy and vegan brioche.
Dairy and vegan doughnuts.
Dairy and vegan cinnamon squiggles.
Sourdough chocolate heaven (vegan).
Focaccia art (vegan).
Beetroot and buckwheat boule (vegan or dairy).
Crackers (vegan).

You'll finish up with the knowledge needed to create the texture of crumb and crust that you desire every time. Delicious gluten-free sourdough bread, baguettes, brioches, doughnuts and crackers are all within your reach!

In this class, you'll learn to

Understand your starters.
Leverage your leaven.
Bake wonderful bread with true confidence.
Troubleshoot problems.
Measure your progress from amateur to amazing.
Create your own recipes.

Please note:
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

A basic understanding of how to make naturally gluten-free sourdough breads using starters and leavens.

What to bring

Oven and basic kitchen equipment.
Weighing scales (preferably digital).
Perforated baguette tray.
Six inch cast iron sizzling platter or frying pan.

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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