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Gluten Free Bread Sourdough Demo class

Gluten Free Bread Sourdough Demo class

gluten free sourdough short course demonstrationThis is a short demo class of my usual hands on Gluten Free Sourdough Wholegrain class. I will cover and share with you how to make gluten free wholegrain sourdough breads in your own kitchen from scratch without purchasing expensive ready mix Gluten Free flour without any yeast, additives, and preservatives of any kind.

Gluten free bread that tastes so good, cuts and keeps well – I will show you two types of GF bread, one that is vegan and a dough-form so you can make pizza bases with this and another light GF sourdough loaf which is a liquid dough (this one contains eggs)

Gluten Free sourdough bread making is a world on its own, nothing like you have learned before in my normal sourdough classes hence I will cover all aspects of gluten free starter including making your own but you will be given my gluten free starter in class.

The class starts with gluten-free bread tasting and followed with a talk and demonstration of the whole process of Gluten Free sourdough bread making from starter, dough to baked bread.

I will also share the recipe for my delish Gluten Free ‘real’ profiteroles/eclairs complete with vanilla bean GF custards and chocolate ganache with you and cheese balls (choux pastry)

Tips and tricks I have discovered along the way will be shared with all of you.

A variety of GF wholegrains will be used discussed in this class including quinoa, cassava, millet and sorghum.

Class Details

  • Duration – 3 hrs
  • Includes Comprehensive notes
  • Gluten Free starter

More Information...

For information on current classes and gift vouchers, please contact YOKE...

Please note that some classes may only be run once a year.

Contact Yoke

Hi Yoke,

Trust you are well?
Just letting you know that Denmark bakery has just won first prize at the Perth Royal Show for the Wholemeal Sourdough free form section. I would personally like to thank you for running such wonderful informative classes, even though I have only attended one of your beginner classes which was about two years ago! The information gained has was invaluable and we are now producing sour-dough breads on a commercial scale.

I have been a baker for 34 year now and can honestly say I have never been more excited about winning a first prize than I was at this year’s Perth Royal Show. Nearly all of my formal training was about producing the perfect looking loaf. It have to be square and it had to have a texture that of a sheet of white paper. To be honest modern day square bread has very little flavour and is not that pleasant to eat – however sour dough on the other hand has a rustic look and the smell and flavour is mind blowing and a real joy to pull out of the oven, when cut or pulled apart the open texture and aroma makes your mouth water instantly.

I hope your new batch of students appreciate the myriad of opportunities they are receiving by doing your courses as I have.

Again thank you for imparting your knowledge in sour-dough’s and hope to catch up again soon.

Kind Regards, Clete