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Wild Sourdough
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Gluten Free Wholegrain

Sourdough gluten free wholegrain class

Discovering the nourishing good taste of gluten free wholegrain sourdough breads and how to make it in your own kitchen. ALL SOURDOUGH BREAD, PIZZA, PASTRY, WRAP, PITA BREAD ARE VEGAN

Gluten free bread that tastes so good, cuts and keeps well without any yeast, soya, corn, gum, additives/preservatives of any kind.

gluten Free wholegrain

The class starts with gluten-free bread tasting and followed with a talk and demonstration of the whole process of GF sourdough bread making from starter, dough to baked bread. You can make these by hand  or you can use/bring your machine (Thermomix, Kitchen Aid, Breville, Kenwood Chef, Magimix CE) for this class. I will do my mixing using hand/electric whisk/stick blender and Thermomix.

In this class we will be making a variety of GF sandwich breads, FRUIT LOAF & hot cross buns, PASTRY, PITA BREAD/WRAP, vegan PIZZA (freezable pizza bases), coconut WRAPS, coconut (dairy free) WAFFLES and savoury & chocolate MUFFINS (dairy free) – I will also share the recipe for my delish GF ‘real’ profiteroles/eclairs complete with vanilla bean GF custards and chocolate ganache with you and cheese balls (choux pastry).

NO more bought flour mixes, all from scratch with no additives/preservatives, yeast, corn, maize, soya, xanthan and guar gum…

You Will Take Home:

  • a variety of  gluten free flour and ingredients
  • Gluten free starter
  • GF loaf you make in class (to be risen and baked at home)
  • Breads or goodies baked in class
  • Comprehensive notes.

Every step is a new discovery, we will work with 12+ yo GF starters and everything will be made from scratch. All steps will be explained, shown and shared in this class. You will see the different stages of the breadmaking process and you will be making your own GF dough and take home a GF starter at the end of the class.

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

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

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,

I purchased on of your books recently, ‘wild sourdough by hand’.

I have to say this book is fantastic! I’ve been baking bread at home for the last 6 months or so and always with packet yeast. My bread has had some great reviews from family and friends, I’ve made some really nice rustic whole wheat, rye and spelt breads.

For a while now I’ve been wanting to try some sourdough bread. I had a couple failed attemps months ago which put me off. More recently I’ve been looking for a local bread course to help me along, I came across your website and of course your book.

I began making a rye starter as per your recipe. Its really cold in the Adelaide Hills this time of year, so the starter was VERY slow to get moving. I have no heating in my kitchen during the night so I decided to put my starter jar in a thick woolen sock and it came to bed with me to stay warm! Weird i know but it seemed to help! By the end of the week my jar was filled with a lovely, frothy, bubbly starter.

Thanks for your help so far, having an easy to follow starter recipe has been the biggest help.

Many thanks and with love, Tom (SA)

Note about my classes: All my classes are hands-on, as I truly believe that you learn more effectively by experiencing the whole process first hand...touching, feeling, smelling and making your own dough from scratch in class. All efforts are made to use only organic/bio-dynamic ingredients. If you have a specific allergy or dietary requirement, please let me know.