Gluten-Free Sourdough Baking Masterclass - Good Grain Bakery

About this course

Participants make a gluten-free sourdough loaf and a yeasted chocolate and orange loaf in pairs, while observing demonstrations of poolish crackers and caramelised onion flatbreads. The class examines how fermentation methods influence flavour, texture and structure, and how to judge whether dough has been mixed, hydrated, proved and baked appropriately. Teaching also covers starting, feeding and maintaining a gluten-free sourdough starter, preparing a poolish, and the effects of warmth, humidity and steam. Mixing demonstrations explore how individual gluten-free flours and starches absorb water, with psyllium husk powder used to provide structure.

What you'll learn

• Compare sourdough, poolish and traditional yeasted methods for gluten-free baking
• Recognise how fermentation affects flavour, texture and structure
• Judge when gluten-free dough has been mixed, hydrated, proved and is ready to bake
• Start, feed and maintain a gluten-free sourdough starter
• Explain how individual gluten-free flours, starches and psyllium husk powder behave in dough
• Assess how warmth, humidity, steam and over-proving can affect finished bakes

Is this course right for you?

The class is intended for learners at all levels, including those new to gluten-free bread-making and those with existing sourdough experience. Participants work in pairs for two bakes and also take part in demonstrations.

• Suitable for learners developing their knowledge of gluten-free bread-making
• Includes paired practical work alongside demonstrations
• Useful for learners already familiar with sourdough who want to explore gluten-free methods

Before you go

• All ingredients are provided and weighed out in advance.
• An apron and all equipment required for the class are provided.
• A recipe pack is provided to take home.
• Refreshments and a grazing lunch are included; gluten-free and other dietary requirements can be catered for if notified in advance.