Wheat-Free Sourdough Workshop
The Baking Atelier at The Castle Rockaway
In this 3 hour class, we will create a brown rice starter, learn about alternative grains to wheat (such as sorghum, millet, oat, rice, buckwheat, and teff) and how they behave with sourdough leavening, mix a dough for you to take home to bake, and will bake a loaf of sandwich bread in class for you to take home. Samples of wheat-free treats will be available and a recipe for activities done in class will be provided. All recipes and baked goods are performed using natural ingredients and without the use of industrial additives such as xanthan gum.
Please note: This class is held in a facility where wheat, rye, and barley flours are used on a daily basis. Although best suited for those with a gluten intolerance, this class is not appropriate for those with celiac disease or wheat allergies.
NO REFUNDS - please check your email the day before class for directions and a reminder of what to bring with you!