Free 5-Days Online Workshop
GLUTEN-FREE SOURDOUGH PARTY
5 days to your GF starter
Tuesday, 8th November until 11th November at 8pm (CET) and on Saturday, 12th November at 10am (CET).
Workshop will be presented in English.
You will receive the link to the workshop and all other information via email one day before the event.
What will I learn?
- How to make your gluten-free sourdough starter from scratch and why it is so important to give it a name,
- characteristics of gluten-free flours and which one is the most suitable for making a starter and then baking with it,
- how to bake using your gluten-free starter and how much you need to save for the next time,
- how to store a gluten-free starter,
- you will be able to ask any questions you might have regarding gluten-free sourdough baking!
Is this online workshop for me?
There are many reasons why some want to embark on a gluten-free diet. Some might be celiac disease patients, have a non-celiac gluten sensitivity or a wheat allergy, some might have thyroid problems and some just love to explore new baking and diet options.
Whatever your reason for gluten-free diet might be, join this workshop series if :
- you want to learn how to make your first gluten-free starter,
- you prefer a visual demonstration of making a starter,
- you want to know how to maintain it,
- you are a beginner or an experienced baker who would like to learn basics of sourdough gluten-free baking,
- you want to gain more knowledge and some new experience in a fun and effective way.
About the host Anita Šumer
my name is Anita Šumer and I’m a passionate sourdough baker, creator, enthusiast, and teacher who’s in love with sourdough since 2012 when I started baking out of love for my deceased husband who couldn’t eat conventional bread anymore.
Since then I’ve been sharing my passion at more than 150 workshops in more than 10 countries with more than 2000 enthusiastic students. Besides that, I’ve written 3 best seller books that have been translated into 5 languages. And won the title Best Bread Book in the World by Gourmand World Cookbook Awards. My latest book is The Bread Art which is available as an e-book.
I’m so glad you want to make your first gluten-free sourdough starter. Let me show you how simple it is!
Big fermented hug,
Why gluten-free baking?
Sourdough Bread is undoubtedly healthier and better than bread with commercial yeast. But it contains gluten which is a huge problem for celiac disease patients and for people who have thyroid problems, gluten sensitivity or wheat allergy.
Most store-bought bread contains gluten which can be found in wheat, barley, rye, spelt, and kamut. Oat is also not recommended in the diet of patients with celiac disease. You will find more about it at the workshop. Various cookies, cakes and other foods also contain gluten.
Most of the stores now offer gluten-free varieties of food but it is usually quite expensive, contains unhealthy ingredients and is heavily processed.
Sourdough gluten-free baking can be so simple! Let me show you!
Our fermented schedule
(8th of November at 8pm CET)
1st day of making a gluten-free starter; preparing and mixing necessary ingredients.
Guest Speaker: Paul Lebeau, a managing director at Mockmill.
In his role on the Mockmill team, Paul has become a well-known figure in the international bread scene, posting his home baking successes frequently on social media. He likes to surprise more experienced bakers with the statement that he “has never baked anything with flour he didn’t mill himself.”
Mockmill is a family company specialized in creating and building mills for self-sustaining milling of fresh grains.
When diagnosed with celiac disease, it is important that you make sure no ingredients or food is contaminated with ingredients that include gluten. With mills and milling your own flour there is no worries it might come to contamination.
(9th of November at 8pm CET)
We will continue with our starter, more mixing and adding ingredients.
Guest Speaker: Chris Stafferton, author of Promise and Fulfillment book. It is a book about making good bread without gluten.
Chris was told by doctors to remove gluten from his diet. With a background in engineering as well as a love of food (especially bread!), reading and problem-solving Chris set to work, tinkering in the kitchen to develop real bread without gluten. The learning curve was very steep as he set out to understand how to make bread with minimal, simple ingredients and without additives. The challenge increased when one of Chris’s daughters was also put on a gluten-free diet. For the past 8 years, Chris has provided recipes, coaching, and consultancy in gluten-free baking around the world.
He will tell and explain us the right process of preparing bread for those who have a gluten-free diet.
(10th of November at 8pm CET)
Adding more ingredients and mixing.
You will find out all about the right care of your starter – what it should look like, how to store it and how to use it, what smell it should have …
(11th of November at 8pm CET)
4th day of making your starter with me, you will continue mixing and adding ingredients.
We will also make a gluten-free pancake batter one day before baking them.
(12th of November at 9am CET)
More mixing and adding to your starter and further steps.
A short overview of the gluten-free starter maintenance.
Let’s have breakfast together! We will make gluten-free pancakes! Yummy!
Registration has been closed
Registration for this event has been closed as we have either reached the maximum number of registrations or the event is over. Thank you for your interest!
What will I need at the workshop?
- most importantly; a lot of motivation and interest to learn about gluten-free sourdough starter,
- a small screw-on or patent jar, up to 200ml,
- a table spoon,
- scale – so you always know how much starter you have left
- organic buckwheat, rice or millet flour. If you have celiac disease, make sure that the flour is declared gluten-free.
- Psyllium (either in husks or powder). If you have celiac disease, make sure it is declared gluten-free.