GLUTEN FREE SOURDOUGH BREAD BAKING – ZOOM COURSE (10 – 11 June 2023) – IN CROATIAN LANGUAGE + special gift
75,00 €
THE MOST REQUESTED ONLINE COURSE IN A NEW FORMAT – THIS TIME A GLUTEN-FREE ZOOM COURSE – IN CROATIAN LANGUAGE!
The easy and simplified way to your first bread with gluten-free sourdough starter. Learn the basics about gluten-free sourdough baking and learn how to make gluten-free sourdough bread FROM SCRATCH. Live demonstration and make your own alongside me!
Get your place at this course! Enrollment possible only until 1st of June or until the places are sold out.
With your purchase, you will also receive a GIFT – a DECLARED GLUTEN-FREE PACKAGE (gluten-free millet sourdough starter, half a kg of gluten-free millet flour, Indian thistle + free postage of this package). The value of the package is 25 €, which you will receive FREE OF CHARGE WHEN REGISTERING TO THIS COURSE (we will send it to you to your address).
You’ll also receive free ACCESS to a CLOSED FB GROUP, where you get my virtual support for the duration of the course.
The course is delivered via the ZOOM app on your phone or computer and in a closed FB group – in the comfort of your own home. The recordings will be available for at least 8 days after the end of the course.
Sourdough Gluten-Free Bread Baking
ZOOM COURSE - special edition in Croatian language
The most requested online course for baking sourodugh bread is back! This time it’s GLUTEN FREE BAKING!
Special gift when you book this Course!
You will receive a DECLARED GLUTEN-FREE PACKAGE (gluten-free sourdough starter, half a kg of gluten-free millet flour, psyllium husks). It will be shipped FREE OF CHARGE to your address. You'll also receive FREE ACCESS to a PRIVATE FB Group where you get my virtual support for the duration of the course.
WHAT'S INCLUDED?
- Anita’s full support and help
- Instructions on how to take care of your gf starter and the optimal feeding schedule.
- Acces to a private Facebook group (where I will be supporting you, giving you more instructions and where all LIVE videos will be saved for the whole week after Zoom Course)
- Anita’s feeding schedule
- Starter SOS.
- Making the dough (basic sourdough gf bread recipe).
- Bulk rising in a bowl.
- Dividing the dough and preshaping the loaf and the bowl.
- Resting the dough on the kitchen counter and its benefits.
- Final shaping of the loaf and the bowl.
- Longer fermentation AKA becoming BFFs with your fridge.
- The proof test.
- Scoring.
- Baking bread in an ordinary kitchen oven.
- Cooling and storing your bread.
- Short recap.
Suitable for:
Gluten-free baking
How will this course work?
We will meet on 10th and 11th of June at already scheduled times (see the timeline below) on platform Zoom. And alongside me, together, we will learn and bake a gluten free sourdough loaf of bread. You will receive a zoom link one day before the start of the course via email.
See the schedule below.
WHY DO I RECOMMEND SOURDOUGH GLUTEN-FREE BREAD?
Sourdough bread is much better and healthier than bread made with regular commercial yeast.
However, it also contains gluten and is a major problem for people with thyroid problems, gluten sensitivity, wheat allergy, coeliac disease.
Most bakery products from bakeries or shops contain gluten, which is found in wheat, barley, rye, spelt and kamut. Oats are not recommended in the diet of people with coeliac disease, and gluten is also found in various biscuits, cakes and other foods. Usually, shops now offer gluten-free foods, but these are quite expensive or contain other unhealthy ingredients.
Baking bread can be very easy. Whether you don’t eat gluten because you have coeliac disease, maybe a family member has coeliac disease, or you just feel better without eating gluten… there’s nothing better than home-baked bread because you know exactly what’s in it.
An example of my Zoom Course – this was a 5-Day Course of making sourdough doughnuts.
MEET ANITA
Hi, I’m Anita Šumer, a passionate sourdough baker, creator, enthusiast, teacher & bestseller author who’s been in love with sourdough since 2012 when I started baking out of love for my husband who couldn’t eat conventional bread anymore.
Since then I’ve shared my passion at over 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.
Come bake with me!
