Gluten-Free Sourdough
Anyone can make a great loaf of sourdough.
Yes, even if you’re gluten free. Learn to maintain your new starter and bake a delicious loaf of crusty gluten-free sourdough bread in a hands-on workshop in the Woodland Bake House kitchen.
This private, small group class covers the fundamentals of gluten-free bread and sourdough for the high altitude baker. My goal is to empower you with the knowledge and confidence to make homemade bread a part of your everyday life, whether you want to bake weekly or every once in a while. Good sourdough isn’t out of reach for anyone, even when navigating dietary restrictions.
What You’ll Learn
How to care for your sourdough starter
Gluten-free sourdough bread recipe with hands-on practice
Key ingredients for gluten-free bread that you can shape and rise
Just enough science to know what’s going on with your dough
Tips and tricks for successful bread at high elevation
What to do with it with sourdough “discard”
Class Length: 75 minutes
Cost: $129 per person
Up to 3 participants per class (ages 15+)
Class Schedule: Classes begin at 1pm or 2pm on weekends. Purchase your registration using the button below and let us know your ideal date(s) and time in the check out form. We’ll be in touch shortly and will do our best to accomodate your schedule!
Whether you are learning solo or with a group, your class time is a private booking.
Save your seat
75-minute private class for up to 3 participants. Price is per seat. Tara will contact you after purchase to confirm your class date.
Class Registration Includes:
Sourdough starter to take home
Starter kit of baking tools including starter jar, spurtle, loaf pans, and lamé
WBH tried-and-true gluten-free sourdough recipe
2 loaves of gluten-free sourdough (1 baked and 1 to finish at home)
Private, welcoming, and personalized instruction
Follow-up Q&A support (up to 3 text exchanges)
My Philosophy: A Little Baking Science, A Dash of Intuition
Sourdough can get really complicated, with lots of terms, techniques, and expensive equipment. Add a food allergy like gluten to the mix, and homemade bread can feel so out of reach. Not to mention our added reality of baking at high elevation!
While there are more and more great gluten-free alternatives, the cost can add up and some just aren’t very tasty. And there’s just something special about a loaf of bread made with your own two hands! But a search online for guidance making a gluten-free sourdough loaf can send you on a wild chase, between recipes that tell you to follow your heart yet set you up for failure and others that list so many stringent rules that are hard to decipher.
My baking philosophy sits between these two schools of thought. I’ve studied and practiced with the goal to learn which rules to follow and which ones I can break. I use tools and practices that may seem rigid but really just take out some of the guesswork, so I can spend my energy (and money) in the places that need my attention. For me, this yields consistently good bread amidst the bustle of normal life.
Let’s break make bread together.
Nothing has brought more joy to my kitchen journey than cutting into a fresh loaf of bread that I’ve made with my own hands. Good food is best shared with loved ones. For me, that means learning new skills to make sure everyone feels welcome at our table.
My best friend Hailey manages a severe gluten intolerance. I’ve spent years by her side learning about gluten cross-contamination and unlikely sources, witnessing the repercussions when it does happen, and building a habit of good practices in our kitchen so she always feels welcome and safe.
That’s also why I’ve spent the last year really digging in to the intricacies of gluten-free breads at high elevation and nurturing my own gluten-free sourdough starter.
Through bread baking, I’ve learned to be more intentional and aware in the kitchen, to slow down and adapt, to savor and appreciate simplicity. And I want to share all of that with you!
Where You’ll Learn
Join me in the Bake House kitchen at 9100’ to begin or expand your bread baking journey. Our cozy cabin kitchen is the perfect focused space for up to 3 people to get their hands in dough.
We are located in Florissant, just 45 minutes west of Colorado Springs. You’ll receive the exact address in the week leading up to your class.
A note about kitchen safety and cross-contamination
While this is not a celiac-dedicated kitchen, before all gluten-free products are baked our kitchen practices include:
Before preparing gluten-free recipes, all surfaces, utensils, and bowls will be thoroughly washed, either with soap and hot water or run through a dishwasher.
No loose wheat flour is used in the period that gluten-free recipes are being prepared.
All gluten-free ingredients (i.e. specialty flours, xantham gum, etc.) are dedicated for this purpose only.
For all shared ingredients such as butter, we will always open a fresh package for gluten-free recipes.
Gluten-free breads are proofed and baked in single-use foil pans or parchment paper to minimize risk of cross-contamination through baking, cooling, and packaging.
I welcome any specific questions to help you feel confident in your learning journey! Let me know if there’s anything on your mind not covered here.
