We started our sourdough bread baking journey 16 years ago and now bake a large variety of breads and sweet treats for our family and friends. Over the last four years we have had so much fun exploring the world of gluten-free sourdough baking and are happy to teach you what we have learnt.
We have spent a lot of time researching and trialing various recipes. We love to simplify and change recipes to suit our needs as a busy family.
The internet is filled with helpful and not so helpful and confusing recommendations making it hard to get your head around it. A lot of recipes are either too complicated, require too many ingredients that are hard to get in New Zealand or the result is average. We are excited to share what we have learnt over the years, so you can enjoy gluten-free bread at a fraction of the cost and much yummier than any supermarket loaf! Read the customer feedback of people that attended this workshop.
For lunch we will have some gluten-free sourdough bread, focaccia, salads and pizza.
We will use only gluten-free flours like rice, millet, buckwheat and sorghum in the recipes. For our regular sourdough workshop please see here.
In this workshop you will learn
- how to manage, maintain and care for your gluten-free sourdough starter
- ingredients for gluten-free baking and their purpose in the finished product
- how to make a gluten-free sourdough bread with recipe variations
- how to make a beautiful gluten-free focaccia to impress your friends and family at pot luck dinners (who would never guess that it is gluten-free)
- how to make a gluten-free pizza dough to make (not just) your kids happy
- how to use your sourdough discard by making gluten-free pancakes
All of the flours and ingredients used in this workshop are certified organic and gluten-free. Please note that we have products containing gluten on site and that the equipment has been used for products containing gluten. We take extra care cleaning the equipment thoroughly and avoiding cross contamination, but some contamination is still possible.
If in doubt you can still attend the workshop and take home all of the inspiration and ideas for your own home setting. Please bring your own food for lunch.
Tutor: Cornelia Holten
MEd (Integrative Learning), Certificate in Organic Horticulture and Herbal Medicine
Cornelia is a soil health educator and herbalist with a passion for soil health, growing nutritious food, DIY, herbs, and self-sufficiency.
A certificate in Organic Horticulture, intensive training with Dr. Elaine Ingham's Soil Food Web School, an Apprenticeship in Herbal Medicine at Valmai Becker's Phytofarm, training in Allan Savoury's Holistic Management, Permaculture Design with Geoff Lawton and living on a farm in Pigeon Bay equip her with a lot of knowledge and hands-on experience about soil health, holistic food systems, growing nutritious food and living a healthy life. A Masters Degree in Integrative Learning at Endicott College enables her to weave her vast knowledge together to run easy to understand and fun workshops.
Together with her husband Kai, she is teaching workshops on soil health, whole foods, fermentation, cheese and bread making and regenerative gardening.
A thirst for knowledge and a passion for new scientific studies keep her well informed on those topics.
