Gluten-Free Sourdough Bread Baking Guide

Learn how to make gluten-free sourdough bread as well as gluten-free pizza dough and focaccia successfully at home.
To book our regular sourdough workshop please go here.

Next Date: to be confirmed

Time: 10am - 3pm

Location: KoruKai Herb Farm, Pigeon Bay, Banks Peninsula

Gluten-free lunch included!

You will walk away with a comprehensive recipe booklet and a free gluten-free sourdough starter.

Please find Terms & Conditions as well as our cancellation policy here. When signing up for this workshop you automatically agree to the Terms & Conditions. Please make sure to read them.

You will get the starter sent via courier and the Sourdough Starter eGuide will be sent to you via email. For more recipes please see the Sourdough Bread Baking eGuide, which is sold separately.

We also offer a Gluten-Free Sourdough starter. Please see here.

This fresh starter need to be fed once you receive it, the dried starter can be stored for up to 9 months (choose below). Please have some rye flour on hand to be able to care for it. We sell organic wholegrain rye flour.

The fresh starter gets shipped every Monday (or Tuesday if Monday is a public holiday). Order and payment needs to be in by 4pm Saturday to get shipped the following Monday.

The dried starter gets shipped any day of the week.

Both starters are shipped in a sealed pouch and do not come with a glass jar.

Each banneton comes with a fitted and washable linen liner.

Proofing baskets help your bread to keep its shape while it does its final rise.
We find a banneton an essential tool when making sourdough bread at home.

Available in 3 sizes. 

In Stock (fast shipping within New Zealand).

Customer Review:

"The quality of our bread has greatly improved since we invested in bannetons."

"Thank you for your excellent service: order arrived today - promptly and in excellent condition. Much appreciated."

Our KoruKai gluten-free organic sourdough starter is very flexible and works with quinoa, millet, brown rice, sorghum and buckwheat flours.
Best to feed with brown rice flour or a combination of the above with some brown rice flour in it. It comes with an eGuide to help you take care of it and gives you a basic bread recipe.

Contains 100% certified organic brown rice flour and filtered spring water.

The fresh starter gets shipped every Monday (or Tuesday if Monday is a public holiday).
Order and payment needs to be in by 4pm Saturday to get shipped the following Monday.

The dried starter gets shipped any day of the week.

Both starters are shipped in a sealed pouch and do not come with a glass jar.

This is for a gluten starter like our rye sourdough starter!

This thorough eGuide with 47 pages covers all the basics that you need to know to create great artisan sourdough bread. Please see the table of contents below. This is NOT the same eGuide that comes with the sourdough starter!

It includes instructions how to look after a rye sourdough starter, but not how to make one from scratch. It includes recipes to get you started on this amazing journey.
For an example recipe please see this blog post: Bavarian Sourdough Oven Buns

You will get the guide as downloadable pdf so make sure you enter the correct email address when placing your order.

Last update of the file: 10th February 2023

Spare linen liner for our popular Bannetons.

They are for our most popular sizes:
- Round banneton of 25cm diameter and 8cm height.
- Rectangular banneton of 28cm length, 14cm width and 8cm height.

Sturdy dough whisk made with an oak handle and stainless steel head. It is perfect for bringing the dough together at the very start when mixing the water with the flour. Dough won’t get caught in the wires, and won’t clump in the center. 
Perfect for everything from artisan sourdough loaves, pasta, muffins and biscuits.

Length: 33cm
Head diameter: 8cm
Wire thickness: 3mm

Fennel has a sweet, warm, anise, licorice aroma. The taste is slightly sweet with a hint of mild anise.

30g packaged in biodegradable paper packaging.

Transfer to an airtight container after purchase. Keeps for 2 years when stored properly.

This stainless steel dough scraper is perfect for all sorts of baking at home. It is the perfect tool to pick up, turn and portion dough. It is also great to clean the work surface afterwards. 

We love it to shape high hydration, sticky sourdoughs and also use it for portioning pizza and other items.

Size: 15cm x 11cm

Product is wrapped in paper and NOT plastic!

Now 1kg for the same price as 800g.


The perfect ingredient for gluten-free baking and to feed the KoruKai Gluten-Free Sourdough Starter. Great in combination with quinoa and buckwheat flour.

1kg in a home compostable bag.

We will be working on an online version of this workshop. So stay tuned for that.

Learn how to make artisan sourdough bread successfully at home.
Please note that this workshop uses our rye sourdough starter and wheat, spelt and rye flours in the finished products.

For our gluten-free sourdough workshop please go here.

Date to be confirmed. 

Time: 10am - 3pm

Lunch and some afternoon tea is included!

We started our sourdough bread baking journey 15 years ago and now bake a large variety of breads and sweet treats for our family and friends.

You will walk away with a recipe booklet and a free rye sourdough starter (valued at $19.90).

Pack with 10 stainless steel razor blades for a lame.

Both sides can be used for cutting, so simply turn them round.

These wax wraps are perfect to cover your bannetons once the bread dough has been shaped and is retarded in the fridge.
Plastic free, reusable, environmental friendly.

Made from repurposed cotton fabric, beeswax from hives at KoruKai Herb Farm and coconut oil.

Each wax wrap has 17g of beeswax melted into it. It keeps well for at least two years of regular use.

2 sizes available (select below) to fit our bannetons:

Round: 30.5cm diameter to fit our round banneton
Rectangular: 34cm x 19.5cm to fit our rectangular banneton

This diastatic malt powder is made from certified organic barley grown by a family farm in Central Otago, NZ.

Diastatic malt powder is the "secret ingredient" bread bakers use to promote a strong rise, great texture, and lovely brown crust. When used in baking it increases the enzymatic activity of dough, which means starch converts to sugar more quickly. As a result, the sugars caramelize more intensely, making a darker crust and a sweeter dough. As a result of heightened yeast activity, malt can help bakes rise into a higher volume, with a more tender and even texture.

Available in 100g, 500g and 1.5kg bulk bags. 

We provide a fast and efficient service.

Please see more info below to choose the correct size for your needs.

Bread lame with 5 stainless steel razor blades.

Attractive wooden handle and stainless steel tip to hold the blade. Also includes a wee leather pouch to protect the blade and your fingers during storage.

One side of a blade can be used for about 50 cuts, so one blade is for around 100 loaves of bread. For replacement razor blades please see here.