Gluten is the protein found in a few grains such as wheat, rye, barley, and products made from them such as biscuits, cakes, bread, and pasta. Gluten is likely to lead to symptoms such as bloating, constipation, tiredness, and headaches. In some people, it leads to an autoimmune disorder that makes them intolerant to it.

 In gluten-free baking we make goodies baked with gluten-free flours such as jowar, ragi, bajra, amaranth, and more. No gluten-containing ingredient is used in this style of baking.

You will master the art of both gluten and gluten-free baking! Learn the technique of baking with gluten-free flours in the cookies workshop. And master a real 100% whole wheat sourdough loaf from scratch under expert guidance. Moreover, you will also get some extra tips and guidance on mixing and shaping the dough, getting the fermenting process right, and bonus recipes using the “discard”.

Yes, you can

Yes, an oven is recommended for this baking. However, in case you have been used to baking in a pressure cooker or any other device then you can modify the technique accordingly.

The level of the course is of a 'beginner'. You do not need prior knowledge, it's about understanding a few basic things, which we already covered in the workshop recording.