Gluten Free Baking - Level 3 (Sourdough Bagels!) by Shima Shimizu
*Class Cancellation Policy Applies, please refer to the bottom of page
Why Is Gluten-Free Baking So Hard?
Gluten-free baking can be tricky because gluten—the protein that gives traditional bread its structure and elasticity—is missing. Without it, achieving the right texture and rise requires careful adjustments. Alternative flours and binders need precise measurements and a bit of experimentation. But don’t worry! With patience and an understanding of the science behind gluten-free ingredients, you can master it.
Bake Your Gluten-Free Bagels—and Eat It! 🥯✨
In this hands-on class, we’ll guide you step-by-step through making gluten-free bagels, covering all the essential techniques. By the end, you’ll have your very own handcrafted bagels—plus a recipe to recreate them at home!
Note: This is an interactive class—you’ll be kneading, shaping, proofing, and baking your dough. Don’t forget your apron!
What Will You Learn?
✅ How to make vegan, gluten-free Sourdough bagels from scratch (hands-on practice!).
✅ Tips to boost your bagels' nutrition—without sacrificing flavor or texture.
✅ How to work with gluten-free flours for foolproof baking.
What Will You Take Home?
🥯 Your first freshly baked gluten-free sourdough bagel!
🌾 GF-sourdough starter to continue your baking journey at home.
🥖 Extra dough to practice with (and test your oven).
📖 The knowledge & confidence to bake artisan gluten-free sourdough bagels anytime.
📜 A detailed recipe for future baking adventures.
Ready to conquer gluten-free baking? Join us! 🌾👩🍳
WHAT TO BRING?
- 1x apron
- 1x pen
- A recycle bag to take home your goodies!
DETAILS
Length of class: 2.5 hours
Venue: Room A, 16F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town
CLASS CANCELLATION POLICY
We will confirm your seat(s) once all fees are received. Deadline for any cancellation or changes(eg. rescheduling) is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.
*The policy applies to sign-ups within the 7-day period before the scheduled event
ABOUT SHIMA
Inspired chef who loves working with alternative ingredients and fermentation.
Shima has been on a food and health journey since a child. Her inspiration was her parents who worked in hospitals. She has a strong desire to take charge of her own health.
When it comes to food, her motto is to be mostly plant based but to be flexible and enjoy the food and company first.
