Gluten Free Bread Baking

 Registration is closed for this event
Learn sustainable living techniques from a culinary perspective while enjoying the warmth and community of the Horn Farm's Summer Kitchen.

Looking for an alternative to nutrient-deficient, store-bought bread? Want to enjoy bread that is not only gluten-free but also fresh and pleasing to any palate? Are you ready to take your baking skills to the next level? Join us at the Horn Farm for a delightful baking experience and learn the secrets to making delicious, gluten-free, and vegan bread from scratch.

In this class, participants will:
•    Discover how to store, maintain, and care for your gluten-free sourdough starter
•    Master the art of creating yeast-risen, gluten-free bread
•    Learn the techniques to make no-rise flatbreads in under 30 minutes
•    Explore the best practices and skills necessary for gluten-free baking

Once you master the basics, you can easily bake gluten-free bread at home. It's not only healthier than store-bought bread, but also more affordable and free from preservatives. All participants will leave class with their very own gluten-free sourdough starter and some freshly baked gluten-free bread to enjoy in class or take home!

Don't miss out on this amazing opportunity to become a gluten-free baking pro. Sign up today and get ready to impress your friends and family with your newfound baking skills!

Note- This class is perfect for anyone with gluten sensitivities who wants to expand their baking repertoire. However, if you have celiac disease, please note that our summer kitchen is not a gluten-free facility.

For all classes: please wear closed-toe shoes, tie hair back or wear a hat, and bring an apron if you have one. Space is limited due to the small size of our kitchen, so register today while spots remain! 

About the Instructor:

Laura Bair has been creating artisanal and fermented foods for a number of years.  Her culinary adventures include fermented vegetables, fermented fruit, vinegar, kombucha, kefir water/milk, vegan yogurt, and vegan “cheese.”  She uses fermented and “slow-cooked” foods to add nuances of flavor and taste to her meals, harness the benefits of probiotics to promote healthy gut nutrition, and as a means to preserve food in bulk.  She and her husband follow a whole-food plant based diet and reside on a 1-acre food forest/garden/orchard located between Hallam and Wrightsville.  Laura’s nutrition and culinary certificates include: a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell; a ServSafe Food Safety Manager certification; and a Culinary Rx Certificate of Completion from Rouxbe Online Culinary School.  Laura has also completed the Meditation Specialist Teacher Training through the Center for Meditation Science and promotes healthier eating using the techniques of mindfulness and conscious awareness. Laura leads culinary classes at the Horn Farm and has served as a Nutrition Educator at York Fresh Food Farms’ mobile produce markets.  Laura’s formal education is in Nursing and Education.

Laura’s email address for additional information or questions:

Program Notes:

All programs are subject to change due to unforeseen circumstances including inclement weather. Participants will receive an email in the days preceding the program for any changes or cancellations. You can review our current Cancellation and Refund Policy here

Parking takes place in the field above the farmhouse. 

For safety reasons, this class is not appropriate for children under the age of 10 and minors should be a accompanied by an adult.

Fermented foods contain live bacteria and probiotics and should be consumed at your own discretion. Please notify the instructor about any food allergies before the start of class.


April 27th, 2024 from 10:30 AM to  1:00 PM
4945 Horn Rd
York, PA 17406
United States
Phone: (717) 757-6441
Event Fee(s)
Class Fee $55.00