Why We Offer Gluten Free Sourdough at Culinary by Hobby Hill

At Hobby Hill, our mission has always been to offer handcrafted, high-quality products that meet the real needs of our customers. A few years ago, I began noticing a growing number of people coming into the store or reaching out online with the same question: “Do you offer anything gluten free?”

I’ve always believed that the best business decisions come from truly listening. I knew if the demand was there, it was worth putting in the time, energy, and resources to explore. That’s how our Gluten Free Sourdough Bread—and eventually our Gluten Free Sourdough Basics Class—came to life.

Not All Gluten Free is Created Equal

Let’s be honest: not all gluten free bread is great. Many store-bought options are full of preservatives or frozen for long shelf lives. That might work in a pinch, but it’s not fresh—and it’s certainly not personal. At Hobby Hill, we wanted to create something better.

We took everything we know about baking and approached gluten free sourdough with the same level of care, cleanliness, and commitment to quality as our wheat-based products. In fact, we go even further. Cross-contamination is a serious concern for those with gluten sensitivities or celiac disease, so we are meticulous about cleaning utensils and equipment before baking any gluten free products.

There are no preservatives in our loaves, and that’s intentional. We believe food should nourish and delight—not sit on a shelf for a month. Gluten is the enemy for many of our customers, and we treat that with the seriousness it deserves.

A Community Response

One of the most encouraging parts of this journey has been the feedback. The response to our Gluten Free Sourdough Basics Class has been overwhelming in the best way. We’ve received countless reviews (you can read some here) from participants who were thrilled to finally find a gluten free bread that not only tastes amazing, but that they can confidently make themselves.

People come into the class thinking gluten free baking is too complicated or that it never quite tastes right. We change that mindset, one loaf at a time.

Why Make It Yourself?

One of my core beliefs is that everyone should have the opportunity—and the skills—to make their own food. Grocery stores can only do so much. Many of the items they sell are full of additives or made to appeal to the widest audience. But food made at home? That’s personal. That’s intentional. That’s yours.

Whether you're gluten free, vegan, or both, making your own food gives you full control over your ingredients. You know exactly what’s going into your bread. No hidden wheat starch. No unexpected preservatives. No guessing.

This is especially important for those with dietary restrictions. When you bake it yourself, you’re not only crafting a loaf—you’re building trust in what you eat.

The Journey Behind the Recipe (Without Giving It Away!)

Let me be clear: we don’t give out our exact recipe online. That’s reserved for class participants, and for good reason. Learning to bake gluten free sourdough isn’t just about the ingredients—it’s about the process. It takes time, hands-on experience, and understanding how everything works together.

That said, I’m happy to share some of the challenges we overcame in developing it.

One of the first hurdles was finding the right combination of gluten free flours. Some worked better than others. Some had strange aftertastes or textures. Psyllium husk became an essential ingredient—key for creating that elasticity and structure that gluten normally provides. But how much? That took testing.

Then came the baking itself. What temperature is ideal? How long should it bake? What kind of vessel gives the best crust and rise? Every adjustment made a difference, and we learned that shortcuts—especially with rising time—just don’t work.

Eventually, we landed on a method that works consistently. It delivers a crusty, flavorful, well-structured loaf that doesn’t feel like a compromise. That’s what we teach in our class. Not just the steps, but the why behind the steps.

What to Expect in the Class

Our Gluten Free Sourdough Basics Class is designed for home bakers of all experience levels. Whether you’re brand new to baking or just new to gluten free, you’ll leave with the skills and confidence to bake on your own.

In the class, we cover:

• Understanding gluten free flours and how they behave

• How to feed and maintain a gluten free sourdough starter

• Mixing, shaping, and scoring your dough

• Ideal baking techniques for that perfect crust

• Troubleshooting common issues like dense loaves or gummy centers

You’ll also get tips on storage, reheating, and how to get creative with add-ins once you’ve mastered the basics. The class is hands-on, fun, and designed to demystify the process of gluten free baking.

And best of all? You’ll leave with a loaf of bread that you made yourself—plus the knowledge to recreate it again and again.

A Final Thought

Offering gluten free sourdough wasn’t originally part of the plan. But it’s become one of the most rewarding parts of what we do. When someone tells us that they haven’t had “real” bread in years and now they can make their own—that’s the kind of impact that makes all the effort worth it.

Gluten free baking doesn’t have to be a mystery. It can be practical, delicious, and empowering. We’re proud to offer that experience to our customers, one class (and one loaf) at a time.