{"title":"Gluten-Free Classes","description":"","products":[{"product_id":"gluten-free-sourdough-basics-class","title":"Gluten-Free Sourdough Bread Baking Class | Beginner Friendly","description":"\u003cp\u003e\u003cstrong\u003eWelcome to your introductory class on Gluten Free Sourdough.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGluten-free sourdough has a reputation for being tricky. This class is where that reputation ends.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn GF Sourdough Basics, you'll get a clear, practical introduction to gluten-free sourdough — no commercial yeast, no guesswork, no overwhelm. Just simple technique and real results you can repeat at home in your own kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eYour instructor is Sharon Munyak, founder of Culinary by Hobby Hill. Sharon didn't come up through culinary school — she learned to cook and bake in her grandmother's kitchen in New Jersey, where food was how you showed up for people. She's been teaching classes for over 12 years, starting with five core classes through Parks \u0026amp; Recreation and growing to 100+ distinct class experiences. Four years ago, when sourdough became the thing everyone was struggling with and no one could explain clearly, Sharon stepped in — and hasn't stopped since. Her students describe her as patient, endlessly generous with her knowledge, and the kind of teacher who makes you feel like no question is too small. She's available to you before, during, and after class — because getting you to consistent results is the whole point.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis class is for anyone who's wondered if consistent GF sourdough is actually possible — it is, and we'll show you exactly how. We move at your pace, and we're available to you even after class is over.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you'll do:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eMeet your gluten-free starter — learn what it looks like when it's healthy, active, and ready to use\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eMix your own GF sourdough dough by hand and get a feel for the right consistency\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eUnderstand the bulk rise and cold ferment options so you can work around your real-life schedule\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eTaste freshly baked GF sourdough in class — so you know exactly what you're aiming for\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eLeave with your mixed dough shaped and ready to proof, bake same day, or cold ferment for up to several days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you'll take home:\u003c\/strong\u003e You'll leave with a portion of freshly fed GF starter (bring a 1-qt glass jar), your mixed dough in a banneton ready for proofing, and clear written instructions for baking at home. This class is completely \u003cstrong\u003edairy-free and egg-free\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eClass runs approximately 2 to 2.5 hours — and this is your time. We're here as long as you need us. 🍞\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003e⚠️ \u003cstrong\u003eAllergen note\u003c\/strong\u003e: Gluten-free. Contains no wheat, dairy, or eggs. Please check our Resources page for the specific ingredients and supplies we use in class.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQuestions Before You Book\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: Is this class actually for gluten-free beginners, or will I be lost if I've never made GF sourdough?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: This class is built for beginners and for people who have tried GF sourdough and hit a wall. You don't need any prior experience. Sharon starts from the beginning and explains things in plain terms — no assumed knowledge, no skipped steps.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: I've tried several GF sourdough recipes and nothing has been consistent. Is that normal?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: Yes, and it's not your fault. Gluten-free sourdough is often taught like a modified version of wheat baking — but it's actually a different system entirely. When you're given pieces without a framework, everything feels unstable. This class gives you the framework so you can understand what's happening and why, instead of following steps and hoping for the best.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: I've wasted a lot of expensive flour blends on failed attempts. What are the chances this actually works?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: Very high — and here's why. In class, you make your dough from scratch with Sharon right beside you. If something looks or feels off, she catches it in the moment. You won't leave without understanding exactly what you're doing. And the written instructions you take home are detailed enough to repeat the process confidently.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: Why does my GF sourdough always collapse or come out dense?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: Structure is the core challenge in gluten-free sourdough because there's no gluten network to hold things together. In class, Sharon explains how to build structure differently — using fermentation, hydration, and timing in ways that actually work for GF flour. It's one of the first things she addresses.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: Is this class truly gluten-free, dairy-free, and egg-free?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: Yes. The class is completely gluten-free, dairy-free, and egg-free. Check the Resources page on our website for the specific flour blends and ingredients used so you can verify anything you need to before you come.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: What do I take home?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: You'll leave with a portion of freshly fed GF starter in a 1-qt glass jar, your mixed dough in a banneton ready for proofing, and clear written instructions for baking at home. Your dough can be baked same day or cold fermented for up to several days — whichever fits your schedule.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: I've almost given up on GF sourdough. Is it worth trying one more time?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: That's exactly the student Sharon loves working with. The frustration almost always comes from methods that weren't designed for GF baking in the first place — not from anything you did wrong. Students who come in having nearly given up tend to leave surprised at how manageable it actually is when the approach fits the ingredients. Sharon has seen it happen over and over.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: Can I reach Sharon after class if things go sideways at home?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: Yes — always. Sharon is available by phone, text, or email after class. She wants to know how your first home bake goes, and she'll troubleshoot with you if anything feels uncertain. Getting you to a reliable result is the whole point.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e","brand":"Culinary by Hobby Hill","offers":[{"title":"TBA","offer_id":47862879650010,"sku":null,"price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0072\/7243\/1675\/files\/Gluten_Free_Sourdough_Basics_Class_Shopify_Photo_1.png?v=1779557678"},{"product_id":"leaning-tower-of-gf-pisa","title":"Leaning Tower of GF Pisa - Sourdough Garlic Knots, Pizza and Zabaglione","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYour gluten-free starter is ready. Now let's do something with it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis hands-on workshop takes your sourdough basics into real-deal comfort food territory — the kind that makes you forget you're even doing gluten-free. We're talking blistered pizza crust, pull-apart garlic knots, and a classic Italian dessert that asks almost nothing of you and delivers everything.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHere's what we'll make together:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShape and bake a gluten-free sourdough pizza crust with real pizzeria chew and a golden, crisp bottom\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTwist and proof buttery garlic knots that rise like they mean it — and taste like it too\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eWhisk up a zabaglione — Italy's simplest, most satisfying dessert, naturally gluten-free and served over fresh fruit\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eEat the pizza we bake together as a group lunch (yes, we eat what we make)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eWalk away knowing exactly how to recreate all three at home with your own starter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you'll take home:\u003c\/strong\u003e Your recipe packet and the confidence to repeat every single thing we made — plus a full belly from lunch.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis class is the natural next step after our Gluten-Free Sourdough Basics. If you've got an active starter and the fundamentals down, you're ready for this. The group is small on purpose — everyone gets hands-on time, real feedback, and actual help when the dough gives you a look.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGrab your spot before it fills — and don't skip breakfast. We're eating pizza at lunch.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003e⚠️ This is a gluten-free class held in a shared commercial kitchen. If you have celiac disease or a severe gluten allergy, please reach out before booking.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003e📌 You'll need to bring 100g of active gluten-free sourdough starter to class.\u003c\/em\u003e\u003c\/p\u003e","brand":"Culinary by Hobby Hill","offers":[{"title":"Fri 07\/31\/26 2pm","offer_id":46833314889946,"sku":null,"price":99.0,"currency_code":"USD","in_stock":true},{"title":"Fri 07\/31\/26 6pm","offer_id":47912727183578,"sku":null,"price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0072\/7243\/1675\/files\/Leaning_Tower_of_GF-_Pisa_Cover.png?v=1779669356"}],"url":"https:\/\/hobbyhillfarm.com\/collections\/gluten-free-classes.oembed","provider":"Culinary by Hobby Hill","version":"1.0","type":"link"}