Gluten-Free Sourdough Bread Baking Class | Beginner Friendly

Welcome to your introductory class on Gluten Free Sourdough.

Gluten-free sourdough has a reputation for being tricky. This class is where that reputation ends.

In 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.

About

Your 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 & 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.

This 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.

What you'll do:

• Meet your gluten-free starter — learn what it looks like when it's healthy, active, and ready to use
• Mix your own GF sourdough dough by hand and get a feel for the right consistency
• Understand the bulk rise and cold ferment options so you can work around your real-life schedule
• Taste freshly baked GF sourdough in class — so you know exactly what you're aiming for
• Leave with your mixed dough shaped and ready to proof, bake same day, or cold ferment for up to several days

What you'll take home: 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 dairy-free and egg-free.

Class runs approximately 2 to 2.5 hours — and this is your time. We're here as long as you need us. 🍞

⚠️ Allergen note: Gluten-free. Contains no wheat, dairy, or eggs. Please check our Resources page for the specific ingredients and supplies we use in class.

Questions Before You Book

Q: Is this class actually for gluten-free beginners, or will I be lost if I've never made GF sourdough?

A: 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.

Q: I've tried several GF sourdough recipes and nothing has been consistent. Is that normal?

A: 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.

Q: I've wasted a lot of expensive flour blends on failed attempts. What are the chances this actually works?

A: 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.

Q: Why does my GF sourdough always collapse or come out dense?

A: 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.

Q: Is this class truly gluten-free, dairy-free, and egg-free?

A: 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.

Q: What do I take home?

A: 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.

Q: I've almost given up on GF sourdough. Is it worth trying one more time?

A: 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.

Q: Can I reach Sharon after class if things go sideways at home?

A: 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.