The Gluten-Free Sourdough Lab offers step-by-step guidance (including recipes, instructional videos, tools & ingredient lists), support (answering questions, holding space while you experiment etc.), and a sacred space for conversation and connection with fellow sourdough enthusiasts.

Say goodbye to feeling alone in your baking journey - this community is here to help you every step of the way, from troubleshooting to sharing tips and tricks for the perfect loaf and so much more!

Become a part of this gluten-free sourdough baking membership & community… when we do it together, we all RISE! (Get it? Rise?)

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What is the Gluten-free Sourdough Lab?

The Gluten-free Sourdough Lab was born from my longing for great gluten-free sourdough bread reminiscent of an artisanal European country boule. Watch the video below to learn more.

The Gluten-free Sourdough Lab is a virtual test kitchen where we come together as a community and learn to infuse the ancient wisdom and tradition of gluten-free sourdough baking into bread, cakes, cookies, and even pizza!

How would it feel to have your family gathered around your kitchen counter, counting the minutes before you can cut into the most beautiful loaf of gluten-free sourdough bread that YOU made?

Maybe you’ve been there before and cut into the loaf and all you hear is “whomp, whomp” in your mind because it’s over-proofed, undercooked, or sticky.

Been there. Believe me.

You’ve found a community that offers gluten-free sourdough baking support and advice for beginners and seasoned bakers alike!

One of the secrets to a gorgeous loaf of bread is a strong and correctly developed starter.

Have you ever made your own gluten-free sourdough starter?

You might be saying: “Yes, I have a starter, but I’m not happy with my bread results.”

Or maybe you’re thinking:

“I did, but it was a total failure. I had no idea what I was doing.”

Perhaps you are feeling more like:

“Nope! Too scary to even try on my own!”

Regardless of your answer, you are in the right place!

Unlock exclusive recipes and resources with a gluten-free sourdough baking membership.

<<<<Join Now to Receive The Founder’s Rate for

Only $33/month!>>>>

Now let’s move on to the Complete Sourdough Lab. I’ll tell you more about it and how you can learn when the doors will open again.

Pull up a chair. Lean in a little more… I want to tell you a little story…

My own gluten-free sourdough story with its failures and triumphs.

The first time I made my own gluten-free sourdough starter from scratch was…

… an interesting science experiment to say the least!

I had watched my son bake delicious wheat-based sourdough bread countless times since the beginning of 2020 and I couldn’t get the thought of an artisanal, delicious gluten-free loaf of sourdough bread out of my head.

“What if I could recreate the delicious sourdough bread of my childhood in Germany?”

You should know that I had baked artisanal sourdough wheat and rye bread for many years in my early 20s and into my 30s. Then life got busy, and I hardly had time to bake even though it was a great way for me to relax and be creative.

when I learned that My husband and I are gluten-intolerant, I made it a priority to learn to bake gluten-free, delicious and good-for-us food again.

I discovered again how much I loved to bake and how much I truly missed it. It was time to find pockets of time to play around with gluten-free baking. In the Spring of 2021, when my son baked regular sourdough every week I decided it was time to bake with sourdough again, too. This time it was going to be with gluten-free sourdough.

I took a bit of my son’s wheat starter and fed it gluten-free flour. Using my science and math mind I figured that oat flour is closely related to wheat and if I cut and fed it often enough, the wheat content would be small enough that it would not bother me, even though it would never be 100% gluten-free.

O.M.G. I was in sourdough experimentation

and baking heaven.

But… I never really got a good loaf of gluten-free sourdough bread. I underestimated the science of fermentation and working with wild yeast. The breads never came close to what I envisioned and my starter eventually died. It didn’t have a viable mix of wild yeast to flourish in gluten-free flour.

It was time to jump all in and start a 100% gluten-free starter based on what I knew from years ago.

I soon learned that gluten-free and wheat starters are completely different animals.

I needed a different approach.

I needed to look at creating gluten-free sourdough starters as an experiment in wild fermentation. It was the birth of the Alchemy of Flour and learning how different gluten-free flours behave in fermentation and baking.

Walter, Hugo, and Alfred were born.

Walter, Hugo, and Alfred were my starters made of different flours. Yes, I actually named my starters to keep them apart and have some fun along the way. They were kind of like little children, alive and growing, developing personalities and minds of their own.

They helped me learn firsthand the different behaviors of the various flours.

Which flours give wild yeast a great environment to grow?
How do various flours perform in a loaf of bread?
Which flour is best for what type of bread like sandwich bread or country boule?
How do these flours influence taste and what structure/characteristics do they bring to the loaf?
How likely is each flour to attract bad bacteria and eventually kill the starter?

I learned how to create a foolproof, gluten-free sourdough starter using the wild yeast in my environment, how to keep them alive over a long period of time, and how well they created the perfect loaf of gluten-free sourdough bread.

I was back in my element of sourdough baking.

I started to recreate the different sourdough breads of my past using gluten-free flour.

My biggest joy was when I managed to create a loaf of country bread that tasted just like the German sourdough bread I grew up with.

And, it opened the door to expand into a wide variety of other country breads, rolls, cakes, cookies, scones, challah, and even pizza, all made with sourdough.

Soon I Will get to share all this knowledge

and alchemy with you!

To keep things simple and easy to digest, I have broken things up into the Main Course (Starter Creation and Bread Baking) with 3 separate bonuses!

The Main course:

The Main course is a series of gluten-free sourdough starter classes and bread-baking workshops.
You will create your very own gluten-free sourdough starter. Watching your starter come alive is such a fun and exciting time. You will learn how to start and maintain a gluten-free sourdough starter with daily steps to keep you on track.

In the bread baking classes such as the beginner loaf (sandwich bread), the intermediate boule (roasted garlic + rosemary boule), and the advanced loaf (Seeded, whole grain loaf) you will discover different techniques for influencing the crumb, crust, taste, and mouthfeel of your bread.
You will have live group chat support and Q +A classes to answer your questions and help you navigate the process.
You will receive GF sourdough discard classes.
This is where we will dive into pizza, waffles, scones, and cookies together. It’s a creative and fun way to use the extra gluten-free sourdough and keep you exploring ways to uplevel your recipes with more flavor and great consistency.

During our time together you will get full support via Voxer, a free walkie-talkie chat app, to ask questions, get creative and even troubleshoot if things don’t work out as you planned. You basically have me right in your back pocket when you have questions or are unsure of something!

Plus, we will stay together for 4 additional weeks after the course ends to answer any questions and provide suggestions and ideas to confidently take your sourdough baking skills to the next level after the course ends.

Bonus:

And last but definitely not least, the Bonuses that rounds out the meal. A little doggy bag, if you will. That’s just how we roll here.

The Alchemy of Flour! This gives you an easy-to-understand overview of the various gluten-free flours available and how they influence the taste and mouthfeel of your baked goods. This will be super helpful when you want to convert a favorite recipe of yours into a gluten-free one.
Each class comes with live video recordings, recipe cards, tools, and shopping lists.
Plus…we well have several virtual pop-up classes to come together as a community and learn new skills.

The Gluten-free Sourdough Lab

This course is a virtual hands-on sourdough starter and baking event with pre-recorded video baking classes, live check-ins with Q+A, live pop-up zoom baking classes, the Alchemy of Flour, and a masterclass on how different flours affect the taste and consistency in gluten-free baking, and live support via chat.

Guided Meditation

Before we start each masterclass we will go into a guided meditation/grounding exercise to connect with the ancient wisdom and tradition of baking bread. You can tune into these exercises each time you bake bread or other baked goods to elevate your actions and infuse love into your baking. You will notice how this simple act will bring mindfulness, awareness, and gratitude to your day.

Connection and Sharing

We will have ample time during the live classes and through the private chat group to share our experiences and ask questions along the way. You and your class participants will be supported throughout the entire time while you create a successful starter and bake your gluten-free sourdough bread and other goodies.

You Will Receive

Recorded virtual sourdough bread baking classes to bake along with full recipes, tools, and shopping lists
Recorded sourdough discard classes (pizza, scones, waffles and pancakes) with full recipes, tools, and shopping lists
All classes are recorded to go at your own pace along with full recipes, tools, and shopping lists
Lessons on flours that are good for sourdough starters and general gluten-free baking (Alchemy of Flour),
Step-by-step sourdough bread baking instructions
Pdfs of all the topics discussed
Private group Voxer chat check-ins to get your questions answered on the spot via Voxer

We Will Cover Topics Like

What tools are best for gluten-free sourdough and why
What if your starter is not bubbling and increasing in size
When can you start baking your first loaf of bread
When to collect your extra starter (discard) and when to toss it out
What to do with extra discard
How often do you feed your starter and why
How to best store your starter
When to start baking bread
Best timelines for feeding and baking bread
Guidance on how to avoid sticky crumb, low rise, or internal collapse
Different techniques to bake sourdough bread to achieve the desired flavor or consistency

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