This is a gluten-free add-on option for joining the traditional NY bagel workshop to help cover additional costs incurred with high priced gluten-free flour. This is a mixed class where some will be working with gluten flours. Those with severe gluten intolerance should opt for the all gluten-free workshop or private class.
This sourdough add-on option is to substitute a sourdough bagel, pizza, or babka dough for a standard bagel, pizza, or babka dough formula. There is no additional charge, but advanced notice is necessary, so please select when booking if you prefer this option.
This gluten free add-on option is currently only available in the wood-fired pizza workshop. Please note, while the Caputo fioriglut flour used in this workshop is fully certified gluten free, it does contain wheat starch. Additionally, the cooking environment is not gluten free as participants will be working side-by-side using traditional wheat flour and baking on the same oven deck. Additional cost is due to high price of this imported specialty gluten free Italian flour. With this add-on option, you will make two gluten free pizzas in the workshop and take home your class-made gluten free dough for making additional pizzas later.
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