Good Grain Bakery
Bread-making workshop
Join Tara Taylor for a practical, hands-on introduction to gluten-free bread-making, exploring sourdough, poolish and traditional yeasted methods. With Gluten Free Flours from Shipton Mill, this immersive hands-on experience will give you the skills to carry on baking at home.
Booking is through Divertimenti.
Four bakes, one day.
A gluten-free sourdough loaf
Plus how to start, feed and look after a gluten-free starter.
Poolish crackers
To enjoy with lunch.
A yeasted chocolate & orange loaf
Made using a traditional yeasted method.
Poolish caramelised onion flatbreads
Made with a poolish.
This class goes beyond simply following a recipe.
Rather than relying on a ready-made flour blend, the class uses individual gluten-free flours, starches and psyllium husk powder from Shipton Mill, with practical mixing demonstrations along the way.
How fermentation shapes the bread
How different methods of fermentation affect flavour, texture and structure.
Reading your dough
How to recognise when a dough is properly mixed, hydrated, proved and ready to bake.
Starter and poolish
How to start, feed and look after a gluten-free sourdough starter, and how to prepare and bake with a poolish.
Warmth, humidity and steam
The role each plays, and how over-proving or too much steam can affect the finished bake.
Flours, starches and psyllium
See how each flour absorbs water and behaves differently, why gluten-free flours are not directly interchangeable, and how psyllium helps create structure.
What’s included.
Turn up, bake and enjoy. Everything you need is provided.
About Tara
Tara Taylor is the founder of Good Grain Bakery. Motivated by her own dietary requirements, she began developing gluten-free recipes and established Good Grain Bakery in 2015. She has now spent 13 years developing and perfecting her recipes.
Drawing on more than a decade of practical experience, Tara offers an honest and accessible insight into the techniques behind successful gluten-free baking. Her approach combines traditional bread-making principles with a deeper understanding of individual gluten-free grains, natural fermentation and natural functional ingredients.
New or experienced.
Whether you’re new to gluten-free bread-making or already have experience with sourdough, this class will help you build your knowledge, refine your techniques and bake with greater confidence.