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Gluten-Free Bread Baking

In this 3-hour hands-on class, you’ll braid challah, cook English muffins, and craft a classic white loaf from scratch that’s completely gluten-free. Instructor Joseph will also demystify the science of gluten-free bread baking.

He’ll cover topics such as dough hydration, baker’s math, proteins, polysaccharides, and the importance of microorganism fermentation so that you’ll leave equipped to take on any gluten-free bread recipes.

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Instructor: Joseph Goldman Joseph Goldman is a formally trained neuroscientist and baker who is deeply fascinated by the intersection of food and science. He is a current graduate student in OSU’s School of Health and Rehabilitative Sciences hoping to apply these interests as a registered dietitian, combining practical culinary experience with medically relevant guidelines. He loves infusing culinary instruction with the foundational science of atoms, proteins, and chemical reactions, whether with you in a formal class or with friends hanging out on the weekends.