Gluten-Free Baking Fundamentals

Learn to Bake Confidently with Alternative Flours

Gluten-Free Baking Fundamentals

Learn to Bake Confidently with Alternative Flours

Core Class — Choose Your Format
New 2026 Date Coming Soon
2-Hour Immersive Experience

Choose Your Experience

In-Person Experience — $95
Online Experience — $65

In-Person: Light Cellar Teaching Kitchen (limited seats)
Online: Live via Zoom (link provided after registration)

Understand gluten-free baking instead of simply following gluten-free recipes

Removing wheat flour from a recipe isn't as simple as swapping one flour for another.

Gluten contributes structure, elasticity, moisture, and texture to traditional baking—which is why gluten-free baking can sometimes turn out dry, crumbly, dense, or simply disappointing.

But once you understand what different ingredients are doing, gluten-free baking becomes much easier.

Join Chef Alex Hamilton for a practical exploration of alternative flours and the foundational techniques behind delicious gluten-free baking.

Rather than giving you one “perfect” gluten-free flour blend, Alex will help you understand how different flours behave and how to combine ingredients to create the texture, structure, flavour, and results you're looking for.

The goal is to leave you with greater confidence—not just in following gluten-free recipes, but in understanding and adapting your baking.

In this class, you'll learn:

• What gluten actually does in traditional baking
• Why removing wheat changes structure, texture, moisture, and rise
• The characteristics of different gluten-free and alternative flours
• How to choose and combine flours for different baking applications
• How starches, binders, fats, liquids, and leavening affect your results
• How to troubleshoot common gluten-free baking problems
• How fermentation and sourdough techniques can be incorporated into gluten-free baking
• How to begin adapting traditional recipes with greater confidence

Explore the world of alternative flours

Not all gluten-free flours behave the same way—and that's part of what makes them so interesting.

We'll explore a range of alternative flours and ingredients, looking at how differences in flavour, protein, starch, fat, and texture affect the finished bake.

Instead of seeing gluten-free baking simply as a restriction, you'll begin to see alternative flours as an expanded palette of ingredients with their own unique possibilities.

What you'll experience:

• Live baking demonstrations with Chef Alex
• A practical exploration of alternative flours and ingredients
• Side-by-side discussion of texture, flavour, and function
• Professional baking principles translated for the home kitchen
• Troubleshooting tips you can apply to your own recipes
• Gluten-free recipes to continue experimenting with at home

We'll explore recipes and techniques including a gluten-free brownie and gluten-free sourdough flatbread.

Choose your experience:

In-Person Experience

• Taste the recipes and examples prepared during class
• See and feel differences between flours, doughs, and batters
• Direct interaction and Q&A with Chef Alex
• Immersive learning in the Light Cellar Teaching Kitchen

Online Experience

• Join the demonstrations live from home
• Full teaching and live Q&A
• Access the recipes and supporting resources
• Watch the recording again after class

Who this is for:

• Anyone wanting to reduce or eliminate gluten from their baking
• Home bakers frustrated by disappointing gluten-free results
• People curious about alternative and whole-food flours
• Bakers wanting to understand the science behind their recipes
• Beginners looking for a practical foundation in gluten-free baking
• Experienced home bakers wanting to expand their ingredient repertoire

No previous gluten-free baking experience is required.

Instructor

with Chef Alex Hamilton

Light Cellar Head Chef and experienced professional baker, bringing professional baking principles into an approachable and practical format for the home kitchen.

After you register:

All participants will receive:

• A reminder email with full event details
• The link to join live (for online attendees)
• Access to the session recording after the class
• Recipes and supporting class resources

If you can't attend live, you're still welcome to register and watch the replay.