The Society Table: Gluten-Free

The Society Table is our speciality class. It runs every season, and the recipe changes four times a year. What you make is always different!

If you have done The First Loaf with us, this is where you go deeper. If you have not, you do not need to. Each season stands on its own. Past participants get first access to each new season before spots open publicly.


This season: Gluten Free Sourdough

If you or someone in your family eats gluten-free, you already know how hard it is to find real sourdough that is actually worth eating. Most gluten-free bread is expensive, dry, and nothing like the real thing. Good gluten-free sourdough made with simple ingredients exists. It just almost never ends up on a shop shelf in Hong Kong.

This class is for anyone who has wanted to make it at home but did not know where to start. Like everything we teach at The Sourdough Society, it is self-taught knowledge passed on honestly. No complicated techniques, no hard-to-source ingredients, no pretending it is exactly the same as wheat sourdough. It is its own thing and when it works, it is genuinely good.

You will mix and work with a gluten-free sourdough dough from scratch, understand what makes it behave differently, and leave with a loaf and everything you need to keep baking at home. The demand for good gluten-free sourdough in DB is real. We see it every drop. This class exists because making your own is easier, cheaper and far better than anything you can buy.

What you take home: 
· A baked gluten-free sourdough loaf
· Your own dough to finish at home
· A gluten-free starter with a care guide
· A recipe card
 · A kit you need to bake independently

Class summary:
  · 2 hours · Max 6 people + Snacks from our kitchen halfway through.

All ingredients and equipment included · No experience needed · Suitable for coeliacs and gluten intolerant bakers