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Gluten-Free Yeast Breads (2016)

October 9, 2016, 4:00 pm - 6:00 pm



Explore the world of gluten-free techniques, flours, recipes and baking. With concerns about gluten-intolerance and sensitivity on the rise, more and more people have begun eating gluten-free foods. Gain insights into why so many gluten-free breads are dry, dense, or crumbly, and what it takes to make a satisfying loaf of gluten-free bread. Make and take home your own gluten-free loaf to learn the science of gluten-free bread making.

Shawn Rediske began his baking career as a hobby while working professionally as an engineer. Engineering developed his passion for process; time revealed a desire to help people and support sustainability. Shawn, is co-owner (with his wife, Raelyn) and baker at Water House Foods, in Lake Mills, WI, which opened in late 2008. Water House specializes in making tasty foods using Wisconsin and organic ingredients (over 65% of all of the ingredients that Water House uses are sourced from Wisconsin). Self-taught, Shawn spends much of his time sharing what he’s learned by teaching baking and cooking classes and he is thrilled to be returning to Fermentation Fest for his 4th year of bread classes.




Shawn Rediske