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Gluten-Free Yeast Breads

October 7, 2017, 4:15 pm - 5:45 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.  Delve into the science of gluten-free bread making and take home some bread at the end of this demonstration class.

Quotes from 2016 Attendees:

This was a lot of fun and very informative. Excellent presenter, very knowledgeable, good advice and tips. Liked the scientific angle.

 Great nutritional info included with great Baking info – great class – yum!






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 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 5th year of bread classes.


Key Information:

Class Location: First Presbyterian Church, 148 N Park Street, Reedsburg, WI 53959.
Each attendee will take home some gluten free-bread.
This class is a demonstration and is not hands-on.
Check-in begins 10 minutes before the start of the class.