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Gluten-Free Yeast Breads

October 15, 2017, 12:00 pm - 1:30 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 while making your own loaf to take home, along with recipes, techniques, and insights to try on your own.


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 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 5th year of bread classes.


Key Information:

Class Location: Webb Middle School, 707 N Webb Avenue, Reedsburg, WI 53959
Each attendee will make take home some bread.
This is a hands-on class.
Check-in begins 10 minutes before the start of the class.