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Virtual Gluten Free Bread is unfortunately unavailable

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See all Bread Making classes NYC

Virtual Gluten Free Bread

  • All levels
  • 10 and older
  • $35
  • Virtual Learning via Zoom
  • 90 minutes
Virtual Gluten Free Bread
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Start Dates (0)

  • $35
  • Virtual Learning via Zoom
  • 90 minutes
Showing 10 of 0

Class Description

Description

What you'll learn in this bread making class:

Learn how to make a delicious sandwich bread, that also happens to be gluten, dairy and nut free.

We'll start with a brief explanation of the ingredients, move into a demo of the measuring and mixing, and proofing of the dough. I will also have a previously mixed dough that has risen and a description of the final product, with a loaf of fully baked bread as a sample.

About the Instructor:

I am a professionally trained chef, I worked 20+ years as a baking instructor in the Career Baking Program at The Institute of Culinary Education, I operate a wholesale gluten free bakery (Whipped Pastry Boutique) since 2012

Materials Needed to Participate Fully:

  • Brown Rice Flour
  • White Rice Flour
  • Potato Starch
  • Tapioca Starch
  • Flaxmeal
  • Salt
  • Xanthan Gum
  • Dry Yeast
  • Eggs
  • Oil
  • Honey
  • Electric Mixer
  • Rubber Spatula
  • Loaf Pan (7x3x2 in)
  • Plastic Wrap
  • Oven (any oven will do)

Virtual Class FAQ


What will be included in my Virtual Class package?

One ticket includes an access link to your live, online class. The class will be delivered via web conferencing software and feature a live, professional instructor who will walk you through a lesson as described above. You will have the opportunity to ask questions as well as participate from home.

How many people is my purchase good for?

Each ticket is good for one "device" (i.e. one computer, phone, tablet, etc. you'll be logging in from). This ensures we don't get more people in the class than the instructor can handle. Though we understand some people live together and will be working/learning together, the intent is that each class still allows for the same attention to attendees as if students purchased separately. Please be respectful of this!

Will I need anything from home to use in the class?

You will need a reliable Internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you're able to set up your device and connection. Additionally, if the class is more than just a lecture you will likely want any materials listed in the course description as "Materials Needed to Participate Fully", though you're welcome to purchase a seat and sit in and just watch.

Am I able to ask questions or interact with the class?

Yes, you'll both be able to ask questions using the chat function in the video hosting software as well as at certain intervals during the class via voice/audio. If the class winds up being on the smaller side, more spontaneous interaction/questions will be encouraged.


Do I have to show my video or speak during class?

While we recommend you do show your video and speak when encouraged to by the instructor, video and audio participation are never mandatory. We find classes have more fun experiences when people are engaging with one another, but understand not everyone will want to do so and that's ok!

Refund Policy

  • Cancellations made at least 3 business days in advance of the class will be honored with a refund less 5% cancellation fee.
  • Students who cancel less than 3 business days prior to the start time of the class will receive a credit towards a future class.
In the event that an instructor or the school needs to cancel at the last minute, students will receive a refund less a 5% non-refundable registration fee.

Reviews of Classes at Michelle Tampakis (10)

(5.0-star rating across 10 reviews)
  • Virtual Gluten Free Bread

    Reviewed by Felix L. on 5/15/2020
    Teacher Michelle is very professional, very well explained she did share a lot of knowledge. I do recommend this course,
  • Virtual Gluten Free Bread

    Anonymous review on 5/14/2020
    Great balance of instruction and education!
  • Virtual Gluten Free Bread

    Anonymous review on 5/14/2020
    Bread was delicious and the instructor was very helpful and knowledgeable
  • Virtual Gluten Free Bread

    Reviewed by Inna P. on 5/14/2020
    Great class Would like to take more gluten free classes
  • Virtual Gluten Free Bread

    Reviewed by Judith B. on 5/14/2020
    Michelle was clear and walked us through the recipe at a really good pace. She is very knowledgeable about the science behind baking which is interesting to know. Now I need to get some me yeast so I can bake!
  • Virtual Gluten Free Bread

    Reviewed by Jennifer S. on 4/23/2020
    Michelle was very thoughtful in making sure we had her recipe in advance so that we could acquire some of the unusual ingredients. Also, with the online learning, I had to have extra help as I am not so tech savvy and she was so very attentive and helpful. Her class was engaging, fun and super informative!
  • Virtual Gluten Free Bread

    Reviewed by Kelly B. on 4/10/2020
    I’m not the most confident baker. Something is always wrong or the ingredients aren’t exactly what the recipe calls for. Michelle helped me feel comfortable with what I had and encouraged me along the way. The bread was PERFECT and so tasty! I look forward to the next class.
  • Virtual Gluten Free Bread

    Reviewed by Maria V. on 4/10/2020
    I really enjoyed my class. The instructor was awesome and I hope to take more classes from her. We made a GF bread that may even taste better then any wheat bread I have ever had. Great class, great outcome.
  • Virtual Gluten Free Bread

    Reviewed by Debra T. on 7/21/2020
  • Virtual Gluten Free Bread

    Anonymous review on 5/14/2020

Review Summary by CourseHorse

Students have highly positive reviews about the classes at Virtual Gluten Free Bread. They praise the instructor, Michelle, for her professionalism, knowledge, and ability to explain things well. The classes strike a great balance between instruction and education, enabling students to learn not only how to make delicious bread, but also gain a deeper understanding of the science behind baking. Many students express a desire to take more gluten-free classes in the future. Michelle is described as thoughtful and attentive, ensuring that students have access to the recipe and necessary ingredients in advance. She is also commended for her ability to make the class engaging, fun, and super informative. One student mentions feeling more confident in their baking skills after taking the class, and another mentions that the gluten-free bread they made tasted even better than any wheat bread they have ever had. Direct Quotes: 1. "I do recommend this course." 2. "The instructor was awesome and I hope to take more classes from her." 3. "We made a GF bread that may even taste better than any wheat bread I have ever had."

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Questions & Answers (5)

Get quick answers from CourseHorse and past students.

Question from Maiko M.
Do we need specific rice flour for the recipe?
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
Rice flour can either be white rice (not sweet rice) or brown rice flour. If neither one is available, they can use a pre blended mix from Bobs Red Mill, King Arthur, etc.
Answer Show answer
Cancel
Question from Maiko M.
Hi! Is Tapioca Starch the same as Tapioca Flour?
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
Yes!
Answer Show answer
Cancel
Question from Lynn G.
Can I use maple syrup instead of honey
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
To substitute maple syrup instead of honey, you need to use the 1/3 cup stated in the recipe. The honey provides anti-microbial properties that contribute to shelf life in addition to crust color, nutritional value and flavor (besides just sweetness).
Answer Show answer
Cancel
Question from Lynn G.
Can I use egg substitute? Thinking about aquafaba
Answer from Jenny T. CourseHorse StaffCourseHorse Staff
From the instructor: I have not tried making bread with aqua faba, so I can't say with any certainty that it would work, or even how much to use.
Answer Show answer
Cancel
Question from Kelly B.
If I have an egg white allergy will Bob’s Red Mill egg replacement work? Or should I use egg yolks?
Answer from Michelle T.
Hello! We've had great success using Bob's Red Mill egg replacer in other baked goods in the bakery that don't contain yeast. I would say for this application, yolks would be better.
Answer Show answer
Cancel
View all 5 questions

Michelle Tampakis

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