Discover the secrets to creating delicious gluten-free baked goods that are soft, flavour some and satisfying. This hands-on workshop is designed for beginners and home bakers who want to understand how gluten-free baking really works. Rather than simply following recipes, participants will learn how to select and combine glutenfree flours, create better texture, avoid common baking problems and confidently adapt recipes.

Led by Scerena Thompson, founder of The Empowered Oven, participants will learn practical techniques developed through real-world gluten-free baking and commercial food production. Everyone will have the opportunity to get hands-on, bake products themselves and take their creations home.

Learning Outcomes:

By the end of the workshop, participants will understand:

• How gluten-free baking differs from traditional baking
• The role of different gluten-free flours and starches
• How to combine flours to achieve better texture
• How xanthan gum and psyllium husk work
• How to prevent gluten-free products becoming dry, dense or crumbly
• Gluten-free food safety and preventing cross-contact
• How to adapt traditional recipes to gluten-free
• Basic pastry and dough techniques
• How to improve flavour, texture and presentation
• Basic product costing and pricing
• How recipes can be developed into products suitable for sale

What to bring:

• Pen & Paper
• Kitchen knife
• Pallet knife
• Couple of piping tubes
• Piping bags
• Baking paper
• Baking Tray
• Rolling pin
• Stand mixed (if no stand mixer a hand mixer)
• 2 x tea towels
• Apron
• Take away containers
• All other ingredients will be provided

Safety First:

Please ensure you wear closed in shoes, long pants and ensure long hair is tied back.

About the Tutor:

'Scerena Thompson is the founder and creator of The Empowered Oven, a purpose-driven gluten-free bakery and social enterprise. A qualified and experienced chef, pastry chef, mentor and trainer, Scerena has built her expertise across commercial kitchens, cafés, pastry kitchens, baking and business.

After being diagnosed with coeliac disease, Scerena developed a deeper understanding of the challenges people face when trying to find gluten-free food that is both safe and genuinely delicious. This inspired her to develop her own range of premium gluten-free products and recipes.

Scerena is passionate about showing people that gluten-free baking doesn’t have to mean compromising on flavour, texture or presentation. Her workshops combine practical industry knowledge with simple techniques that participants can confidently use at home.

Through The Empowered Oven, Scerena also champions inclusive employment, creating opportunities for people with neurological disabilities to develop skills, gain confidence and participate meaningfully in the workplace.

Her warm, hands-on teaching style makes her workshops suitable for beginners and experienced bakers alike. Participants leave with new skills, practical knowledge, recipes and, most importantly, the confidence to create exceptional gluten-free baking themselves.'

Other Information:

• To ensure resources are ready for you at the start of your course, we ask you ideally enrol at least one week before the course commences.
• All courses need a minimum number of students to run ("we try our hardest to get those") . If your course does not have enough students it will be cancelled before the commencement and you will be informed.