In-Person Baking Class Sourdough Rustic Loaf Bread Gluten Free

Get ready to master the art of making a Rustic Sourdough Loaf that's also gluten-free. This demo-style class is ideal for baking enthusiasts who want to learn authentic techniques and take home a starter kit. Whether you're a newbie or a seasoned baker, you'll love getting familiar with truly gluten-free sourdough bread. Don't miss out on this tasty experience—let's bake together!

Each ticket holder will receive tasty samples of our bread and a starter kit with a printed recipe so you can get baking at home!

This class is in-person at Rainbowblossom Market Wellness Center, Springhurst, 3608 Springhurst Blvd, Louisville, KY 40241. Join Chef Martha in person to attend a demo-style class. All recipes are Gluten-Free, Alpha-Gal safe, Allergy-Friendly, and Vegan.  We do not offer refunds for these tickets, as the product has already been purchased for the event. If any questions are not answered below, please email Chef Martha at [email protected]

*Important Guidelines & FAQS 

*Yes, tweens and teens are welcome, but they must have 1 adult or parent with them. We are not responsible for watching your child. *If accompanied by a child, only one ticket is needed. 

*Please be aware that the seating at the Rainbowblossom Wellness Center is a high-back bar chair and a separate table and chairs. This is a demo class. I do not recommend this class for Children under 7 who can not follow basic directions and sit unassisted. It is the adult's responsibility to control the child. 

*If you have any other dietary or allergy concerns, please send questions before purchasing a ticket, as not all dietary or allergy problems can be accommodated at the group event. 

About The Instructor:

Martha Morgan is a Specialty Diet & Allergy Chef and the creator of Allergy Dragon. Chef Martha started cooking in restaurants with her first job at 16 years of age; in 2014, she switched to institutional food services in a healthcare setting and created Allergy Dragon officially in 2019. Chef Martha has now been cooking professionally for 30 years.

In 2003 she became a reluctant food allergy chef due to her youngest 1st anaphylactic reaction at 9 months old to strawberries, and their allergy list has now grown to over 30 food allergies. Finally, in 2009, Martha became a gluten-free chef due to her and two of her children’s Celiac disease diagnoses.

Martha has made it her mission to advocate for Food Allergies and Celiac disease and share her belief that everyone deserves to eat delicious food.

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