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Better Than Sliced Bread: Gluten-Free Sourdough Baking
Dickinson College Farm
Boiling Springs, PA
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Better Than Sliced Bread: Gluten-Free Sourdough Baking
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More people are discovering that they feel better when they avoid foods that contain gluten, a protein commonly found in wheat and other grains. In this workshop, participants will learn how to use time-tested sourdough bread baking techniques and a variety of flours, such as teff, buckwheat, and rice flour, to create naturally-leavened breads that have complex taste, natural sponginess and excellent crust. Attendees will take home multiple recipes sure to please gluten-sensitive palates.


Each Sustainability Series Workshop will start at 2:00pm at the Dickinson College Farm, located at 553 Park Drive, Boiling Springs, PA 17007. The two-hour workshops offer homesteaders of all skill levels tips and strategies to maximize production and enjoyment from home and community food production.

Please be sure to dress for the weather! Workshops will be held outdoors and in rustic indoor facilities.


The Dickinson College Farm is a 50-acre living laboratory that is USDA Certified Organic. Located just six miles from campus, the farm has more than 15 acres of vegetable production ground and 18 acres of animal pasture. The farm supports the academic interests of students and faculty, promotes renewable energy through solar applications and builds a greater awareness about how food is generated using techniques that help sustain natural ecosystems.


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Dickinson College Farm (View)
553 Park Drive
Boiling Springs, PA 17007
United States

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Education > Workshops
Food > Markets & Farms

Minimum Age: 13
Kid Friendly: Yes!
Dog Friendly: No
Non-Smoking: Yes!


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