Kneading Conference 2026

This workshop will cover the basics of making gluten-free bagels from scratch- starting with mixing the dough, fermentation, shaping, boiling, and baking. We will not use yeast or eggs for the dough, but rather rely on sourdough and overnight fermentation for flavor, rise and texture.

Working with whole grains that are gluten-free is different from traditional bagel dough. This workshop will include talking about the whole grain flour blend, mixing the dough, shaping, and participants can customize their bagel flavor for the final boil and bake. We will be using a flour blend that includes hand-milled organic oats and organic
buckwheat from Maine Grains.