Program1. Overview of gluten-free flours, gluten substitutes in bread and the necessary tools.2. Preparation of dough using instant yeast and discussion of the kneading technique.3. Rising (60 minutes). Preparation of bread additives - while rising, e.g. vegan dairy: butter, cottage cheese.4. Bake (50 minutes). During the baking of bread, we can start the leaven and discuss the procedure (if the customer is interested in this step).As part of the course, the client receives: a bread proofing basket, a sourdough starter, flour for further sourdough work and a book "Misa Mocy 2", with instructions for baking sourdough bread and instant yeast.