What you'll learn

  • 🍞 Master the art of baking seven unique gluten-free breads, rolls, and pizzas, and create your own custom blends and recipes!

Course Content

Start Here

1 lecture
Hello and welcome!

Please note: all the recipes are available for you to print out in Section 4, Lecture 8. Click on the folder icon in the Resources section, which you'll find in either the Course Content panel, or by scrolling to the end of the lecture.


Limit of Liability/Disclaimer of Warranty

The information contained in this course has been verified and documented as carefully as possible and the authors have used their best efforts in preparing the course. However, the authors cannot be held liable for the use or misuse of its contents. The authors make no representations or warranties with respect to the accuracy or completeness of the contents of this course and specifically disclaim any implied warranties of fitness for a particular purpose. The advice and strategies presented here may not be suitable for your individual situation, and you should consult with professionals where appropriate.

Health & Safety

The authors cannot be held liable for accidents or injuries resulting from misuse of ovens or other kitchen equipment, nor for any issues connected with ingredients or methods, including the management and usage of live sourdough culture.

Baking is a very responsible business and under-18s should be supervised by a competent adult.


A World of Naturally Good Ingredients for Gluten Free Breads

5 lectures
The Four Flour Groups: Nuts, Beans, Grains and Vegetable Starches

Discover the natural, plant-based world of gluten free flours  - a million  miles from factory GF, and manufactured mixes.   (For handy reference, print out the full guide from the Resources.)

Natural Binders for Bouncier Crumb

See what natural binders actually do in your dough!

The Balancing Act: Sweetness, Acidity and Salt

Learn how the GF baker's "holy trio"  provides vital energy and the ideal environment for yeast.

Rise! How to Lift Your Loaf to Greater Heights

A quick word about raising your game...

Your Shopping List: Ingredients Required to Complete this Course.

Check out this list to see what you'll need to complete every project on this course. 

Practical Magic: Make Your Own House Blends of Flour

1 lecture
Our Classic Flour Blends: House White & House Brown

Download the formulae from the resources for this section, then whisk up your own House White and House Brown flours.

The Essential Recipes

1 lecture
Your Essential Gluten Free Recipes

Please print this lecture out before you start baking anything as you will need it for all the ingredients, quantities and times/oven temperatures.  The PDF version available in the Resources for this lecture may be more convenient for printing.  Both contain colour photos and full instructions.  

When Batter is Better

3 lectures
The Classic White Sandwich Loaf

We start with really wet doughs for extra moist loaves.  This one will be your go-to gluten free loaf: ideal for toast and sandwiches.

The Rich Brown Sandwich Loaf

Healthy flour makes healthy bread:  here's how to make a rich brown bread with two luscious variations.

A Warm Place to Rise

Where do I put my bread to rise?  The answer is right here.

How to Make Friends with New Flour

1 lecture
Two Kinds of Soda Bread

How to go from mixing to eating a bread in 30 minutes flat -a super convenient way to try out a new flour.  We make Oat & Quinoa Soda Bread, and a Double Onion version, plus Butterfly Bhaji Bites.  We also show the difference between using a conventional oven and a Dutch oven.

Getting In Shape

3 lectures
Hempesto Plait

In this section, you'll be making dough you can form into freestanding loaves, rolls and pizzas. Here we plait a gorgeous bread made using hemp flour and pesto.

A Basket of Rolls

Have fun with miniature loaves and show off your modelling skills.

Pretty Amazing Pizza & Rustic Boule

Master the pizza you've been dreaming of, and use the remaining dough to make a rustic boule.

Really Chilled Bread Making

1 lecture
Crispy Almond Baguettes

Discover how retardation - slowing down the dough by chilling it in the fridge - can make your life easier in more ways than one.

Be Your Own Recipe Developer

2 lectures
In a Nutshell: the Principles of Gluten Free Baking.

A quick reference sheet to remind yourself of the gluten free baking essentials.

Over to You!

Be encouraged to bake more, experiment more, and generally have more gluten free fun!

Description

🍞 Dive into the art of gluten-free baking with our expertly designed course! 🌟 Discover seven essential recipes that showcase a wide array of gluten-free techniques and ingredients. We'll guide you through the intriguing principles of GF baking, focusing on a surprisingly vast selection of naturally gluten-free flours to elevate your homemade breads. 🥖

Learn to blend your own flours and store them efficiently in portion-sized bags to simplify your baking routine. From classic white sandwich bread to artisanal hand-shaped loaves, baguettes, pizzas, and rolls, our course ensures satisfaction whether you're new to the GF lifestyle or have been embracing it for years. Welcome to a more beautifully gluten-free world! 🥐🌍

Note: All recipes are vegan or have vegan substitutions. If you're allergic to baker's yeast, explore our special course, Naturally Gluten-Free Sourdough Breads.

Check out these glowing 5-star testimonials from our community:

  • "I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy-to-follow manner. Looks like play dough for grown-ups." – George E. Morley
  • "Penny and Dragan removed the mystique surrounding sourdough and made it very 'do-able.' Love the FAB recipe! 👍" – Bobby Ollar
  • "…They show the stages of dough development clearly, which I struggled with before. They keep it simple, as bread baking should be. Looking forward to more courses." – Julia Bilecki
  • "Dragan and Penny, thanks for an awesome course. The support is incredible, and the advice is so helpful!" – Marcelo Ariatti
  • "The videos are priceless! 🎥" – Aden

Why not check out the promo video and enjoy some free lectures for yourself? 🎓

Who this course is for:

  • 🥯 Gluten-free individuals craving bread made with love, not sawdust.
  • 🆕 Perfect for beginners and improvers, or long-term GF people seeking fresh inspiration.
Start the Course

Course Reviews

  • 😀 Felicia Adeyemi
    5
  • 😀 Lacey DOUCETTE
    5

    I can't wait to get started with baking! I'm really thankful for this help on my gluten free journey.

  • 😀 Marva Ward
    5
  • 😀 Sally Bland
    3.5
  • 😀 Glenda Keyes
    5

    Very detailed

  • 😀 Matheus Leal de Souza
    5

    Very objective and concise short videos.

  • 😀 Ricardo Morte Ferrer
    4.5

    Everything is fine till now.

  • 😀 Darius Koenig
    5
  • 😀 Mike Henrichs
    5
  • 😀 Saida G.
    5
  • 😀 Alison Airey
    5
  • 😀 Madeleine Thorsteinsen
    4
  • 😐 Aasha Jeswani
    2.5

    The video should have details of options- e.g substitute for eggless - receive weight mentioned on screen while the teacher is showing things, what if I don’t wanna use molasses or date syrup what is substitute

  • 😀 Ellen Hernandez
    5

    I love the varied recipes that are easy to follow, and a well-explained presentation. Still waiting the flours I ordered online, so I have not tried any, but looking forward to a healthy/tasty baking. I highly recommend this course.

  • 😀 Orly Porat
    5
  • 😀 Diana Djlantik
    5
  • 😀 Maggie Rogers
    5
  • 😀 Carlos Alfonso Cuervo
    4.5
  • 😀 Dorothy Nicholls
    4

    Yes I am very interested in gluten free baking.

  • 😀 Eric Cohen
    4.5

    very informative, thanks

  • 😀 Christi Sorrelle
    5
  • 😀 Dawn Ireland
    5
  • 😀 Patricia Axt
    5
  • 😀 Emma Vere
    5
  • 😀 Maria Rodriguez
    5
  • 😀 Ashley Alger
    3.5
  • 😀 Craig Hedley
    5

    Excellent

  • 😀 Nancy Quackenbush
    5

    I am new to bread-making and am very grateful for our instructor's calm, helpful instruction. Excellent course.

  • 😀 Cátia Isabel Teixeira de Freitas
    5
  • 😀 Rebekah Facciuto
    5
  • 😀 Eunice Barnard
    5
  • 😀 André Fontaine
    4
  • 😀 Mike Yule
    5
  • 😀 Sarah Alnoor Abdullah
    5
  • 😀 Danielle Bloise
    5
  • 😀 Heather Nelson
    5

    So informative! Easy to follow. A pleasure to watch. Can't wait to make all the breads.

  • 😀 Alexsandra Bueno
    5
  • 😀 Elizabeth Bennett
    5

    Very much enjoying learning to make gluten-free bread :)

  • 😀 Julie Petermann
    4
  • 😀 Kira Baxendale
    5

    Finally! After countless bricks, lots of wasted time and money your course has provided the information and techniques for me to bake amazing nutritious and delicious bread. Thank you so much.

  • 😀 Karen
    3.5

    I did like the instructor. She made things easy to understand. I made the white sandwich bread. It has a good flavor, but is too grainy to eat, unless it is well toasted and hot. I spent a good bit of money on the ingredients, but won't be making it again.

  • 😀 Nora AlMarzouq
    4.5

    Where can I contact you if I have questions

  • 😀 Gerald Gionet
    5

    seeing the process of combining and what the flour looks like is very helpful.

  • 😐 Faith
    2
  • 😀 Brenda Barbour
    4.5
  • 😀 Rafidah Yacob
    5
  • 😀 Shannon Schuren
    4.5
  • 😀 Marcherie Avant
    5
  • 😀 Renee Aviles
    5

    thath

  • 😀 Sabina znh
    4.5
  • 😀 Esteban Schwienbacher
    5

    Porque ya probé las recetas y me salieron muy bien !!

  • 😀 Jacqueline Jenkins
    5
  • 😀 Lauraine Newton
    5
  • 😀 Judith Barba
    4.5
  • 😀 Julianne
    4.5
  • 😀 Pope Athanasius
    5
  • 😀 Monica Regan
    5
  • 😀 Sophie Naphegyi
    5

    Great course and very good recipes and tricks to succeed. Thanks a lot. Now getting in sourdough

  • 😀 Nubia Marquez
    5
  • 😀 Sharon Greene
    4
  • 😀 Jean Lee
    5
  • 😀 Yasmina Lallemand
    5
  • 😀 Melissa Kelly
    5
  • 😀 Dardo Einar Mochi
    5

    An excellent experience. Personalized attention and very good techniques.

  • 😀 Gaurvi Kalyani
    3.5
  • 😀 Hanife
    5
  • 😀 Misha
    5
  • 😀 Gerardo Hines
    5
  • 😀 Angela Barba
    5
  • 😀 David Weiner
    5

    Excellent! I have some experience with GF baking but wanted to enrich my repertoire. A really good refresher for me for the basics. Also, I learned a lot about some ingredients I was less familiar with.

  • 😀 Karen Brooks
    5
  • 😀 Rocio Aviles
    5

    Truly above my expectations! I love this course, I have been baking gluten free bread for a few years now and, of course, I am still learning. And this course, particularly, expanded my knowledge and my love for bread-baking. I highly recommend this course!! Bravo!!

  • 😀 Masumi Kodama
    4
  • 😀 Bernt McBee
    5
  • 😀 Mike.gee
    5
  • 😀 Makiko Hatakeyama
    4.5
  • 😀 Elana Combrink
    5
  • 😀 Gwen Matthysen
    5
  • 😀 Jessica
    5
  • 😀 Courtney Malloy
    5
  • 😀 Shirley H
    4
  • 😀 Lorraine McMahon
    5
  • 😀 Laura Miller
    5

    It is a perfect match for me. I found your site by searching for gluten free bread recipes. I am so impressed with the information the teacher has provided.

  • 😀 Brian
    5
  • 😀 Baiba Jaunlinina
    5
  • 😀 Leny Halim
    4
  • 😀 Saba Moritz
    5
  • 😀 Mira Goodman
    5
  • 😀 Stefan Petrov
    5

    Please, provide reference temperatures and times for baking. Ooops, I found what I was looking for in the next Course!

  • 😀 Noelle Weyer
    5
  • 😀 Sarah Driesse
    5
  • 😀 Susan Kerrigan
    4
  • 😀 Hilal Akgül
    5

    Very very useful Recipies! Thank you.

  • 😀 Mario
    4.5
  • 😀 Caroline Sprod
    4

    Yes, I'm learning lots

  • 😀 Janet Korsak
    4.5

    Good match. Looking forward to starting.

  • 😀 Randa hamad
    5
  • 😀 Russell Harrison
    5
  • 😀 Tsameret Teitler
    5
  • 😀 Ellen Knapp
    4.5