What you'll learn

  • 🍞 Create stunning artisan loaves, rolls, and pizzas with gluten-free sourdough and natural binders.
  • 🌿 Cultivate and sustain your very own 100% natural gluten-free sourdough starters.
  • 📖 Master the fundamentals of sourdough leavening and the art of slow dough fermentation.
  • 👩‍🍳 Build confidence in baking delicious gluten-free sourdough treats.

Course Content

Introduction

5 lectures
Welcome to Naturally Gluten Free Sourdough!

It's a good idea to print out the recipes and course notes before you start watching.   A downloadable pdf of all the recipes in this course is available in the Resources for this lecture.

The Resources also contain a printable pdf version of all the written lectures in the course:  The Naturally Gluten Free Sourdough Course Handbook. 

If you are vegan, please check Section 5, Lecture 21 for egg replacement advice.


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.


Your Sourdough Ecosystem
A Little Bit of Sourdough Science

Yeasts and bacteria: what do they do?

( What Was Gluten, Anyway?)

Understand what gluten really was (before you ditched it!).

Your Shopping List

Ingredients you will need to complete this course.

Starting Your Starters

9 lectures
Starting Your Starters
What Ingredients to Use?

Choosing the best flours and water for your starter.

Organic Brown Rice Starter
Organic Buckwheat Starter
Organic Sorghum Starter
Starters Day Three
Regular Feeding: Maintaining Your Starters

Instructions for keeping your starter culture alive and kicking!

Important Note on Hydration Factors

Understanding how much water to use and when.

Troubleshooting Starters

Tips on starter management.

The Four Principles of Gluten Free Bread-making

1 lecture
Blend, Bind, Balance, Rise.

The Four Pillars of GF Bread-making.

BLEND

4 lectures
BLEND: How to Manage So Many Flours!
Practical Magic

Make your own House Blends of flours.

House White & House Brown Blend Recipes

Make your House blends.

A Note on Flour Substitutions

Answers to a frequently asked question!

BIND

3 lectures
BIND: Natural Binders for Better Bounce.
A Note on Eggs and Egg Substitutes
More on Natural Binders

Details on natural plant material binders.

BALANCE

2 lectures
BALANCE: Playing with Function and Flavour
A Playfully Sour Note

A word about vinegar.

RISE

4 lectures
RISE: Sourdough Leaven

Understand what sourdough starters and leavens are, and what they do.

How to Prepare a Leaven

How a starter becomes a leaven.

Optional Bakers Yeast

Turbo charging your 'slo mo dough'.

The Sourdough Leaven Race...

Watch how different leavens mature at different rates.  (The chocolate teff leaven is a teaser for the next course!)    Note how the leaven rises above the intial level marked by each elastic band.  Tall, straight-sided glass jars make it easier to see than in a bowl.

Two Sourdough Batter Breads

4 lectures
Recipe: Soft White Sourdough Sandwich Bread

This is the recipe for making the Classic Soft White Sourdough Sandwich Loaf. 

Making the Soft White Sourdough
Recipe: Rich Teff & Tigernut Bread

Here's the recipe for making the Rich Brown Sourdough Sandwich Loaf.

Making the Rich Teff & Tigernut Bread

Rustic Chestnut Boule

2 lectures
Recipe: Rustic Chestnut & Buckwheat Boule
Making the Rustic Chestnut & Buckwheat Boule

English Rosemary & Pea Flour Sour

4 lectures
Recipe: Rosemary & Pea Flour Sour
Making the Rosemary & Pea Flour Sour
Overnight Pea Flour Super Sour!

An alternative recipe using pea and arrowroot flours in a batter dough and overnight fermentation, to produce a much tangier, fluffier crumb, baked on a cast iron sizzler.

Baking with a Cast Iron Sizzler

Use a pre-heated cast iron dish to give extra rise and airiness to your loaf.

Cider Apple Sourdough

2 lectures
Recipe: Cider Apple Sourdough
Making the Cider Apple Sourdough

Little Rolls

2 lectures
Recipe: Little Rolls
Making the Little Rolls

Sourdough Pizza

3 lectures
Recipe: Sourdough Pizza
Making Sourdough Pizza
Baking Pizza with a Dutch Oven

Dragan shows how to bake pizza using a either a pizza stone or the cast iron lid of a Dutch oven, using the grill or broiler in your domestic electric oven. 

Set pizza stone or lid under grill at highest setting for 15 minutes, so the stone/lid reaches 340 C  650 F. 

Slide the pizza onto the hot stone/lid and bake, still under the hot grill, for 3 to 4 minutes, until done.

Sourdough Pancakes

2 lectures
Pancakes for Lunch!

See Penny frying GF Sourdough Pancakes.

Recipe: Sourdough Pancakes

Recipe for making pancakes with leftover starter.

What Next?

2 lectures
Back to Basics & Recipes to Print Out

A handy reference sheet to remind yourself of the Four Key Pillars of Gluten Free Sourdough.

And finally...

Description

Unlock the Secret to Delicious Gluten-Free Sourdough Bread! 🥖✨ Baking your own sourdough bread is now within reach for every gluten-free baker. This comprehensive course guides you through creating a naturally gluten-free sourdough starter that's perfect for leavening your dough. With a deeper understanding of various flours and binders, you'll be set to craft delightful sourdough creations. 🌟

This course introduces three distinct starters, crafted by you from scratch. You'll transform them into 6 different sourdough recipes, featuring rustic boules, rolls, a sandwich loaf, and even mouth-watering sourdough pizza! 🥖🍕 Once you master the art of sourdough fermentation, you will embark on one of baking's most exciting adventures: creating your own sourdough recipes! 🍞💡

📋 Recipes are either vegan or offer vegan substitutions.

What Our Students Are Saying: ⭐⭐⭐⭐⭐

  • "The genuine enthusiasm of Penny and Dragan is so infectious! Everything is explained and demonstrated in an easy-to-follow manner. I was eager to start my own sourdough journey. Can't wait to make a lovely dough ball, as Dragan did! 👩‍🍳" - George E. Morley
  • "Penny and Dragan demystified sourdough, making it accessible. Love the FAB recipe! ❤️" - Bobby Ollar
  • "They show the stages of dough development clearly, something I struggled with before. It's simple, like bread baking should be! Looking forward to more courses. 😊" - Julia Bilecki
  • "Thank you for such an awesome course! The support is incredible and all tips were invaluable. 🎉" - Marcelo Ariatti
  • "The videos are priceless! 🎥" - Aden

Why not check out the promo video and free lectures for yourself? 🎬

Who this course is for:

  • Anyone eager to enjoy the taste and health benefits of naturally gluten-free sourdough.
  • Those wishing to avoid baker's yeast and improve their gut health with fermented foods. 🌿
  • Individuals seeking a more natural bread for their gluten-free diet, avoiding chemicals and preservatives in commercial options.
  • Students from 'Deliciously Gluten Free Artisan Breads' waiting for the GF Sourdough edition! 🍞
Start the Course

Course Reviews

  • 😀 Yael David
    5

    excellent course!!!!! I learned a lot and the breads are being a total success at home. I enjoyed the course and recommend it to everyone

  • 😀 Raphael Gharaoui
    5
  • 😀 Sandra Aebi
    5

    perfect 🙏💖✨️

  • 😀 Sue Khela
    5
  • 😀 Marianna Nagymihály
    4
  • 😀 Fady Abboud
    5
  • 😐 Danielle Bloise
    3
  • 😀 Bridget Roberts
    4
  • 😀 Daniela Lima Portela Martins
    5
  • 😀 Rudy Rocha
    4
  • 😀 Hati̇ce Ayhan Uğur
    5

    gayet verimli gidiyor

  • 😀 Costas Vanieris
    5
  • 😀 Owen Winter
    5

    I love it

  • 😀 Adityaa
    5

    The whole course was very easy to grasp and understand. Penny have designed the course in such a way that its straight forward to learn. Thank you, Penny for sharing your wisdom on Gluten Free Sourdough with us. This is such a valuable course for anyone who wants to bake Gluten Free breads. I can't wait to start activating starters and baking my Gluten free Breads.

  • 😀 Esin Aka
    3.5

    I am a baker I know baking very well, but this video is not enough for people who will newly learn.

  • 😀 Gosia Zajac
    5
  • 😀 Laura Gutierrez
    5
  • 😀 Zsuzsanna Fulop-Czako
    5
  • 😀 Krista Lung
    5
  • 😀 Jargalmaa
    5
  • 😀 Sari T
    5
  • 😀 Cristina Serra Ruiz
    5
  • 😀 Siri Dyal
    5
  • 😀 Ricardo Morte Ferrer
    4.5

    The information is really helpful and well explained.

  • 😀 Seema Pawa
    5
  • 😐 Joao Castro
    3
  • 😀 Cátia Isabel Teixeira de Freitas
    5
  • 😀 Annie Tanady
    5
  • 😀 Ruby Dupre
    5

    I have not started yet, but look forward to experimenting! The course was easily understood and I love the many recipes I can try with the many different starters!

  • 😀 Alison Airey
    5
  • 😀 Melinda Brown
    5
  • 😀 Chanon deValois
    5

    I have really enjoyed learning the ins and outs of sourdough and gluten free I am looking forward to mastering the techniques and making my own homemade gluten free bread… which I am sure will taste better and be better for me! Many thanks Penny for your informative videos and infectious enthusiasm for baking.

  • 😀 Rosemaria Mihalek
    5
  • 😀 Lorraine Lloyd
    4.5
  • 😀 Carlos Alfonso Cuervo
    4.5
  • 😀 Carol A Greene
    5
  • 😀 Patty Haag
    5

    Thank You. Very informative.

  • 😀 Lydia Langford
    5
  • 😀 Tina Mehmel
    5

    Absolutely

  • 😀 Faye Ori
    4
  • 😀 Carolin Sohler
    5
  • 😀 Jürgen Thome
    4.5
  • 😀 Dilek Parlak
    5
  • 😀 Ella Reade
    4
  • 😀 André Fontaine
    4
  • 😀 José Cortez
    4.5
  • 😐 Krista Koets
    3
  • 😀 Shannon Theisen
    5

    This course makes gluten-free sourdough so easy. The recipes are very approachable and there are step-by-step instructions. On top of that she is absolutely adorable!

  • 😀 Teodora Pasztor
    5
  • 😀 Lauren Thompson
    5
  • 🙁 Waheeda
    1
  • 😀 Clare Turner
    5
  • 😀 Alexsandra Bueno
    5
  • 😀 Elizabeth Bennett
    5

    Love these courses!

  • 😐 Liad Kapara
    3
  • 😀 Alice Gamper
    5

    I really enjoyed this course! It is easy to follow and clearly explained.

  • 😀 PINAR PEKÖZ
    5
  • 😀 Karen Hards
    5

    Very informative and easy to follow

  • 😐 Indinna Sima
    3
  • 😀 Clive Nolan
    5

    Loving every second!

  • 😐 Manasi
    3

    It's an interesting course, but maybe a note about the different density of GF flours before a recipe would help.

  • 😀 Laura Ann Bazal
    5

    This course was a lot of fun! My first loaf was a bit gummy, so I increased the bake time on the next loaf to an hour and it worked better. I liked that she explained that nut flours can be subbed out for other nut flours. This will come in handy as hazelnut flour is a bit expensive where I live.

  • 😀 Latrice Miller
    4
  • 😀 Listy rizkia
    5
  • 😀 Sagar Gurung
    5
  • 😀 Patricia Salvant
    4.5

    Love these courses from Dragan and Penny

  • 😀 Nehal Hamdy Zedan
    5

    It’s useful

  • 😀 Julie Schneider
    5
  • 😀 Evy Huang
    5
  • 😀 Renee Aviles
    5

    Good! I love bread.

  • 😀 Gerald Gionet
    4.5
  • 😀 Tuğçe Sinop
    5
  • 😀 Rebecca Chamberlain
    4.5
  • 😀 Mari Turato
    5
  • 😀 Esra Sert
    5
  • 😀 Marcie Macari
    4
  • 😀 Daksha Foat
    5
  • 😀 Sylvia Denton
    4
  • 😀 Sohani Faria
    3.5
  • 😀 Sapna N
    4
  • 😀 Rodrigo Aguilera
    5
  • 😀 Ashish Samuel Gouder
    5
  • 😀 Tammy Gonzaga
    4
  • 😀 Nubia Marquez
    5
  • 😀 Daniela Cucu
    5

    Well explained! Thank you so much!

  • 😀 Meena Kadhimi
    5

    Ive attended several online Gluten Free courses and decided to get back to this course after having quite background .. I can say this is very well demonstrated and 100% healthy version as per ingredients .. thanks a lot

  • 😀 Aidym Lovisotto
    5

    Excellent

  • 😀 Mariana Biasioli
    5
  • 😀 Dardo Einar Mochi
    5
  • 😀 Greetje Dijkstra
    4
  • 😀 Hannah Whittaker
    5
  • 😀 Jennifer Casey
    5
  • 😀 Candice Williams
    5

    I've made sourdough starter previously but with regular flour. Now that I can no longer have gluten I'm excited to try making sourdough with gluten free flours

  • 😀 Nicola Rossi
    5

    I am really enjoying this course! The instructor is informative and clear. I like the balance of practical instruction, science and personal comments.

  • 😀 Maurice Dcruz
    5
  • 😀 Anissa Deen
    5
  • 😀 Chin Wai Ling Kareen
    5
  • 😐 Bharti Mukhi
    3
  • 😀 Christine Schermerhorn
    5

    I have just started learning about gluten free sourdough baking and this course has really filled in a lot of the gaps in my education. The videos are so helpful in showing me things that are difficult to understand when just reading about the subject!

  • 😀 Liz Wright
    5