Sourdough bread is within the reach of every gluten-free baker. This course shows that all you need is a naturally gluten free sourdough starter to leaven your dough, and a knowledge of the range of flours and binders.
This course is built around three different starters, which you will make from scratch, and use to make 6 different sourdough recipes, including rustic boule, rolls, a sandwich loaf and even sourdough pizza. Once you have grasped the basics of sourdough fermentation, you'll be off on one of baking's greatest adventures, inventing sourdough recipes of your own.
Read more
Sourdough bread is within the reach of every gluten-free baker. This course shows that all you need is a naturally gluten free sourdough starter to leaven your dough, and a knowledge of the range of flours and binders.
This course is built around three different starters, which you will make from scratch, and use to make 6 different sourdough recipes, including rustic boule, rolls, a sandwich loaf and even sourdough pizza. Once you have grasped the basics of sourdough fermentation, you'll be off on one of baking's greatest adventures, inventing sourdough recipes of your own.
Sourdough bread is within the reach of every gluten-free baker. This course shows that all you need is a naturally gluten free sourdough starter to leaven your dough, and a knowledge of the range of flours and binders.
This course is built around three different starters, which you will make from scratch, and use to make 6 different sourdough recipes, including rustic boule, rolls, a sandwich loaf and even sourdough pizza. Once you have grasped the basics of sourdough fermentation, you'll be off on one of baking's greatest adventures, inventing sourdough recipes of your own.
Recipes are either vegan or suggest vegan substitutions.
Here are a few of our favourite 5 star testimonials from our other courses:
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. I felt drawn in and couldn't wait to get a starter going. I'm looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough - like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. Morley
Penny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe. Bobby Ollar
…The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I'm really looking forward to more courses. Julia Bilecki
Dragan and Penny. Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo Ariatti
The videos are priceless. Aden
Why not check out the promo video and the free lectures for yourself?
What's inside
Learning objectives
- Make beautiful, artisan loaves, rolls and pizza using gf sourdough leaven and natural binders.
- Make and maintain your own, 100% natural gluten free sourdough cultures.
- Understand the principles of sourdough leaven and slow dough fermentation.
- Gain confidence in gluten free sourdough baking.
- Make beautiful, artisan loaves, rolls and pizza using gf sourdough leaven and natural binders.
- Make and maintain your own, 100% natural gluten free sourdough cultures.
- Understand the principles of sourdough leaven and slow dough fermentation.
- Gain confidence in gluten free sourdough baking.
Syllabus
Introduction
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.
Read more
Syllabus
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.
Yeasts and bacteria: what do they do?
Understand what gluten really was (before you ditched it!).
Ingredients you will need to complete this course.
Choosing the best flours and water for your starter.
Instructions for keeping your starter culture alive and kicking!
Understanding how much water to use and when.
Tips on starter management.
The Four Pillars of GF Bread-making.
Make your own House Blends of flours.
Make your House blends.
Answers to a frequently asked question!
Details on natural plant material binders.
A word about vinegar.
Understand what sourdough starters and leavens are, and what they do.
How a starter becomes a leaven.
Turbo charging your 'slo mo dough'.
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.
This is the recipe for making the Classic Soft White Sourdough Sandwich Loaf.
Here's the recipe for making the Rich Brown Sourdough Sandwich Loaf.
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.
Use a pre-heated cast iron dish to give extra rise and airiness to your loaf.
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.
See Penny frying GF Sourdough Pancakes.
Recipe for making pancakes with leftover starter.
A handy reference sheet to remind yourself of the Four Key Pillars of Gluten Free Sourdough.
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Reviews summary
Gf sourdough baking: starters & recipes
Accessible even without prior GF baking experience.
Course content is comprehensive and useful.
Videos are valuable for showing techniques.
Recipes are successful and yield good results.
Learn how to make and maintain GF starters.
Instructions are detailed and easy to follow.
Activities
Review Gluten-Free Flours
Show steps
Familiarize yourself with the properties of different gluten-free flours to better understand their role in sourdough baking.
Show steps
-
Research different gluten-free flours like brown rice, buckwheat, and sorghum.
-
Note their taste, texture, and binding properties.
-
Compare and contrast the flours to understand their unique characteristics.
Review: Gluten-Free Baking at Home
Show steps
Gain a broader understanding of gluten-free baking principles to enhance your sourdough baking skills.
View
Gluten-Free on a Shoestring: 125 Easy Recipes...
on Amazon
Show steps
-
Read the book, focusing on flour blends and binder usage.
-
Take notes on key techniques and ingredient substitutions.
Experiment with Starter Hydration
Show steps
Deepen your understanding of sourdough starters by experimenting with different hydration levels and observing their impact on fermentation.
Show steps
-
Create three starters with varying hydration levels (e.g., 50%, 100%, 150%).
-
Observe and record the activity of each starter over several days.
-
Bake a small batch of bread with each starter and compare the results.
Four other activities
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Show all seven activities
Document Your Baking Journey
Show steps
Solidify your learning by creating a blog or journal to document your sourdough baking experiments and share your experiences.
Show steps
-
Set up a blog or create a digital journal.
-
Document each baking experiment, including recipes, observations, and results.
-
Share your insights and tips with other bakers.
Review: Alternative Flours
Show steps
Expand your knowledge of alternative flours to improve your gluten-free sourdough baking.
View
Putting Knowledge to Work
on Amazon
Show steps
-
Read the book, focusing on the properties of different gluten-free flours.
-
Take notes on how to use each flour effectively in baking.
Join a Baking Community
Show steps
Connect with other gluten-free bakers to share tips, troubleshoot problems, and learn from each other's experiences.
Show steps
-
Find online forums or local groups dedicated to gluten-free baking.
-
Participate in discussions, ask questions, and share your own experiences.
-
Attend meetups or workshops to connect with other bakers in person.
Develop a Gluten-Free Sourdough Recipe
Show steps
Apply your knowledge and skills to create your own unique gluten-free sourdough recipe.
Show steps
-
Choose a specific type of bread or baked good to create.
-
Experiment with different flour blends, binders, and fermentation techniques.
-
Refine your recipe through multiple iterations, documenting each change and its impact.
-
Share your recipe with others and gather feedback.
Review Gluten-Free Flours
Show steps
Familiarize yourself with the properties of different gluten-free flours to better understand their role in sourdough baking.
Show steps
- Research different gluten-free flours like brown rice, buckwheat, and sorghum.
- Note their taste, texture, and binding properties.
- Compare and contrast the flours to understand their unique characteristics.
Review: Gluten-Free Baking at Home
Show steps
Gain a broader understanding of gluten-free baking principles to enhance your sourdough baking skills.
View
Gluten-Free on a Shoestring: 125 Easy Recipes...
on Amazon
Show steps
- Read the book, focusing on flour blends and binder usage.
- Take notes on key techniques and ingredient substitutions.
Experiment with Starter Hydration
Show steps
Deepen your understanding of sourdough starters by experimenting with different hydration levels and observing their impact on fermentation.
Show steps
- Create three starters with varying hydration levels (e.g., 50%, 100%, 150%).
- Observe and record the activity of each starter over several days.
- Bake a small batch of bread with each starter and compare the results.
Document Your Baking Journey
Show steps
Solidify your learning by creating a blog or journal to document your sourdough baking experiments and share your experiences.
Show steps
- Set up a blog or create a digital journal.
- Document each baking experiment, including recipes, observations, and results.
- Share your insights and tips with other bakers.
Review: Alternative Flours
Show steps
Expand your knowledge of alternative flours to improve your gluten-free sourdough baking.
View
Putting Knowledge to Work
on Amazon
Show steps
- Read the book, focusing on the properties of different gluten-free flours.
- Take notes on how to use each flour effectively in baking.
Join a Baking Community
Show steps
Connect with other gluten-free bakers to share tips, troubleshoot problems, and learn from each other's experiences.
Show steps
- Find online forums or local groups dedicated to gluten-free baking.
- Participate in discussions, ask questions, and share your own experiences.
- Attend meetups or workshops to connect with other bakers in person.
Develop a Gluten-Free Sourdough Recipe
Show steps
Apply your knowledge and skills to create your own unique gluten-free sourdough recipe.
Show steps
- Choose a specific type of bread or baked good to create.
- Experiment with different flour blends, binders, and fermentation techniques.
- Refine your recipe through multiple iterations, documenting each change and its impact.
- Share your recipe with others and gather feedback.
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