ABOUT GFCS
Good Food Cooking School (GFCS) is an on-demand treasure trove of courses, recipes, and meal planning tools for people who want to cook and bake more plant-based, gluten-free meals.
Created by author and good food enthusiast Heather Crosby, GFCS meets you where you are, with exclusive recipes and support to make healthy eating easier, every day.
HOW IT WORKS
$99/yr: Become a member—get instant access to all content.
Enjoy new courses, recipes, and meal plans added in the future.
Cancel any time, come back any time.
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COURSES, RECIPES + MEAL PLANS
Comprehensive meal plans, exclusive recipes + on-demand courses for everyday (and ongoing) inspiration and support.
Take-at-your-own-pace courses and tools to organize recipes and create shopping lists—plan and prep made easy
Step-by-step videos, ingredient substitutions, and recipe variations come with each recipe—one recipe can be many
WHAT MEMBERS GET
24+ hours of on-demand, step-by-step video learning, meal plans, and 250+ recipes that are accessible anywhere.
All recipes are plant-based and gluten-free.
MORE MEMBERSHIP FEATURES
- Access to all content available now, and added in the future—comprehensive courses, exclusive recipes, meal plans
- Storage, batch prep, cooking tips, and step-by-step videos with recipes—feel confident creating in the kitchen
- Learn from anywhere—24/7 from any device to fit your schedule
- Create custom shopping lists + recipe collections to help you plan and prep
- Robust learning management system guides student to achieving everyday cooking + baking goals
- Measurement converter for batch cooking and/or upsizing + downsizing recipes
- Robust recipe + ingredient indexes—organize, filter, and simply learn more about what you’re creating and using
THE GFCS MISSION
We’re dedicated to helping people cook + bake more good food for a happier, healthier life.
Whether you’re looking to improve your health or know-how about allergy-friendly cooking and baking, GFCS membership helps you build the confidence and skills to cook and bake intuitively, and creatively.
Our courses, recipes, and meal plans are designed to make cooking, baking, ingredient substitutions, recipe variations, planning, batch cooking, zero-food-waste cooking, and shopping easier and fun, every day.
Even if you think you “can’t” cook or bake, with our membership you can learn to love making breakfasts, mains, snacks, treats, and baked goods for all diets at the table (whether they love burgers or broccoli).
Testimonials
“The Gluten-Free Bread Basics course was fantastic. The learning provided is truly informative and thorough. The recipes are excellent and taught in a self-paced fashion with accompanying videos of what the steps should look like—a great course that I highly recommend!”
“GFCS has enriched me in ways I never imagined when I first started. I learned many tips and tricks that I have started to use to make foods last longer and decrease waste. I now have a library of recipes that I can go to when needed and they are all amazing!”
“GFCS gives you recipes, knowledge/advice, and substitutions to take all the guesswork out of plant-based cooking. Cooking will never be the same for me. The Good Food Cooking Basics course has changed my cooking life, and just may change my health.”
“I learned so much and now have the confidence to make flatbread, quick bread, yeasted bread, and even sourdough bread from scratch. The video tutorials and detailed recipe instructions make learning how to bake gluten-free simple and easy.”
“Thank you GFCS for providing such an amazing experience. I’ve been cooking for over 30 years and consider myself a good cook but I was still able to pick up useful kitchen hacks. Also, thank you for giving me back Mac and Cheese (even though there was no cheese!).”
“I absolutely love the Gluten-Free Bread Basics course! The recipes I’ve tried so far are surprisingly easy and impressive, and the information about the ingredients and tools has been incredibly helpful. I would definitely recommend this course!”
“My previous experiences with plant based cooking resulted in long hours, difficulty with recipes and wasted food. After taking this course, I now have healthier alternatives to my prior “go-to” choices of cheese, sour cream, butter, mayonnaise and meat.”
“I’ve been cooking for many years. But this is the first time I’ve found a baking course that went this far in depth on sourdough staters and leavening. I believe a person must first understand this aspect of bread baking before they can accomplish a great experience.”
OUR INSTRUCTORS HAVE BEEN FEATURED IN
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