Gluten-Free Bread Basics

Course Tour

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Thanks for your interest in this Course Tour—we’re happy you’re here.

Whether you’re looking to improve your health or your know-how about gluten-free baking, the Gluten-Free Bread Basics course outfits you with the tools, recipes, and know-how to confidently bake flatbreads, quick breads, yeasted breads, and sourdough (even if you claim that you “can’t bake”).

When you’re “gluten-free,” sometimes all you want is a sandwich. And not one that breaks into sad, dry crumbles with each pathetic bite. You want a burger with its bun… Bagels… English muffins… Toast with jam… You want normalcy.

Being “gluten-free” shouldn’t feel like punishment. It shouldn’t be about cutting nutritional corners either—trying to pass off fiber-void, sawdusty, just-plain-strange breads as healthful, or edible. It’s time to say “goodbye” to heartbreaking baking failures and money-sucking recipe experiments, and “hello” to game-changing sandwich loaves, monkey bread, and tortillas.

Gluten-Free Bread Basics is a 4-module plant-based, gluten-free online baking course designed for all eaters. Whether you’re gluten-free or gluten-full, this course brings new flavors, ingredients, and variety to your life by teaching you the basics for wholesome baking with quality ingredients.

Learning how to bake gluten-free can be fun and stress-free. This course doesn’t require zoom calls or live schedules to keep up with. We’ve designed it so once you sign up, you can login and learn when you want. And you also have access to the course as long as you keep your membership active.

Be sure to read through all sections in this course tour—it provides loads of info and answers to common questions about the course so you can decide if we’re a good fit for you.

The Gluten-Free Bread Basics course is designed to make everyone at the table happy whether you love cornbread or sourdough. So, instead of talking about what you can and can’t eat, you can just eat. Thanks for your interest (and time)—we hope you’ll join us!

Your first GFCS course or recipe bundle includes a 12-month trial membership.If this is not your first course or recipe bundle with us, you must have an active membership to access all courses and bundles.

20+ learn-at-your-own-pace videos

29+ gluten-free, dairy-free recipes

Robust + customizable Recipe Index

Comprehensive + shoppable Ingredient Index

Create customized recipe collections + shopping lists

If this is your first course with us, it also includes 12 months of trial membership

As a member, get discounts on future courses, recipe bundles + more

About the Course

Here’s everything you need to know about the Gluten-Free Bread Basics course from how it works to highlights and FAQs. Dive in!

Course Highlights

  • Learn to bake gluten-free flatbreads, quick breads, yeasted breads, sourdough, and learn to make your own gluten-free sourdough starter two ways
  • 12 start-to-finish practice recipe videos
  • 17 extra recipes for loads of inspiration and variety
  • 10 learn-at-your-own-pace video lessons
  • Storage tips, ingredient substitutions, recipe variations, and baking tips with every recipe so one recipe can become many
  • Ingredient measurements by volume and weight with every course recipe
  • Measurement converter tools to help you batch cook + make every recipe work
  • Organize your recipes by creating custom collections
  • Create + organize personalized shopping lists
  • Search the robust ingredient and recipe indexes by type, season, dish type, color, and more
  • Easy online shopping links with each module
  • Loads of extra baking tips, techniques, and know how with each module
  • If this is your first product with us, it includes 12 months of membership to Good Food Cooking School*
  • As an member, you’ll always receive special discounts on our courses + recipe bundles

*If this is not your first course or recipe bundle with us, your membership began with your first-product purchase date—you must have an active membership to access courses and recipe bundles.

A Note from Our Founder


Hello, and welcome.

I’m so happy that you’re curious about the Gluten-Free Bread Basics course. Like me, you’re either sure (or you suspect) that you have a gluten allergy or sensitivity. Or, maybe someone you cook for has issues with gluten-containing foods. Or you simply want more ideas and recipes to create in the comfort of your own kitchen.

Well, let me tell you: “gluten-free” doesn’t mean that you have to stop eating bread, or start eating cardboard look-a-likes.

With the Gluten-Free Bread Basics course, you’ll learn to make delicious flatbreads, quick breads, and yeasted breads without weird, highly processed, or suspicious gums, starches, or flours. Over the course of 4 weeks, you’ll learn to bake with a variety of alternative flours using classic and new techniques.

Gluten-Free Baking Academy has been changing lives since 2016 with this comprehensive course, and I’ve been sharing gluten-free, plant-based recipes since 2009. We’re pretty much pioneers of the gluten-free baking movement, and when it comes to gluten-free bread and the Gluten-Free Bread Basics course, you’ll never have to compromise on tradition, taste, or nutrition ever again.

The Gluten-Free Bread Basics course teaches you how to make staple baked goods you can rely on—wraps, sandwich bread, skillet bread, sourdough—the recipes that make life special, and normal.

We’ve designed this course and our membership so everything you need to learn and find inspiration to cook and bake more good food is in one place. Reference the robust ingredient index to learn all about ingredients used, create custom shopping lists and recipe collections, learn to batch bake and turn one recipe into many with our recipe variations and ingredient substitutions.

Become a confident cook and a creative baker here—we provide ongoing inspiration and support for it all. Add more recipes to your index with extra Recipe Bundles, and add new recipes and learn new skills with our ongoing Course additions. As a member, you’ll get special discounts on all future offerings, and you can also choose how long you’d like access to your courses and bundles—cancel anytime, or extend your membership so you can learn and find inspiration for the long-term.

I know what it’s like to get started, and I know how overwhelming and exciting gluten-free baking can feel in the beginning, middle, and even when you think you’ve finally figured it all out. I know what it takes to make incredible gluten-free breads of all kinds, and I’m forever dedicated to sharing what I’ve learned and continue to discover with you.

I don’t take it lightly that you chose to spend time reading through this course tour.

I hope you find all the answers to your Qs here, and if not, do reach out. Good Food Cooking School courses are designed to change lives. Whether you’re looking for a bright spot in your day, something to do with your kids or friends, ways to get creative, or you simply want to improve your gluten-free baking skills, I’d love to have you join our beautiful cooking and baking family if we seem like a good fit for you.


Heather Crosby
Founder, Good Food Cooking School
Gluten-Free Bread Basics Instructor


Please read through these Qs—the A to your inquiry is most likely in here. We’re a small team with a big Inbox, so know that if you email us with a question/answer that can be found here, we’ll assume that you found your answer here and you may not hear back from us. Thanks in advance for understanding and doing your part. Have a Q that isn’t here? We’ll get back to you within 48 hours Monday–Thursday. 


What if I eat eggs/dairy?
That’s fine with us, but if you want to add more delicious gluten-free recipes that are also egg- and dairy-free to your menu rotation, this is a perfect course for you.

I’m on a sugar-free diet, will this course work for me?
We do call for natural sweeteners in some recipes (honey, maple syrup, Sucanat, coconut sugar), but we provide alternatives that you can use whenever possible.

Are the recipes grain-free/Paleo?
This course uses, and celebrates, a variety of whole-grain ingredients in almost every recipe and therefore may not be the best fit for our Paleo and grain-free friends.

Are the recipes vegan?
With the exception of the use of honey in a few recipes—and we provide substitutions for those if needed—all recipes qualify as “vegan.”

Do the recipes use nuts?
Yes, but we provide substitutions or alternatives when possible, and Modules 2–4 have at least 2 extra recipes each that you can prepare instead.

Do the recipes use rice?
Yes, but we can/do provide substitutions or alternatives when possible.

What if I’m busy?
We’re busy people developing the kind of course we’d want—we provide loads of step-by-step support to make the most of your time. There’s no more than 2 hours of learning with each module and we have features to help organize and shop more efficiently. This is a baking course however, and that requires time, especially Module 4 which is all about yeasted breads and sourdough. There’s a lot of passive time required for that module, but you just have to monitor things, not be actively baking ’round the clock. Remember, you also have access to the material as long as you want it, so structure the learning in a way that fits your schedule.

If something comes up, can I still join the course without falling behind?
We’re here to take the pressure off of baking, so YES. You have access to the course materials as long as you remain an active member—you decide how long that is. Learn when it works for you.

Will there be homework or quizzes?
There are assignments and lesson recaps with each module. Completing them tracks your progress through the course, and it’s the only way that you officially complete the course and receive a completion certificate (which you don’t have to do). Ultimately though, you can do as much or as little as you want with the material. You get out of it what you put into it.

Is this a live course?
No. We have designed this course so there are no live components—this is so you can learn stress-free when and where it works for you. Modules are yours to access as long as you want.

Do the recipes contain yeast?
Module 4 is all about Yeasted Breads so those recipes wouldn’t work for you, but Modules 1–3 contain recipes for staple yeast-free breads of all kinds. We also have a sliceable gluten-free sandwich bread recipe that’s yeast-free, egg-free, dairy-free in Module 3.

Will I be an expert baker if I watch all of the course videos?
Baking is a practice, much like yoga or piano. The more time and effort you put into it, the more mastery you’ll gain. This course gets you started with bread-baking basics, providing you with the tools and know-how you need to take off and progress on your own.

Good Food Cooking School is designed to offer continuing baking education courses for a life full of possibilities. Students can add recipes, new courses, recipe bundles, and resources to their membership, building a customized library of cooking/baking support and inspiration all in one place. The Gluten-Free Bread Baking Basics course is just the beginning!

How long are the videos?
All videos are no more than 20 minutes long.

Can I use My iPad/Tablet?
Yes! The entire course is designed to be user friendly, working on any device you’re using. Learn the way that’s most convenient for you, when it’s convenient for you.

Can I download the videos?
Sorry, our system doesn’t allow for the downloading of videos. Rest assured however that you can login and access your account and the course as much as you need to while your account is active.

Can I give the course as a gift?
How sweet of you, yes! You can add a gift certificate when you enroll, purchase a gift certificate solo, or you can enroll on someone’s behalf.

What currency is the course price?
$USD—your financial institution(s) will handle conversions.

Does this course come with a certificate of completion?
It does! If you complete the requirements in the course, a certificate of completion will be issued.

What is your refund policy?
Gluten-Free Bread Basics is for committed students, passionate learners, and people really excited to get baking.

Due to the entirely electronic nature of the course materials and the course platform, there are no refunds.

If you aren’t sure whether Gluten-Free Bread Basics is a good fit for you, read this entire Course Tour thoroughly—every word—and if you still have questions, email us. If you still aren’t certain that you’re ready to get baking with us, please don’t enroll unless you’re ready.

This is a robust and rewarding course that on a useful platform that students can build upon for years to come. It can change the way you cook and bake for life. We’re proud of it and excited about what it can do for people who want to add more delicious variety to their daily lives. We want you to feel this way too!

What & How You'll Learn


First, and perhaps most importantly, you’ll learn that gluten-free baking
can be easy and stress-free with the right skills and tools.

All learning modules are released when you sign up—we highly recommend that you work through them in numerical order: 1, 2, 3, then 4. Every new module builds on the former—but by no means is it a challenge you can’t master!

The Gluten-Free Bread Basics course begins by teaching you how to prep your mindset, how to prep your kitchen, how to shop like a gluten-free pro, how to store your purchases properly for longest shelf life (what else you can do to maximize your purchases), what ingredients you’ll be using (and what you won’t), what to expect with new techniques and leavening agents, how to measure by weight and volume, and all about the tools you need (and what you don’t need but is nice to have). We won’t be baking this week because there’s a lot of mental prep and kitchen prep to do—gotta set up that foundation for baking success!

Then, step-by-step, you’ll learn about, and practice making, some staple unleavened flatbreads.

After you set that foundation, you move on and start leavening quick breads with chemical leavening agents.

Then, you’ll dive into the basics of yeasted breads with more controlled biological leavening agents like active-dry yeast and then with wild options like sourdough starter. You’ll also create your own sourdough starter one of two ways and learn how to maintain it for countless loaves of future bread.

After our time together you’ll realize that gluten-free breads are delicious, versatile, and make eating fun. And if you’re someone who says “I can’t bake” you’ll definitely learn that you can.

How the Course Works

Multiple video lessons, practice recipes, resources, extra recipes, and learning articles are released when you sign up.

It’s recommended that you dive into only one module per week since each module is loaded with step-by-step training and videos, practice recipe options, extra recipes, and resources. You can choose if you need more or less time to complete each.

You can watch your lessons and learn from a computer, iPad, and/or smartphone.

Each video lesson is no more than 25 minutes long so you can learn without overwhelm, the way that’s best for you and your schedule.

Multimedia formats:
Everyone learns differently, so in addition to video lessons, you’ll have access to downloadable MP3s, printable recipes, and transcripts. Videos are not downloadable.

All-in-one downloadable files: If you prefer offline learning, you can download and/or print selected components of each module.

This learning is designed to be put into practice one bite at a time—no binging on the info. Take it all one module per week (or more). Let what you’re learning settle in. Practice it, feel confident, then move on.

Everything has been designed to maximize your baking success without overwhelm. Use the Recipe Index and Ingredient Index to organize your favorites and help you shop like a pro as you go.

Batch cook and adjust measurements with the Measurement Converter. Use the Shopping List feature to organize and save custom shopping lists that you can reference from your phone at the store.

We know life happens. Travel, family needs, illness, late nights at work—we’ve been there. If you have to hit the pause button on the course, it will be there for you when you can come back to it. You’ll have access to the material for as long as you want it—revisit, reference, and re-learn as often as you like.

If you need support during the course:

When logged in, visit the Need Help section or any troubleshooting sections within each module.

Email us Monday–Thursday 10am–5pm EST. We’ll do our very best to get back to you within 48 hours.

The Recipes

We provide a variety of gluten-free versions of classic recipes for baked goods from gluten-free tortillas (three ways!) to quick cornbread to sandwich loaves to sourdough. Here’s some of what you can expect…

What Students Say

What Students are Baking


Our students are confidently baking up delicious creations of all kinds, and you can too. 

We’re so proud of our gluten-free bakers, and while we could rave and rave about their success, we’ll just let photos of their creations do the talking here…

It Starts with You


We created Good Food Cooking School to support home cooks and bakers who simply want to bring more good food into their lives. We work hard to bring robust programs to all eaters at an affordable price because good food and basic, life-changing cooking and baking skills shouldn’t be out of reach. Good Food Cooking School should be an inspiring place for all to learn and grow for the long-term.

Everyone is welcome here and we believe that a rising tide can lift all boats. We’re enthusiastic and committed to using this platform to support people inside and outside of our member community. Your success can be success for others too. 

We take a portion of every enrollment to support the efforts of the heroes that grow our food, and if you join us, you’ll be helping too. Your learning will not only help those in your immediate circle, but it will create a ripple effect that goes beyond you.

Every Gluten-Free Bread Basics enrollment supports F.A.R.M.S. and Farmer’s Footprint’s efforts to better our world for future generations.

If timing isn’t right for you to join Gluten-Free Bread Basics this time around, that’s a-ok, but we encourage you to check out Farmer’s Footprint and F.A.R.M.S to learn more about the powerful work they’re doing—maybe make a donation on your own if you have the means.

Every month, 30,000 acres of Black landownership is lost primarily due to non-payment of property tax, eminent domain, unprofitable business models, discrimination, generational out-migration, and lack of estate planning.

Reversing small-farm land loss to ensure generational wealth and reducing hunger in rural low-income communities.

The ultimate purpose of retaining the land is to pass it down to the next generation as a family legacy. Land is wealth and land is history. Affordable legal services are lacking in rural under-served farming communities and small farmers are becoming scarce.

F.A.R.M.S. has partnered with attorneys from across the country to save small farms from foreclosure due to reverse mortgage, provided estate planning services, civil rights litigation, and more. Protecting farmland from predatory abuse is an essential part of F.A.R.M.S.’ programming and they are actively working with Hispanic and Native American Farmers with farming and legal needs as well. F.A.R.M.S. also leads efforts beyond the U.S. to support farming, food-bank, and financial assistance needs in Haiti, Sierra Leone, Trinidad, and India.

The F.A.R.M.S. to Food Bank program is an integral part of the organization as well—so important now as people are one illness or one job loss away from food insecurity. F.A.R.M.S. purchases fresh produce from their farm clients across the country which are then donated to food banks, pantries, homeless, child and eldercare centers. Since 2014, they’ve purchased over 325,000 lbs. of fresh produce across the U.S.

A century of monocrop farming and reliance on pesticides has damaged our nation’s once-fertile soils and the health of every American. The rapid increase in pesticide use over the past few decades has coincided with this explosion of chronic disease.

A profound change in the demographics of chronic disease is underway in the United States. Independent research from private laboratories and universities around the world, are implicating glyphosate—the active ingredient in the herbicide Roundup.

Farmer’s Footprint is a coalition of farmers, educators, doctors, scientists, and business leaders aiming to expose the human and environmental impacts of chemical farming and offer a path forward through regenerative agricultural practices.

Regenerative agriculture focuses on rebuilding organic matter and living biodiversity in soil, which produces increasingly nutrient-dense food year after year—while rapidly sequestering excess atmospheric carbon underground to reverse climate change.

It brings proven results for farmers to have a profitable business and livelihood. Conventional inputs become unnecessary, increased organic matter in the soil brings insect biodiversity which helps manage pest pressure and the end market for organic crops increases the overall value of their crop making product value the priority over the conventional method of purely valuing yield.

At a time when there are more farmer suicides and bankruptcies than ever, bringing back economic success and life on the farm has never been more important.

The Investment + Membership Details


Enrollment includes the 4-module digital course, plus a 12-months trial membership if this is your first product with us. All first GFCS products include a 12-month trial membership. If this is not your first GFCS product, you must maintain an active membership to access all courses (login to your Account to check/change status). Your enrollment also includes access to the Recipe Index, Ingredient Index, and other tools and know how listed in this tour.

After your 12-month trial, if you wish to continue your membership and access to course materials, you don’t have to do anything. You will automatically be charged $7/mo to extend your access to the course platform and materials.

If you don’t want to build upon/customize your resources, you can cancel any time. 

Price: $199 USD


Benefits of continued membership:
This platform is designed to grow with you. We have countless course offerings and recipe bundles that you can add to your library of learning, recipes, support, and tools. It’s all of your good food cooking and baking needs in one place.

As an active member, you’ll also always be provided a discount for future-course enrollment and recipe bundles. You won’t have to pay an additional monthly fees for new courses that you add to your library—one membership fee no matter how many products you add to your membership.

After you enroll in new courses or add new recipe bundles, that material will be added to your existing library and you can continue to customize your cooking and baking experience from there.

You’ll have more recipes and ingredients in your indexes, more video learning at your fingertips, more support—it can only get better and better.

Tools You Need

These are the kitchen appliances and tools you need to fully participate in this course.

If you see “recommended, but not required” know that we can provide alternatives and kitchen hacks for you to make it work without this tool.

  • 1 quart (or larger) glass jar w/lid
  • 7″ banneton/proofing basket (recommended, but not required)
  • 8–9″ ceramic, steel, or cast-iron loaf pan (we do not recommend glass or silicone)
  • 10″-ish cast-iron skillet or pan with lid
  • Assorted wooden spoons
  • Cheesecloth or muslin scrap
  • Cutting boards
  • Dry-ingredient measuring cups & spoons
  • Kitchen scale (recommended, but not required)
  • Large cast-iron Dutch oven or bread baking vessel with a lid (recommended, but not required)
  • Large mixing bowls
  • Rimmed baking sheet(s)
  • Rolling pin
  • Spatulas (one for flipping and one flat silicone style for folding/scraping)
  • Tortilla press (recommended, but not required)
  • Unbleached parchment paper

We provide easy shopping links within each module for tools you may want to purchase online.

Ingredients You Need


This course is designed to show you how to use a variety of gluten-free flours, as well as egg- and gluten-replacers that create nutrient-rich, non-starchy breads you can feel good about.

Here are some of the whole-grain flours we use in our baking:

  • Almond flour (blanched)
  • Arrowroot
  • Brown rice
  • Buckwheat
  • Chickpea flour
  • Corn meal
  • Sorghum
  • Millet
  • Oat
  • Teff


If you’re the type of person who can’t appreciate using more than one flour in a bread mix to create rich flavor and incomparable texture, then this isn’t the course for you.

This course is about becoming acquainted with a handful of the tastiest, most versatile, whole-grain gluten-free flours available, and how they best combine to create a variety of options that don’t rely on bleach-y, blood-sugar spiking starches, highly processed flours, and suspicious egg- and gluten-replacers.

Most practice recipes call for more than one main flour to create the perfect gluten-free bread, but by design, almost all recipes in the course use different combinations of the same flours so you will use up everything you buy. Nothing is going to collect dust in your fridge or pantry.

Remember, we also built the Ingredient Index for you. 

Within every recipe you’ll find loads of tips for baking and batch cooking that recipe, variations when possible, and what ingredient substitutions we recommend. We’ve set everything up for baking success!



10 video lessons organized into 4 modules that release after you sign up—complete with Practice Recipes, Extra Recipes, extra know how, baking tips, tools, and more:

Module 1: Rules & Tools
Prep your mindset and your kitchen, learn how to shop, also learn about gluten-free and gluten-full ingredients, different types of leavening, and more to set the foundation for successful gluten-free baking.
1 Practice Recipe

Module 2: Flatbreads
Learn about unleavened flatbreads, then practice making tortillas three different ways as well a chickpea flatbread.
4 Practice Recipes, 3 Extra Recipes

Module 3: Quick Breads
Practice yeast-free baking with chemical leavening. Make a skillet-style quick bread and a loaf-style quick bread, sweet and savory.
2 Practice Recipes, 3 Extra Recipes

Module 4: Yeasted Breads
Learn the basics of biological leavening. Practice baking with active-dry yeast, learn to cultivate a wild sourdough starter and bake up some gluten-free sourdough. Bake sandwich loaves and practice shaping with free-formed loaves.
5 Practice Recipes, 10 Extra Recipes


12 months of Good Food Cooking School membership access is included only if this is your first product with us.

10 learn-at-your-own-pace video lessons

20+ learn-at-your-own-pace videos
29+ gluten-free, dairy-free recipes

Easy online shopping links with each module

Measurements for all course recipes in weight and volume

Create your own custom recipe collections and shopping lists

Search the robust ingredient and recipe indexes by type, season, holiday, dish type, color, and more

As an active member, you’ll always receive discounts on future courses + recipe bundles