Get on the waitlist. When enrollment opens again, we’ll immediately send you a course tour with the syllabus, pricing, recipe and module details, FAQs, and more.
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-week 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 the weekly modules go live, you can login and learn when you want. And you also have access to the course as long as you want it.
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.
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Don’t wait to start baking gluten-free breads.
This course is only available 2x per year.
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What’s in this plant-based, gluten-free baking course?
Learn all the basics for baking gluten-free, egg-free flatbreads, quick breads, yeasted breads, and sourdough.
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What’s in this plant-based, gluten-free baking course?
Get 12 practice recipes and 17 Extra Recipes (29 total) so you always have gluten-free baking inspiration.
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What’s in this plant-based, gluten-free baking course?
Learn how to shop like a gluten-free pro. Save money on ingredients, and master how to use up and store everything so nothing goes to waste.
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What’s in this plant-based, gluten-free baking course?
Get access to our ginormous Ingredient Index—learn all about and get tips for how to buy, store, prepare, substitute, and bake with loads of common gluten-free ingredients.
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What’s in this plant-based, gluten-free baking course?
Freedom to learn when you want—no zooms or live scheduled classes. Once modules go live, you can watch and practice when it’s best for you, stress free.
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What’s in this plant-based, gluten-free baking course?
Searching and organizing is easy—filter all course recipes by occasion, meal type, ingredients, and more with our exclusive Recipe Index.
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What’s in this plant-based, gluten-free baking course?
Print, save, and organize your recipes by creating easy custom shopping lists and recipe collections (ie: “The Weekly Rotation” or “Sam’s Birthday”).
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What’s in this plant-based, gluten-free baking course?
Learn how to put your own spin on every recipe with our substitution and variation suggestions—one recipe becomes many with our tips and tricks.
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What’s in this plant-based, gluten-free baking course?
Get all the measurements by weight and volume and use our “measurement converter” to upsize or downsize a recipe when possible.
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What’s in this plant-based, gluten-free baking course?
Step-by-step tips and videos for creating your own gluten-free sourdough starter—two ways!
How does this online gluten-free baking course work?
- Learn at your own pace with weekly training modules and 28+ recipes released over the course of 4 weeks.
- All training is online, pre-recorded, and shared within our exclusive members-only site.
- Each module contains easy-to-follow, step-by-step recipes videos, transcripts, resources, recaps, and MP3s that you can access anytime/anywhere from your phone, tablet, or computer.
- You’ll have access to “Office Hours” where you can ask questions and get support.
- Life is busy, and there’s no pressure here—as a member you have access tothe course as long as you want it.
- Wanna see what’s in the course? Get a free course tour—check out the recipes, syllabus, start date, FAQs, and more.
Enrollment includes:
20+ learn-at-your-own-pace videos
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29+ gluten-free, dairy-free recipes
Robust + customizable Recipe Index
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Comprehensive + shoppable Ingredient Index
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Create customized recipe collections + shopping lists
If this is your first course with us, it also includes 12 months of membership
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As a member, get discounts on future courses, recipe bundles + more
Everything you need to know to start baking gluten-free flatbreads, quick breads, yeasted breads, and sourdough.
Who should take Good Food Cooking Basics?
This online gluten-free baking course is for you if:
- You think you “can’t bake.”
- You’re busy with work, family, school, and life, but really want to bake more often.
- You want to learn to bake from the comfort of home.
- You want what you bake at home to taste as good as it does at a bakery.
- You need to bake for various dietary needs and you don’t want to compromise flavor, waste time, or ingredients.
- You’re tired of spending so much money on gluten-free breads that taste like cardboard or are full of starches, gums, and mystery ingredients.
- You’re a beginner baker and/or a beginner gluten-free baker.
- You want to bake more gluten-free breads but don’t know where to start.
- You want to have a happy relationship with baked goods.
- You want to learn how to make your own gluten-free sourdough starter and bake gluten-free sourdough bread.
- You want to spend less time watching baking shows and more time actually baking.
This online gluten-free baking course is NOT for you if:
- You aren’t committed to learning how to bake or you’re already a pro baker—this course is for beginners who are passionate to learn.
- You’re looking to study nutrition—this course is comprised of wholesome ingredients, but our focus is on gluten-free baking techniques.
Who teaches Good Food Cooking Basics?
The Gluten-Free Bread Basics course is led by Heather Crosby, founder of YumUniversity (Good Food Cooking School & Gluten-Free Baking Academy) and author of the books YumUniverse and YumUniverse Pantry to Plate.
Her work has been featured by Oprah.com, O, Oprah Magazine, Reader’s Digest, HGTV, NPR, and HuffPost, among others.
She’s dedicated to developing courses that change lives through cooking and baking. Whether you’re looking to improve your health or know-how about cooking and baking, YumUniversity helps you build the skills and confidence to get cooking and baking the way you’ve always wanted to. Heather focuses on sharing the possibilities for plant-based, gluten-free recipes for all eaters, whether you love burgers or broccoli.
YUMUNIVERSITY INSTRUCTORS HAVE BEEN FEATURED IN:
This course is a judgment-free zone. We teach you how to bake classic plant-based, gluten-free breads not because they’re trendy, but because they’re versatile, delicious, and they make baking and eating more fun for all.
All recipes are 100% plant-based, gluten-free, and vegan (with the exception of honey in a few recipes, but we provide substitutions in those instances)
When you or someone you’re baking for goes “gluten-free,” making changes can seem like an impossible challenge. And what if you also want to avoid eggs, and other dairy? Well, Gluten-Free Bread Basics has you covered.
No more heading to the gluten-free flour aisle, wondering “what flour is best for what?” or “what will I actually use instead of it collecting dust in the pantry?”
We’ve been teaching gluten-free bakers since 2016, and sharing gluten-free recipes since 2009. Years of ingredient and recipe testing, research, and baking hours have gone into the development of this course.
You don’t have to go through the trial and error, being unsure of how to use gluten-free alternatives, the disappointment of a recipe gone wrong, or feeling that burning FOMO at a BBQ when everyone is eating sliders with a bun (and you wrap yours in lettuce). We’ve been there, and it’s why we created this course. You can have toast, bagels, tortillas, and sandwiches again in no time.
We like to think (and prove!) that being “gluten-free” is a culinary advantage. We’ll help you bake breads so good, you don’t need to “label” it.
Gluten-Free Bread Basics is a course designed to change lives—join us and let’s get baking.
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