We’ve been a happy home for good-food recipes and inspiration since 2009, and we’re now officially YumUniversity®. We continue our cooking, recipe, and baking support at YumUniversity.com. Join us!

Heather Crosby

Author, former veggie phobe, recipe developer, and wellness advocate who is dedicated to sharing the infinite possibilities for a happy, healthy life.

Heather is the founder of YumUniversity’s Good Food Cooking School and Gluten-Free Baking Academy. She believes that making healthy, allergy-free food choices shouldn’t feel like deprivation. She creates judgement-free platforms for life-long learning and inspiration. Comfort, tradition, and great taste without sacrifice.

 

 

The YumUniverse Pantry to Plate Cookbook
©YUMUNIVERSE

YumUniverse author (Book #2 May 2017!) Plantiful, gluten-free recipes, meal plans + GF.

My hands make a lot of things, they always have. They plant 9' trees in the yard, they renovate and build, they weave tiny rugs for my niece’s dollhouse, they paint, they shape countless loaves of sourdough, they click and clack at the keyboard, and they pluck leaves from herbs grown in my garden. They’re my secret source of power—they look delicate, and gain more character every year that passes, but they’re mighty little hands. ⁠
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My other secret source of power? This simple bracelet that always reminds me of my grandmother “Maudie,” who planted the seeds for entertaining, taking good care of your people, and joyful cooking/sharing with others. She always wore a bracelet like this. I can remember being a toddler and still noticing it, and how simple, strong, and beautiful it made me feel about her. I saw it in a great shop in Chicago (you’re missed @moderncooperative) and I bought it right away. I lost it for a few months and was pretty bummed about it, but it somehow found its way back to me, and I’m thrilled. 💚⁠
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📷 @practice_studies
That sweet moment when wet and dry ingredients come together... alchemy! ✨ If you want in on the magic, our  Gluten-Free Bread Basics course is open for enrollment and early-bird pricing is available until Sunday! This session has NEW videos, NEW tips, NEW resources, NEW recipes to learn to make #glutenfree flatbreads, quick breads, yeasted breads, sourdough starters, and sourdough loaves in a 4-week, self-paced course. Bio link to enroll or get a course tour to see if we’re a good fit.⁠
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@YumUniverse | #yumuniversity
ENROLLMENT IS OPEN for our Gluten-Free Bread Basics course! 🍞🥯🥪 It’s loaded with new videos, new recipes, new tips, and more. Learn to bake flatbreads, quick breads, yeasted breads, and sourdough with this self-paced, online course. No zooms or strict schedules to keep. You learn when it’s best for you and as long as you need it.⁠
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Early-bird pricing is in effect this week only. Enroll today and save $50.⁠ Bio link to get a course tour—see if we’re a good fit for you. ⁠
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$2 from every enrollment will be sent to @FeedingAmerica and @f.a.r.m.s. to support crucial food banks and farmers across the country. ⁠
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Flatbreads are such a staple. Layer them up with cooked veggies and/or dressed greens, double bake with garlic for croutons, or dip them into all sorts of sauces for a snack. ⁠
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Learn how to make flatbreads, quick breads, yeasted breads, sourdough starters, and sourdough breads in the the Gluten-Free Bread Basics course—enrollment is open. Get tips for batch cooking and variations so you can make plenty, while making them your own. ⁠
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Early-bird pricing is in effect this week only. Enroll today and save $50.⁠ Bio link to get a course tour—see if we’re a good fit for you.⁠
 ⁠—⁠
$2 from every enrollment will be sent to @FeedingAmerica and @f.a.r.m.s. to support crucial food banks and farmers across the country. ⁠
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@glutenfreebakingacademy #glutenfree #glutenfreetortillas #glutenfreebread
Hi all, if you’re new here I thought I’d introduce myself. I’m @heathermcrosby, cookbook author and founder of YumUniversity + @glutenfreebakingacademy. I’m your main instructor for the Gluten-Free Bread Basics Course which is open for new students the next few weeks. To say I’m bananas for good food would be an understatement. It all started about 17 years ago when I found myself facing some serious health issues which I’ve written about in my books “YumUniverse” and “Pantry to Plate”—it’s been an amazing ride so far and it changes all the time. See, I never ate a vegetable of my own free will (and liked it) until I was 19. When I had to start cooking/baking good food for myself I had no idea where to begin. Green beans came in a can when I was growing up and broccoli was always in a frozen block, thawed, and then smothered in mayo. But I’m creative, curious and have a real can-do attitude. So, I used the fact that I didn’t know anything about good food ingredients or cooking techniques to my advantage. I made my own rules—blending cashews into cheese, and slicing zucchini into noodles... way back in the aughts! 😎 Along the road, I also found out that gluten and I were not ok. So, for years, I opted out of the bread basket, left the bun off my burger, and missed out on toast with jam at breakfast. Then one day it hit me, “WHY am I doing this?” There had to be a way to feel normal again. I didn’t want to feel deprived anymore. So, I got to work playing with new ingredients + techniques and launched GFBA in 2016 so I could help others (who like me) just wanted a damned sandwich. 🥪😉 I’m in love w/creating + sharing what I discover, so last year, I launched the Good Food Cooking Basics course for all eaters who want to add more good food to their menu rotations (whether they love burgers or broccoli). See, I’m not interested in dogma or telling you what to eat, I’m interested in sharing + support. If you decide to join us for Gluten-Free Bread Basics starting 3.8, I’ll be with you all along the way. ⁠
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Bio link to get a course tour—see if we’re a good fit for you.⁠
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📷: @practice_studies ⁠
In Gluten-Free Bread Basics course we work our way up the leavening ladder starting with unleavened flatbreads like tortillas (3 ways! 🌮 🌮 🌮 ), then we tackle chemical leavening with quick breads, then we move on to yeasted breads and sourdough—it’s an action-packed 4 weeks of self-paced learning that you can continue as long as you need it. ⁠
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Enrollment is OPEN and early-bird pricing is in effect (save $50 if you enroll this week). Learn more with a tour via the bio link—see if we’re a good fit for you!⁠
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$2 from every enrollment will be sent to @FeedingAmerica and @f.a.r.m.s. to support crucial food banks and farmers across the country. ⁠
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@glutenfreebakingacademy⁠
Our Gluten-Free Bread Basics course (and these amazing cinnamon rolls) are back! Enrollment is open and early-bird pricing is in effect this week only (save $50). 🌀⁠
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Bio link to get a course tour—see if we’re a good fit for you. ⁠—⁠
$2 from every enrollment will be sent to @FeedingAmerica and @f.a.r.m.s. to support crucial food banks and farmers across the country. ⁠
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@glutenfreebakingacademy⁠
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