The Gluten-Free Bread Baking Course

I can finally say it out loud (so prepare for exclamation points, maybe even plug your ears):

The Gluten-Free Baking Academy is here!

And the Gluten-Free Bread Course is coming March 1!

And special pre-enrollment pricing starts TODAY!

Gluten-Free Baking Academy

Whew. Thanks for letting me do that.

I hope you are as excited as I am, because I’ve spent the last 1.5 years creating gluten-free bread recipes and know-how that will transform the lives for gluten-free folks all over.

Heather Crosby
[photo ©Marta Sasinowska]

I know I’m not alone here—I was so sick of flipping a package of gluten-free bread over to read the ingredients only to see “potato starch,” “xanthan gum,” “guar gum,” “carrageenan,” synthetic “sodium carboxymethyl cellulose,” “cultured corn syrup solids,” more starch, and more sugar (in a handful of forms), package after package… where is the nutrition? Where is the food?

And for those of us who can’t eat eggs, how disappointing is it when you find what looks to be a promising recipe online or a loaf at the store, and you eagerly, sad-puppy-eye read through the ingredient listing only to land at EGGS. (Hey, egg-eaters! No shade—when you have a gluten allergy or sensitivity, and you can’t eat eggs either, it’s a bummer). Cue the sad trombone.

I had someone tell me a few years ago: when you’re “gluten-free,” sometimes all you want is a damned sandwich. I remember taking a deep I-feel-you breath while shaking my head back and forth in Amen-style agreement. Right then and there I decided that it was time to crack the code.


No more missing out on the staple and tradition of so many meals.

No more biting into a gluten-free bread only to have it break into sad, dry crumbles with each pathetic bite.

Sometimes, you want a burger with its bun. And you want to love it as much as the guy or gal across the table from you eating one with gluten in it.

Gluten-Free Slider Bun

Being “gluten-free” shouldn’t feel like punishment. It shouldn’t be about cutting nutritional corners either—trying to pass off fiber-void, starchy, sawdusty, just-plain-strange breads as healthful, or edible.

With this first-of-its-kind, comprehensive, bake-it-at-home course, you can say “goodbye” to heartbreaking baking failures and money-sucking recipe experiments, and “hello” to game-changing warm rolls, monkey bread, and toast!

The Gluten-Free Bread Baking Course outfits you with the tools, recipes, and know-how to confidently bake in the comfort of your own kitchen, even if you claim that you “can’t bake.”

I know that when you go “gluten-free,” making changes can seem like an impossible challenge. What if you also want to avoid eggs, and other dairy? This course has you covered, too.

Gluten-Free Baguette

• No more making apologies for serving “gluten-free” bread to others.

• No more trying to convince yourself that store-bought gluten-free bread is as good as wheat bread.

• Say “goodbye” to slipping up and having a bloated belly to show for it.

• Turn “this tastes weird” whining into requests for “seconds please!”

• Never compromise on tradition, taste, or nutrition again when it comes to bread.

• Take control of your health, build confidence in your baking skills, and ultimately, feel normal again.

So, what does the course offer? 18 video lessons (6 hours total) organized into 4 weekly modules:

Rules & Tools: What you need for gluten-free baking + why

Flatbreads: Unleaved breads from tortillas to skillet flatbreads

Quickbreads: Sweet and savory loaves + skillet quick breads

Yeasted Breads: Sandwich loaves, boules + even sourdough bread

Still want to know more?

Gluten-Free Baking Academy Bread Course

Let’s get real.

1.5 years of ingredient and recipe testing, research, baking hours and elbow grease went into the development of this course and the game-changing secrets it contains are better for it. Think of the time and money you’ll save in exploration.

You didn’t have to head into the gluten-free flour aisle, scratching your head as you wondered “what flour is best for what?” Or “which one will I actually use instead of it collecting dust in the pantry?”

All of the trial and error, being unsure of how to use gluten-free alternatives, the disappointment of a recipe gone wrong, feeling that burning FOMO at a BBQ when everyone is eating sliders—these obstacles, frustrations, and struggles can really add up.

Not to worry. I have your back. I’ve been there, and it’s why I created this course.

Bread is back. And it’s better than ever.

From today until 8pm EST February 20, discounted course pricing for “early birds” who pre-enroll is available—don’t miss it! Tell your pals:

Gluten-Free Baking Academy Bread Course

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