Don’t you sometimes wish that you could have a slice of cinnamon raisin bread for breakfast? Or a nice whole-grain bread with your Reuben? Or maybe you’re still looking for a bread that is gluten free and yeast free? If you answered “yes” to any of these questions, then you need to take Gluten Free Bread 201.
In this class you’ll learn how to make a yeast free bread, a whole-grain brown bread, and a cinnamon raisin bread – three of the gluten free bread recipes most frequently requested by my readers. We’ll build on what you’ve learned in Gluten Free Bread 101 and use some more advanced techniques to bake more bread that you and your family will love.
My husband, who is not a sweet eater, and my kids completely devoured half a loaf of the cinnamon bread this afternoon. They didn’t even same me a slice! Thanks for making this family’s tummies happy.
Here Are Just a Few of the Things You’ll Hear and See:
- how to make your own whole-grain gluten free bread recipe
- the secret to making yeast-free breads that are light and fluffy
- how to get the cinnamon raisin swirl into the middle of the bread
- why most gluten free soda breads don’t rise well
- how to make sure you bread never, ever sticks to the loaf pan
When I peaked in the oven and saw how well the yeast-free bread had risen, I actually did a little dance. I’ve tried so many gluten-free, yeast-free recipes and they were all complete duds. I can’t believe I’m actually eating bread again!
Help When You Need It
When you take a live cooking course, you get to ask questions during the class. But what do you do when you get home and are stumped? No worries about that now. With Gluten Free Cooking School’s cooking classes you get ongoing support (technical and emotional!) from the instructor and your classmates.
Bake These Gluten Free – Allergy Friendly Recipes:
I know that many of you struggle with multiple food allergies. The three recipes included with this class were written with you in mind. Before you purchase the class, check the ingredients list below to see if one or more of the recipes will work for you.
Recipe 1 – gluten free, yeast free, casein free, soy free, nut free: brown rice flour, corn starch, sorghum flour, masa harina, xanthan gum, baking powder, salt, water, sugar, eggs, oil
Recipe 2 - gluten free, soy free, nut free, can be casein free: brown rice flour, corn starch, sorghum flour, masa harina, xanthan gum, yeast, salt, water, sugar, eggs, oil, cider vinegar, cinnamon, vanilla, butter, raisins
Recipe 3: – gluten free, soy free, nut free, casein free substitutes suggested brown rice flour, flax seed, corn starch or tapioca starch, potato starch, xanthan gum, salt, water, yeast, cocoa powder, caraway seed (optional), eggs, oil, brown sugar, molasses, vinegar
**If these recipes use ingredients that you are allergic too, you can still sign up for the course. I’ll be happy to give you suggestions as to what substitutes you might want to try on your own. Or you can wait until I offer a more intensive bread course (still in development) that will help you design your own bread recipe that works for your particular food allergies**