Deliciously Gluten Free Artisan Breads

[LeeAndro]

Last updated 2/2022MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 1.06 GB | Duration: 1h 20m

Goodbye to bricks of sawdust, and hello to lip-smacking, luscious and nutritious breads you have made all by yourself!​

What you'll learn
Bake seven very different kinds of gluten free bread, rolls and pizza mix my own blends, and use the principles to develop recipes of my own.
Requirements
No previous experience or knowledge is required, only a passion for great gluten free food, and a domestic kitchen.
A printable list of ingredients you will need can be previewed free before you buy the course.
Description
The course is built around seven key recipes that illustrate different basic techniques in gluten free baking. We start by discussing the principles of GF baking, and examining the key ingredients - in particular, a surprisingly wide range of naturally gluten free flours with which to add appeal to your hand-baked breads. As we go along, we show you how to blend your own flours, and how to store them in portion-sized bags for ultimate convenience in your weekly bake. From classic white sandwich bread, to more artisanal hand-shaped loaves, baguettes, pizzas and rolls, we cover enough ground to keep even the most demanding satisfied, whether you've just arrived on planet GF, or you've been diagnosed for 20 years. Welcome to a more gorgeously gluten free world!Please note: all recipes are vegan or have vegan subsitutions. If you are alle to baker's yeast please look out for our course, Naturally Gluten Free Sourdough Breads. Here are a few of our favourite 5 star testimonials from our other courses:I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn't wait to get a starter going. I'm looking forward to the when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough - like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. MorleyPenny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe! Bobby Ollar.The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I'm really looking forward to more courses. Julia BileckiDragan and Penny! Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo AriattiThe videos are priceless! AdenWhy not check out the promo video and the free lectures for yourself

Overview

Section 1: Start Here

Lecture 1 Hello and welcome!

Section 2: A World of Naturally Good Ingredients for Gluten Free Breads

Lecture 2 The Four Flour Groups: Nuts, Beans, Grains and Vegetable Starches

Lecture 3 Natural Binders for Bouncier Crumb

Lecture 4 The Balancing Act: Sweetness, Acidity and Salt

Lecture 5 Rise! How to Lift Your Loaf to Greater Heights

Lecture 6 Your Shopping List: Ingredients Required to Complete this Course.

Section 3: Practical Magic: Make Your Own House Blends of Flour

Lecture 7 Our Classic Flour Blends: House White & House Brown

Section 4: The Essential Recipes

Lecture 8 Your Essential Gluten Free Recipes

Section 5: When Batter is Better

Lecture 9 The Classic White Sandwich Loaf

Lecture 10 The Rich Brown Sandwich Loaf

Lecture 11 A Warm Place to Rise

Section 6: How to Make Friends with New Flour

Lecture 12 Two Kinds of Soda Bread

Section 7: Getting In Shape

Lecture 13 Hempesto Plait

Lecture 14 A Basket of Rolls

Lecture 15 Pretty Amazing Pizza & Rustic Boule

Section 8: Really Chilled Bread Making

Lecture 16 Crispy Almond Baguettes

Section 9: Be Your Own Recipe Developer

Lecture 17 In a Nutshell: the Principles of Gluten Free Baking.

Lecture 18 Over to You!

Gluten free individuals who want (and deserve!) bread made with love, not sawdust. ,It's mainly for bners and improvers, or long-term GF people who are looking for a little inspiration.

HomePage:

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