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Gluten-free Breads

An excellent way to create one of mankind’s most noble and ancestral foods by using fermented grains and artisan techniques.

Learn how to bake high quality bread using natural fermentation

We will teach you how to develop delicious and nutritious fermented breads made with gluten-free flours.

To prepare them properly, you’ll need flours, starches, binders, sourdough and/or yeast, water, and salt. You can then choose to add – or not – sugars, seeds, and/or oils.

By the end of this online course you will be able to:

  • make your own gluten-free fermented grain flours
  • make gluten-free sourdough
  • prepare different types of breads, each with a different flavor and texture profile
  • use alternative grains that are highly nutritious.
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Course Syllabus

Course Content

Chapter 1 - Course Presentation and Recipe Book
Chapter 2 - Principles of Naturally Fermented Gluten-free Breads
Chapter 3 - Sprouted Grain flour
Chapter 4 - Country Bread
Chapter 5 - Flat Breads: Crepes, Arepas and Hotcakes
Chapter 6 - Rice Sourdough Loaf Bread
Capítulo 7 - Baguettes
Before you go

We will show you how to replicate any traditional bread in a gluten-free version.

What you'll learn

We reflect on the ancestral relationship of mankind with grains as food. You will recognize the ingredients and utensils necessary to get started in the world of bread.

Then you will see different fermentation strategies, such as pre-fermenting grains to make flours, and starting sourdoughs from unfermented flours.

We cover flat breads, the easiest to make and also the most primitive. They possess the particularity of baking quickly on a hot surface. In addition, they are the best way to take advantage of the sourdough that gets discarded during the feeding process.

Baguettes and peasant bread – classics of traditional baking – get recreated in their best versions with fermented grains. They are not to be missed.

Who is it for?

You don’t need any previous experience or knowledge, everyone is welcome!

What you’ll need

  • Electric blender
  • Sieve
  • Cornet
  • Scale
  • Greaves blade or sharp knife
  • Bannetone or bread basket
  • Linen or cotton cloth
  • Non-stick paper
  • Plastic bag with hermetic seal
  • Kitchen thermometer

Optional

  • Silpat
  • Pastry sleeve
  • Dehydrator
  • Grinder
  • Coffee grinder
  • Juicer
  • Baguette molds
  • Bread molds

*Recommended for any of the recipes (though not essential for the course).

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See what our Members are saying

👍🏻

👍🏻

Ainura Malimbay

Wonderful

I learned a lot from this wonderful course! More gluten free courses please!!

Rachel Ciordas

very good instructions

very good knowledge professional

kama klil nehora

Nice

Nice

Konstantinos Petrogiannakis

Lots of good information

I know its difficult but the translation into English made things confusing at times.

Roberta Gregerman

Great job

Great job

Nikolas Tsafos

Meet your Instructor

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Culinary consultant and instructor. Creator of Crudo Studio

Chef researcher and promoter of plant-based cuisine. He was part of one of the first organic gastronomic projects that promote sustainability and fair trade.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 2h 10 min of HD video
  • 8 recipes
  • 17 lessons
  • Recipe ebook
  • Additional material
  • 6 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Intermediate

Ratings and Reviews

5.0
Avg. Rating
440 Ratings
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What's your experience? We'd love to know!
Ali Khayyat
Posted 4 weeks ago
Great Course

very informative, beautifully presented.

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Zeta Stipelcovich
Posted 1 month ago
Beautiful course

The depht of information given its amazing!! And the possibilities of making new recipes endless, thank you so much.

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cherryblossom.michelle
Posted 5 months ago
Great course!

I loved the detailed explanations on the fermenting process. Would have liked a section on "troubleshooting" (what to do when something goes wrong and how to fix it). Only negative was that the English instructions were confusing to follow at times. My favourite section of the course was the baguettes. Very happy with the results. Excellent recipes.

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Roberta Gregerman
Posted 6 months ago
Lots of good information

I know its difficult but the translation into English made things confusing at times.

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Nikolas Tsafos
Posted 8 months ago
Great job

Great job

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Pietro Tamborra
Posted 10 months ago
Good

This Giurden is Greta and do inspiration

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kama klil nehora
Posted 10 months ago
very good instructions

very good knowledge professional

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Maira Medina
Posted 11 months ago
Excelentes panes

Excelente explicacion, recetas faciles.

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vedant newatia
Posted 1 year ago
Good

Good

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Konstantinos Petrogiannakis
Posted 1 year ago
Nice

Nice

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