Gluten-free Breads
An excellent way to create one of mankind’s most noble and ancestral foods by using fermented grains and artisan techniques.
Culinary consultant and instructor. Creator of Crudo Studio
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 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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Meet your Instructor
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
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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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.
Ratings and Reviews
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cherryblossom.michelle
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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