Deliciously Gluten Free Artisan Breads
4.9 (6 ratings)
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Deliciously Gluten Free Artisan Breads

Goodbye to bricks of sawdust, and hello to lip-smacking, luscious and nutritious breads you have made all by yourself!
4.9 (6 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
34 students enrolled
Created by Dragan Matijevic
Last updated 6/2017
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  • 1 hour on-demand video
  • 4 Articles
  • 4 Supplemental Resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I 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.
View Curriculum
  • 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.

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 allergic to baker's yeast please look out our forthcoming course,  Deliciously Gluten Free Sourdough. 

Who is the target audience?
  • Gluten free individuals who want (and deserve!) bread made with love, not sawdust.
  • It's mainly for beginners and improvers, or long-term GF people who are looking for a little inspiration.
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Curriculum For This Course
18 Lectures
Start Here
1 Lecture 01:43
A World of Naturally Good Ingredients for Gluten Free Breads
5 Lectures 06:04

Discover the natural, plant-based world of gluten free flours  - a million  miles from factory GF, and manufactured mixes.   (For handy reference, print out the full guide from the Resources.)

Preview 01:35

See what natural binders actually do in your dough!

Natural Binders for Bouncier Crumb

Learn how the GF baker's "holy trio"  provides vital energy and the ideal environment for yeast.

The Balancing Act: Sweetness, Acidity and Salt

A quick word about raising your game...

Rise! How to Lift Your Loaf to Greater Heights

Check out this list to see what you'll need to complete every project on this course. 

Preview 00:39
Practical Magic: Make Your Own House Blends of Flour
1 Lecture 03:41

Download the formulae from the resources for this section, then whisk up your own House White and House Brown flours.

Our Classic Flour Blends: House White & House Brown
The Essential Recipes
1 Lecture 17:04

Please print this lecture out before you start baking anything as you will need it for all the ingredients, quantities and times/oven temperatures.  The PDF version available in the Resources for this lecture may be more convenient for printing.  Both contain colour photos and full instructions.  

Your Essential Gluten Free Recipes
When Batter is Better
3 Lectures 12:31

We start with really wet doughs for extra moist loaves.  This one will be your go-to gluten free loaf: ideal for toast and sandwiches.

The Classic White Sandwich Loaf

Healthy flour makes healthy bread:  here's how to make a rich brown bread with two luscious variations.

The Rich Brown Sandwich Loaf

Where do I put my bread to rise?  The answer is right here.

A Warm Place to Rise
How to Make Friends with New Flour
1 Lecture 05:31

How to go from mixing to eating a bread in 30 minutes flat -a super convenient way to try out a new flour.  We make Oat & Quinoa Soda Bread, and a Double Onion version, plus Butterfly Bhaji Bites.  We also show the difference between using a conventional oven and a Dutch oven.

Two Kinds of Soda Bread
Getting In Shape
3 Lectures 25:51

In this section, you'll be making dough you can form into freestanding loaves, rolls and pizzas. Here we plait a gorgeous bread made using hemp flour and pesto.

Hempesto Plait

Have fun with miniature loaves and show off your modelling skills.

A Basket of Rolls

Master the pizza you've been dreaming of, and use the remaining dough to make a rustic boule.

Preview 08:18
Really Chilled Bread Making
1 Lecture 05:55

Discover how retardation - slowing down the dough by chilling it in the fridge - can make your life easier in more ways than one.

Crispy Almond Baguettes
Be Your Own Recipe Developer
2 Lectures 04:09

A quick reference sheet to remind yourself of the gluten free baking essentials.

In a Nutshell: the Principles of Gluten Free Baking.

Be encouraged to bake more, experiment more, and generally have more gluten free fun!

Over to You!

Check your GF facts 

Naturally Gluten Free Ingredients
6 questions

The wet-dough basics.

When Batter is Better
2 questions

The secret to fast flour-testing.

Natural Chemistry.
3 questions

How oils and fats behave in dough.

Richer or poorer?
2 questions

Time and temperature are in a relationship...

Warmer or colder?
2 questions
About the Instructor
Dragan Matijevic
4.7 Average rating
28 Reviews
130 Students
3 Courses
The Artisan Bakery School

Lifelong bakers Dragan Matijevic and his partner, Penny Williams, set up their first microbakery in Oxford, 2008, selling artisan bread to locals from "The smallest bakery in the world" -  a tiny, converted garden store.  It was originally intended as a side-project, something to complement their freelance incomes as a magician (Dragan) and a copywriter/ translator (Penny). But the bread had other ideas!  It proved such a success that they were soon baking six days a week, and being asked to give classes.   

In 2012, Dragan and Penny moved to Devon, establishing The Artisan Bakery School in a rambling Devonshire cottage with a good kitchen and a slightly bigger bakery. They now offer a wide range of one-day classes or baking mini-breaks, from Beginners through Artisan Sourdough & Rye, Woodfired Pizza, Viennoiserie, Gluten-Free, Wheat-Free and Heirloom Grains, Heritage Techniques.

The Artisan Bakery School focuses on teaching people how to bake bread with integrity.  That means authentic techniques, and ethical ingredients: no chemicals, no preservatives, no cheating and no cutting corners.  We also show people who are time-poor how to fit real, slow-rise bread into their hectic lifestyles with minimal effort.  We think baking should be fun and there’s no reason why you have to be a slave to your dough!

Teaching the craft of artisan bread making is our main trade.  This is because we believe that such skills need to be passed on to future generations – for their pleasure, for their health and for the health of the planet.