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.
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.)
See what natural binders actually do in your dough!
Learn how the GF baker's "holy trio" provides vital energy and the ideal environment for yeast.
A quick word about raising your game...
Check out this list to see what you'll need to complete every project on this course.
Download the formulae from the resources for this section, then whisk up your own House White and House Brown flours.
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.
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.
Healthy flour makes healthy bread: here's how to make a rich brown bread with two luscious variations.
Where do I put my bread to rise? The answer is right here.
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.
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.
Have fun with miniature loaves and show off your modelling skills.
Discover how retardation - slowing down the dough by chilling it in the fridge - can make your life easier in more ways than one.
A quick reference sheet to remind yourself of the gluten free baking essentials.
Be encouraged to bake more, experiment more, and generally have more gluten free fun!
Check your GF facts
The wet-dough basics.
The secret to fast flour-testing.
How oils and fats behave in dough.
Time and temperature are in a relationship...
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.