What you'll learn

Make beautiful, artisan loaves, rolls and pizza using GF sourdough leaven and natural binders.
Make and maintain your own, 100% natural gluten free sourdough cultures.
Understand the principles of sourdough leaven and slow dough fermentation.
Gain confidence in gluten free sourdough baking.

Course content

15 sections • 49 lectures • 1h 33m total length

Welcome to Naturally Gluten Free Sourdough!1:48
It's a good idea to print out the recipes and course notes before you start watching. A downloadable pdf of all the recipes in this course is available in the Resources for this lecture.
The Resources also contain a printable pdf version of all the written lectures in the course: The Naturally Gluten Free Sourdough Course Handbook.
If you are vegan, please check Section 5, Lecture 21 for egg replacement advice.

Limit of Liability/Disclaimer of Warranty
The information contained in this course has been verified and documented as carefully as possible and the authors have used their best efforts in preparing the course. However, the authors cannot be held liable for the use or misuse of its contents. The authors make no representations or warranties with respect to the accuracy or completeness of the contents of this course and specifically disclaim any implied warranties of fitness for a particular purpose. The advice and strategies presented here may not be suitable for your individual situation, and you should consult with professionals where appropriate.
Health & Safety
The authors cannot be held liable for accidents or injuries resulting from misuse of ovens or other kitchen equipment, nor for any issues connected with ingredients or methods, including the management and usage of live sourdough culture.
Baking is a very responsible business and under-18s should be supervised by a competent adult.
Your Sourdough Ecosystem0:52
A Little Bit of Sourdough Science0:52
Yeasts and bacteria: what do they do?
( What Was Gluten, Anyway?)1:11
Understand what gluten really was (before you ditched it!).
Your Shopping List0:08
Ingredients you will need to complete this course.

Starting Your Starters0:25
What Ingredients to Use?0:35
Choosing the best flours and water for your starter.
Organic Brown Rice Starter1:48
Organic Buckwheat Starter2:12
Create a gluten-free buckwheat starter by mixing buckwheat flour with water to a slushy paste, then feed every four hours under a linen cover to encourage yeast and sweet-to-tart aroma.
Organic Sorghum Starter1:27
Prepare an organic sorghum starter by mixing sorghum flour with water to a smooth slush, then feed with the same proportions and rest for four hours.
Starters Day Three0:56
Regular Feeding: Maintaining Your Starters0:33
Instructions for keeping your starter culture alive and kicking!
Important Note on Hydration Factors0:22
Understanding how much water to use and when.
Troubleshooting Starters2:20
Tips on starter management.

BLEND: How to Manage So Many Flours!1:35
Explore how to blend naturally gluten free flours—nut, bean, grain and seed flours, plus vegetable starches—balancing baking qualities and nutrition, using the guide to naturally gluten free flours.
Practical Magic3:41
Make your own House Blends of flours.
House White & House Brown Blend Recipes0:21
Make your House blends.
A Note on Flour Substitutions0:20
Answers to a frequently asked question!

RISE: Sourdough Leaven0:33
Understand what sourdough starters and leavens are, and what they do.
How to Prepare a Leaven0:19
How a starter becomes a leaven.
Optional Bakers Yeast0:21
Turbo charging your 'slo mo dough'.
The Sourdough Leaven Race...0:46
Watch how different leavens mature at different rates. (The chocolate teff leaven is a teaser for the next course!) Note how the leaven rises above the intial level marked by each elastic band. Tall, straight-sided glass jars make it easier to see than in a bowl.

Recipe: Soft White Sourdough Sandwich Bread1:18
This is the recipe for making the Classic Soft White Sourdough Sandwich Loaf.
Making the Soft White Sourdough4:17
Recipe: Rich Teff & Tigernut Bread1:12
Here's the recipe for making the Rich Brown Sourdough Sandwich Loaf.
Making the Rich Teff & Tigernut Bread4:36
Combine tiger nut flour with teff-based house brown flour, psyllium husk, eggs, date syrup, and a sorghum leaven for a wet gluten-free batter. Ferment and bake in a tall tin.

Requirements

Basic kitchen and equipment. Loaf tins with paper liners are very useful for GF baking.
A list of naturally gluten free flours, binders and other ingredients is available in the Free Preview.

Description

Sourdough bread is within the reach of every gluten-free baker. This course shows that all you need is a naturally gluten free sourdough starter to leaven your dough, and a knowledge of the range of flours and binders.

This course is built around three different starters, which you will make from scratch, and use to make 6 different sourdough recipes, including rustic boule, rolls, a sandwich loaf and even sourdough pizza. Once you have grasped the basics of sourdough fermentation, you'll be off on one of baking's greatest adventures, inventing sourdough recipes of your own!

Recipes are either vegan or suggest vegan substitutions.

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 time 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. Morley

Penny 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 Bilecki

Dragan 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 Ariatti

The videos are priceless! Aden

Why not check out the promo video and the free lectures for yourself?

Who this course is for:

Anyone wanting to enjoy the taste and health benefits of naturally gluten free sourdough.
Anyone who wants to avoid bakers' yeast, and improve their gut flora with more fermented food.
Anyone wishing to include a more genuinely natural bread in their GF diet, without the chemicals and preservatives found in commercial GF breads.
Students who completed 'Deliciously Gluten Free Artisan Breads' and have been waiting for the GF Sourdough version!

What you'll learn

Explore related topics

Course content

Introduction5 lectures • 5min

Starting Your Starters9 lectures • 11min

The Four Principles of Gluten Free Bread-making1 lecture • 1min

BLEND4 lectures • 6min

BIND3 lectures • 5min

BALANCE2 lectures • 2min

RISE4 lectures • 2min

Two Sourdough Batter Breads4 lectures • 11min

Rustic Chestnut Boule2 lectures • 7min

English Rosemary & Pea Flour Sour4 lectures • 9min

Requirements

Description

Who this course is for: