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SWEET & SAVOURY SOURDOUGH GLUTEN-FREE MASTERCLASS

79,95 

Are you in search of delectable, nutritious treats that are:

  • GLUTEN-FREE
  • NUT-FREE
  • DAIRY-FREE
  • EGG-FREE
  • GUM-FREE
  • REFINED-SUGAR-FREE
  • FREE FROM ADDED STARCH

Yet, still wonderfully:

  • SOURDOUGH-FERMENTED
  • PACKED WITH FLAVOR
  • BETTER FOR YOUR BODY.

Look no further! Introducing:

SOURDOUGH SIMPLIFIED GLUTEN-FREE ONLINE COURSE – your pathway to effortless, healthful, and utterly delicious fermented foods – both savory and sweet.

Check below to see what awaits you in the video course (in addition to 10 savory and sweet recipes and all the basic instructions for preparing gluten-free sourdough). The course is designed to provide simplified, detailed (video) instructions for every piece of information or recipe. With your purchase, you’ll receive LIFETIME access.

SKU: SKU-sweet-savoury-gf-masterclass Categories: , ,

Description

A DEEP-DIVE, YET EXTREMELY SIMPLIFIED VIDEO COURSE

I present to you the VIDEO COURSE ON GLUTEN-FREE SAVORY AND SWEET SOURDOUGH BAKING. In this course, you’ll discover how gluten-free sourdough baking, both savory and sweet, can be simple and enjoyable.

This way, even without prior baking knowledge, you can create wonderful, delicious, and healthier gluten-free sourdough treats at home.

Are you ready to turn your life around for the better?

Suitable for:

Gluten-free baking

WHO IS THE COURSE FOR?

This course is suitable for you if:

WHAT DOES THE COURSE INCLUDE?

HAVE A LOOK AT THE VIDEO TO LEARN MORE ABOUT THIS MASTERCLASS

YOU WILL GET 12 GLUTEN FREE RECIPES FOR HOME BAKING

5 SOURTASTIC BONUSES

For all participants, I’ve included several bonuses in the course to provide you with as much useful and interesting information as possible about gluten-free living and baking. These include:

Comparison of Different Types of Flour

For all participants, I’ve included several bonuses in the course to provide you with as much useful and interesting information as possible about gluten-free living and baking. These include:

Baker’s Percentage

In recipes for sourdough baking, ingredients are usually listed in percentages rather than measurement units. This means that all quantities are calculated relative to the total weight of flour in the dough. We determine the amounts of other ingredients by dividing the weight of each component by the total flour weight.

Proper Food Preparation in the Case of Celiac Disease

If you have celiac disease, or if someone close to you does, or you want to bake for anyone with celiac disease, follow these basic guidelines. A 100% gluten-free diet is essential for celiac disease, and I trust you with these basic guidelines to make it easier for you.

MORE THAN 30 VIDEO ANSWERS

In the course, I also provide answers to more than 30 of the most common questions I’ve received in my messages. I answer them with videos to demonstrate practical solutions and provide written explanations.

Take a sneak peek at the course in the two videos below to see how it looks:

WHY IS GLUTEN-FREE BAKING WITH SOURDOUGH SUITABLE FOR YOU?

Sourdough bread is much better and healthier than bread made with regular yeast. However, it still contains gluten, which can be a significant problem for people with thyroid issues, gluten sensitivity, wheat allergies, and celiac disease.

Most bakery or store-bought products contain gluten, which is found in the grains of wheat, barley, rye, spelt, and kamut. Oats are usually not recommended in the diet of celiac patients. Gluten is also present in various cookies, pastries, and other foods. Nowadays, stores typically offer gluten-free products, but these can be quite expensive or contain other unhealthy ingredients.

This is why more and more people are opting for a gluten-free diet. Are you one of them?

The reasons may vary, but regardless of whether you or someone close to you is dealing with any of these issues, this video course is an excellent opportunity to enhance your baking skills!

Take care of your well-being and that of your loved ones – start gluten-free SOURDOUGH baking NOW.

 

A friendly SOURDOUGH DISCLAIMER!
If you cannot consume gluten due to celiac disease or if you’re baking for someone who shouldn’t, always use certified gluten-free flours and other ingredients without gluten. Be sure to read the labels. Also, be mindful of cross-contamination with other foods, and ensure that gluten-containing flours or other products that contain gluten do not come into contact with certified gluten-free ingredients.

THIS COURSE MIGHT NOT BE YOUR JAR OF STARTER IF:

THIS COURSE IS YOUR PERFECT MATCH IF:

MEET ANITA

Hi, I’m Anita Šumer, a passionate sourdough baker, creator, enthusiast, teacher & bestseller author who’s been in love with sourdough since 2012 when I started baking out of love for my husband who couldn’t eat conventional bread anymore.

Since then I’ve shared my passion at over 150 workshops in more than 10 countries with more than 2000 enthusiastic students.

Besides that, I’ve written 3 best seller books that have been translated into 5 languages. And won the title Best Bread Book in the World by Gourmand World Cookbook Awards.

Come bake with me!