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In ‘GLUTEN-FREE SOURDOUGH BREADS AND BUNS’ I share with you not only my recipes, but also my knowledge and experience. In this course you will see, step by step, how to make magic and bake delicious golden brown buns, soft and delicate bagels, and fluffy bread without gluten, eggs or dairy products! In the workshop I show you how to work with gluten-free dough. Observation and experience is the most effective way of learning and advancing to the next level. Make your meals even healthier, tastier, and more beautiful!
The presented videos were made for online workshops for Polish students. I hand-picked the most important parts and prepared their edited version to show you in a clear and easy-to-follow way what the dough should look like after kneading, what techniques and utensils to use, etc. All tutorials were captured live, without extra takes or corrections. Consequently, you now have the opportunity to follow the entire process and participate in my baking sessions. Watch the videos to be sure that you do everything correctly. Gluten-free cuisine is an entirely new field and as such it differs considerably from its traditional gluten-based counterpart.
The TUTORIAL contains five videos where you can see the following:
– The perfect consistency of gluten-free dough;
– Dough kneading methods;
– The process of baking gluten-free bread and buns;
– Utensils and dishes that I use;
– How to work with gluten-free dough.
– VIDEO INSTRUCTION: Pita Breads, Bagels, Golden Brown Buns with Instant Yeast, Breakfast Buns with Instant Yeast, Beetroot Bread with Sunflower Seeds with Instant Yeast
All videos have English subtitles describing the process step by step (video looks exactly like below).
In the E-BOOK you will find:
- A brief revision of the previous course:
– Instructions how to prepare your own gluten-free sourdough starter;
– Additional tips on the gluten-free sourdough starter;
– Instructions how to replace the sourdough starter with instant yeast if you want to quickly make your delicious gluten-free bread;
– Advice on gluten-free flours;
– Information how to make the best gluten-free bread;
– Photos of the sourdough starter, leaven, all types of bread, and the cast iron pot (Dutch oven) which I use to bake bread;
– Alternative ways to bake bread, instead of the cast iron pot.
- My new discoveries with regards to gluten-free baking;
- New recipes for gluten-free breads;
- Recipes for yeast-based bagels and pita breads;
- Recipes for gluten-free buns, both sourdough and yeast-based.
HOW TO BUY? – INSTRUCTION:
The e-book and video will be sent automatically to your email address as soon as the payment is confirmed. If you can’t find the e-book in your inbox, please check your spam folder.
Electronic files must be downloaded within 7 days of the date of purchase. After this time, the file download links will expire.
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MORE INFORMATION ABOUT COURSE
List of Contents
BASIC INFORMATION ABOUT SOURDOUGH BREAD…. 5
OAT AND RICE STARTER…. 8
ADDITIONAL TIPS…. 11
WHAT HAVE I LEARNED?…. 17
Leavened Flatbreads for Wraps…. 20
‘Egg’ Wash for Bread and Buns…. 21
Pita Breads…. 24
Golden Brown Buns with Instant Yeast…. 32
Golden Brown Sourdough Buns…. 34
Breakfast Buns with Instant Yeast…. 40
Breakfast Sourdough Buns…. 42
Bread with Apple and Cinnamon…. 45
Bread with Pumpkin and Pumpkin Seeds…. 47
Beetroot Bread with Sunflower Seeds…. 49
Large Sorghum Flour Bread…. 51
Large Pumpkin Bread…. 53
Large Bread with Raisins…. 55
Large Matcha Marble Bread 57
Marble Bread with Coconut Charcoal…. 60
Large Corn and Millet Bread with Cumin and Coriander…. 62
SOURDOUGH BREAD…. 64
REPLACING THE SOURDOUGH STARTER WITH INSTANT YEAST…. 65
My name is Ewa and I am on a gluten-free diet. In my kitchen, I also don’t use milk or eggs.
For the past four years I have been the author of a Polish blog called MISA MOCY (Instagram @misa_mocy), where I share my recipes with my readers.
I have been giving culinary workshops in Warsaw and writing e-books with recipes for several years now. I have also released two books in print: MISA MOCY. Przewodnik po kuchni zmieniającej świat [MISA MOCY. A Guide To Cooking That Can Change The World] and MISA MOCY 2. Nietolerancje pokarmowe i dieta eliminacyjna [MISA MOCY 2. Food Intolerances and Elimination Diet].
My recipes are universal and can be part of a daily diet for people with food intolerances. I have decided to show them to a wider audience in order to help more people like me. This is how my first course in English was born. ‘GLUTEN-FREE SOURDOUGH BREAD BAKED IN THE POT’ offers basic information about baking sourdough bread. It contains detailed instructions for making the sourdough starter and sourdough bread. It also includes a professional video that presents bread-baking techniques, the consistency of the starter, leaven and bread dough, along with different kneading methods. All of this will help you achieve the best results when making your own gluten-free baked goods.
‘GLUTEN-FREE SOURDOUGH BREADS AND BUNS’ is intended to take you one step further in your gluten-free cooking and baking expertise. It is a collection of recipes and inspirations to help you diversify and enrich your daily diet.
Gluten-free rolls and buns can be an excellent base for your breakfast, dinner, and sandwiches to work or school. You can make them at home, using instant yeast or sourdough starter. Both versions are delicious and divinely soft.
In this e-book you will also find new ideas for gluten-free breads. With these recipes you will advance to the next level of knowledge. You will be able to make breads with extra ingredients, of different shapes and sizes, and perhaps even reveal your artistic talents. These home-made baked goods aren’t something you can simply ignore! Use instant yeast to speed things up or go slow with sourdough. The choice is yours.
The e-book also offers videos from my online workshops (see Tutorial). This material will help you brush up on your baking and dough consistency techniques, and navigate through best products.
Your imagination is the limit. This is where everything is possible!