After the great success of my first eBook, I decided to release second one with an expanded scope, including gluten free buns.
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!
Hello, My name is Ewa
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 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, entitled “MISA MOCY – Przewodnik po kuchni zmieniającej świat” (MISA MOCY – A Guide To Cooking That Can Change The World), and “MISA MOCY 2. Dieta eliminacyjna i dla alergików” (MISA MOCY 2 – Elimination diet and diet for people with allergies)
A few years ago I have started giving workshops online. Currently, they are available only in Polish, but perhaps with time, if there is a need, they will be also held in English.
Seeing how my recipes help me with my daily diet, I have decided to show them to a wider audience. I receive many messages in which people thank me for my work and the possibilities it creates. Not such a long time ago, a delicious loaf of gluten-free bread was something unreal, an impossible dream. Today, it is part of everyday life of many of my students and readers , and I am happy with every loaf of bread they make.
About this product
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 so you will get video materials and pdf instruction. 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.
You will get 5 videos where you can see the following instructions:
Pita Breads – 10:06
Bagels – 8:34
Golden Brown Buns with Instant Yeast – 15:55
Breakfast Buns with Instant Yeast – 15:11
Beetroot Bread with Sunflower Seeds with Instant Yeast – 13:58
– 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.
All videos have English subtitles describing the process step by step (video looks exactly like below).
In this e-book you will find:
- 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.
- 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.
Download details:
The download links for the e-book and videos will be sent automatically to your email as soon as the payment is confirmed.
If you can’t find e-mail from us in your inbox, please check your spam folder.
E-book – .pdf format – 12.5 MB
Offline video workshop ( 5 videos) – .mp4 format– 525 MB (0.5 GB total)
MAKE SURE THERE IS ENOUGH STORAGE SPACE ON YOUR DEVICE BEFORE YOU START THE DOWNLOAD
Electronic files must be downloaded within 7 days of the date of purchase. After this time, the file download links will expire.
If you have a tech problem please contact: pomoc.misamocy@gmail.com
How to Buy Video Instruction
How to Buy Video Instruction
INTRODUCTION…. 4
BASIC INFORMATION ABOUT SOURDOUGH BREAD…. 5
OAT AND RICE STARTER…. 8
ADDITIONAL TIPS…. 11
CONSISTENCY…. 13
PROOFING…. 13
WHAT HAVE I LEARNED?…. 17
RECIPES…. 18
Leavened Flatbreads for Wraps…. 20
‘Egg’ Wash for Bread and Buns…. 21
Pita Breads…. 24
Bagels…. 28
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
INSTRUCTIONS…. 63
SOURDOUGH BREAD…. 64
REPLACING THE SOURDOUGH STARTER WITH INSTANT YEAST…. 65
| Content Language | English |
|---|---|
| Format | PDF File + 5 Video Files |
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