You’ve had experiences ranging from dust-in-my-mouth to did-I-accidentally-eat-the-box-it-came-in?
You've spent $12 for a pack of four burger “buns”.
You got your hopes up that this blend was the one that can do it all—only to find that the pizza is better as a canvas for a toddler to finger-paint on.
Been there, done that. That's why I created my gluten-free baking courses.
My mission is to raise the bar for gluten-free baking.
Gluten-free baking isn't hard; it's just different.
Using techniques unique to gluten-free baking and simple, easy-to-find ingredients, you'll see that it's nowhere near as difficult as you may think.
(In fact, sometimes it's easier than “normal” baking!)
Gluten-free baking doesn't have to break the bank.
Bid farewell to all of those expensive all-purpose blends and mixes.
In my courses, you'll learn how to save hundreds of dollars a year on baked goods. (Yes, I did the math.)
I refuse to settle for “good enough” — and you should too.
I've created mouth-watering recipes that are flat-out delicious, approved by gluten-free and gluten-eaters alike.
Get ready to trick everyone (muhaha) and hear “I'd never know that's gluten-free!” a lot.
I loved the breakdown of what flours to use in what recipes and why. I also loved the recipes. I've always wanted to find a GF bread that I actually enjoyed (this is the recipe I use the most - about once a week). It saves me so much money, and the taste/texture is everything I've been looking for.
I LOVE that through this course Robyn has given me the skills I need to start creating other GF recipes. This course has been a game changer for me.
ALSO, I live with a normal human being who loves gluten - but somehow the GF bread and cookies keep disappearing...
I have learned so much from the Essentials course. I had to give up gluten for health reasons and thought my world had ended (I have a big sweet tooth and am crazy for baked goods)... Tried this course on a whim and was pleasantly surprised.
Robyn is a great teacher, really funny and personable. The course is well laid out and the videos are very professional. Recipes are great. My favourite so far is the pizza crust!
Would definitely recommend!
I highly recommend these courses! I love all of the recipes in the courses and don’t even need to eat gluten-free. I’ve recently had to start baking gluten-free for my husband, who was diagnosed with celiac disease.
Since I’ve stopped using all-purpose flour blends and started using the methods used in this course, I have gotten much better results. I am so happy that I can buy the ingredients at Bulk Barn, which saves a lot of money.
The video instruction is also so well presented and even as an experienced baker I learned lots of new helpful tips!
Save $30 on any course with the code BLACKFRIDAY30 at checkout.
Offer expires November 30 at 11:59pm EST.
The perfect place to start your gluten-free baking journey. Learn to bake (what I consider) the essentials:
For those that are bread-obsessed but have to eat gluten-free, this course is a life-saver. From sourdough to the Gluten-free Bread Formula™, you’ll master mouth-watering loaves of bread.
Featuring nine core recipes, plus variations:
Missing pitas? Tortillas? Focaccia? Naan? Waffles? Not anymore. Breakfast, lunch, and dinner will never be the same again.
Featuring eleven core recipes:
Ring in the holiday season with these classics. From savoury pull-apart rolls to show-stopping Swiss rolls, never apologize again for bringing gluten-free food to your family gathering.
Featuring seven core recipes, plus variations:
Robyn is a baker based in Toronto, Canada. Born and raised in Nova Scotia, she comes from several generations of award-winning pie bakers. She continued the pie-making and baking legacy, until a routine blood test picked up on something unusual... celiac disease. (Boooo!)
After her celiac diagnosis in 2016, and her doctor's advice to — not kidding, this is a direct quote — “Say good-bye to bread!”, her gluten-free journey began.
It didn't take long to realize that most people consider an adequate gluten-free dinner to be a few pieces of limp lettuce and a couple pieces of fruit for dessert. Not to mention, paying an arm and a leg for the “gluten-free option”, which consists of a small, stale, crumbly piece of bread for your burger.
Disappointed by the lack of options and having wept (out loud, in public) after her first in-restaurant gluten-free meal, she set out on a mission: to recreate all of her favourite foods free from gluten.
Through much trial and error, she learned that gluten-free baking is a whole other ball-game. Testing and eating and testing and eating, never resting until the gluten-eaters say “I would never know this was gluten-free”. Now that she has perfected (in her own humble opinion) the recipes, she would like to pass everything she's learned onto you.