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Gluten-free home baking, made easy-as-pie.

Mmm... pie.

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Gluten-free hot water gingerbread with vanilla ice cream and salted caramel sauce
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Hot Water Gingerbread
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Gluten-free sucks?
Not anymore.

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.

I’ll show you that gluten-free is:

Gluten-free chocolate chip cookies

Easy

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!)

Front close up of sliced gluten-free cinnamon raisin ​loaf of bread

Affordable

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.)

Slice of gluten-free chocolate cake with mocha buttercream and strawberries

Delicious

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.

The Courses

Black Friday Sale

Save $30 on any course with the code BLACKFRIDAY30 at checkout.

Offer expires November 30 at 11:59pm EST.

Who’s Robyn?

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.

Robyn Harrison at the age of 3 wearing baking mitts and a chef's hatRobyn Harrison 2020

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