F.A.Q.

Robyn's Gluten-free Baking Courses are the best way to learn how to bake gluten-free. Each course is carefully designed to use a limited palette of easy-to-find, affordable ingredients; teach and apply key baking techniques; and bake an array of versatile and delicious recipes.

The first course to launch was The Essentials Course; the second was The Holidays Course; the third was The Bread Course; the fourth was The Flatbread Course; the fifth was The Shaped Bread Course.

Robyn is a baker based just outside of Toronto, Canada. Born and raised in Nova Scotia, she comes from several generations of award-winning bakers. After her celiac diagnosis in 2016, her gluten-free journey began. Read her full bio.→

You complete the courses at your own pace. You can complete all of the recipes in as quickly as you like, spanning from a few days to several weeks.

The instructional baking videos range from 11-30 minutes per recipe.

When purchasing a course, you will create an account. Simply login to your account, then click “enter course” on the dashboard page.

All course prerequisites will be listed in the course description. Unless a course specifically says otherwise, it’s designed for bakers of all levels—including total beginners. Any advanced or tricky techniques are clearly explained step-by-step, so you’ll feel confident baking no matter your starting point.

I designed my courses to not require any all-purpose flours or blends. You should be able to find all of the ingredients in your grocery store or local health food store, although you may also be able to find the ingredients online as well.

The equipment required depends on the course. All courses require basic baking utensils such as mixing bowls, measuring cups (dry & liquid) or a kitchen scale, measuring spoons, spatula, whisk, baking sheets, parchment paper, wax paper, etc.

A hand mixer is highly recommended to complete these courses — otherwise you’ll have amazing arm muscles by the end (#bonus) — but only required for the Swiss roll in The Holidays Course.

A stand mixer is optional, but it is especially helpful when making gluten-free bread.

If you have a baking question, after purchasing the course you will have access to the member's only community, where you can ask your questions. Robyn will be monitoring the group and is able to respond to your questions.

If you are having a technical issue with the website, be sure to read the entire F.A.Q. If you still can't solve your issue, please email support. We do our utmost to respond within one (1) business day.

You can access the courses on any device (desktop, laptop, tablet, mobile phone). For the best user experience, we recommend using a full-screen computer or tablet.

The site and course has been tested on both Safari and Chrome browsers.

No, the course videos cannot be downloaded.

Recipes are available as printable PDFs in both Imperial U.S. and metric measurements.

I kindly ask that you do not share them out of respect for the considerable time, energy, and effort I've put into the courses.

Tap or click ‘Login’ and select ‘Forgot password’. Follow the prompts from there.

Tap or click ‘Login’ and select ‘Forgot email’. Follow the prompts from there.

I put a lot of time and effort into my courses — between developing the recipes, testing them extensively, filming and editing the videos, and writing the course content, it takes months of hard work. After all that, I want you to be successful.

Enter the Happy Baking Guarantee! If you try my recipes and you're not satisfied, I'll work with you until you're happy with the results. My hard work + your hard-earned money = happy baking, guaranteed.

That said, please do note the allergen information for each course, as I can only guarantee recipes as written (and developed and tested).