Who doesn't love pancakes? They’re a timeless breakfast—and brunch, and lunch, and dinner—staple in our house.
Whether you're a fan of the classic combo of butter and maple syrup, prefer a luscious berry compote with dollops of fresh whipped cream, or even get creative with dino-shaped pancakes, there's something for everyone.
The best thing about this recipe: you won't need to make a regular batch and a gluten-free batch of pancakes anymore, because no one will know they’re gluten-free!
In my opinion, the perfect muffin is healthy, hearty, and (most importantly) scrumptious! That's why morning glory muffins are one of my favourites. Loaded with carrots, apples, raisins, and nuts, these muffins are the perfect way to start the day!
Banana bread has always been one of my baking staples. After my celiac diagnosis, I tried to make it gluten-free, and suddenly all of my banana bread loaves were disappointing. Every gluten-free all-purpose blend I tried created dry, crumbly, or gummy results.
So I set out to create a super flavourful, moist, and versatile gluten-free banana bread recipe. This one is a winner!
These pumpkin scones are the perfect fall treat! They're soft, buttery, and will satisfy all your pumpkin spice cravings.
Topped with a creamy maple glaze, they're as delicious as they are GOURD-geous. (See what I did there?)
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!