Gluten-free goods so delicious no one will know they’re “gluten-free.”

LAUNCHES FEBRUARY 12, 2024

LEAVENED

Flatbreads Course

Being gluten-free can be overwhelming. And not very delicious if you don’t know where to look.

What if you also can’t have eggs or dairy? That’s even more of a challenge, but you’ve landed in the right place.

Learn to bake up delicious, reliable recipes from foccacia to pizza dough to dip-able, slice-able, stuff-able flatbreads like pita and pancakes! All gluten-free and plant-based, but you’d never know it.

$30 USD

One-time payment, unlimited access

What you’ll get with the Gluten-Free Leavened Flatbreads Course:

  • 7 gluten-free flatbread recipes all eaters will love

  • Proofing, measuring, and baking tips for success

  • Practice with a variety of gluten-free flours and blends

  • Step-by-step videos—know what to expect along the way

  • Substitution suggestions and variations

  • PDF recipe downloads

  • Email support and troubleshooting tips

  • Everyday tips for freezing, storage, and batch baking

If you sign up for this course, your investment can be used as a discount towards GFCS membership (we’ll email you details). All of these recipes and much more are part of GFCS membership.

The Recipes

All recipes in this course are gluten-free, egg-free, plant-based

Pancakes

Gluten-Free Pita Bread: No eggs, no dairy, no gums

Perfect for folding into wraps, stuffing, or toasting into chips

Pita Bread

Focaccia

Injera

Johnnycakes

Naan

Gluten-Free Pizza Dough

It’s time for wood-fired or oven-baked pizzas, and calzones

Gluten-Free Calzone: Egg-free, Dairy-Free

Pizza Dough

$30 USD

One-time payment, unlimited access

Your instructor

Heather Crosby is the Founder of Good Food Cooking School and author of the YumUniverse and Pantry to Plate cookbooks.

Her work has been featured by Oprah.com; O, Oprah Magazine; Reader’s Digest; HGTV; and NPR; among others. She’s also presented at Wanderlust and Taste Talks.

Heather has a Plant-Based Nutrition Certification from eCornell and the T. Colin Campbell Center for Nutrition Studies and has been developing and sharing gluten-free courses and gluten-free recipes with students from around the world since 2009.

GOOD FOOD COOKING SCHOOL MEMBERS SAY ABOUT HEATHER’S COURSES + RECIPES

Heather’s gluten-free baking courses have enriched me in ways I never imagined when I first started. I now have a library of recipes I can go to when needed and they are all amazing!

I learned so much and now have the confidence to make flatbread, quick bread, yeasted bread, and even sourdough bread from scratch. The video tutorials and detailed recipe instructions make learning how to bake gluten-free simple and easy.

The recipes I’ve tried so far are easy and impressive, and the information about the ingredients and tools has been incredibly helpful. I would definitely recommend.