Get a taste.

Practice some gluten-free baking and also sample what Good Food Cooking School (GFCS) members get with a free mini course guided by GFCS Founder, Heather Crosby.

Mini Courses

Gluten-free, dairy-free, egg-free, gum-free

Gingerbread

This mini course is pre-recorded in case you can’t make the opening date, and you’ll have until 8am ET December 17, 2023 to access.
Learn to make a gluten-free Gingerbread with Heather Crosby three ways (!!): bundt, sheet-style, and muffins. You’ll also learn how to make an Orange & Vanilla Bean Custard Cream Topping similar to a Crème Anglaise, but dairy-free.
Recipes you’ll get:
• 1 Gingerbread Bundt recipe
• 1 Gingerbread Muffins recipe
• 1 Gingerbread Sheet Pan recipe
• 1 Orange & Vanilla Bean Custard Cream Topping recipe

Support you’ll get:
• Step-by-step videos of the entire gingerbread making process
• Email support is provided from 11am–4pm ET from December 3–17, 2023 to help you with any questions as you practice making the recipe.
• On-demand access to the class material until December 17, 2023.
This class is pre-recorded in case you can’t make the class date—you’ll have two weeks to access.

Gluten-Free Cinnamon Raisin Swirl Loaf Egg-Free Dairy-Free

Gluten-free, dairy-free, egg-free

Cinnamon Swirl Loaf

Launches January/February 2024.
Date TBD.
This mini course is pre-recorded in case you can’t make the opening date, and you’ll have two weeks to access.
After last access date, the mini course retires so we can focus on the next mini course.
Learn to make a gluten-free Cinnamon Raisin Swirl Loaf with Heather Crosby. Don’t like raisins? You’ll get substitution tips for those and other ingredients. Learn some fun flavor building tricks for gluten-free breads and see how a blend of whole grain flours and Bob’s Gluten-Free 1:1 flour can work together for a flavorful loaf.

What you’ll get:
• 1 Cinnamon Swirl Loaf recipe
• Step-by-step videos of the entire bread making process
• Email support is provided from 11am–4pm ET for two weeks to help you with any questions as you practice making the recipe.
This class is pre-recorded in case you can’t make the class date—you’ll have two weeks to access.

Gluten-free, dairy-free, egg-free, gum-free

Raspberry Thumbprints

Launches February/March 2024. Date TBD.
This mini course is pre-recorded in case you can’t make the opening date, and you’ll have two weeks to access.
After last access date, the mini course retires so we can focus on the next mini course.
Learn to make gluten-free Raspberry Thumbprint Cookies with Heather Crosby plus a raspberry jam to fill them with.
Recipes you’ll get:
• 1 gluten-free Raspberry Thumbprint Cookie recipe
• 1 Raspberry Jam recipe

Support you’ll get:
• Step-by-step videos of the entire cookie making process
• Email support is provided from 11am–4pm ET for two weeks to help you with any questions as you practice making the recipe.
This class is pre-recorded in case you can’t make the class date—you’ll have two weeks to 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 hundreds of gluten-free recipes with students from around the world since 2009 (a thousand “internet” years).

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.

Ready, set, bake!

If you’re the gluten-free baker who wants:

Almost 300 gluten-free, plant-based recipes
Over a dozen comprehensive and immersive courses including all mini courses
Substitution ideas, variations, tips with each recipe
26+ hours of step-by-step videos for success
All content on-demand as long as you like

Good Food Cooking School may be for you. All mini courses, plus regular courses, gluten-free recipes, and resources are always available to GFCS members.