Take this course at your own pace, watch and rewatch the videos on your own time. Download the recipes. The content is yours forever. When you have questions or something to share, find us in the private Facebook group for the course.

Course content

    1. Welcome to Everyday Glutenfree!

    1. Making soda bread

    2. Soda bread recipe

    3. Soda bread quiz

    1. Making scones

    2. Scone recipe

    3. Scone quiz

    1. Understanding the ingredients

    2. Making the loaf

    3. Yeasted sandwich loaf recipe

    4. Frequently asked bread questions

    1. Can I bake bread without any added starch?

    2. Starch free seedy loaves

    3. Seedy wholegrain loaf

    1. Gluten free flaky pastry - making the dough & business letter folds

    2. Flaky pastry parcels - book folds and cutting out

      FREE PREVIEW

    3. Flaky pastry parcels - shaping & baking

    4. Flaky pastry recipe

    5. Spinach and feta parcel recipe

    6. A quick pastry quiz!

About this course

  • £130.00
  • 45 lessons
  • 2.5 hours of video content

FAQ

  • Can I do the course at my own pace?

    Yes! All content is pre-recorded, but there is a facebook group for the course where you can get questions answered and crow about your amazing bakes

  • Do you provide vegan and nut free options?

    All recipes are nut free except the digestive biscuits. There are vegan options for all recipes except fresh pasta and gnocchi - I'm working on those currently, so check with me directly in case I've cracked it but not updated this page yet.

  • Can I download the recipes?

    Yes, you can download all recipes and re watch content as often as you want. Quizzes and resource pages help you understand how and why the recipes work.

Flours that you will need for the course

You can make substitutions , but this is a rough guide

  • Bear in mind that you may be able to substitute oat or teff flour for buckwheat, or millet, maize or sorghum for rice. You can substitute millet for maize easily. Arrowroot makes a good sub for tapioca. Cornstarch can be used in place of potato starch in some recipes.

  • This list is based on you making each recipe once, as per the recipe with no flour substitutions: Potato starch x 300g, Tapioca starch x 550g, Buckwheat flour x 200g, Quinoa flour x 200g, Maize flour x 100, Chickpea (gram) flour x 150g, Ground almonds (or other ground seeds/nuts) x 75g, All purpose gluten free flour x 300g, Rice flour x 50g

  • Linseed (Flax seed). I grind my own linseed from whole linseed as it is fresher and more stable this way. Buy whole linseeds and they will last at least a year - buy ground linseed and it may already be rancid by the time it gets to you. You will need this if you are making egg free versions of the recipes

  • Psyllium husk powder. You will need to buy this or grind your own powder from husks. The brand I currently use is Bulk Powders - available direct or through Amazon. You will need about 120g to complete the course.

Equipment for the course

You should have most items already in your kitchen

  • For baking a great gluten free loaf I recommend a tall, narrow bread tin. My tins are 25cm long, 10cm wide and 8cm tall and are made by Vogue - no not that Vogue! - the catering equipment company. You will need a 2lb loaf tin, or make two smaller 1 lb loaves in cute mini tins.

  • If you want to make great scones, then get yourself a set of pastry cutters that are nice and sharp. The size I use for mine is 58mm (2 5/8th inch)

  • I like to cook my soda bread in a Dutch oven. It's completely optional, but you will get great results if you have one. I use a 26cm diameter black cast iron pot but you can use slightly smaller or larger ones successfully and if you don't mind ruining it, then you can use an enamelled pot such as a Le Creuset brand pot.

  • A wicker banneton basket for shaping your soda bread - or even baking a yeasted boule from your sandwich loaf recipe. I use a round 18cm basket, but you could also use a similar sized oval basket. If you don't have a banneton you can also use a muslin or tea towel lined colander or round bottomed bowl.

  • A pizza stone (baking stone) makes a great addition to any kitchen, crisping up the base of pastry to avoid the dreaded soggy bottom and boosting the spring on scones and breads. Again - totally optional.

Feedback on courses

I have gained so much more through the online program

Julia

I have followed Naomi on social media for a number of years, and purchased her books some time ago. Each time she advertised a cooking course in the UK, I would think to myself that one day I would make the trip from Canada to learn from her in person. Now, with her online cooking courses, I don't have to wait. While I would still love to meet her (of course!), her classes are so comprehensive and detailed that I do not feel that I am missing anything by taking them online. In fact, I have gained so much more through the online program: a community of gluten-free friends cooking alongside me, and a teacher who continues to touch base with us all and answer our questions. Her recipes also target just those recipes you feel that you are missing most when eating gluten-free: breads fit for delicious sandwiches, scones and other treats, pasta and noodles with a perfect bite. What's more, her recipes use wholesome, nutritious and gut-friendly ingredients.

I nearly cried with joy!

Gill

"I’m sure you’ve heard this many times but I nearly cried with joy when I dipped my baguette into the spicy garlic tomato and cider sauce with hake tonight. I’ve had a few terrible gluten free bought baguettes so I never thought this was an experience I would ever have. For this alone the course was worth it but the main reason the course has been worth it is my confidence has sky rocketed. Because of the videos showing me exactly how it should look and the advice from you and the support from others I was able to over come obstacles of demanding flour needing a different level of hydration (which I now understand) spot my mistake of not adding enough psyllium as I knew what to look for and adjust the time to adapt or a less than stellar oven which can’t go as high as I’d like. I’ve looked at a baguette recipe in your book for years but am sure without this course I would never have dared or it wouldn’t have succeeded as I wouldn’t have know about all these things. I’m am so happy I took this course it and I’m fully involved now."

Videos have given me the confidence to try harder recipes

Carrie

"From a practical standpoint, Naomi's recipes in the course have simple ingredient lists and she's ready with substitutions for her students as needed. No fancy equipment required either. I love watching Naomi dive right into mixing dough with her hands. Her videos have given me the confidence to try harder recipes and I'm so glad I have her to inspire and challenge me to be brave with my gluten free cooking. Her course has been everything I hoped for and more."

I highly recommend Naomi's courses

Carrie

In December 2016, I happened upon Naomi's cookbook River Cottage Gluten Free. I have been gluten free for over 30 years but had never taken on the daunting task of learning to bake my own gluten free bread. To find Naomi's book and to discover that she included recipes for not only gluten free bread but sourdough gluten free bread was a major win. Since then, I've wanted to travel to England to take one of her courses. I still have that dream but thanks to the current predicament, Naomi began to offer her courses online. I signed up the first day for her Gluten Free Sourdough course. In my mind, Naomi is the Julia Child of everything gluten free, especially Gluten Free Sourdough. She has been working with gluten free sourdough long before many of the online personalities and recent cookbook writers. Naomi's recipes work. She's evolved her recipes since her first cookbook so the course is not a reguritation of her cookbook. Her recipes are also based on healthy ingredients and they turn out consistent results that taste fantastic. Her course is well laid out, detailed, and easy to follow. While nothing can replace an in-person experience (now more than ever), Naomi's videos are great. I'm a visual learner and I've found it so helpful to watch Naomi make a recipe and to see her tips and techniques. I've followed Naomi through her website and social media channels since 2017. In addition to her gluten free skills, from what I've seen online, Naomi is simply a beautiful human being. She's genuine and speaks from the heart. She's also full of laughter and doesn't take herself too seriously which makes her a joy to watch. I highly recommend Naomi's courses.

I felt emboldened by the detailed course instructions and tips and tricks from the group

Katherine

I'm supposed to be working but keep stopping to gaze at my first boule, like it's a new baby. I'm so delighted with it! I used maize, quinoa and oat. I'm usually a bit hapless in the kitchen (my first starter fell off the top of the boiler and splattered everywhere, to give but one example). But I felt emboldened by the detailed course instructions and tips and tricks from this group and now can't wait to try some more bakes! It's such a fascinating process.