This course takes you from making your first gluten free sourdough starter, to baking gluten free boules, baguettes, waffles, crumpets and breadsticks. The sourdough starter course is included in this longer course, so no need to purchase both!

Course content

  • 1

    Welcome to the course!

    • Welcome to the course!

    • Equipment and ingredients for the course

    • Some starter info to get you thinking.

    • Confused About Cornstarch/Cornflour vs Maize Flour?

    • How to use the course

    • A few questions to check you're on the right track

    • Gluten free sourdough starter recipe and troubleshooting guide

    • Sourdough Starter Day 1

    • Sourdough Starter Day 2

    • Sourdough starter day 3

    • Sourdough starter days 4 and 5

    • Sourdough starter day 6 and beyond

    • Before you go lets check you're on the right track

  • 2

    Resources

    • Sourcing gluten free ingredients

    • Sourdough Discard Crackers

    • Sourdough crepes

    • Temperatures for sourdough

      FREE PREVIEW
    • Sourdough Troubleshooting

    • How to feed your starter for baking

    • Converting recipes to egg free versions

  • 3

    Sourdough crumpets

    • Sourdough discard crumpets

    • Sourdough crumpet recipe

    • Making the most of your crumpets

  • 4

    Make a sourdough boule

    • Intro to the sourdough boule lesson

    • sourdough boule

    • Shaping a boule

    • Understanding the different sourdough boule recipes

    • Easy Sourdough Boule recipe

    • Overnight Sourdough Boule recipe

    • Roast hazelnut sourdough boule recipe

    • Pecan teff sourdough boule

    • Peanut and brown teff sourdough

    • Tahini & toasted sesame overnight boule

    • If you don't have a Dutch oven yet...

    • easy sourdough loaf recipe

    • Easy sourdough loaf summer version

    • Sourdough schedule

    • Converting recipes to use more or less starter

    • Quick sourdough boule quiz

  • 5

    Chocolate and hazelnut sourdough boule

    • Chocolate and hazelnut boule

    • Two recipes for chocolate sourdough

    • Chocolate and hazelnut boule recipe

    • Chocolate & hazelnut boule quiz

    • Chocolate and buckwheat boule revised

    • Chocolate and buckwheat boule revised quiz

  • 6

    Sourdough baguette

    • Mixing the baguette & preparing the tray

    • Shaping, proving and baking the baguettes

    • Sourdough baguette - egg free recipe

    • Sourdough baguette recipe with egg

    • Check you understand before you bake

  • 7

    Sourdough grissini

    • Sourdough grissini - (breadsticks)

    • Sourdough grissini recipe

  • 8

    Sourdough waffles

    • Sourdough waffles

    • A little more waffle

    • Sourdough waffle recipe

  • 9

    Sourdough digestive biscuits

    • Sourdough digestive biscuits

    • Pecan and teff sourdough digestive biscuit recipe

  • 10

    Now bake your heart out!

    • Hurray! You've completed the course.

Ingredients needed for the course

You can customise your starter and recipes according to your flour preference, but here's a guide

  • Flours. It's up to you what base you use for your starter, but I recommend trying a mix of buckwheat, maize and quinoa. You could also use oats in place of buckwheat or rice/millet in place of maize and chickpea in place of quinoa. There are many variants which I’ll discuss in the sourdough starter course. You'll need approximately 750g-1 kilo of flour to get your starter going and ready for the course and then extra flour to keep it going. You will also need to buy the flours below

  • Quantities of flours that you’ll need to bake 1 boule, 1 chocolate boule, 2 baguettes, a batch of grissini, a batch of waffles and some sourdough crumpets (approximately): Potato starch x 400g, Tapioca starch x 350g, Buckwheat flour (or oat or teff flour) x 400g, Quinoa flour (or buckwheat or amaranth or pulse flours) x 400g, Maize flour (or rice flour, millet flour or sorghum flour) x 400g, Cocoa powder x 45g, Ground almonds (or other ground seeds/nuts) x 85g

  • Psyllium husks. You can use powder or whole husks, you'll just need to follow separate instructions for both.

  • 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 50-200g depending on whether you make the loaves egg free or not

Equipment needed for the course

No need to buy all of this right away!

  • A Dutch oven or lidded cast iron pan (such as a Lodge brand). 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 proving loaves. 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 baguette tray. These are double baguette trays with perforations that support the loaf as it bakes and help get a crisp crust - you can't bake a great gf baguette without one in my opinion

  • A high-speed blender or cheap coffee grinder for grinding linseed

  • Crumpet rings. If you want to make gluten free crumpets with your sourdough discard then you need rings. Pastry cutters don't work as they don't have a rolled edge or enough mass to cook the crumpet. You don't have to make these of course, it's totally optional!

  • A waffle iron. I use a stove top waffle iron - you can pick them up for next to nothing. I love me some waffles in the morning and there are all sorts of other waffle recipes on the internet that you can use too! Again - waffles are optional.

Feedback on courses and books

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."

The most informative and inspiring gluten free baking book I have come across!

Michaela

I was fortunate enough to stumble upon your book River Cottage Gluten Free in a local bookstore this morning and i have just spent the past 2 hours reading through and being positively inspired by the recipes. I just had to message you and tell you it is simply the most informative and inspiring gluten free baking book I have come across. I am a pastry chef, so i have looked at many! I am so excited to bake my way through these recipes. Am so glad I have now discovered your blog and will be looking out for your newest book too, as gut health is another area I am educating myself in. Thank you so much for sharing your knowledge in such a thoughtful and inspiring way. I can't wait to start baking.

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.