Online Video Class & Forum
The Online Video Course is an independent study course consisting of bread and food videos.
The bread videos will help you “see” what the starters and bread doughs are supposed to look like.
The food videos include allergen-friendly recipes for everyday food and desserts as well as
lacto-fermented vegetables and drinks.
All recipes are free of gluten, dairy, egg, soy, peanuts, and yeast. They use minimal or no sweeteners.
Each month I post more lessons in the form of recipes, videos and articles.
Current postings inlcude recipes and videos on:
- Meat Loaf
- Bread Pudding
- Home Cured Salmon
- Stuffing
- English Trifle
- Fermented Vegetables
- Fermented Drinks
- Soup Stock
All are free of gluten, dairy, eggs, peanuts, soy and yeast.
The videos are available through monthly membership for $10 per month and you can move through the videos in your
own time and in the order you prefer.
Join one month at a time or auto-renew.
Discounts begin with 3-month, 6-month and 1-year memberships.
Membership includes access to the forum. Have your questions answered by me and chat with other Gluten-Free Sourdough bakers and allergen-friendly cooks!
Learn More!
Cooking Series: Building Layers of Flavor
If you have food sensitivities you know how challenging it can be to create beautiful, healthy food while on a restricted diet. Many of us have to carefully, and continually, rotate our food choices so we don't develop new sensitivities.
I've put together a cooking system that will teach you to:
- cook nutritious food that is easy on your digestion
- cook food that has rich flavors
- cook economically with little waste
- cook desserts that are actually good for you
- use freezing and fermentation to help rotate your food choices
One new cooking lesson will be added each month.
The cost is included in your $10/month membership fee.
Lessons include recipes to download and videos to watch at a time of your choosing.
I will personally answer all questions posted on the membership forum.
All recipes are free of gluten, dairy, eggs, soy, yeast, and peanuts. I do not use sweeteners or starch flours in the food recipes, except small amounts of sweeteners in the dessert recipes. You can choose your preferred sweetener.
Lesson 1: Building Layers of Flavor with Soup Stock.
This first lesson teaches you to easily create an economical and highly flavorful soup stock that is highly nutritious and easy to digest. The soup stock becomes a base for many other recipes, adding its high nutrition and complex flavor to whatever it becomes part of.
Lesson 2: Building Layers of Flavor with Kombucha Tea
Learn to make Herbal Kombucha Tea (caffeine free) and learn how to add it to braises, sautes, and even use it medicinally!
Lesson 3: Highly Digestible Beans with a recipe for Vegan Bean-Cashew-Mushroom Lasagna
Learn how soaking beans increases food value, taste and texture. Specially prepared beans elimninate the intestinal distress usually associated with beans. Use beans in a highly flavorful multi-layered dish, Beans-Cashew-Mushroom Lasagna.
Lesson4: Gluten-Free Grains
I present the gluten-free grains that I use in my everyday meals: amaranth, brown rice, quinoa, sorghum, teff and buckwheat.
A preparation chart and video are included in the lesson.
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