Rediscover the joy of baking.
Create consistent gluten-free bakes you can be proud of, using your own homemade flour blends, without gums and with total confidence.
Enrolment is currently closed but set to re-open again in Spring 2024! Learn more about the course by scrolling below or to join the waitlist click the button below!
What if there was a way to continue making the baked goods you love, without upsetting your gluten sensitivities or settling for sad, unappealing gluten-free substitutes that end up in the bin?
Right now you are...
Frustrated with dry, grainy, gritty, gummy, crumbly and sandy gluten-free bakes which don’t rise and have a weird taste.
Overwhelmed by all the different kinds of gluten-free flours and have no idea how to figure out which is the best flour to use for different bakes.
Totally stuck on how to find the perfect flour blend and have no idea how to achieve the right balance which suit your own sensitivities and allergies.
Tired of spending a tonne of money experimenting with expensive gluten-free flours only to end up with inedible bakes that end up in the bin.
Wanting full control over ingredients that you recognise and understand, without having to use weird gums and thickeners.
What you really want is to be able to bake your old family recipes again, converting them into gluten-free versions which taste and feel like the recipe you know and love.
How would it feel to...
- Confidently choose which gluten-free flours to use in easy everyday bakes which will produce your desired results with the right texture and delicious flavour without any feeling of restriction.
- Take any recipe and make it your own crafting unique homemade flour blends which work for you so you can bake your favourite recipes and find joy in your kitchen again.
- Have amazing gluten-free baking results without using xanthan gum or any ingredient you feel uncomfortable with so you can have complete control over the food you create.
- Make a variety of easy cakes, cookies, traybakes and even a simple pastry and bread recipe which will give you back your confidence in ingredients you love and trust.
- Bake for you and your loved ones without missing out on good food or the pleasure of baking.
That’s exactly what you’ll learn how to do in the
Gluten-Free Baking: Voyager course!
Join the waitlist today by clicking the button below.
What's inside Gluten-Free Baking: Voyager?
Ingredient
Mapping
Adapting your favourite recipes to make them gluten-free starts with understanding the building blocks of simple cake recipes and the implications of adapting ingredients. In this module you’ll learn how to pinpoint the exact roles you need to fill with your gluten-free flours and learn the trick of making all-purpose gluten-free flours work for you.
Navigating Easy Flour Blends
Simplifying gluten-free baking is key to developing your confidence. In this module you will learn that you don’t have to bake using xanthan gum. Instead you will focus on practising with easy flour blends that only require 2 different gluten-free flours and recognise when is the right time for using these easy blends. This will help you understand how to develop your own easy blends and banish any flour overwhelm.
Building the Foundations
Recognising how single origin flours can be grouped together will form the foundation of how you approach gluten-free baking and how you build the foundations for your own gluten-free flour blends. In this module you will learn how to categorise single origin flours for their key functions and microgroup them through their flavour pairings. This will allow you to adapt existing recipes, giving you the freedom to substitute any flour for one of your choosing and customise recipes to your dietary preferences.
Choose Your Own Adventure
Once you have a better understanding of the flours available to you, it’s time to start choosing your favourites! In this module you will select a core selection of flours that you can use to create a baking foundation. You’ll find guidance, tips and suggestions to help you choose flours which are suitable for your dietary requirements, suit your budget and are easily available to you.
Baking
Exploration
This Module is structured around three core recipes. Using these recipes you will learn how to substitute flours within the blend so that you understand how different flours affect the texture, structure and flavour of your bakes. This will allow you to make informed decisions when you are choosing flours to achieve the exact results you desire in your recipes.
You will learn the step-by-step process of how to experiment with a new-to-you flour so you can quickly understand how it functions in a recipe, how it reacts to other ingredients and how it tastes.
The Gluten-Free Flour Formula
After gaining an understanding of the gluten-free flour options available to you, choosing your favourites, and experimenting with them in key recipes, it’s time to create your very own gluten-free flour blend! In this module, you will learn my unique system that I use to create all my beloved gluten-free recipes, The Gluten-Free Flour Formula. Using this formula you will be able to create your own homemade gluten-free flour blends using flours which suit your budget, your sensitivities and their availability to you.
Uncharted Territory
By the final module of the course, you will be familiar with choosing flours and creating your own flour blends. Now it’s time to take the principles you have learnt and use them in trickier bakes. This will give you the foundation and confidence to tackle any recipe you set your mind to.
Bonuses
In addition to the 7 core-modules of the Gluten-Free Baking: Voyager course, you’ll also get these bonuses!
1
How to Organise your Gluten-Free Flours: Best Systems and Practices
Creating your own custom gluten-free flour blends is an amazing way to take control over the ingredients you use and adapt your blends for different recipes. But that might mean you suddenly have a lot of different types of single origins flour on hand! This resource helps lead you through how to store and organise your flours so that your flours stay fresh, tidy and easy to manage so you and your larder don’t become overwhelmed.
2
Guide to Trouble Shooting Gluten-Free Baking
No matter how great your flour blends are, it takes some trial and error to get it just right. Is your cake not rising? Too dry? It sinks in the middle? Too dense? Let these tips and tricks guide you through it. This is an incredible resource which guides you through all the potential pitfalls and possible solutions to everyday baking mishaps.
What else is included?
- Your Gluten-Free Baking Journal PDF.
- Guide to buying your first set of digital scales.
- Gluten-Free Flour Cheatsheet. Your number one PDF resource listing all the single origin gluten-free flours and their key functions and flavour pairings.
- Detailed recipe analysis of many gluten-free recipes.
- Original gluten-free recipes including step-by-step videos of how to make them not published anywhere else.
- Lifetime access to the course. If any updates are made in the future or any further bonuses made available down the road, you will receive it in your course library free-of-charge.
Join the waitlist today by clicking the button below!
Gluten-Free Baking: Voyager is right for you if..
- You are an enthusiastic to advanced baker who happily knows their way around a whisk, wooden spoon and mixing bowl.
- You are a home baker who confidently baked with wheat flour in the past and doesn’t know how to transpose that knowledge to gluten-free baking without the crutch of an all-purpose flour.
- You are a hobbyist baker who has the time to invest now to make your bakes easier, quicker and more streamlined in the future.
- You have a willingness to experiment.
- You are a cake lover who is struggling with diet restrictions or allergies for either yourself or a loved one.
- You don’t have time or energy for another gritty brownie.
This may not be the course you are looking for if..
- You are a total beginner baker and have never baked a cake before. It helps if you have a little bit of confidence around your oven and mixer already.
- You want a cookbook of gluten-free recipes to use and enjoy. We have a few select fantastic recipes in this course which have been carefully chosen to teach the lessons within the modules. (if you want to get your hands on more gluten-free baking recipes then I have hundreds of free fantastic recipes on my blog fromthelarder.co.uk).
- You want a selection of done-for-you flour blend recipes. This course teaches you how to make your own flour blends.
- You want a Gluten-Free Bread Making Course (or pastry cake or cookie making course). This course will teach you how to use single origin flours which will become the foundations of you creating your own recipes (for bread, pastries, cakes, cookes, etc.). But I don’t teach you how to bake bread (although there is a bread recipe!!).
Hey, I'm Georgina
I’m a gluten-free baker and single origin flour enthusiast. I have been developing recipes and sharing them on my blog, From the Larder since 2013.
These days, I’m passionate about helping those with gluten sensitivities continue to enjoy their favourite baked goods, with custom gluten-free flour blends. But the truth is, I haven’t always been a gluten-free baker. In fact, I used to have my own regular cake business selling my gorgeous creations at local farmers’ markets but then my gluten sensitivities made my job impossible to thrive in. The transition of my cake business into one that only sold gluten-free cakes was a steep learning curve.
So I get it!
I know what it’s like to be a seasoned baker but then feel you are starting all over again from scratch the second you pick up that bag of gluten-free flour. I know what it’s like to weep tears of frustration as you chuck another failed bake into the bin.
So what changed?
I discovered single origin flours. Flavourful flours like buckwheat flour, sorghum flour and teff flour, protein rich flours like almond flour and fluffy light starchy flours like sweet rice flour and tapioca flour revolutionised my cakes and my business.
I learnt how to mix these flours together to create different gluten-free flour blends which were tailor made for the quality cakes my customers were used to and which I could be proud of again.
Now, I’m teaching you how to do the same using my unique Gluten-Free Flour Formula which I’ve developed and honed throughout the years to make gluten-free baking and flour blending easy, enjoyable and accessible.
Here's what some of our students are saying..
Here is what our current students are saying about Gluten-Free Baking Voyager course..
Before taking the Voyager Course I had been sporadically trying recipes from Georgina's website (with 1 to 1 replacement products) and was receiving her email newsletter. I had been GF free for 2.5 years then and felt frustrated and demoralized about gluten-free baking, having countless fails and having read every GF cookbook I could find. I felt left out and often had a pity party for myself. I chose to enroll in Gluten-Free Baking Voyager because I needed to learn what I was doing wrong. Having the added challenge of also needing to be Dairy-free, I wanted to have a firm understanding of the science behind baking GF.
The best aspect about Voyager is Georgina breaks the information down into manageable pieces and explains thoroughly the "WHYs" behind the different flours and ratios that make good bakes. Prior to the course, every recipe I tried said to use a 1:1 replacement flour and they never worked. Now I know why they didn't work. Georgina has solved the mystery of the GF flour science and answers the WHYs.
Since I have joined Voyager, I have achieved peace with GF and DF baking. Learning the science behind the GF flours has opened up a whole new world for me. I now have the understanding and knowledge necessary to be successful with GF baking and I am able to adapt favorite family recipes and have them be successful.
— Pattti Rinehart, Ohio, USA.
Enrolling in the Gluten-Free Baking Voyage was a decision I made to enhance my cake baking skills.
The most remarkable aspect of Voyager is the sheer satisfaction of achieving baking perfection and receiving glowing feedback from friends and family.
— Celia Donald, UK.
After enrolling in the Gluten-Free Baking Voyager course, my initial feelings about gluten-free baking were rather lukewarm. I decided to join this course because I was determined to master the art of baking bread, cakes, and more without relying on gums.
My main apprehension before enrolling revolved around the cost and the absence of live interaction. However, my experience with Voyager has been incredibly enlightening. The highlight of the course has been delving into the world of gluten-free flours and conducting exciting experiments with them.
Since I became a part of Voyager, I've gained a profound understanding of which flours complement each other, which has been invaluable in my baking journey. I wholeheartedly recommend joining Voyager for one significant reason: the wealth of knowledge you acquire about flour compositions. It's a game-changer for anyone looking to elevate their gluten-free baking skills.
— Elaine Johnson, Virginia, USA
Join the waitlist today by clicking the button below!
Here’s everything you get when you join the Gluten-Free Baking: Voyager Course:
- 7 Module Course that will help you re-discover your joy of baking and create consistent gluten-free bakes you can be proud of, using your own homemade flour blends, without gums and with total confidence.
- Bonus 1: How to Organise your Gluten-Free Flours: Best Systems and Practices.
- Bonus 2: Guide to Trouble Shooting Gluten-Free Baking.
- Your Gluten-Free Baking Journal PDF.
- Guide to buying your first set of digital scales.
- Gluten-Free Flour Cheatsheet. Your number one PDF resource listing all the single origin gluten-free flours and their key functions and flavour pairings.
- Detailed recipe analysis of many gluten-free recipes.
- Original gluten-free recipes including step-by-step videos of how to make them not published anywhere else.
- Lifetime access to the course. If any updates are made in the future or any further bonuses made available down the road, you will receive it in your course library free-of-charge.
Refund Policy
This is a digital product so no refunds are offered after purchase.
FAQs
What if I have never baked with gluten-free flours before?
No problem. We start from scratch and no prior gluten-free baking knowledge is needed.
Is the course in person?
No, this is a digital course which is available to enrol in online.
Will I need to invest in a whole selection of expensive gluten-free flours?
Nope. I recommend buying 3-5 flours minimum so you can get the full benefit of the flour experimentation without having to buy more types of flour than you need. In the course, I explain the flour options across different categories, so you can hold off on buying any flours until the course has started. This way you are getting the right variety.
Does this course cover how to substitute one flour for another?
Yes it does. You will learn how to group and microgroup flours so that you can substitute flours within recipes which have similar functions and flavours so you can produce a result in keeping with the original recipe.
I’m vegan, will I get any benefit from this course?
The theory behind the course remains the same, learning how to use the flours and the Gluten-Free Flour Formula will not be affected. However, few of the recipes given as examples and teaching points are vegan. The course will not be wasted on you though as you can use what you learn in your own vegan recipes. However, please reach out to georgina@fromthelarder.co.uk to let me know if you’d be interested in a vegan version of the course. If I get enough requests for this I will create it.
How much time does the course take to complete?
I recommend spending one week for each of the first four modules and at least two weeks for the last three modules. So in total it should take about 10 weeks to finish. However, if you have the time you can complete it much quicker if you choose.
Do I get the full course all at once?
Yes, all 7 modules, bonuses and features are available as soon as the course has been paid for.
I live in USA / UK / Australia / (insert other country). Will I be able to access the course?
Absolutely. If you have access to the internet you will be able to access the course.
I’m allergic to nuts (or another ingredient) – will the course be appropriate for me?
Most of the recipes allow plenty of options for customisation so you can leave out any ingredients that you aren’t able to eat. There may be some recipes that are harder to adapt than others, depending on your specific allergy, but the vast majority of recipes and techniques taught in the course are fully adaptable to fit your dietary requirements!
I avoid sugar in my diet, do you offer alternative options?
The theory behind the course remains the same, learning how to use the flours and the Gluten-Free Flour Formula will not be affected. However, the recipes given as examples and teaching points are not sugar-free. The course will not be wasted on you though as you can use what you learn in your own sugar-free recipes. However, please reach out to georgina@fromthelarder.co.uk to let me know if you’d be interested in a sugar-free version of the course. If I get enough requests for this I will create it.
Is there a timeframe for participating in the course?
The course is available from the second you purchase it and it is completely self-paced so you can start it straightaway, or wait until the time is right for you. You also have lifetime access to the material, so you can take as long as you like to complete it and revisit whenever you need to.
How are the lessons taught?
The lessons in the course will be taught through a variety of pre-recorded videos, slideshow presentations and written elements.
How long do I have access to the course?
All students have lifetime access to the course.
Join the waitlist today to be first in line to hear when Gluten-Free Baking Voyager re-opens!
Join the waitlist by clicking the button below!