Bake Mouth-Watering Gluten & Dairy Free Bread, Cake, Pies & More
in only 6 weeks
(Without expensive starchy flours & gums, wasted ingredients, & the overwhelming task of finding recipes you can count on)
If you’re a gluten free mom, wife or grandma looking to feed your family delicious baked goods, while creating lasting memories in the kitchen, then you already know that you need the right methods & proven recipes.
No need to remind you that if the taste and texture aren't right then the family isn't going to eat it.
You're already shopping for quality, real-food ingredients so you know that cooking/baking from scratch is the best way to keep your family healthy and stay within a budget.
And you have likely heard that cup-for-cup flours are not really flour at all - they're a carb-coma waiting to happen!
HERE'S WHAT YOU
MIGHT NOT KNOW
Having a few cookie and muffin recipes you can count on sure helps when you want to bake a treat, with an entire collection of proven recipes & the skills to use them you can...
-
EASILY BAKE GLUTEN & DAIRY FREE BREAD THAT TASTES "RIGHT" WITH REAL-FOOD INGREDIENTS
Bread is a timeless food that connects us to our heritage and is a staple in almost every culture. You have learned to live without it for your family's safety but packing a sack lunch for you and the family makes room for adventures on the fly and impromptu picnics. -
SERVE GLUTEN & DAIRY FREE BREAD, CAKE, PIES & MORE THAT ARE JUST AS DELICIOUS AS, IF NOT MORE THAN, THE "REAL THING"
Gathering everyone around the table and eating the same food cultivates harmony and special memories. And the time you spent baking for your family is so sweetly rewarded when they ooo-and-ahh and ask for seconds. -
BAKE TO YOUR HEART'S CONTENT WITHOUT BREAKING THE BANK
Saturday Morning Pancakes, Monday Muffins and sandwich bread are easy to fit into the family budget when your flour isn't a fancy name brand flour blend. Bringing the flour cost to 1/3 that of boxed blends makes it easy to say yes to Waffle Wednesday or chicken pot pie for dinner. -
BAKE YOUR FAVORITE TREATS WITHOUT XANTHAN GUM
Crutch ingredients like gums and modified starches are a thing of the past. Understanding how to use your flour allows you to bake like Grandma did, with nourishing ingredients. -
DO ALL OF YOUR BAKING WITH A SINGLE FLOUR BLEND
...so that you no longer shuffle through the cabinets hoping to find flour for the cake your son forget to tell you he needs for school. You can use the same flour blend to bake luscious chocolate cake or soft sandwich bread.
Even though the reasons to pursue gluten free baking skills are obvious, the path to doing it successfully is anything but.
Bake Gluten Free Completely from Scratch?
Yes Please! But won't it fall apart?
After much trial and error you have a couple of recipes that turn out when you bake them. You've resigned yourself to stick with these recipes instead of spending hours on the internet looking for new ones.
Especially since most of the recipes you try don't turn out like the picture, and you end up eating the whole thing by yourself because you can't stand the thought of throwing away expensive ingredients.
You have also dabbled with cup for cup flours. They usually bake up alright but are anything but nutritious - talk about mom guilt!
A treat once in a while still feels worth it as long as you can gather the whole family around the table, but it always falls short of your expectations.
The worst part of it all, is that you were a very proficient baker before going gluten free. Using Grandma's recipes always turned out great results - just bake them like Mom taught you.
Now when you try to bake, it is like both hands are tied behind your back, and all of the rules have been changed.
THIS IS WHERE MOST GLUTEN FREE BAKING FALLS APART
Without an understanding of gluten free flours, most bakers try to follow the methods they learned from Mom and Grandma and hope it turns out.
Then crutches come out. Ingredients like xanthan gum, modified starches and expandex become common place in a gluten free kitchen.
HERE'S WHY IT'S SO DISCOURAGING!
You're busy feeding your family the best food you can. Throwing away expensive specialty ingredients isn't in your grocery budget - and why should it be?
Without knowing the guiding principles of gluten and dairy free baking each venture into the kitchen is like playing the slot machine.
Setting aside your traditions while your family got healthy was worth it all but doesn't have to be permanent.
A few tweaks and new techniques offer the opportunity to bring your kitchen back to life with real ingredients and mend lost connections with your heritage.
Gluten and dairy free baked goods can, and should be delicious and have an excellent texture. It's just a matter of learning a new set of skills.
The 5 Myths that are Wrecking Your Gluten Free Baking
Myth #1
Using Gums & Starchy Blends is the ONLY Way to Get Good Results
When the conventional methods of baking turned out lousy results with gluten free flour, bakers turned to crutches and additives to make gluten free flour behave like wheat flour.
Gluten Free flour absorbs moisture differently than wheat flour and since structure is created in baked goods when flour and moisture are combined conventional methods of baking fall short.
When you learn to use gluten free flour and work with it's natural properties you can consistently turn out beautiful bread, cakes and pies!
Myth #2
Good Texture is Only Possible with Expensive Brand Name Flour
There are a few blends that lead the pack, their websites show beautiful pictures of treats galore. But these flour blends cost $6 - $9 a pound.
They also depend on modified starches and gums.
Good texture comes from fully hydrated flour and the right ratios of ingredients.
Mixing your own blend and using proven recipes that were created for gluten free flour, will cut your cost and produce fully hydrated baked goods. That means you save money and eat good food!
Myth #3
A Little Grit in Gluten & Dairy Free Baking is Just Par for the Course
Yuck! Who decided that grit rolling around in your mouth after eating a cookie is ok? After spending years talking to gluten free families this has become an accepted belief. "If you are going to bake anything with gluten free flour you will just have to put up with a little grittiness in the texture." No thank you!
Do you know what that grit is? It is just flour that is not hydrated. Wheat flour is very soft and doesn't need much moisture to have a soft, silky texture. Gluten free flour is quite the opposite.
Use more moisture in your gluten and dairy free baking for soft treats and no grit left in your teeth
Myth #4
Sacrificing Nutrition is Part of Gluten & Dairy Free Baking - Otherwise it is Gross
When we take time to bake for our loved ones we want it to be something everyone enjoys. Since gluten free baking has a reputation for being as predictable as a hurricane most people reach for a cup for cup flour blend. What is the point of baking if you just throw it all away, right?
But these flour blends can contain as much as 90% starch. Since when did starch become a flour? I know my grandma never pulled a box of cornstarch our of the cupboard to bake a loaf of bread.
The blood sugar spike and calorie binge are very taxing on our bodies. But you know that as well as I do, and that is why baking is a rare occasion, right?
Whole grain and real food flour can turn out beautiful and consistent results - better than a cup for cup substitute because you aren't asking your flour to do a job it's not meant to do.
You have worked hard to heal your family. Gluten and dairy free baking can be delicious and incorporate whole food flours and ingredients without tasting like bran muffins!
Myth #5
Good Bread, Moist Cakes, & Flaky Pie Crust Can't be Made at Home
Baking has always belonged to the home cook and doesn't need to change now. Our conventional methods of baking have been passed down for generations. Grandma's secret of adding a little vinegar to pie crust and mom's way of kneading dough have helped us be successful time and again.
Now that we are gluten free it feels like all of the rules have changed. Bakeries have different equipment and ingredients available and turn out consistent results. Many gluten free home cooks don't think they can turn out delicious baked goods anymore.
Good results in baking always come back to structure. Most gluten free doughs and batters lack structure (since that is what gluten does). A few simple tweaks and techniques make baking gluten free treats easy for the home cook - without any weird ingredients!
Learning how to create good structure in gluten and dairy free baked goods opens the door to soft bread that doesn't crumble, cakes that rival any bakery and pies that will make your gluten-eating friends jealous.
Shh...I'm going to let you in on a little secret
While being gluten free has become pretty mainstream with bread in the grocery store and a multitude of blogs sharing recipes, very few people have taken time to truly understand the flour they work with.
You could spend hours on the internet trying to piece together the science behind gluten free baking, and hundreds, if not thousands of dollars, on failed recipes trying to learn how to create structure with gluten free flour.
As you have likely seen by now, most gluten free baking failures come down to an understanding of the flour and ingredients you are working with.
Once you have that you can bake lofty cakes, flaky pie crust and delicious sandwich bread.
Simple as that may seem, this information won't pop up in a google search.
Gluten free baking success comes from new methods of baking and an understanding of your flour.
And with your permission I would be thrilled to show you how to do that!
Learn to Bake Mouth-Watering Gluten & Dairy Free Bread, Cake, Pies & More
(Without expensive starchy flours, gums, & wasted ingredients)
8 years ago I was lying on the couch dying. That is when I was diagnosed with a gluten and dairy intolerance.
Through quality food and alternative health care I have healed my body. Now my auto-immune hypothyroidism and fibromyalgia are both in remission!
But as my body healed, my dream of owning a bakery died - until I dug deep and learned what few others have ventured to understand. I learned how to work with my gluten free flour, instead of asking it to behave like wheat flour.
Now I bake the most delicate treats, flaky pie crust and soft bread that I can confidently share with anyone (gluten free or not).
I am passionate about helping moms feed their family delicious food that everyone can eat.
Yes, you'll get a bunch of recipes, but more importantly, you will learn the methods of gluten free baking that will make you consistently successful.
Gluten Free Baking Success is the ONLY program of its kind that…
1. Teaches you to bake without gums, modified starches and additives.
Learn how to bake moist cake, flaky pie crust and soft bread without any crutch ingredients - just real food!
2. Uses a single flour blend that will help you cut your flour bill in half.
No more cupboards stuffed with a multitude of flours and always missing the one you actually need. Use one flour blend for everything from biscuits to cake!
3. Teaches you to fully hydrate your flour avoiding gritty, dense baked goods.
Very few conventional recipes have enough moisture in them to hydrate gluten free flour. You will learn how to make sure your baked treats come out soft and tender!
4. Focuses on taste, texture & nutrition!
Too often you have to choose one or the other. It is either dates and nuts or starch and additives. There is an alternative! Bake like Grandma used to with simple ingredients and gluten free flour.
5. Helps you turn out bakery quality treats from your home kitchen.
The grocery store and bakery won't have anything on you when you learn to work with your flour and make soft, delicious treats with real ingredients! This course returns baking to the home cook.
So if you’re finally ready to bake gluten free without lousy texture and taste while still keeping nutrition in mind...
Here's how I'll help you get here:
"This crust is amazing! It tastes light and buttery...and even better than my non-GF crust recipe."
~ Amanda H.
Have you ever made a recipe and had it turn out EXACTLY as the picture shows......I rarely have....BUT this is the 2nd variety of muffins from Melanie Lynn's cookbook that we've made and they are perfect!!!
~ Angelene R.
You make GF mostly painless!!! You are a world changer!!!
~ Michelle K.
Module 1
Get Started with the Right Equipment and Ingredients
Time in the kitchen should be rewarded with beautiful results. After hours of testing and feedback from students, I have put together the ingredients and equipment that you will need for the best success in your baking adventures.
The right coconut milk can make the difference in a gorgeous chocolate cake or a flat, gooey mess. I will walk you through all of this step by step!
Module Highlights:
Sometimes coconut oil is best but sometimes you need avocado oil or shortening. All of these details and more are part of this course. I will also chime in on the growing discussion, light or dark metal pans.
- Use the best pans to bake lofty, soft treats and check your inventory with the "Equipment for a Well-Stocked Gluten Free Kitchen PDF."
- Know what ingredients make mouthwatering treats that your family craves! And keep them stocked in your kitchen with the "Ingredients for a Well-Stocked Gluten Free Pantry PDF"
- Learn what coconut milk you want for successful gum free baking.
Module 2
Measuring GF Flour for the Perfect Texture Every Time
Gluten free flour compacts way more than wheat flour and sifting just makes it worse. But if you get too much flour in your baked goods they will be dry and won't rise well. That is why measuring accurately is so important!
Module Highlights:
Changing the way you measure can be the difference between bakery tender and a dry, shallow baked treat. All texture issues come back to the liquid flour ratios.
- Substitute flour that you have a sensitivity to with the "Flour Substitute Chart."
- Overcome overwhelm as we measure the flour blend together using the flour equivalency chart. Whether you are mixing up a five gallon bucket or a single batch I have got you covered.
- Avoid gritty, dense, dry baked goods by measuring accurately.
Module 3
Recipe for Gluten Free Baking Success - A Simple Process that will Transform Your Gluten Free Baking
Conventional baking techniques fail more often than not with gluten free flour. Starting with fat and flour in any recipe will lead to gritty flour particles that didn't absorb any moisture. They also fail to create structure.
Learning new methods for baking our favorite treats is the only way to bake delicious, show stoppers every time! Especially if you don't want grit rolling around in your mouth 10 minutes after you ate a cookie.
Module Highlights:
Can the order of ingredients really make that big a difference in your baked goods?
- Learn the guiding principles of gluten free baking to avoid failed bakes and wasted ingredients.
- Follow the Recipe for Gluten Free Baking Success as you create lofty, soft, baked goods that don't crumble or leave grit in your mouth - all without gums or modified ingredients!
- Duplicate your success over and over now that you understand how to create structure in your baked goods.
- Baking week #1: Create delectable muffins, quick bread, pancakes or waffles and get personal feedback in our private Facebook Community.
Module 4
Show-Stopping Cakes that are so Rich & Moist They Can't be Gluten & Dairy Free!
Get ready to wow your family! This is the second week of baking. You will apply the foundational principles to your baking and discover the magic of fully hydrated flour. Don't worry there are recipes to follow!
Module Highlights:
Greasing the pans, great flavor, oven temperature, smooth frosting, even layers, there are so many components to delicious and beautiful cakes. The basics are all here!
- Discover the ingredients you need for rich, moist GF/DF cakes - the butter substitute you won't expect.
- Avoid packaged dairy substitutes that have a laundry-list of ingredients and make "buttercream" that tastes like the real thing!
- Bake a cake that wows your family and makes them beg for seconds.
Module 5
Bread, Cinnamon Rolls & Pizza - Knead I Say More?
The thing you miss the most, BREAD! There is just so much you can do with yeast dough, sack lunches, build-your-own-pizza night, cinnamon rolls as a weekend treat, or how about dinner rolls with your Sunday dinner.
No more $8-$10 loaves of bread from the store! Bake fresh bread that your family actually wants to eat for less than $3 a loaf, without any weird ingredients.
Save over $250 a year, on bread alone, by making it at home!
Module Highlights:
The first time I kneaded gluten free dough, I cried; it is so soothing and something I missed after going gluten free.
- Learn the basics of baking soft gluten free bread that tastes just like it should!
- Master the "feel" of the dough. We will walk step by step though the process of developing the dough so that you can get the perfect texture for your gluten free bread.
- Bake your first of many loaves of bread for your family.
- Use the same dough to make soft, gooey cinnamon rolls and pizza so good it can't be gluten and dairy free!
Module 6
Impossibly Flaky Pie Crust
Everything you have learned culminates here at pie crust. Start with the right ingredients, then follow the Recipe for Gluten Free Baking Success, apply techniques from bread, and then learn advanced pastry baking. Since each week builds on the last you are more than ready for these techniques!
Module Highlights:
Pie crust should hold up to the filling wrapped up inside of it but still be buttery and tender. And those edges, You want them to be crisp but melt in your mouth. A few years ago I would have told you it was impossible with gluten free flour - now I am excited to pass these techniques on to you!
- Start with a quick and easy dough that is great for any day of the week.
- Laminate your pastry dough for more flaky layers than you can imagine! (No not with a paper laminator, it's a process of folding the dough).
- Show off everything you have learned and bake a beautiful pie!
Take the Recover Your Baking Heritage Challenge
Gluten Free Baking Success is the most comprehensive, step-by-step, gluten and dairy free baking course for GF/DF wives, moms and grandmas who want to feed their family delicious food that won't break the bank or sacrifice nutrition.
By the end of our first 14 days together you'll have received access to the foundational flour videos and Melanie Lynn's Recipe for Gluten Free Baking Success.
Meaning you'll have had the opportunity to mix up your flour blend, bake muffins, waffles and pancakes and experience a whole new world of baking BEFORE making a final commitment.
If you don't feel totally confident and motivated by your new skills and your ability to bake delicious treats then simply reach out, show us you've put in the work and we'll refund your investment.
Here’s what you’re getting when you enroll today:
Gluten Free Baking Success - $297 Value
- Gluten Free Cookie Success - $97 Value
- Dairy Free Candy & Treats - $25 Value
Bonus Value: $122.00
When you add it all up, that’s a value of $419.00
But when you enroll today, you’ll get access to everything for just:
Pay Monthly
3 Monthly Payments of
$57
OR
Pay Upfront
1 Payment of
$149
Frequently Asked Questions
What people asked before signing up for Gluten Free Baking Success
The majority of gluten free baking failures come from recipes that follow conventional baking methods. I want you to experience success in your baking which comes from a new set of skills, not a recipe.
Learning how to use your flour to it's greatest potential, with step by step instruction is an investment that will serve your family for the rest of your life.
All bakers will experience failures from time to time for sure, but what I can promise you is that I have spent years putting these methods and recipes to the test.
When I develop a recipe I test it several times and feed it to my family, Then I test it some more and share with people outside of my family. After that it is sent out to my recipe testers. They bake it several times and try to share their goodies with friends and family as well. I take all of the feedback and make adjustments as needed and then have a few more people bake it again! You aren't buying a recipe book you are investing in proven methods and a new set of skills.
We are so fortunate that the gluten free diet has been so widely accepted that food manufactures are producing products that are gluten free. But the myth that you need xanthan gum in order to bake with gluten free flour is just that, a myth.
Learning new methods of baking opens up a whole new world of possibilities where you can enjoy bread, flaky pie crust and tender, moist cake without any weird ingredients.
My flour blend is made with rice, potato (or tapioca) and coconut (or quinoa).
The "Measure Your GF Flour for the Perfect Texture Every Time" module comes with a flour substitution chart to help you sub flours that you are allergic to. However, I don't suggest substituting the rice flour.
I also use eggs in my recipes. We are sensitive to chicken eggs and have found that duck eggs are a great replacement. They have a very different protein and work for most people with chicken egg allergies.
At this point I have not tested these recipes with egg replacements of any sort.
Please feel free to email me at [email protected] if you have any other ingredients you are concerned about.
Keeping a dozen different flours stocked and fresh in your pantry is frustrating. All of my recipes are made with a single flour blend.
I will teach you how to mix a single batch and a large batch so that when you are ready to bake you can scoop from a single canister (or in our case, bucket).
There are only four flours needed for my blend and it is easy to use them up before they get stale.
Melanie Lynn's Gluten Free Flour Blend:
4 cups brown rice flour, 1 cup potato starch, 1/2 cup sweet rice flour, 2 Tbsp coconut flour. (See above question if you have any other allergy questions).
You have lifetime access to the classes. While there is tremendous value in baking along while the class is live, I am certain that you can watch the videos at your own pace and become a successful gluten free baker!
Gluten Free Baking Success is the most comprehensive, step-by-step, gluten and dairy free baking course for GF/DF wives, moms and grandmas who want to feed their family delicious food that won't break the bank or sacrifice nutrition.
By the end of our first 14 days together you'll have received access to the foundational flour videos and Melanie Lynn's Recipe for Gluten Free Baking Success.
Meaning you'll have had the opportunity to mix up your flour blend, bake muffins, waffles and pancakes and experience a whole new world of baking BEFORE making a final commitment.
If you don't feel totally confident and motivated by your new skills and your ability to bake delicious treats then simply reach out, show us you've put in the work and we'll refund your investment.
Here’s what you’re getting when you enroll today:
Gluten Free Baking Success - $297 Value
- Gluten Free Cookie Success - $97 Value
- Dairy Free Candy & Treats - $25 Value
Bonus Value: $122.00
When you add it all up, that’s a value of $419.00
But when you enroll today, you’ll get access to everything for just:
Pay Monthly
3 Monthly Payments of
$57
OR
Pay Upfront
1 Payment of
$149
Gluten Free Baking Success is PERFECT for you if…
- You just found out you, or someone you cook for, needs to be gluten and dairy free.
- You are tired of gluten free baking failures and want to learn how to consistently turn out beautiful treats that your family craves.
- You have gone gluten free and done the work to start healing your body (or helped a family member do the same).
- Cooking meals from scratch and gathering your family around the table is something you value.
- You don't feel good about feeding your family flour that is made with more starch than actual flour and xanthan gum.
- You are excited that gluten free baking can consistently turnout great results when you know how to work with, rather than against your flour.
- You're ready to dig into this course and start practicing new baking methods and feeding your family delicious, nutritious food that fits in your budget.
If you said “yes” to at least 6 of the above, I can’t wait to meet you inside of Gluten Free Baking Success
Here’s what you’re getting when you enroll today:
Gluten Free Baking Success - $297 Value
- Gluten Free Cookie Success - $97 Value
- Dairy Free Candy & Treats - $25 Value
Bonus Value: $122.00
When you add it all up, that’s a value of $419.00
But when you enroll today, you’ll get access to everything for just:
Payment Monthly
3 Monthly Payments of
$57
OR
Payment Upfront
1 Payment of
$149
