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)
8 years ago I way 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:
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 the 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 - $497 Value
- Gluten Free Cookie Success - $97 Value
- Weekly Q&A Sessions in Private Facebook Community - $199 Value
- Dairy Free Candy & Treats - $47 Value
Bonus Value: $343.00
When you add it all up, that’s a value of $840.00
But when you enroll today, you’ll get access to everything for just:
Pay Monthly
3 Monthly Payments of
$97
OR
Pay Upfront
1 Payment of
$249
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 - $497 Value
- Gluten Free Cookie Success - $97 Value
- Weekly Q&A Sessions in Private Facebook Community - $199 Value
- Dairy Free Candy & Treats - $47 Value
Bonus Value: $343.00
When you add it all up, that’s a value of $840.00
But when you enroll today, you’ll get access to everything for just:
Pay Monthly
3 Monthly Payments of
$97
OR
Pay Upfront
1 Payment of
$249
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 - $497 Value
- Gluten Free Cookie Success - $97 Value
- Weekly Q&A Sessions in Private Facebook Community - $199 Value
- Dairy Free Candy & Treats - $47 Value
Bonus Value: $343.00
When you add it all up, that’s a value of $840.00
But when you enroll today, you’ll get access to everything for just:
Payment Monthly
3 Monthly Payments of
$97
OR
Payment Upfront
1 Payment of
$249
