- Presentation of the most common gluten-free cereals and flours;
- What ingredients do we use to replace gluten;
- Where to find them, which are the cheapest and healthiest options;
- Necessary equipment;
- Importance of fermentation - class: learn how to make and keep your gluten-free sourdough starter;
- Importance of fermentation - class: learn how to make and use a pre-dough;
- 3 super simple bread recipes for everyday life (rustic bread, multigrain bread and hamburger buns);
- 2 recipes of our best gluten-free, refined sugar and dairy-free cakes;
- Our best tips for the best results (bread rises, becomes fluffy and delicious).
The course will include the following videos:
1. Unlimited access to all content.
2. Possibility to watch everything at your own pace.
3. Access to a platform of Q&As
If you are feeling the call to purchase our course you have
the following payment options:
1. MBWay, number 00351 936175269
2. Bank Transfer:
Nome: Maria Lobo
IBAN: PT50 0065 0923 004889 60009 30
For further questions feel free to contact us: