One recipe at a time.
Delicious | gluten-free | plant-based
Master classic gluten-free baking recipes with a seasonal rotation of you-can-do-it “mini courses” developed by Good Food Cooking School (GFCS) Founder, and cookbook author, Heather Crosby.
Next Up
Sprouted Buckwheat Loaf
REGISTRATION OPENS: TBD
3-DAY COURSE AVAILABLE TBD
Learn to bake a delicious gluten-free sandwich loaf with sprouted buckwheat that you’ll sprout yourself!
In this 3-part video series, you’ll learn:
How to sprout grains (without extra gadgets)
About gluten-free ingredients
How ovens differ + tips for a good crust
Heather’s favorite recipe for baking a gorgeous sprouted loaf
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100% of your course investment can be used towards GFCS membership. This course is part of the GFCS member library which includes long-term access.
$20 USD
One-time payment
Course access from Nov. 11–Dec. 16, 2024
Coming Soon
Gluten-Free, Dairy-Free
Pita Bread
Gluten-Free, Dairy-Free
Gingerbread
Gluten-Free, Dairy-Free
Thumbprint Cookies
Gluten-Free, Dairy-Free
Gingersnaps
Gluten-Free, Dairy-Free
Tortillas: 3 Ways
Gluten-Free, Dairy-Free
Sourdough
Gluten-Free, Dairy-Free
Foccacia
Gluten-Free, Dairy-Free
Cinnamon Loaf
Gluten-Free, Dairy-Free
Blueberry Scones
Get it all.
Good Food Cooking School is the homebase for all recipes and courses created by Heather Crosby (including flatbread course recipes and the mini courses found here).
GFCS members have on-demand access to this treasure trove every day:
300+ gluten-free, plant-based recipes
Over a dozen comprehensive and immersive courses
Substitution ideas, variations, tips with each recipe
26+ hours of step-by-step videos for success
All content including new content added regularly
Your instructor
Heather Crosby is the Founder of Good Food Cooking School and author of the YumUniverse and Pantry to Plate cookbooks.
Her work has been featured by Oprah.com; O, Oprah Magazine; Reader’s Digest; HGTV; and NPR; among others. She’s also presented at Wanderlust and Taste Talks.
Heather has a Plant-Based Nutrition Certification from eCornell and the T. Colin Campbell Center for Nutrition Studies and has been developing and sharing hundreds of gluten-free recipes with students from around the world since 2009 (a thousand “internet” years!).
GOOD FOOD COOKING SCHOOL MEMBERS SAY ABOUT HEATHER’S COURSES + RECIPES
Heather’s gluten-free baking courses have enriched me in ways I never imagined when I first started. I now have a library of recipes I can go to when needed and they are all amazing!
I learned so much and now have the confidence to make flatbread, quick bread, yeasted bread, and even sourdough bread from scratch. The video tutorials and detailed recipe instructions make learning how to bake gluten-free simple and easy.
The recipes I’ve tried so far are easy and impressive, and the information about the ingredients and tools has been incredibly helpful. I would definitely recommend.
