The video course · seven lessons, about 40 minutes
Your last loaf came out a brick. Here is why it failed.
Seven short animated lessons take one failed loaf apart, clue by clue: what gluten was doing in your old bread, what does its job now, and how to read a bake that went wrong. Each lesson ends with something to do in your own kitchen.
7-day money-back guarantee. If it is not for you, email us and we refund you in full. No forms.
One payment. Watch on your phone or computer, with captions. Your link by email in minutes.
You can follow a recipe. Nobody told you what each step is for.
What gluten was doing
Four jobs in every wheat loaf, and no recipe ever mentioned one of them. See them drawn, and see what is missing the moment the gluten is gone.
What does its job now
Starch, a lot of water, a binder, eggs and heat. What each one does, why bread wants far more binder than cookies, and why the bag of flour changes everything else.
How to read a loaf
Dense, gummy in the middle, crumbling under the knife, hard by morning. What each one points to, and what to change next time, one thing at a time.
One loaf, six clues
The brick on the counter, taken apart.
The course follows one failed loaf from the opening lesson to the last. It is an example, built from what home bakers describe again and again: a wheat recipe, with a gluten-free blend swapped in cup for cup. Six things went wrong with it. The lessons explain them one at a time, and the last lesson puts all six on one card.
- It barely rose.
- Dense and heavy.
- The slices crumbled.
- "I followed the recipe exactly."
- Golden outside, gummy in the middle.
- Hard and dry by morning.
Lesson by lesson
Seven lessons, about 40 minutes in all: animated diagrams with a voice explaining them, and captions in the player.
Lesson 1 · 6 min
The brick on the counter
What gluten is, the four jobs it does in a loaf, and the steps of a wheat recipe that exist only because of it.
Lesson 2 · 6 min
Take the gluten out
Why a gluten-free loaf stands on starch and needs far more water than a wheat loaf, and how to work out the water in any recipe before you bake it.
Lesson 3 · 6 min
What holds the gas now
What xanthan gum and psyllium husk are, which one bread wants and how much, and why a bag with the gum already in it makes good muffins and a poor loaf.
Lesson 4 · 6 min
What's in the bag
Three things to read on the label of any flour blend, in half a minute, and why the same recipe gives a different dough from a different bag.
Lesson 5 · 6 min
Mix, rise, bake
Three wheat habits replaced: beat instead of knead, rise once to a height, bake to a temperature. And why each one changes.
Lesson 6 · 5 min
Two hours, and the next morning
What happens inside the crumb while a loaf cools and over the days after: why you wait two hours, why bread stays out of the refrigerator, why freezing and toasting work.
Lesson 7 · 6 min
Read the loaf
Find the most likely cause of a failed loaf from one slice, fix one thing at a time, and tell what you can change in a recipe and what you cannot.
Every lesson ends in your kitchen. A pencil mark on an old recipe, a spoonful of psyllium in a glass of warm water, three things written on every bag in the pantry, a thermometer by the oven, a two-hour timer.
Everything you get
- Seven animated lessons, about 40 minutes in all
- One failed loaf taken apart in six clues
- Something to do in your own kitchen at the end of every lesson
- English captions, and under the player the one line to keep from each lesson
- Watch on your phone or computer. Your link does not expire: watch a lesson again before a bake
- The course in your library, with everything else you bought
It is for you if
- You followed a recipe to the letter and the loaf still came out dense, gummy or crumbly
- You want to know what a step is for before you change it
- You would rather watch a few minutes and then try one thing at the counter
It is not for you if
- You want more recipes: there is no recipe to follow in the course
- You want medical or dietary advice: this is about baking
Questions
Do I need One-Jar Gluten-Free Baking?
The explanations stand on their own. The worked example is the sandwich loaf of the book, No. 01, and some of the kitchen tasks ask you to open it, so the course is at its best with the book next to you.
What does it look like?
Animated diagrams with a voice explaining them: the inside of a loaf, a bag of flour, the oven, drawn step by step. There are English captions in the player, and under each lesson the one line to keep from it.
How long is it?
Seven lessons, about 40 minutes in all. Each lesson runs five to six minutes, so you can watch one before a bake.
How do I get it, and for how long?
Right after checkout you get an email with your course link. Watch on any device. The link does not expire, and the course is also in your library.
Is it a one-time payment?
Yes. One payment, no subscription.
Is this medical or dietary advice?
No. This is a course about baking, not medical or dietary advice: it explains what happens in a dough and in the oven. If you bake for someone with celiac disease or a wheat allergy, buy products labeled gluten-free, read every label every time, and follow the advice of your own doctor or dietitian. More on the disclaimer page.
What if it is not for me?
Then it costs you nothing. Email [email protected] within 7 days of purchase and we refund you in full. No forms, no questions about why. Full policy on the refund page.
Before your next loaf, know why the last one failed.
Seven short lessons, about 40 minutes, and the reason behind every step on the recipe page.
7-day money-back guarantee. If it is not for you, email us and we refund you in full. No forms.
Seven days to decide. If it is not for you, you pay nothing.
Email [email protected] within 7 days of purchase and we refund you in full. No forms, no questions about why.