You know it the second you see it.

The crackle of a golden crust.
The open, airy crumb.
The deep, developed flavor that only comes from real technique.

For years, that level of bread felt out of reach for gluten-free bakers.

Until now.

We created something different.

See the Artisan Bread Collection →

Not a “quick bread”.

Not another dense loaf workaround.

But a true Artisan Gluten-Free Bread Mastery Course - designed to bring bakery-level bread into your home kitchen.

This is about upgrading your skill.

Learning real technique.

Understanding hydration, structure, fermentation, shaping, and oven spring - without gluten.

Inside, you’ll find 40 fully developed artisan GF recipes, including:

• Classic French Loaf
• Easy French Baguettes
• New York Bagels
• Gluten-Free Ciabatta
• Herb Focaccia
• Brioche Bread & Brioche Buns
• Gluten-Free Challah
• New York Deli Bread
• Sprouted Buckwheat Bread
• High-Protein Quinoa Sourdough
• Jalapeño Cheddar Sourdough
• Chocolate Sourdough Bread
• Poppy Seed Babka with Lemon & Walnuts
• Gluten-Free Pretzels
• Hokkaido Milk Bread
• Artisan Ciabatta Rolls
• Multiseed Bread
• Pumpernickel
• English Muffins
• Burger Buns
And so much more

Get access to the full course here

These aren’t basic recipes.

They are breads with structure, depth, and true artisan character.

The kind you proudly slice at the table.

The kind people don’t believe are gluten-free.

And the best part?

You don’t need a professional bakery.

You just need the right method.

This course walks you step-by-step through the techniques that turn gluten-free dough into bakery-quality bread, with a crackly crust and a soft, airy crumb.

✔️ Build strength without gluten
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This is not about surviving gluten-free.

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With warmth and fresh-baked excitement,

P.S. If you’ve ever wished your gluten-free bread looked like something from a European bakery window, this is your moment. Forty artisan recipes. One skill upgrade. Bakery results at home.

A while back, I did something a little wild.

For seven days straight, I baked only gluten-free sourdough. Different flours, different hydration levels, different fermentation times. My kitchen turned into a science lab, and my family learned to recognize the “starter smell” before their morning coffee.

By day three, I was sure I’d ruined everything.

The dough was wet and sticky, and my loaves looked like deflated balloons.

Skip the trial and error: see the Gluten-Free Sourdough Masterclass →

Here’s what I didn’t know yet: gluten-free flours soak up much more water than regular flour, so a good dough looks too wet. My instinct was to add more flour, and that’s exactly what makes a loaf dense and gummy.

So if your gluten-free bread has ever come out heavy, it probably wasn’t your baking skills. Nobody taught you how GF dough actually behaves.

By day five, something shifted.
The texture came alive.
The crust developed that golden crackle.
And the smell (tangy, nutty, just slightly sweet) filled the whole house.

That’s when it clicked: gluten-free bread doesn’t have to be a substitute. It can be better.

Discover the Easy Way to GF Sourdough

That’s exactly why we created the Gluten-Free Sourdough Masterclass: to give you those “aha” moments without a week of failed loaves.

Inside, you’ll get:
✔ Step-by-step video lessons for growing your starter from scratch
✔ The simple flour mix (buckwheat, rice, sorghum) that replaces store-bought blends
✔ Bakery-style loaves that rise, crackle and taste amazing, all gluten-free
✔ A troubleshooting guide for dense, gummy or flat loaves

“Easy to navigate, love the bread flour and all-purpose flours, and the recipes that I’ve used so far are easy to navigate.”

Melissa Williams

LAST DAY - TODAY IT IS STILL 60% OFF.

And if you don’t love your results within 60 days, you get a full refund. No questions. No stress.

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Let’s make bread that’s alive - not just baked.

With warmth,
Bloom Cooking

P.S. The 60% price ends today. Once you’ve baked your first golden loaf, send us a photo. We’d love to see it. Join the Masterclass here

Have you ever tried pears poached in fragrant red wine and warm spices?

This beautiful dessert takes inspiration from a traditional European way of preparing fruit, especially during the colder months, when warming spices make everything feel a little more special.

My Mulled Wine Poached Pears with Dark Chocolate Ganache & Mascarpone Cream brings together everything I love about an elegant homemade dessert.

The pears turn beautifully tender as they soak up red wine, honey, orange, cinnamon, cardamom, and vanilla.

Then comes the best part: a generous drizzle of silky dark chocolate ganache, a spoonful of soft mascarpone cream, and toasted flaked almonds for a little crunch.

I love how every element works together, balancing fruity sweetness, rich chocolate, creamy textures, and warming spices.

Planning a Christmas dinner or a special gathering? Trust me, this is one dessert that will make everyone ask for another spoonful!

• Prep Time: 20 minutes

Read more

Short answer: GF shoppers in the U.S. often pay significantly more for basics like bread, pasta, and cereals. Here’s what recent research shows:

• A UMass Amherst analysis of U.S. bakery products found gluten-free items were up to 87% more expensive than conventional ones.
  

• A Columbia University market-basket study reported GF products averaged 183% higher prices than wheat-based counterparts across multiple retail channels.
  

• Beyond Celiac summarizes U.S. findings: GF cereals, pasta, and snacks can be up to 139% more expensive than gluten versions.
  

• New U.S. work also notes many packaged GF products cost more and can skew lower in protein/higher in sugars - another reason to focus on real-food methods.

Bottom line: you’re paying a premium at the store - and not always for better bread.

The fix: bake smarter, not pricier

Our GF Sourdough Video Masterclass shows you how to get bakery-quality crust and tender crumb at home using everyday flours - no gums, no pricey mixes. You’ll see every step on video (starter care, fermentation timing, shaping, steam/heat strategy), plus get printable guides and 30+ bonus recipes (bagels, focaccia, burger buns, crackers, waffles, and more).

Start the GF Sourdough Masterclass

Hundreds have joined our GF Sourdough Masterclass and shared incredible before-and-afters, and I personally invite you to come bake with us!

Join us for the GF Sourdough Masterclass

Bake better bread, keep more of your grocery budget, and enjoy slices you’re actually proud to serve.

Natural fermentation + simple pantry flours = bigger flavor AND a cleaner ingredient list than most packaged GF bread.

Want the full 30+ sourdough bread recipes list?

Start This GF Sourdough Masterclass Today

Including:

• How to store, refresh, and use discard on repeat (plus quick bakes that actually crunch)

• Sweet (But Not Too Sweet): Dessert Sourdough collection ( think chocolatey bread, rustic sourdough bread with walnuts & cranberries, pancakes and waffles, and many more.

• Easy to follow, Step-by-step VIDEO masterclass on how to make perfect sourdough. Chef-tested and proven methods, so you don’t need to worry about trial and error.

Try the full Masterclass risk-free for 365 days. And if you don’t think that’s the best gluten-free bread you have ever baked, we will simply return your money, no questions asked.

Get your instant access to the incredible benefits of gluten-free sourdough for life.

Get Started Today

All recipes are 100% gluten-free, built on simple pantry flours, and taught step-by-step so you can replicate the results any day of the week.

Looking for a cozy, satisfying dinner that makes everyday ingredients feel special?

This Vegan Lentil Stew with Swiss Chard and Mushrooms brings together tender lentils, earthy mushrooms, and leafy greens in a comforting bowl full of flavor.

I love how these simple ingredients come together to create a hearty meal that feels nourishing without being complicated.

Lentils provide plant-based protein and dietary fiber, which supports healthy digestion and helps make meals more satisfying. Swiss chard adds vibrant color and valuable nutrients, while mushrooms bring a rich, savory depth to every spoonful.

Whether you’re planning a relaxed weeknight dinner or preparing something warm for a chilly evening, this stew deserves a place at your table.

Grab your favorite bowl and see how delicious simple, plant-forward cooking can be!

• Prep Time: 10 minutes

• Cook Time: 120 minutes

• Servings: 8

Ingredients:

In Metric:

• 119 g ~ Dried Textured Soy Protein

• 473 mL Water

• 4.9 g ~ Kosher Salt

• 59 mL ~ Plus 2 Tbsp Olive Oil (¼ Cup Olive Oil Will Be Used Later, With the Garlic)

• 2 White Onions, Cut Medium Dice

• 3 Small Carrots, Cut Into Bite-sized Pieces

• 907 g (2 Lbs, About 1 Kg) Bella or Button Mushrooms, Quartered

• 113 g (½ Cup) White Wine

• 2.8 g ~ Fresh Swiss Chard Leaves, Roughly Chopped (a Big Bag or Two)

• 237 g ~ Fresh Parsley, Minced

• 356 g ~ Dried Lentils

• 828 mL Water

• 1 Head of Garlic Cloves, Peeled and Finely Minced

• 22 g ~ Smoked Paprika

• 15 g ~ Sweet Paprika

• 4.9 g ~ Crushed Red Pepper Flakes

• 2.5 g ~ Ground Cayenne

• 237 g ~ Tomato Puree, or Tomato Sauce

• Kosher Salt and Freshly-ground Black Pepper, to taste

In US:

• ½ cup Dried Textured Soy Protein

• 2 cups Water

• 1 tsp Kosher Salt

• ¼ cup Plus 2 Tbsp Olive Oil (¼ Cup Olive Oil Will Be Used Later, With the Garlic)

• 2 White Onions, Cut Medium Dice

• 3 Small Carrots, Cut Into Bite-sized Pieces

• 32 oz (2 Lbs, About 1 Kg) Bella or Button Mushrooms, Quartered

• 4 oz (½ Cup) White Wine

• 12 cups Fresh Swiss Chard Leaves, Roughly Chopped (a Big Bag or Two)

• 1 cup Fresh Parsley, Minced

• 1.5 cups Dried Lentils

• 3.5 cups Water

• 1 Head of Garlic Cloves, Peeled and Finely Minced

• 1.5 Tbsp Smoked Paprika

• 1 Tbsp Sweet Paprika

• 1 tsp Crushed Red Pepper Flakes

• ½ tsp Ground Cayenne

• 1 cup Tomato Puree, or Tomato Sauce

• Kosher Salt and Freshly-ground Black Pepper, to taste
  

Instructions:

1. In a medium-sized pot on the stove, combine the dried textured soy protein with water and a teaspoon of Kosher salt.

2. Bring the contents to a simmer, and then reduce the heat to low and continue to cook for an additional 15 minutes, or until the textured soy protein is completely soft.

3. Strain the extra liquid, and add the textured soy protein to a Dutch oven or heavy-bottomed soup pot, along with 2 Tablespoons of olive oil, the diced white onions, carrots, and mushrooms.

4. Increase the heat to medium-high, and cook while stirring for five minutes.

5. Add the white wine, and cook for an additional five minutes.

6. Add the Swiss Chard leaves in batches, as it will cook down and shrink in size significantly.

7. When all of the Swiss Chard has wilted and been incorporated with the other vegetables, add the minced parsley, along with the dried lentils and roughly 3.5 cups of water.

   

8. *If later on during the cooking process you notice that the lentils are drying out and need more liquid, add enough water to barely cover.

9. Cook the lentils for roughly one hour, or until mostly softened.

10. In a separate small sauté pan, add the minced garlic cloves, smoked paprika, sweet paprika, cayenne, and red pepper flakes, along with the ¼ cup of olive oil.

11. Sauté the garlic and spices with the olive oil for roughly two minutes, or until the garlic and spices are sizzling and have combined with the oil to create a paste.

12. Add this garlic and spice mixture to the cooking lentils, along with the tomato puree.

13. Taste, and season with Kosher salt and some freshly-ground black pepper.

Cook for an additional 30-60 minutes, or until the lentils are completely tender.

Last few days to join & get your FREE Sourdough Kit!

There’s so much more waiting for you inside our Bloom Cooking membership:

🥖 500+ gluten-free recipes, from soft sourdough and everyday breads to delicious desserts and easy family meals.
🎥 All our video courses, with step-by-step guidance for gluten-free baking, sourdough, fermentation and more.
📚 Digital cookbooks to keep your kitchen full of inspiration.
💬 Our private community and chef support, so you have someone to turn to when you need a little help.
✨ New recipes, member discounts and special perks to enjoy along the way.

And if you join in the next few days, you’ll also get a FREE Sourdough Kit worth $97!

Join now & claim my FREE kit

This Halloween, skip the candy - the real treat is fresh from your oven. 🍞

For a limited time only, get 60% off the Gluten-Free Sourdough Masterclass + Hardcover book Bundle - your step-by-step path to baking bread that’s alive, nourishing, and full of soul.

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I asked our chef Evelina what she wishes more people knew before making gluten-free sourdough. Her advice? It starts well before the loaf goes into the oven.

1. It’s all about the starter

Most failed loaves come from a starter that wasn’t quite ready. A starter is a little wild, and it changes with your kitchen: warm or cold, humid or dry, summer or winter. So the trick is to watch it every day and only use it once it’s properly mature. Use it too early, and your bread comes out dense and heavy.

The good news? Once your starter is ready, the rest is surprisingly easy.

2. It’s supposed to look too wet

Gluten-free flours soak up much more water than regular flour, so the dough will look like it has too much liquid. Don’t panic, and don’t add more flour. It all comes together in the end.

3. Knead less, not more

Forget everything you know about regular bread. With gluten-free dough, the less you knead, the better. If it’s still a bit sticky, that’s actually a good sign.

4. Bake it longer than you think

Because of all that extra moisture, gluten-free sourdough needs more time in the oven. The crust might look very dark, almost overbaked. It isn’t. A cast iron pot helps a lot.

5. Wait before slicing

The hardest part, we know. But let it cool completely, or the inside will be gummy.

And most importantly, be patient with yourself. Your first loaf might not be perfect, and that’s completely normal. It gets better every time.

Want our chefs to walk you through it?

In our Gluten-Free VIDEO Sourdough Masterclass, you’ll bake alongside Evelina and Andy with step-by-step videos: how to make your starter, how to tell when it’s ready, how the dough should look and feel, and how to bake a loaf you’ll be proud of.

And you can also get our hardcover Gluten-Free Sourdough cookbook, shipped to your door, so you have every recipe right there in your kitchen.

All for a limited-time discounted price!

Get the video masterclass - cookbook

Happy baking!

P.S. Your first loaf doesn’t have to be a guessing game. Learn it step by step with our chef, and keep the hardcover cookbook for every bake after. Get yours here

If you love apple desserts but want something a little more nourishing, this tart is worth a try!

Apple tarts have long been a home-baking favorite, especially during fall, and this version brings a wholesome twist to the classic.

My Apple Ricotta High-Fiber, High-Protein Tart combines naturally sweet apples with creamy ricotta for a delicious balance of flavor and nutrition.

Apples contribute dietary fiber to support digestive regularity, while ricotta adds protein to help make each slice more satisfying.

Together, these ingredients offer more than just a sweet treat, making this tart a lovely option for breakfast, an afternoon snack, or dessert.

I love finding ways to make familiar favorites more nourishing without sacrificing flavor.

Curious how apples and ricotta come together in this protein-rich, fiber-filled tart? Give it a try!

• Yields: 8 portions

• Tart Mold: 25 cm

• Bake Time: 40 min

• Temp: 160°C/320°F

Ingredients:

In Metric:

Crust Ingredients:

• 90 g Pumpkin Seed Flour

• 40 g Almond Flour

• 40 g Oat Flour

• 25 g Ground Flaxseed

• 10 g Psyllium Husk Powder

• 20 g Inulin

• Pinch of Salt

• 70 g Dry Dates (cubed)

• 60 g Coconut Oil (melted)

• 30 g Honey

Apple Layer Ingredients:

• 500 g Golden Apples (peeled and cubed)

• 15 mL ~ Lemon Juice

• 15 mL ~ Honey (to taste)

• 9.9 g ~ Cinnamon

Ricotta Protein Filling:

• 300 g Ricotta Cheese

• 35 g Protein Powder (whey or neutral pea)

• 30 g Honey

• 20 g Inulin

• 4.9 g ~ Vanilla Extract

• 120 g Greek Yogurt

• 2 Eggs

Granola Crumble Topping:

• 40 g Oat Flakes

• 40 g Chopped Walnuts

• 15 g Whole Pumpkin Seeds

• 17 g Coconut Oil (melted)

• 15 g Honey

• 4.9 g ~ Cinnamon

• Pinch of Salt

In US:

Crust Ingredients:

• ⅜ cups ~ Pumpkin Seed Flour

• ⅜ cups Almond Flour

• ⅜ cups Oat Flour

• 1 ⅔ Tbsp ~ Ground Flaxseed

• 2 tsp ~ Psyllium Husk Powder

• 2 ⅔ Tbsp Inulin

• Pinch of Salt

• ⅓ cups ~ Dry Dates (cubed)

• ¼ cups Coconut Oil (melted)

• 1 ⅜ Tbsp Honey

Apple Layer Ingredients:

• 2 ⅛ cups ~ Golden Apples (peeled and cubed)

• 1 Tbsp Lemon Juice

• 1-2 Tbsp Honey (to taste)

• 2 tsp Cinnamon

Ricotta Protein Filling:

• 1 ¼ cups ~ Ricotta Cheese

• 2 ⅜ Tbsp ~ Protein Powder (whey or neutral pea)

• 1 ⅜ Tbsp Honey

• 2 ⅔ Tbsp Inulin

• 1 tsp Vanilla Extract

• ½ cups Greek Yogurt

• 2 Eggs

Granola Crumble Topping:

• 2 ⅔ Tbsp ~ Oat Flakes

Read more

My dear – Exciting news!!

I’ve fallen in love…

… And I feel like you will too!

You see, I’ve discovered something remarkable – Gluten-Free Sourdough baking!

It tastes sooooooooo gooooooooooooood!!!!!!

And there’s so much variety too – for example…

Stunning “King of the table” sourdough loaves – From the classic foolproof sourdough loaf, to more unique varieties like ‘Jalapeño Cheddar Bread’.

And beyond bread – a selection of sourdough baking recipes… including Sourdough Pancakes… Focaccia… Crackers … and my personal favourite – Sourdough Cinnamon buns!!

Get Your Copy Here

Back by high demand:
Introducing our best-selling:

‘Ultimate Guide to Gluten-Free Sourdough Bread’

I’m so excited to unveil one of our bestselling cookbooks..and yes it’s an ACTUAL cookbook.

We cracked the code a long time ago on gluten-free sourdough so it’s not just good for you but also irresistibly delicious!

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Why We Love Sourdough?

Sourdough isn’t just bread; it’s a superfood.

Loaded with prebiotics and probiotics that your gut can’t get enough of. Plus, it’s rich in nutrients and has a lower glycemic index, making it a heart-friendly and diabetes-conscious choice.

And if you’re feeling sensitive about embarrassing digestion issues?

This delicious, slightly tangy bread lacks a common ingredient known to worsen chronic stomach problems, such as IBS...

Traditional sourdough fermentation reduces fructans - carbs that can trigger IBS symptoms.

The yeast and bacteria in sourdough starters breakdown these fructans during baking, making sourdough lower in IBS-inducing FODMAPs.

HOWEVER, fermentation alone does NOT lower the FODMAPs in wheat sourdough...

Which is why it’s crucial to learn how to make 100% GLUTEN-FREE sourdough yourself from scratch...

It’s simpler than it sounds, I promise!

Get Your Copy Here

Now You Might be Thinking…

Good question! When you get your hands on yours you’ll...
​

🍞 Master the fundamentals of gluten-free sourdough baking with full confidence.

🌡️ Learn how to perfectly control rise, balance, and blend for the ultimate loaf.

🍴 Add your favorite seeds, nuts, fruits, olives, and spices for a truly personalized loaf.

🎁 Turn leftovers into delicious crackers, pancakes, and more!

AND…. there is a VIDEO CLASS TOO!!!

Send Me the Recipes

Ready to Start Baking?

If you’re ready to experience the mouth watering aromas and flavors of gluten-free sourdough, this is your chance.

So hop on board while stocks last!

(which judging from our most common feedback of “Can I get an actual book?” won’t be long...eeek)

Get Your Copy Here

Imagine biting into tender, cinnamon-kissed apples wrapped in delicate, golden pastry, with crunchy walnuts adding a delicious little surprise in every bite. Sounds like the perfect fall treat, doesn’t it?

My High-Fiber Apple Walnut Strudel for a Wholesome Fall Treat brings together cozy seasonal flavors and wholesome ingredients in a dessert that’s both comforting and satisfying.

I love recipes that make everyday ingredients feel a little more special, and this one does exactly that.

Apples contribute dietary fiber to support healthy digestion, while walnuts add a lovely crunch along with healthy fats.

Whether you’re enjoying a quiet afternoon with a cup of tea or sharing something homemade with loved ones, this strudel makes the moment sweeter.

Ready to fill your kitchen with the irresistible aroma of warm apples and cinnamon?

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• Prep Time: 30 minutes

• Cook Time: 60 minutes

• Rest Time: 20 minutes

• Temperature: 350°F

• Servings: 10

Ingredients:

In Metric:

• 120 g Oat Flour

• 15 g Psyllium Husk

• 20 g Oat Bran

• 20 g Rolled Oats

• 100 g Walnuts

• 2–3 Apples (medium size, with skin, approx. 250–300g)

• 5 g Cinnamon

• 135 g Potato Starch

• 75 g Almond Flour

• 50 g Olive Oil

• 160 g Water

• 60 g Coconut Sugar

• Lemon Zest (from 1 Lemon)

• Lemon Juice (from ½–1 Lemon)

• 1 Egg (optional, for egg wash)

In US:

• 1 ⅓ cups Oat Flour

• 3 ⅛ Tbsp Psyllium Husk

• 1 ⅓ Tbsp ~ Oat Bran

• 3 ½ Tbsp Rolled Oats

• ⅞ cups Walnuts

• 2–3 Apples (medium size, with skin, approx. 250–300g)

• 1 tsp ~ Cinnamon

• ⅞ cups Potato Starch

• ¾ cups Almond Flour

• 3 ⅔ Tbsp Olive Oil

• ⅔ cups Water

• ⅜ cups Coconut Sugar

• Lemon Zest (from 1 Lemon)

• Lemon Juice (from ½–1 Lemon)

• 1 Egg (optional, for egg wash)

Get Your Access Today

Instructions:

To Prepare the Apple Filling

1. Assemble the required ingredients.

2. Cut apples into small cubes, keeping the skin.

3. Add 40 g coconut sugar and half of the psyllium husk (7–8 g).

4. Add oat bran and cinnamon.

5. Add lemon zest and lemon juice.

6. Mix well and let sit to soften and release juices.

7. Add chopped walnuts and mix again.

To Prepare the Dough

1. In a bowl, mix the remaining psyllium husk with water.

2. Stir and let it form a gel (2–3 minutes).

3. In a separate bowl, sift oat flour, potato starch, and almond flour.

4. Add the remaining coconut sugar and mix.

5. Add psyllium gel and olive oil to the dry ingredients.

6. Knead by hand or with a stand mixer until a cohesive dough forms.

To Rest the Dough

1. Let the dough rest for 10–15 minutes.

2. Wrap and rest again briefly if needed for better elasticity.

To Shape the Strudel

1. Place the dough onto parchment paper lightly dusted with oat flour.

2. Roll into a rectangle approximately 30–40 cm long.

3. Spread the apple filling evenly over one side of the dough.

4. Leave some space at the edges.

5. Using the parchment paper, carefully roll the dough into a log.

6. Seal the edge using a little water.

To Finish

1. Brush the surface with egg wash or water for a vegan option.

2. Sprinkle rolled oats on top.

To Bake

1. Preheat the oven to 180°C/350°F.

2. Bake for 55–60 minutes until golden and firm.

To Cool

1. Let cool slightly before slicing to allow the structure to set.

2. Slice and serve warm!

Many more recipes like that are included in the book that has transformed thousands of gluten-free kitchens.

The book we wish existed when we first went gluten-free.

Get The Ultimate Guide to GF Baking

But wait… There is more

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Join a thriving, supportive group of gluten-free bakers from around the world.
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There’s a lot included here. So I just want to recap on everything you’re about to get access to today

● The Easy Bake – Recipe Collection

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● Free Gift: The Passion For Pasta Recipe Collection

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This isn’t just about recipes - it’s about rediscovering the joy of baking again… and sharing that love with your family.

The reviews from our community are glowing… and we can’t wait for you to try it.

I’m inviting you to explore how delicious food can be a pathway to your best health!

Claim Your Guide + Free Gifts

You asked us to bring it back. So we did!

Our Gluten-Free Sourdough Video Masterclass + hardcover book are available together again, and I’m so excited for you to get started.

Get your bundle here at 50% off

Because if there’s one thing I wish more people knew, it’s this: a dense, gummy loaf doesn’t mean you’re bad at baking.

Gluten-free sourdough plays by different rules. And once you understand them, those “What went wrong?” moments start to make a lot more sense.

Is my starter ready? Is this dough too wet? Can I slice it yet?

We walk you through it with step-by-step video lessons you can pause and replay, plus a beautiful hardcover book to keep open on your kitchen counter.

Learn to work with your starter, understand your dough, and bake everything from your first loaf to bagels, focaccia, and pizza.

Less guessing. More “I made this!”

If you missed it last time, here’s your chance to get both.

And to make it even better… it is available at 50% off TODAY!

Get the Masterclass + Hardcover Book

Happy baking!

P.S. Imagine pulling a fresh loaf from the oven, letting it cool, and cutting that first slice. Let’s help you get there. Get yours HERE

From one woman to another: when we juggle work, family, and a body that sometimes feels like it has its own calendar, it’s nice to have small things that make your life just a bit easier. When energy swings, cravings, or bloat show up, especially around PMS or perimenopause, the food we consume really can make a difference. Here’s where fermented foods really help me, and I hope they will help you too.

Why it may help

• Gut support (microbiome): Naturally fermented foods can introduce or encourage beneficial bacteria. A more balanced gut is linked to better overall health and hormone signaling - useful during times when digestion feels off (PMS, perimenopause).

• Blood sugar steadiness: Long fermentation can lower the effective glycemic response versus quick regular breads, helping smooth energy dips and cravings- especially helpful when hormones make insulin sensitivity fluctuate (e.g., in PCOS or the luteal phase).

• Inflammation being down: Fermented foods have been associated with lower inflammatory markers in some research; less inflammation can make hormonal symptoms feel more manageable.

• Weight & satiety support: More stable blood sugar + fiber (especially in whole-grain sourdough) can help you feel full longer - useful for appetite changes around your cycle or midlife.

• More access to key minerals women need.
  Fermentation breaks down phytic acid (“phytate”), which otherwise blocks minerals like iron and zinc - nutrients many women track. Sourdough processes consistently show improved mineral bioavailability.

Sourdough isn’t a cure-all, but the way it’s made - slow, natural fermentation, can support pillars that matter for women across PMS, pregnancy/postpartum, perimenopause, and PCOS: gut health, steadier blood sugar, and calmer inflammation. The benefits depend on using genuinely long-fermented sourdough (live starter, no additives) and pairing it with an overall healthy routine.

What to choose (and how to use it)

• Seek the real thing: Look for naturally fermented sourdough made with a live culture and no gums, conditioners, or additives.

• Watch portions, pair smartly: It’s still a carbohydrate. Keep portions sensible and pair with protein, healthy fats, and fiber (e.g., eggs + greens, salmon + salad) to further steady glucose.

• Lifestyle still leads: Best results come alongside sleep, stress care, movement, and colorful plants on your plate. Think “supportive staple,” not “quick fix.”

Quick reality check: sourdough is not a hormone therapy. It’s a meal-structure helper - steadier glucose, better nutrient access, and (often) better comfort. The wins add up over weeks.

If you want a calm, doable way to bring this into your kitchen - especially gluten-free - we teach a long-ferment, everyday-gf flour method with close-up videos and printable guides:

Limited-time offer: Get the Gluten-Free Sourdough Course today for 50% OFF!

Get Your Access Today For 50% OFF

Bottom line: If bread is on your table, choosing a true, slow-fermented sourdough can be a more hormone-friendly option, calmer on energy, friendlier to your gut, and easier to build into a balanced, feel-good routine.

Start Your Fermentation Journey Today

Join Bloom’s membership today and get a FREE gluten-free sourdough starter kit, worth $97.

And you won’t be figuring it out alone. You’ll get step-by-step video lessons to help you understand your starter, work with your dough, and bake with more confidence.

Your membership also includes:

• 500+ gluten-free recipes for more delicious meals and bakes.

• All our video courses, including gluten-free baking, sourdough, and fermentation.

• ALL digital cookbooks and a private community with chef support.

Your kit gets you started. Your membership gives you plenty to make next.

This is your last call to claim the free kit with your membership.

Join Bloom & Claim My FREE Kit →

With love,
Bloom Kitchen

P.S. Kits are limited. Once they’re gone, the free-kit offer ends. Claim yours HERE

The slow melting of the cacao butter. The aroma of dark chocolate filling the kitchen. The moment the finished bar releases from its mold with a beautiful shine.

And, of course, that first satisfying snap.

Today, we’re giving you a taste of our brand-new Healthy Chocolate-Maki…

Read more

Have you ever tried pairing creamy cheese with tart cranberries, a drizzle of honey, and crunchy hazelnuts? If not, you’re in for a treat!

Inspired by French cuisine, where Camembert cheese has been enjoyed for centuries, these little pies bring a delicious twist to a classic cheese-and-pastry combination.

Camembert, Cranberry & Hazelnut Pies are everything I love in a savory bake: golden, buttery gluten-free pastry filled with gooey cheese, juicy cranberries, and a touch of natural sweetness.

The hazelnuts add a lovely crunch, while fresh thyme brings a subtle herbal aroma that ties all the flavors together. Plus, cranberries offer antioxidants, and hazelnuts provide healthy fats and vitamin E.

I’d serve these little beauties as a festive appetizer, a holiday party snack, or a cozy afternoon treat when something special is calling. They’re elegant enough for guests yet comforting enough to enjoy at home.

Ready for a golden, cheesy bite with a sweet-tart surprise in every mouthful?

Claim your free kit here

• Yield: 6 individual pies

• Prep Time: 30 minutes

• Chilling Time: 20–30 minutes

• Pre-Bake Time: About 10 minutes

• Final Bake Time: 10–15 minutes

• Oven Temperature: 180°C/360°F

Ingredients:

In Metric:

For the Gluten-Free Pastry

• 215 g Gluten-Free Flour Mix

• 15 g Psyllium Husk

• 10 g Ground Flaxseed

• 2 g Fine Salt

• 120 g Unsalted Butter, Very Cold and Cubed

• 30 g Ice-Cold Water

• 1 Egg Yolk (for brushing)

For the Filling & Finish

• 200 g Camembert

• 150 g Cranberries, Frozen and Defrosted

• 44 mL Honey (approximately 60–70 g)

• 70 g Hazelnuts (chopped)

• Fresh Thyme (for finishing)

In US:

For the Gluten-Free Pastry

• ⅞ cups ~ Gluten-Free Flour Mix

• 3 ⅛ Tbsp Psyllium Husk

• 2 tsp ~ Ground Flaxseed

• ⅜ tsp ~ Fine Salt

• ½ cups ~ Unsalted Butter, Very Cold and Cubed

• 2 Tbsp ~ Ice-Cold Water

• 1 Egg Yolk (for brushing)

For the Filling & Finish

• ⅞ cups ~ Camembert

• ⅝ cups ~ Cranberries, Frozen and Defrosted

• 3 Tbsp Honey (approximately 60–70 g)

• ⅓ cups ~ Hazelnuts (chopped)

• Fresh Thyme (for finishing)

Instructions:

1. Make the Gluten-Free Pastry

1. Gather your required ingredients.

2. Combine the gluten-free flour mix, psyllium husk, ground flaxseed, and salt in a large bowl.

3. Add the very cold cubed butter.

4. Rub the butter into the dry ingredients with your fingertips or a pastry cutter until the mixture develops a coarse, sandy texture with small pieces of butter remaining.

5. Add the ice-cold water and quickly bring the dough together.

6. Knead only briefly, just until the dough holds together.

7. Shape the dough into a log, cover, and refrigerate for approximately 20–30 minutes.

2. Prepare the Pies

1. Preheat the oven to 180°C.

2. Divide the chilled dough into 6 equal portions.

3. Roll each portion into a small round directly on baking paper or a lightly floured surface.

4. Use a round cutter to cut each rolled portion into a neat circle.

5. Arrange the pastry circles on a parchment-lined baking tray.

6. Fold or shape the edges of each pastry circle to create a small raised border around each pie.

7. Prick the center of each pastry several times with a fork to prevent excessive puffing.

8. Brush the pastry with egg yolk.

9. Press the chopped hazelnuts onto the borders only, creating a nutty crust around each pie.

3. Pre-Bake

1. Arrange the pies on a baking tray lined with parchment paper.

2. Pre-bake at 180°C for approximately 10 minutes, until the pastry begins to set but is not yet fully golden.

3. Remove from the oven.

4. Add the Filling

1. Slice the Camembert into small pieces or thin wedges.

2. Arrange the cheese over the center of each pre-baked pastry.

3. Drizzle each pie with a little honey.

4. Add the defrosted cranberries.

5. If the cranberries have released a lot of liquid while defrosting, drain them first so the pastry does not become soggy.

5. Final Bake

1. Return the pies to the oven.

2. Bake at 180°C for another 10–15 minutes, or until the pastry is golden, the Camembert is soft and melted, and the cranberries are warm and slightly softened.

3. Remove from the oven and allow to cool for a few minutes.

6. Finish

1. Drizzle with a little additional honey if desired and decorate with fresh thyme just before serving.

If you care about your gut health, this is for you

Did you know that this month, everyone who joins the Bloom membership gets a free gluten-free sourdough starter kit, sent to their door?

Claim my free sourdough kit

I wanted to tell you before they’re gone, because they only have a limited number left.

If you’ve ever wanted to bake real gluten-free sourdough but didn’t know where to start, this is the easiest way. The kit has what you need to get going, and the membership walks you through it step by step with beautifully filmed video lessons, books, and recipes, from your first loaf to bagels, focaccia, and pizza.

You’ll get access to ALL 500+ gluten-free and fermented recipes, ALL full video classes, and ALL digital cookbooks, all in one place.

Yes, send me my free kit

Happy baking!
Bloom Cooking

P.S. Kits are first come, first served, and once they’re gone, this offer ends. Get yours here before they run out

Few flavors capture the feeling of fall quite like pumpkin spice. These Pumpkin Spice Crepes combine the cozy warmth of cinnamon and nutmeg with the delicate texture of classic crepes, creating a breakfast that feels both comforting and a little special.

Light, tender, and filled with seasonal flavor, they’re perfect for slow mornings, weekend brunches, or whenever you’re craving a taste of autumn. Each bite delivers the familiar sweetness of pumpkin pie wrapped in a beautifully soft crepe.

Claim free kit + ALL 500+ recipes here

Prep Time: 10 minutes

Rest Time: 5–10 minutes

Cook Time: 15 minutes

Servings: 8–10 crepes

Ingredients:

• 240 g Pumpkin purée

• 2 Eggs

• 120 g Milk (plant-based or regular)

• 120 g Oat flour

• 2 g Salt

• 7 g Pumpkin spice mix

• 10 g Agave syrup

• Olive oil – for cooking

Instructions:

1. To Prepare the Batter

1. Assemble the required ingredients.

2. In a bowl, whisk together the pumpkin purée, eggs, milk, and agave syrup until smooth.

3. Add the oat flour, salt, and pumpkin spice mix.

4. Whisk until a smooth batter forms with no lumps.

5. Let the batter rest for 5–10 minutes to hydrate the flour.

6. Stir again before cooking.

2. To Cook the Crepes

1. Heat a pan over medium-high heat.

2. Lightly grease with olive oil and remove any excess with a paper towel.

3. Pour batter into the pan and spread thinly using a circular motion or spatula.

4. Cook for about 2 minutes, until set.

5. Flip and cook for another 1–2 minutes.

6. Repeat with the remaining batter.

7. Fold the crepes and drizzle with honey before serving.

If you care about your delicious food and your health, this is for you

Did you know that this month, everyone who joins the Bloom membership gets a free gluten-free sourdough starter kit, sent to your door?

CLAIM MY FREE SOURDOUGH KIT HERE

I wanted to tell you before they’re gone, because they only have a limited number left.

If you’ve ever wanted to bake real gluten-free sourdough but didn’t know where to start, this is the easiest way. The kit has what you need to get going, and the membership walks you through it step by step with beautifully filmed video lessons, books, and recipes, from your first loaf to bagels, focaccia, and pizza.

You’ll get access to ALL 500+ gluten-free and fermented recipes, ALL full video classes, and ALL digital cookbooks, all in one place.

Yes, send me my free kit

Happy baking!
Bloom Cooking

P.S. Kits are first come, first served, and once they’re gone, this offer ends. Get yours here before they run out

Something sweet would be nice.

If you’re anything like me, this probably sounds familiar.

So when I read about sensory-specific satiety, I wanted to know more.

It sounds complicated, but the idea is simple: as you eat a food, it becomes less appealing compared with foods you haven’t been eating. That helps explain why another mouthful of dinner can feel impossible, while dessert still sounds wonderful.

Your “dessert stomach” finally has an explanation. Sort of.

But this is the part I found especially interesting:

Your brain literally makes room for sweets

In 2025, scientists at the Max Planck Institute found where the “dessert stomach” really lives: in the brain. The same nerve cells that make us feel full after a meal are also responsible for our craving for sweets afterwards.

In a study, researchers found that after people ate a sweet lunch, their desire for other sweet foods dropped. After a salty lunch, their desire for salty foods dropped instead. Researchers measured these changes shortly after the meal.

Which got me thinking about how I approach my own cravings.

Could I spend less time negotiating with myself about chocolate, and more time actually enjoying the chocolate I wanted?

But I came to understand that having a little something sweet is actually more useful than simply telling myself to stop wanting it.

And it’s one of the reasons I was so happy when our pastry chef suggested creating our Healthy Chocolate class.

Because instead of depriving myself of things I love, I want to know how to make it better and healthier, with ingredients and sweetness I can choose myself so I can enjoy a piece guilt-free knowing EXACTLY what's inside of it.

Learn how to make chocolate at home

Beautiful bars, filled bonbons, and little homemade treats worth sitting down for.

If you have a soft spot for chocolate too, come make some with us.

Join our Healthy Chocolate class →

Learn the science of chocolate making, from precise tempering and cooling to achieving that glossy finish, smooth texture, and perfect snap.

Even if you are an absolute beginner, this walks you step-by-step on how to make your first chocolate bar

And as a bonus, chocolate goes beyond the chocolate box. You’ll also get recipes for:

• Peanut Butter Protein Brownies

• Chocolate Lava Cake

• High-Fiber Tahini Cacao Nib Cookies

• Flourless Chocolate Cake

• Greek Yogurt Chocolate Mousse

• Chocolate Orange Overnight Oats

• Chocolate Hummus

  +many more gluten-free creations!

  Join Chocolate Making Class Here

From a chocolatey breakfast to something special for dessert, there’s plenty to try!

With love,
Veronika

Fall squash has been enjoyed for generations as a comforting seasonal staple, but fermentation gives it a surprisingly fresh and flavorful twist.

If you’ve never tried fermented squash before, this Fermented Fall Squash is a fun way to explore something a little different.

The natural sweetness of squash develops a pleasantly tangy, complex flavor as it ferments, while the tender texture makes it easy to enjoy alongside everyday meals.

I love how fermentation can transform such a simple fall ingredient into something that feels completely new.

It’s a great addition to seasonal meals, grain bowls, salads, or even a simple snack when you want something bright and savory. And the best part? The flavor keeps getting more interesting as it develops.

Ready to give your favorite fall squash a tangy makeover? You might discover a whole new way to enjoy it!

• Prep: 10 min

• Rest: 240 h

• Servings: 12

Claim your free kit here

Ingredients:

In Metric:

• 680 g Butternut squash, peeled and diced

• 2 Bay leaves (optional)

• 1 whole star anise (optional)

• 1 cinnamon stick (optional)

• 3 juniper berries (optional)

• 300 g water

• 20 g Kosher salt

In US:

• 2 ⅞ cups ~ Butternut squash, peeled and diced

• 2 Bay leaves (optional)

• 1 whole star anise (optional)

• 1 cinnamon stick (optional)

• 3 juniper berries (optional)

• 1 ¼ cups water

• 1 ⅓ Tbsp ~ Kosher salt

Instructions:

1. In a clean glass jar with a lid, add the chopped butternut squash, star anise, bay leaves, cinnamon stick, and juniper berries.

2. In a separate container, whisk together the water and Kosher salt until the salt is fully dissolved.

3. Press the diced squash and spices down in the container, and cover with the salt water brine. Make sure the squash pieces are submerged below the surface of the brine. Cover the contents with a tight-fitting lid.

4. Allow the contents to ferment at room temperature in a dark spot for roughly ten days, opening the jar every day to ensure the built-up gas and pressure can escape, and also to ensure that your contents stay submerged below the surface of the brine.

5. When you are ready to enjoy, transfer to the fridge and serve once chilled.

If you care about your gut health, this is for you

Did you know that this month, everyone who joins the Bloom membership gets a free gluten-free sourdough starter kit, sent to their door?

Claim my free sourdough kit

I wanted to tell you before they’re gone, because they only have a limited number left.

If you’ve ever wanted to bake real gluten-free sourdough but didn’t know where to start, this is the easiest way. The kit has what you need to get going, and the membership walks you through it step by step with beautifully filmed video lessons, books, and recipes, from your first loaf to bagels, focaccia, and pizza.

You’ll get access to ALL 500+ gluten-free and fermented recipes, ALL full video classes, and ALL digital cookbooks, all in one place.

Yes, send me my free kit

Happy baking!
Bloom Cooking

P.S. Kits are first come, first served, and once they’re gone, this offer ends. Get yours here before they run out

Chocolate truly is one of life’s little pleasures.

And I have to admit, it is one of my personal weaknesses and something I have struggled with the most.

I have found ways to replace most of the foods I love with healthier, less sugary alternatives. But chocolate is the one thing I have been battling with to this day.

And do you know what frustrates me the most?

Cacao itself is not only “not bad” for you. It is actually incredibly good for you. It is naturally high in fiber and packed with beneficial plant compounds.

So if the main ingredient is so good, how do store-bought chocolate bars end up being one of the worst things for our healthy eating goals?

Because when you read the label, you often find far more sugar, fillers and strange ingredients than actual cacao.

And the “healthier” options?

They can be expensive, overly bitter, or, let’s be honest… just not very good.

So essentially, I did not want to give up chocolate.

I just wanted to find a way to make it better.

So you can imagine how happy I was when our pastry chef suggested creating an entire course about healthier homemade chocolate.

Because I am sure I am not the only one with this problem.

I knew there must be so many other people who love chocolate but want an option with better ingredients, less sugar and, most importantly, a taste that still feels like a real treat.

And that is exactly what we decided to create.

Our NEW Healthy Chocolate Making Course.

START MAKING YOUR OWN CHOCOLATE

Inside the course, you will learn how to make real chocolate from simple, high-quality ingredients such as cacao butter, cacao powder, coconut sugar, monk fruit, milk powder, coconut milk powder, nuts, seeds, freeze-dried fruit and spices.

Nothing complicated or hard to find.

You will be able to make chocolate that suits you:

• Rich dark chocolate
• Creamy milk chocolate
• Dairy-free coconut milk chocolate
• Homemade white chocolate
• Lower-sugar monk-fruit chocolate
• Nut and seed chocolate bars
• Filled peanut butter cups
• Truffles, dipped fruit and beautiful homemade gifts

But this course is about more than following recipes.

You will understand what makes chocolate smooth, shiny, and firm, why some mixtures become too thick, and how to adjust the sweetness, flavor and texture without ruining the final result.

Once you understand how the ingredients work together, chocolate making stops feeling mysterious.

And it becomes something you can confidently do in your own kitchen.

START MAKING YOUR OWN CHOCOLATE

Whether you want a healthier treat, a thoughtful homemade gift, or simply the pleasure of creating your own beautiful chocolate, we will show you how.

With love,

P.S. The course also includes a section on turning your homemade chocolate into a beautiful, luxurious gift for loved ones. Perfect for special occasions, thoughtful little surprises and the upcoming holidays. Because something handmade always feels a little more special. Try HERE

It’s finally here… and I’m so happy to share this with you!

We spent the summer making chocolate. Testing recipes, trying different fillings and creating the kind of treats you’d be excited to unwrap from a beautiful little box.

And now, we get to teach you how to make them too.

YES, I WANT TO MAKE MY OWN CHOCOLATE

Our new Healthy Chocolate course takes you from your very first dark chocolate bar to beautiful filled bonbons… so good, you’ll wonder why you ever paid so much for mediocre store-bought chocolates full of additives and weird ingredients.

Now you can know EXACTLY what goes into your chocolate bar.

If you’ve never tempered chocolate before, don’t worry. We start simple and guide you through it step by step.

You’ll learn to make:

• Dark, milk, white and dairy-free chocolate, with control over the ingredients you use

• Filled bonbons with berry and nut butter centres

• Chocolate-dipped fruit for a little something sweet

• Warming cacao ceremony medallions

• Your own signature bars, using your favorite toppings and mix-ins

You don’t need a professional kitchen to get started. A thermometer, a heatproof bowl and a silicone mold are enough.

And with the holidays coming, I’m especially excited about the gifting section. Imagine handing someone a box of beautiful chocolates and saying, “I made these for you.”

The course is now open at our early bird price.

Come make your first batch with us!

YES, I WANT TO MAKE MY OWN CHOCOLATE

P.S. If you’re already thinking about gifts for loved ones, this is such a lovely place to start. A homemade box of bonbons feels a little luxurious, a little personal, and full of care. Get yours at a special limited price HERE