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.

Join the GF Sourdough Masterclass Now

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

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

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?

Get Your Access Today

• 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

I have something really exciting for you today…

When you grab The Real Gluten-Free Recipe Collection, you’ll get not just one, but three incredible free gifts - completely free!

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If you’ve been missing pasta, this one’s a dream come true!
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🎁 Free Gift #2: Gluten Freedom (Flour Blend Secrets)

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Learn how to make your own flour blends and bake anything — cookies, muffins, pizza, even crepes - without guessing which flour works best.
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🎁 Free Gift #3: Lifetime Membership to the “Real, Gluten-Free” Community

($59.95 value - free today)
Join a thriving, supportive group of gluten-free bakers from around the world.
You’ll get:
✔️ Shared recipes & expert tips
✔️ Baking help & substitutions
✔️ Fun giveaways & challenges
✔️ A place to connect and grow
✔️ Ask questions and request new recipes

Special Offer - Limited Time Only!

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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

● The Cookies, Cakes, Muffins and Pies – Recipe Collection

● The Nibbles, Savoury Snacks and Light Lunches – Recipe Collection

● The Essential Breads – Recipe Collection

● The Artisan Breads – Recipe Collection

● Free Gift: The Passion For Pasta Recipe Collection

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And while usually it would cost $139.84 to access all of this individually

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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

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

Subscribe now

Ever wondered how the classic Sicilian cannoli got its irresistible charm? This beloved Italian pastry has been enjoyed for generations, thanks to its crisp shell and creamy ricotta filling.

Now, I’m giving that timeless treat a fresh, lighter twist. Lemon Ricotta Protein Cannoli combines smooth, protein-rich ricotta with bright lemon zest and juice, creating a filling that feels creamy, tangy, and delightfully fresh. A touch of sweetness brings it all together without making every bite feel too heavy.

And the best part? You get that amazing contrast between a delicate, crunchy shell and cool, silky filling in every bite.

Perfect for an afternoon treat, dinner party, or simply when you’re craving something special.

Ready to turn a classic Italian favorite into your new favorite sweet bite?

• Yield: 12-14 cannoli

• Prep Time: 30 minutes

• Rest Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: ~1 hour

• Deep-Fry Oil Temperature: 175–180°C / 350–356°F

Ingredients:

Dry Ingredients

• Gluten-free flour – 170 g

• Tapioca starch – 30 g

Read more

Get access to all GF recipes here

Imagine biting into a soft, golden bun that is slightly crisp on the outside, wonderfully tender inside, and bursting with juicy fresh berries.

These Gluten-Free Cottage Cheese Buns bring together simple ingredients in a surprisingly delicious way. Cottage cheese, a humble ingredient enjoyed for generations, gives the buns a soft, moist texture and a subtle creamy richness, while fresh berries add beautiful color, natural sweetness, and a refreshing burst in every bite.

They are also a nourishing choice, with cottage cheese providing protein and calcium and berries contributing vitamin C and antioxidant-rich goodness. What makes these buns so special is how comforting they feel without being heavy.

They are perfect for a cozy breakfast, weekend brunch, afternoon treat, or anytime you want something homemade and satisfying. One bite, and you may wonder why you never thought of combining cottage cheese and berries before!

• Yield: 8 buns

• Prep Time: 30 minutes

• Rest Time: 15 minutes

• Fermentation Time: 1 hour

• Bake Time: 30–40 minutes

Read more

Lasagna has long been loved as the ultimate Italian comfort food, but what if you could enjoy those cozy flavors in a lighter, fresher way?

Meet Lasagna Rolls - where tender zucchini ribbons take the place of pasta and wrap around a creamy, herby ricotta filling. I love how every bite brings something different: rich cheese, sweet tomato sauce, tangy capers, crunchy walnuts, and a golden Parmigiano crust.

It’s packed with vegetables and protein, yet still feels wonderfully comforting without leaving you feeling too heavy. The fresh parsley on top adds the perfect finishing touch, too.

Whether you’re planning a quick weeknight dinner, entertaining friends, or simply craving something deliciously different, this recipe is worth trying.

And trust me, once you see those golden, cheesy rolls come out of the oven, you’ll be reaching for a fork before they even hit the table! Who says comfort food can’t be light, fresh, and irresistible?

• Yield: 3–4 portions

• Prep Time: 25 minutes

• Bake Time: 30–35 minutes

• Total Time: ~1 hour

• Oven Temperature: 175°C/350°F

Ingredients:

Zucchini Rolls

• Zucchini – 2 medium pieces

• Sea salt – 3 g, for draining

• Olive oil – 10–15 g

Read more

So we made sure our new cookbook delivers on all of the foods people are missing when going gluten-free… and then some more.

The Ultimate Guide to Gluten-Free Baking just became a #1 Amazon bestseller in 3 categories, and it’s easy to see why.

Inside you’ll find:

Classic Gluten-Free Pizza Crust and Neapolitan Pizza
Real focaccia with crispy edges
Bagels that actually chew like bagels
Hokkaido milk bread, soft and pillowy (notoriously hard to pull off gluten-free)
Full pasta night: fettuccine, ravioli, gnocchi, lasagna

And don’t forget the sweet corner...

Get 100+ BESTSELLING Gluten-Free Recipes

But here’s what makes this book different from every other gluten-free cookbook you’ve tried. It doesn’t just hand you recipes. It teaches you how gluten-free ingredients actually behave, so your bread stops turning out dense and your cookies stop falling apart.

As coach Ellie puts it: “Gluten-free baking isn’t about what you have to leave out, it’s about everything you get to bring back to the table.”

100+ recipes. Companion videos for the tricky techniques. 20+ years of real gluten-free baking experience behind every page.

Now available in paperback, delivered to your door in about two days.

And even better? This weekend, you can still grab your copy at our special limited-time launch price!

Get your copy here

Try those recipes today!

Bake with confidence. Enjoy every bite!
Bloom Cooking

P.S. Already have your copy, or ordering one now? Once your book arrives, send us a photo of you holding it and we’ll send you our Gluten-Free Sourdough Masterclass for FREE as a special thank-you. ❤️

A month ago, we put the Kindle edition of The Ultimate Guide to Gluten-Free Baking on Amazon, mostly to see what would happen.

What happened: it became an Amazon bestseller in three different categories. And the reviews coming in are honestly the kind you dream about when you spend two years testing recipes. People aren’t just reading this book. They’re baking bread again.

That didn’t surprise us completely. The previous version of this cookbook has already sold more than 100,000 copies to our own community. But watching it climb the Amazon charts told us something: this new edition is going to be our biggest one yet.

So we made two decisions. First, we’re printing a huge hardcover batch for the holidays. It arrives just in time for the holidays.

Second, we didn’t want you waiting until November to hold this book, so as of today, there’s a version you can order right now.

We just put the paperback edition on Amazon for the first time ever. Same book, cover to cover: all 100+ recipes, the full ingredient and flour-blend chapters, the holiday section, everything across 242 pages.

It’s $17.99. That is the least a physical copy of this book has ever cost, and honestly, the least it ever will.

One more thing, and this one is for you specifically, because you’re on this list.

Amazon usually delivers it within two to three days. When your copy arrives, take a photo of yourself holding it and send it to info@bloomcooking.com. In return, we’ll open up the Gluten-Free Sourdough Masterclass, our full video course, for you. Free. That’s our thank-you for being one of the first people to ever hold this book.

So: paperback, $17.99, on your counter this week, and the Sourdough Masterclass on us when you send the photo.

Yes, send me my copy

Bake with confidence. Enjoy every bite.
Bloom Kitchen

P.S. If you’d rather wait for the collector hardcover, the holiday run is coming later this year. This paperback is simply the fastest and most affordable way to get these recipes into your kitchen, and it will never be cheaper than it is this week.

Golden, crispy crust.

Soft, chewy middle.

That incredible sourdough flavor.

Fresh from your own oven.

And somehow...

IT’S GLUTEN-FREE. 🤤

Not “pretty good for gluten-free.”

Not another sad store-bought loaf.

Actually, ridiculously, soooo-good-you-want-another-slice GOOD.

And yes, you can make it yourself.

Scared of killing your starter? Don’t be. We walk you through every single step, no sourdough experience needed.

Inside The Ultimate Guide to Gluten-Free Sourdough, we show you exactly how, step by step, with 30+ recipes and easy-to-follow videos.

Bread. Pizza. Focaccia. Baguettes. Bagels. And more.

+ The full digital cookbook, free

+ The Sourdough Art Guide, free

👉 OMG, I WANT TO MAKE THIS 😍

Normally $97. Get everything today for $47.

Your kitchen is about to smell amazing.

Never baked sourdough before?
Perfect.

This step-by-step video course made by master chefs is ideal for total beginners who just want real, delicious gluten-free bread without the guesswork.

Already experienced in sourdough, but want to take your craft to the next level? Perfect

This course has 30+ unique and challenging baking recipes that you can try. Strawberry Scones, Buckwheat Hazelnut Bread with Apricots, Keto Banana Bread…

You must try this!

Happy Baking!
Bloom Cooking

P.S. Fair warning: once you start making sourdough this good, you will no longer be able to buy mediocre, overpriced store-bought gluten-free bread. Try it today with our 60-day return policy!

If you’ve ever wanted to bake warm, fresh gluten-free sourdough at home, it is completely normal to hesitate before taking that first step.

When it comes to sourdough, everyone approaches the process a little differently.

Some of us love following steps precisely, while others prefer to learn by doing and trusting our instincts.

And some have plenty of free time on weekends, while others need a routine that fits around a busy family schedule.

The wonderful truth is that there isn’t just one “right” way to bake a beautiful, nourishing gluten-free loaf.

It’s simply about finding the approach that feels comfortable and natural for you.

That’s why we put together a gentle, 5-minute quiz.

By looking at your past baking experience, your weekly routine, and what your unique digestive system needs,

It helps uncover the exact starting point that makes sense for your life and your kitchen.

Find my starting point

You don’t need to worry about right or wrong answers, it’s simply a quiet moment to map out what baking fresh bread will look like in your home.

With love,

Alex Bar, Bloom Cooking

P.S. No matter where you are starting from, baking your own bread is far simpler than it seems. Take a quick moment to discover your path today.

I’ve lost count of how many times I’ve tried gluten-free pizza… and left disappointed.

Dry, expensive crusts that crumble and never feel (or taste) like real pizza.

If you’ve been there, you know the frustration. You just want to enjoy your favorite food again - without sacrificing the taste or quality.

That’s exactly why we created the Gluten-Free Pizza Masterclass

Our incredible chefs in Barcelona - a city where culinary tradition runs deep - crafted recipes that actually deliver on what gluten-free pizza should be: golden, chewy, blistered, and joyful.

Discover the secret behind a successful gluten-free pizza

This is your complete step-by-step video tutorial - so clear and simple, anyone can follow it.

And because everyone deserves to enjoy pizza night, when you join the Masterclass, you’ll also get our Plant-Based Cheese Cookbook as a free gift.

That means whether you’re gluten-intolerant, dairy-free, or fully vegan, you’ll finally be able to enjoy pizza that looks, feels, and tastes like the real thing - without compromise.

And here’s my promise: if you don’t think it’s the best gluten-free pizza you’ve ever made at home, you’re covered by a 365-day money-back guarantee. No questions asked.

No risk. No compromise. Just real pizza - finally.

SECURE YOUR SPOT HERE

But remember: launch pricing is only here for a short time. Once it’s gone… it’s gone.

So don’t miss out - you deserve to enjoy delicious, healthy, gluten-free pizza anytime you like… the easy way!

From my kitchen to yours,

When I started eating healthier, comfort food was probably the hardest thing to give up.

Let’s be honest, you don’t want to come home after a hard day and eat a salad. You want that gooey slice of cheesy pizza that melts in your mouth. And let’s face it, a movie night with plain chicken and rice just doesn’t sound right.

So I started looking for ways I could still have my comfort food, but in a way that didn’t leave me feeling bad mentally and physically afterward.

I tried store-bought protein pizza doughs that either fell apart or burned, and tasted, well, let’s just say not the best.

I tried making cabbage pizza, and to my surprise, it actually worked. But let’s be honest, it doesn’t quite satisfy that pizza craving. Deep down, you know you can hardly call it pizza.

I don’t technically have celiac disease or a confirmed gluten intolerance, so eating gluten-free products didn’t seem like an obvious solution at first. But the thing is, even without a diagnosed intolerance, I found that cutting back on gluten leaves me feeling lighter and less bloated, so my goal was to find something that is healthy and avoids gluten too.

But when I did try a few store-bought and restaurant gluten-free pizzas, they honestly tasted like cardboard, fell apart, didn’t crunch, and just weren’t worth it.

I honestly wouldn’t have guessed the answer to my search would be this gluten-free pizza.

You genuinely cannot tell the difference from the real thing, but it leaves you feeling good afterward. Feeling good after pizza! It stopped being a treat I only let myself have once a month, and became a regular meal, one that’s actually good for me and my stomach. You can even switch the cheese to a non-dairy option if dairy leaves you feeling heavy, for the ultimate feel-good meal.

I cannot recommend this enough.

Right now it’s on sale. It’s a full video masterclass created by two masterchefs that teaches you, step by step, how to make this amazing pizza at home, thin, thick, whichever you prefer, plus tons of creative toppings. It comes with a free Italian bread course, and there’s an optional add-on if you want the gluten-free pasta course too.

Today it’s only $37. And you’re covered by a 365-day guarantee, so if you try it and it’s not for you, just email for a full refund.

Reclaim Your Pizza Night Now

Please give this a go, and let me know which pizza you like most!

Looking for something a little more exciting than ordinary bread? These Gluten-Free Olive & Sun-Dried Tomato Breadsticks bring bold, savory flavors together in the most delicious way. Every bite has that perfect balance of briny olives, rich sun-dried tomatoes, and a crisp, satisfying texture that makes it hard to stop at just one.

I love serving these as a snack, alongside a bowl of soup, or as part of a simple appetizer spread when friends come over. They feel a little fancy, but they’re surprisingly easy to make, which is always a win in my kitchen.

The combination of Mediterranean-inspired ingredients gives these breadsticks plenty of personality without requiring a long list of complicated steps. They’re the kind of bake that fills your kitchen with an irresistible aroma and has everyone reaching for another piece before they’ve finished the first.

So tell me - would you pair these with your favorite dip, a cozy soup, or enjoy them straight from the baking tray? One bite and you might find yourself making a second batch before the first one is gone!

Prep Time: 15 minutes

Bake Time: 25-30 minutes

Rest Time: 10 minutes

Servings: 6 Breadsticks

Ingredients:

Dry Ingredients

• Gluten-free flour mix – 240 g

• Baking powder – 5 g (≈ 1 tsp)

• Salt – 6 g

• Dried oregano – 1 tsp

Wet Ingredients

• Greek yogurt – 200 g

• Olive oil – 10–15 mL (plus extra for shaping)

Add-ins

• Sun-dried tomatoes (in oil or hydrated) – 65 g, chopped

• Black olives – 45 g, sliced

• Gruyère cheese – 60 g, grated

Instructions:

To Make the Dough

1. Gather the necessary ingredients.

2. In a bowl, sift together gluten-free flour and baking powder.

3. Add salt and oregano, mix well to distribute evenly.

4. Add Greek yogurt and olive oil.

5. Mix and knead until a cohesive, slightly sticky dough forms.

To Incorporate Fillings

1. Add chopped sun-dried tomatoes, sliced olives, and grated cheese.

2. Gently knead to evenly distribute the fillings without overworking the dough.

3. Cover and let rest for 10 minutes to hydrate and stabilize.

To Shape

Lightly oil your hands and work surface.

Divide dough into 6 equal portions.

Roll each portion into a breadstick approximately 18–20 cm long.

To Bake

1. Place on a baking tray lined with parchment paper.

2. Lightly brush or drizzle with olive oil for better crust.

3. Bake at 200°C/390°F for 25–30 minutes until golden brown and crisp on the outside.

Tips

• Dough should be soft but not too sticky — adjust with 1–2 tbsp flour if needed.

• Chop fillings small to avoid tearing the dough.

• Olive oil on hands makes shaping much easier.

• Bake until deep golden for best flavor - pale = underdeveloped taste.

Storage

Store in the fridge up to 4 days.

Reheat at 180°C/360°F for 5–7 minutes to restore texture.

The Gluten-Free Sourdough Masterclass.

And for a few days only, it’s 60% OFF.

Get It HERE

Inside, you’ll learn how to make 30+ gluten-free sourdough creations, including:

Gluten-Free Sourdough Bagels

Focaccia
Sourdough Burger Buns
Jalapeño Cheddar Sourdough Bread
Gluten-Free Sourdough Pizza
Chocolate Sourdough Bread
Sourdough Buckwheat Hazelnut Bread with Apricots
Garlic & Cheese Dinner Rolls
Keto Sourdough Bread

and so much more!

Learn the techniques that will help you master a thriving gluten-free sourdough starter from scratch, and bake bread that tastes better, feels better, and looks truly bakery-quality.

Simple step-by-step lessons.

Professional-level results.

Healthier bread, your whole family will love.



60% off for a limited time!

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Don’t miss out on this one!

There’s a certain kind of quiet that happens when you stop saying yes.

Yes to the barbecue. Yes to Sunday dinner at your daughter’s. Yes to the restaurant everyone picked. Somewhere along the way, eating became something to manage instead of something to enjoy - and the occasions started getting smaller.

It doesn’t have to stay that way.

We created this Gluten-Free Artisan Bread Course so you can sit at the table, eat the food, and be present for the evening. Not watching what everyone else is having. Not paying for it the next morning.

Inside are 40+ recipes with step-by-step lessons

— Golden boules and crackly baguettes

— Soft sandwich loaves and hamburger buns that actually hold together

— Herby focaccia, breadsticks, garlic bread

— No special flours or equipment - ingredients from your regular grocery store

And to have somewhere to start, here is everyone’s favourite healthy hamburger bun recipe you can try:

Get Access To Artisan Bread Course Here

Dry Ingredients:

420 g Gluten-free Bread Flour Mix

100 g Sugar

4.9 g ~ (4 g) Baking Powder

4.9 g ~ (6 g) Salt

12 g Dry Yeast

15 g Psyllium Husk

15 g Milk Powder (optional, for softness)

Wet Ingredients:

200 g Cooked, Mashed Potatoes (about 1 medium-large potato)

88 g Soft Butter

240 mL Warm Milk (can be dairy-free)

2 (100 g) Large Eggs

For Brushing:

Melted butter, for a golden top

Instructions

Activate the Psyllium Gel

1Gather your required ingredients.

2In a small bowl, whisk warm milk and psyllium husk.

3Let it sit for 5–10 minutes until thick and gelled.

🥣 Prepare the Dough

4In a large bowl or the bowl of a stand mixer, combine flour mix, sugar, baking powder, salt, dry yeast, and optional milk powder.

5Mash the potatoes very well until smooth and creamy, with no lumps remaining.

6Add the mashed potatoes, eggs, softened butter, and psyllium gel.

7Mix until the dough is soft and cohesive. It should be elastic but slightly sticky.

First Rise

8Cover the bowl and let the dough rise in a warm place for 1.5 hours, or until visibly puffed.

Shape the Buns

9Divide the dough into 8 equal portions.

10Roll gently into balls and place on a baking sheet lined with parchment paper.

11Cover lightly and let them rest while the oven preheats.

👩‍🍳 Bake

12Preheat the oven to 190°C (375°F).

13Brush the buns with melted butter.

14Bake for 20–25 minutes, or until golden brown on top and soft inside.

15Cool on a wire rack.

16 Slice, layer, and enjoy warm!

Get Access To Artisan Bread Course Here

Build the Perfect Vegan Burger

Slice your fresh potato bun and layer with:

🍔 A grilled or baked vegan burger patty
🥬 Crisp lettuce leaves
🍅 Sliced tomato
🧅 Pickled red onions or 🥒 cucumbers
🍅 A dollop of ketchup or 🌶️ smoky vegan mayo

Top with the second bun and serve immediately. Pair with sweet potato fries or a crisp cabbage slaw for a full meal.

Let me know if you’d like to include a homemade vegan patty or slaw recipe next!

Get Access To Artisan Bread Course Here

If you’ve been baking gluten-free for any length of time, you know the drawer. The one with six half-empty bags, each one from a recipe that promised everything and delivered a dense, gummy, falls-apart disaster.

It’s not you. Gluten-free baking fails for a specific reason - and it’s one most recipes never explain.

Gluten is what holds bread together. When you remove it, you need to understand exactly what replaces it, and how those replacements behave at every stage of baking. Without that, you’re just guessing. Expensive guessing.

That’s what our Gluten-Free Baking Guide is built around.

Not just recipes - the reason behind the recipes. Why this flour and not that one. Why this temperature. Why this technique. So that when something goes wrong, you know exactly what to change. And when something goes right, you can do it again.

Inside you’ll find 50+ recipes across every part of your day:

• Chocolate Lava Cake and No-Bake Raspberry Cheesecake (for the moments you need something truly good)

• Artisan Herb Loaf, Hamburger Buns, and Pita Bread (the breads you thought you’d given up)

• Chocolate Oat Pancakes, Blueberry Muffins, and Breakfast Granola Cups (mornings sorted)

• Pizza Crust, Tortillas, Empanadas, and Polenta Bruschetta (real food, not rabbit food)

• Pecan Pie Bars, Chocolate Hazelnut Truffles, and Cinnamon Roll Coffee Cake (for when the craving hits)

Plus six chapters on the ingredients that actually work, how to blend your own flour mixes, and what nobody tells you about cross-contamination - so your gluten-free kitchen is truly gluten-free.

Get Your Guide Here

Women who’ve taken it tell us the same thing: they stop wasting ingredients within the first week.

If you’ve already spent more on failed baking experiments than you’d like to admit, consider this the last time.

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With love from the Bloom Cooking,

Strudel has its roots in Austrian and Central European kitchens, where families would gently stretch dough by hand and fill it with apples, nuts, and warmth from simple spices.

Now, let me share why this High-Fiber Apple Walnut Strudel feels like something truly worth making.

I love how it carries that old tradition but speaks to how we eat today. You still get those beautifully thin, flaky layers - but inside, it’s a comforting mix of soft apples, toasted walnuts, and a gentle touch of cinnamon that instantly wraps you in warmth.

And here’s the part I enjoy most - it’s not just delicious, it’s thoughtfully balanced. The fiber-rich ingredients make it feel lighter, smarter, yet still deeply satisfying.

I always believe dishes like this tell a story - you can taste the past, but also feel the present in every bite.

So when it comes out golden and crisp… will you slice it warm, or sneak a bite straight from the tray?

Prep Time: 30 minutes

Rest Time: 15–20 minutes

Bake Time: 55–60 minutes

Oven Temperature: 180°C/350°F

Servings: Approx. 8–10 slices

Ingredients:

• Oat flour – 120 g

• Psyllium husk – 15 g

• Oat bran – 20 g

• Rolled oats – 20 g

• Walnuts – 100 g

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

• Cinnamon – 5 g

• Potato starch – 135 g

• Almond flour – 75 g

• Olive oil – 50 g

• Water – 160 g

• Coconut sugar – 60 g

• Lemon zest – from 1 lemon

• Lemon juice – from ½–1 lemon

• Egg – 1 (optional, for egg wash)

Instructions:

1. 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.

2. To Prepare the Dough:

1. In a bowl, mix 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 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.

3. To Rest the Dough:

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

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

4. To Shape the Strudel:

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

2. Roll into a rectangle approx. 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.

5. To Finish:

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

2. Sprinkle rolled oats on top.

6. To Bake:

1. Preheat oven to 180°C/350°F.

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

7. To Cool:

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

2. Slice and serve warm!

Storage:

Store in the refrigerator for up to 4 days. Reheat gently in the oven for best texture. Can be frozen for up to 1 month.

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

I have something really exciting for you today…

When you grab The Real Gluten-Free Recipe Collection, you’ll get not just one, but three incredible free gifts - completely free!

Here’s what’s waiting for you:

🎁 Free Gift #1: Passion for Pasta Cookbook

($14.95 value - free today)
If you’ve been missing pasta, this one’s a dream come true!
Get our 8 favorite “real” gluten-free pasta recipes - including lasagna, gnocchi, ravioli, and tagliatelle.
Developed with Italian chefs, these recipes are soft, flavorful, and 100% gluten-free perfection.

🎁 Free Gift #2: Gluten Freedom (Flour Blend Secrets)

($29.95 value - free today)
Learn how to make your own flour blends and bake anything — cookies, muffins, pizza, even crepes - without guessing which flour works best.
This is your key to true gluten-free freedom.

🎁 Free Gift #3: Lifetime Membership to the “Real, Gluten-Free” Community

($59.95 value - free today)
Join a thriving, supportive group of gluten-free bakers from around the world.
You’ll get:
✔️ Shared recipes & expert tips
✔️ Baking help & substitutions
✔️ Fun giveaways & challenges
✔️ A place to connect and grow
✔️ Ask questions and request new recipes

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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

● The Cookies, Cakes, Muffins and Pies – Recipe Collection

● The Nibbles, Savoury Snacks and Light Lunches – Recipe Collection

● The Essential Breads – Recipe Collection

● The Artisan Breads – Recipe Collection

● Free Gift: The Passion For Pasta Recipe Collection

● Free Gift: Gluten Freedom – GF flour mix guide

● Free Gift: Lifetime Membership to my “Real, Gluten Free” Community

And while usually it would cost $139.84 to access all of this individually

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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!

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