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How gluten-free
should be.


Enrollment opens again September 2017.

Enter your name and email to get on the waitlist for the Gluten-Free Bread Course session opening this September.

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No kneading

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Whole-grain, nutrient-rich ingredients

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Gluten-free & dairy-free (no eggs)

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No guar gum, xantham gum, or unpronounceable ingredients

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No dry, cardboard texture, or flavor

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2–5 g protein & 2–5 g fiber per serving

When you’re “gluten-free,” sometimes all you want is a sandwich again. And not one that breaks into sad, dry crumbles with each pathetic bite.

Sometimes, you also want a burger with its bun.

Gluten-Free Slider Bun

Or a bagel. With jam.

Gluten-Free Bagel

Being “gluten-free” shouldn’t feel like punishment. It shouldn’t be about cutting nutritional corners either—trying to pass off fiber-void, starchy, sawdusty, just-plain-strange breads as healthful, or edible.

With this first-of-its-kind, comprehensive, bake-it-at-home course, you can say “goodbye” to heartbreaking baking failures and money-sucking recipe experiments, and “hello” to game-changing warm rolls, monkey bread, and toast!

The Gluten-Free Bread Baking Course outfits you with the tools, recipes, and know-how to confidently bake in the comfort of your own kitchen, even if you claim that you “can’t bake.”

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Course Guide Tag

Heather Crosby

Founder of YumUniverse.com, author of YumUniverse and YumUniverse Pantry to PlateHeather has developed over 700 plant-inspired, gluten-free recipes and shared them with thousands of folks all over the world.

Now, she’s sharing her know-how to solve the biggest hurdles for gluten-free folk: a proper loaf of gluten-free sandwich bread; pliable, delicious flatbreads; and moist, versatile quick breads.

Her work has been featured on/in Oprah.com, O Magazine, Reader’s Digest, HGTV, NPR “It’s Your Health,” HuffPost, Design*Sponge, and more.

When you go “gluten-free,” making changes can seem like an impossible challenge. What if you also want to avoid eggs, and other dairy? This course has you covered, too.

Lives are going to change with the Gluten-Free Bread Baking Course, because you’ll experience richer taste, greater texture, and more nutrition than you ever have before in gluten-free baked goods.

Gluten-Free Baguette

No more making apologies for serving “gluten-free” bread to others.

No more trying to convince yourself that store-bought gluten-free bread is as good as wheat bread.

Say “goodbye” to slipping up and having a bloated belly to show for it.

Turn “this tastes weird” whining into requests for “seconds please!”

Never compromise on tradition, taste, or nutrition again when it comes to bread.

Take control of your health, build confidence in your baking skills, and ultimately, feel normal again.

What’s Inside?

18 video lessons (6 hours total) organized into 4 weekly modules:

Rules & Tools: What you need for gluten-free baking + why

Flatbreads: Unleavened breads from tortillas to skillet flatbreads

Quickbreads: Sweet and savory loaves + skillet quick breads

Yeasted Breads: Sandwich loaves, boules + even sourdough bread

The Goods

Your enrollment includes:

  • Long-term access to the course
  • 18 learn-at-your-own-pace video lessons
  • Know-how about the new gluten-free rules, techniques, and tools
  • Know-how to bake gluten-free flatbreads
  • Know-how to bake gluten-free quick breads
  • Know-how to bake gluten-free yeasted breads
  • Easy shopping links with each module

  • Access to Community Classmates Group
  • 32 total game-changing, gluten-free recipes
  • 7 gluten-free flatbread recipes
  • 5 gluten-free quick bread recipes
  • 7 gluten-free yeasted bread and sourdough recipes
  • 28 total eBook and PDF resources
  • BONUSES: extra vids, eBooks, 12 more recipes!

Comprehensive visual learning

Let’s get real.

1.5 years of ingredient and recipe testing, research, baking hours and elbow grease went into the development of this course and the game-changing secrets it contains are better for it. Think of the time and money you’ll save in exploration.

You didn’t have to head into the gluten-free flour aisle, scratching your head as you wondered “what flour is best for what?” Or “which one will I actually use instead of it collecting dust in the pantry?”

All of the trial and error, being unsure of how to use gluten-free alternatives, the disappointment of a recipe gone wrong, feeling that burning FOMO at a BBQ when everyone is eating sliders—these obstacles, frustrations, and struggles can really add up.

Not to worry. Heather (of YumUniverse) has your back. She’s been there, and it’s why she created this course. She’s written two books and has developed over 600 gluten-free recipes—she’s going to help you tie on an apron and leap over the learning curve. With her as your guide, you can have toast and bagels and tortillas and sandwiches again in no time.

Learn from a gluten-free baking pro and reap the delicious rewards.

Bread is back. And it’s better than ever.

Comprehensive visual learning

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Get on the waitlist and get notified when registration opens again.

Enrollment opens again September 2017.