I am writing a book about gluten-free sourdough bread. Not a regular cookbook with recipes (well, just a few), but a book that describes the process and science of gluten-free sourdough bread making. If you understand why and how it should be done, a recipe is just something that follows naturally. It’s a best practices book, guiding you through the intricate process of gluten-free sourdough bread making. And I won’t do a whole range of breads, like baguettes, pita’s etc. Just a standard loaf of bread. And not a whole range of loafs. No, just the one that weighs 700 grams. That’s the size of bread you use everyday and that you can cut into large slices. Also, gluten-free bread that weighs less is much easier to make, so if you know how to do a 700 gram loaf, the world is yours.

I’m not addressing to the industry or bakers who like to work with artificial ingredients like xanthan gum and softbake (methylcellulose) or by adding sugars, fat and eggs. That’s old school gluten-free bread making. Outdated and only used in big factories where time is money. What I am talking about is proper bread. Made only with nutritious flours, water and some salt. Short or long fermented, with sourdough as an irreplaceable ingredient. I will prove that you don’t need any of those weird additives. You don’t even need starch anymore! After you have read my book you can make gluten-free bread how bread is supposed to be and you’ll be able to eat healthy, tasty gluten-free bread. Every single day.

There are so many factors that influence the quality and yet there’s so little knowledge among bakers and especially self-proclaimed experts, mostly gluten-free influencers and recipe makers on social media. The amount of wrong information, incorrectly applied techniques, unproven claims, or just plain outright lies became unbearable to me. The worst of it all? Copycats spreading all the nonsense. For inexperienced bakers it may be quite hard to tell right from wrong and get out of that mud pool of lies. But I have decided to pull everyone out. It’s a dirty job, and due to the ridiculous amount of work I almost regret writing a book, but someone has to do it.

I will not only be telling you what works and what not. The centerpiece in my book is a completely new way of fermenting called PEAGD, which can only be applied to gluten-free baking. You can say ‘peaked’ as that word sums it up quite nicely. This technique is the only way to bake a gluten-free loaf without any added starch and get an incredibly fluffy, delicious bread you want to keep on eating. It’s also a groundbreaking method to have a freshly baked sourdough loaf ready within 5,5 hours. It’s perfectly possible, but you have to start understanding science, optimizing your baking skills and investing in measuring instruments. In short that’s what my book is about. Building a bridge between science and baking. And yes, I will also show you that you can bake a great gluten-free loaf without high tech devices.

I will release the book in a very limited edition, in the first half of 2025, in English. It contains around 300 pages and is printed in the best possible quality and has some great personalized and unique features inside. Expect a sales price of maximum 125 euro / US dollar, ex cost of shipment, ex cost of money transfer (Wise e.g.) and no VAT deduction for businesses. It’s a lot of money, but it’ll be worth it. The book will be assigned and distributed on a first come, first serve basis. If you want to sign up for it without obligations but with a purchase guarantee, send me an e-mail.