Through our unlimited online classes, you’ll get more from real foods and master traditional cooking — uncomplicated and healthy.
There are so many healthy cooking choices and skills to learn, the task can feel overwhelming. You might be asking:
- Where do I start?
- How do I know what’s healthy and what’s not?
- What ingredients do I choose?
- How can I stop spinning my wheels on failed experiments?
- Why can’t healthy cooking be simpler?
- How can I make healthy and tasty food that my whole family loves?
You can read all the traditional cooking blogs and books, or attend this or that conference. But, what if you could find one place with simple instructions to nurture all your healthy cooking skills — in the comfort of your own home, while saving time and money, and feeding your family nourishing foods they will love?
You’re in the right place — we can help.
What is Traditional Cooking?
Before factory farms and processed foods, people ate traditionally-prepared nutrient-dense foods. They knew how to bake with sourdough, create ‘good-for-you’ crunchy and sour pickles, make farmhouse cheeses and churn cultured butter. These foods were not only tasty but very nutritious — and the people were relatively free of modern diseases. They lived close to the land and its bounty and passed their knowledge down from generation to generation. Our GNOWFGLINS family has returned to those roots and old-fashioned skills. Watch this video to see what GNOWFGLINS are… and then keep reading so we can show you how it’s done.
On This Page
- What Our Friends Say 1
- What is Traditional Cooking?
- How This Works
- Your Teachers
- eCourse 01: Fundamentals
- eCourse 02: Fundamentals II
- eCourse 03: Sourdough
- eCourse 04: Cultured Dairy and Basic Cheese
- eCourse 05: Lacto-Fermentation
- eCourse 06: Dehydrating
- eCourse 07: Real Food Kids
- eCourse 08: Allergy-Free Cooking
- What Our Friends Say 2
- Get Started Today
- Free Bonuses
- Got a question?
What Our Friends Say
“You’ll get a regular mom, standing in her own kitchen, showing you how to make foods like soaked muffins, dry beans, water and dairy kefir, whole chickens (and stock), soft cheese, sourdough bread, and fermented vegetables. I am sold!” –Stephanie Langford, Keeper of the Home
“I get my best advice from friends, just chatting and sharing. GNOWFGLINS classes are like this, but with a friend who knows everything and is sympathetic to all my struggles. Wardee is down-to-earth yet professional to the max.” –Katie Kimball, Kitchen Stewardship
“You don’t have to waste money on failed kitchen experiments. The step-by-step videos will take virtually ALL the intimidation out of cooking traditional foods, empowering you with the confidence you need to create simple, nutrient-dense meals.” –Kristen Michaelis, Food Renegade
How This Works.
In a nutshell… you get unlimited real food cooking classes 24/7.
Our methods favor simple foods, simple flavors, and simple techniques. God’s foods are not complicated — they’re frugal, nutritious, and tasty.
As a member, you get unlimited access to all our classes — the fundamentals of traditional cooking, sourdough, cultured dairy and cheese, lacto-fermentation, cooking around food allergies and sensitivities, and kids cooking, too.
Together, these classes offer hundreds of lessons, videos, and print tutorials to help you master traditional cooking with real foods.
When you’re done watching, listening to, and reading each lesson’s simple yet comprehensive multi-media materials, you’ll know, as we do, that you can achieve delicious, healthy food, too!
Keep reading to meet your teachers and get an in-depth look at each of the classes. Below you’ll see boxes containing all the details for every class. Remember, you get access to all the classes when you become a member. No need to pick and choose — they’re all yours!
Your Teachers – expert guides to help you master traditional cooking!
Lead teacher for everything traditional foods!
Sourdough, Cultured Dairy, and Real Food Snacks
Real Food Kids, Dehydrating, Allergy-Free Cooking
Erin Vander Lugt
Sourdough, Fermentation, Cheesemaking, and more
plus Sara Kay, Christina, Jami, Melissa, and Megan!
eCourse 01: Fundamentals
Discover the fundamentals of traditional cooking
Desperate for simple instructions on soaking grains, cooking beans, sprouting, sourdough, natural fermentation, cultured dairy, simple cheesemaking and more?
This plan isn’t called “Fundamentals” for nothing. We carefully selected the basic skills in this class, and we believe every healthy cook should know how to do them. They each have a purpose in the nutrient-dense diet that keeps us feeling, looking, and doing our best for God and others. The lessons include:
- The GNOWFGLINS Foundation (click to watch video)
- Soaking Whole Grains, Nuts and Seeds
- Soaked Whole-Grain Flour Baked Goods I
- Soaked Whole-Grain Flour Baked Goods II
- Soaking and Cooking Dry Beans
- Sprouting Beans
- Cooking Chicken and Making Chicken Stock
- Skillet Dishes: A Dinner Formula
- Natural Soda: Water Kefir
- Dairy Kefir
- Soft, Spreadable Cheese
- Sourdough Bread
- Sprouting Whole Grains and Baking with Sprouted Flour
- Natural Pickled Foods
Video: Easy Soaked Muffins
‘Why it’s important…’
I have learned so much. I have learned *why* it is important to prepare foods using these methods, not just from a scientific point of view but as a Christian who believes our bodies are a temple we need to use to glorify God. –Carla V.
Video: Fundamentals II — The Adventure Continues
‘You made the transition easier…’
You’ve helped make this transition easier… as trying to go through it on my own was very confusing. Having your classes gives me the focus and the guidance I need. –Billie Y.
eCourse 02: Fundamentals II
More fundamentals of traditional cooking
We explore more fundamental traditional cooking skills, like important equipment, natural sweeteners, healthy desserts, traditional fats, dark stocks and fish stock, wild and pastured meats, organ meats, advanced grain preparation methods, vegetables, homemade salad dressings and sauces, real salt, superfoods, healthy snacks, and traveling with real foods.
- Equipment for the Traditional Foods Kitchen
- All About Natural Sweeteners
- Naturally Sweetened Desserts
- All About Traditional Fats
- How to Make Ghee
- Dark Stock and Fish Stock
- All About Wild and Pastured Meats
- How to Prepare Organ Meats
- Advanced Grain Preparation Methods
- Corn: A Special Case
- How to Best Prepare Seasonal Vegetables
- Delicious, Homemade Salad Dressings and Sauces
- All About Sea Salt
- Superfoods You Should Know About
- Kid-Friendly, Healthy Snacks
- Traveling with Traditional Foods
- Bonus! Tender, Grass-Fed, BBQ Steak
eCourse 03: Sourdough
Whole-grain, healthy, and nutritious
Make healthy, nutritious cakes, muffins, pasta, crackers, pizza, cookies and more. You — yes, you — can put sourdough to work in your kitchen to produce practically limitless, naturally-leavened foods of all kinds! In 25 lessons, we help you master sourdough.
- Starting a Starter, Caring for a Starter, and Gluten-Free Sourdough
- Sourdough Routines: An Interview with Three Bloggers
- Tortillas and Tortilla Chips
- Cakes: Chocolate and Spice
- No-Knead Sourdough Bread with Many Uses: Pita Bread, English Muffins, Cinnamon Rolls and more!
- Spelt Sandwich Bread, Dinner Rolls, Hamburger Buns, and Swirl Bread
- English Muffins and Sandwich Ideas
- Skillet Pancakes and Waffles
- Cinnamon Rolls
- Crepes and Crepe Cakes
- Basic Muffins and Variations
- Crackers: Plain, Cheese, and Variations
- Honey Whole Wheat Bread
- Pizza Crust and Pizza Pockets
- Pocket Bread and Middle Eastern Pizza
- Cornbread and Corn Fritters
- Pot Pie
- Basic Scones and Variations
- Dehydrating/Preserving a Starter
- Bonus! Cookies
- Bonus! Impossible Pies — our no-wait, healthy variations on the Bisquick impossible pie!
Video: What, How, and Why of a Sourdough Starter
The Sourdough lessons have been just amazing. I had enjoyed baking with sourdough for over a year, but now I feel a new inspiration and love finding all the wonderful things that I can do. –Millie C.
Video: 6 Reasons to Eat Cultured Dairy Foods
‘Food that heals and nourishes…’
You’ve shown me how to transform our food from something we eat into something that heals and nourishes our bodies. I love being able to prepare healthy foods with my family… Praise the Lord for His beautiful ways! –Michelle P.
eCourse 04: Cultured Dairy and Basic Cheese
Culture dairy to increase nutrition and taste
When you culture milk, you make it better! The creamy milk of healthy pastured animals is already rich with fat-soluble vitamins, probiotics, and healthy fats. That’s fantastic on its own. But culturing it with beneficial organisms causes an explosion of vitamins, minerals and enzymes. A win-win.
- About Cultured Dairy and Cheesemaking
- Sour Cream / Creme Fraiche and Whole Milk Buttermilk
- Cultured Butter and Buttermilk
- Traditional Yogurt
- Clabbered Milk and Cheese
- Just-Like-The-Store Yogurt*
- Beyond Kefir: Kefir, Kefir Cream, Kefir Ice Cream, Kefir Cheese, and Kefir Cheese Balls
- Ricotta* and Soft Cheese
- Cottage Cheese
- Feta Cheese
- Middle Eastern Fresh Cheese
- Queso Fresco Cheese
- Fresh Cheddar Cheese
- Traditional Mozarella Cheese*
- Propagating Mother Cultures
- Bonus! Waxing Cheese
- Bonus! Cultured, Flavored Cream Cheese
- Bonus! Molding Soft Cheese
eCourse 05: Lacto-Fermentation
Culture and ferment foods for increased nutrition
Fermented foods have been cultured by beneficial organisms. This develops complex flavors and pleasing textures; the food becomes more nutritious; and the acids preserve the food from spoiling. It is really a miraculous process! Traditionally fermented foods contain vitamins, enzymes, and active cultures — conveying benefits to your gut, your immune system, and your digestion.
- About Lacto-Fermentation
- The Lacto-Fermentation Story
- Fruits: Chutneys and Preserves
- Fruits: Whole Fruits
- Veggies: Krauts
- Veggies: Salsas and Relishes
- Veggies: Pickles
- Condiments: Mayo, Mustard and Ketchup
- Condiments: Horseradish and Hummus
- Beverages: Beyond Water Kefir
- Beverages: Kombucha and Kvass
- Beverages: Natural Sodas
- Beans: Bean Paste, Natto and Tempeh
- Cultured Dairy: Clabber, Cultured Butter and Yogurt
- Cultured Dairy: Soft Cheeses
- Meats: Red Meats
- Meats: Pickled Fish and Eggs
- Curing Olives
- Grains: Sourdough Starters, Pancakes, Waffles and Crepes
- Grains: Sourdough Advanced
- Probiotic Meal Planning
- Lacto-Fermentation Formulas
- Bonus! Fermented Honey
Video: Lacto-Fermented Guacamole
‘Up a few notches…’
You’ve shown me that what I thought was a healthy way of eating could be stepped up a notch. OK, a few notches. –Wendy N.
Video: How to Dehydrate Plums
‘Traditional cooking resource…’
I love the resource you are to cooking traditionally! –Lori P.
eCourse 06: Dehydrating
Healthy and easy food preservation
Drying is a traditional practice that preserves the nutrition of foods — the naturally present vitamins and enzymes are retained, rather than being destroyed as they would be through canning or through high heat drying. Dehydrated foods are lightweight and portable, most store well at room temperature for long periods of time, retain vitamins, enzymes, and other nutrients, require less time and energy to preserve, taste great, and much more!
We show you how to dehydrate virtually every food group — fruits, veggies, broth, meats, beans, grains, eggs, dairy, herbs, mother cultures, and more…
- Why Dehydrate?
- Dehydrating Tools and Equipment
- Dehydrating Methods and Sourcing Your Foods
- Storage Methods for Dried Foods
- Fruits — Sliced and Whole
- Fruits — Fruit Leather
- Fruits — Candied
- Vegetables — Sliced, Diced, and Shredded
- Vegetables — Powdered, Pureed, and Mashed
- Eggs and Dairy
- Broth (Stock)
- Meats — Pre-Cooked and Raw Liver
- Meats — Jerky
- Preserving Mother Cultures Through Drying
- Dishes with Dried Foods — Breakfast
- Dishes with Dried Foods — Main Dishes
- Dishes with Dried Foods — Side Dishes
- Dishes with Dried Foods — Desserts
- Trail Foods
- Fermenting Dried Foods
- Bonus! Kombucha Scoby Jerky
eCourse 07: Real Food Kids
Everyone eats, everyone cooks!
In this online class, we’re headed into the kitchen with the kids. We share our philosophy — “everyone eats, everyone cooks” — so you can teach joyful, willing, and good workers in the kitchen — for today and the future. This class offers fun and simple lessons and strategies you can start implementing today. We teach everyone to work together, enjoy the process, and reap the rewards of family togetherness!
- Philosophy of Teaching Children in the Kitchen
- Routines, Mixing it Up, and Efficiency
- Kitchen Safety
- Recognizing Real Food
- Basic Strategy for Teaching
- Helpful (and not so) Kitchen Tools and Gadget for Kids
- Organizing the Kitchen with Kids in Mind
- Keeping Kitchen Duties Light, Interesting, and Enjoyable
- Babies and Toddlers in the Kitchen
- Swing Cooks, ages 3 to 6
- Line Cooks, ages 7 to 11
- Sous Chefs, ages 12 to 15
- Head Chefs, ages 16 to 18
- On Their Own: Kid-Friendly Breakfasts
- On Their Own: Kid-Friendly Lunches
- On Their Own: Kid-Friendly Dinners
- On Their Own: Kid-Friendly Snacks
- On Their Own: Kid-Friendly Desserts
- Bonus! Napkin Origami (napkin folding)
Video: Healthy, Homemade Popcorn
‘From the bottom of our hearts…’
I am learning things that I know will help my children. We can teach them how to use food the way God intended. Thank you from the bottom of our hearts! This course is extremely timely, and, to be frank, an answer to prayer. –Mary K.
‘Enjoying our food greatly…’
Our family is experiencing greater health and nutrition and enjoying our food greatly. My family is much less resistant to the changes in our diet since using your course. This is money well spent and I will continue to subscribe. –Robin M.
eCourse 08: Allergy-Free Cooking
Nutritious and delicious allergen-free cooking
Food allergies and sensitivities are prevalent and on the rise. Yet, most conventional allergy-free foods or recipes lack taste and nutrition. What’s in them? Lots of sugar, chemical salt, refined grains and other ingredients, trans fats, chemical preservatives, and artificial coloring — just to name a few. And what do they taste like? Well, some of them do taste okay because of all that sugar — but even more of them taste like cardboard! And they’re expensive!
Wouldn’t you love to cook around your family’s food allergies and sensitivities while yielding nutritious and delicious dishes? In this class, you’ll discover the ins and outs of cooking around food sensitivities and allergies… without sacrificing nutrition or taste.
- About Allergy Free Cooking
- Tools and Equipment for the Allergy Free Kitchen
- Dairy-Free: Strategies and Homemade Milk Substitutes
- Dairy-Free: Main Dishes and Side Dishes
- Dairy-Free: Desserts
- Dairy-Free: Ferments
- Egg-Free: Strategies and Homemade Egg Substitutes
- Egg-Free: Baked Goods
- Egg-Free: Desserts
- Gluten-Free: Strategies
- Gluten-Free: Thickeners and Main Dishes
- Gluten-Free: Breads and Baked Goods
- Gluten-Free: Breakfasts
- Gluten-Free: Desserts
- Gluten-Free: Sourdough
- Grain-Free: Strategies
- Grain-Free: Thickeners and Main Dishes
- Grain-Free: Breads and Baked Goods
- Grain-Free: Breakfasts
- Grain-Free: Desserts
- Sugar-Free: Strategies and Desserts
- Sugar-Free: Beverages and Ferments
- Sugar-Free: Jams and Preserves
- Nut-Free: Strategies and Nut-Free Recipes
- Special Allergies
- Possible Freedom from Allergies through Healing Approaches
- Bonus! TBA
What Our Friends Say
“As a foodie, I was surprised by how much I’ve learned from GNOWFGLINS classes! Wardee teaches in a simple friendly way, much like a friend in your own kitchen. The dehydrating and fermenting classes were just what I needed to expand my skills!” –Katie Baldridge, Simple Foody
“I felt completely overwhelmed when I started the real food journey. GNOWFGLINS online classes were an answer to prayer! Wardee takes you step-by-step through the basics and makes preparing traditional real foods easy and fun!” –Kelly Smith, The Nourishing Home
“The parts I love the most are the why’s (like why I should soak or sprout) and the videos. Wardee has a great natural disposition and an easy to follow teaching style. The PDFs are the perfect reference if you forget something.” –France Morisette, Beyond the Peel
Get started today and discover how easily you can make healthy and delicious traditional foods, too!
All those classes listed above? Members get access to all the classes all the time. You might call that the main dish. Which begs the question… what’s for dessert?
Do you want extras like weekly menu plans, a traditional food makeover, monthly Q&A meetings, or bonus “thank-you” vidoes? Go ahead — explore the full menu. Then order the membership level that suits your hunger.
See below for * and ** bonus information.
*Protein-Packed Soups eBooklet — March’s learning bonus. A dozen meat-based hearty and delicious healthy soups. Given with any membership through 3/31/14.
**Amazing Fried Chicken — March’s bonus “thank-you” video. Easy, crispy fried chicken — can be gluten-free, too! Given with premium memberships through 3/31/14.
All bonuses automatically delivered with qualifying purchases.
Got a question?
Here are the most common questions and answers about membership in our unlimited online classes.
Q: Do I need to be at my computer at a certain time for the lessons?
No. The lessons are not live. New lessons, if we’re building up a new course, will be released each week on Tuesday or Wednesday. You can review the lesson materials whenever it is convenient for you. Previously released lessons are available 24/7.
Q: What is the class/lesson schedule?
We suggest a weekly pace to make the most of the lessons in a class, but you can work them at your preferred speed. You can go from class to class or lesson to lesson — whatever works best for you. (That’s why we make it all available from the get go.)
Q: What kind of internet and computer do I need for membership and participation?
To best use our classes and site, you need a high-speed internet connection and a newer computer that can stream videos off the internet, as well as download large files. Our site is optimized for Firefox, Safari, and Chrome. Increase the cache limit in your browser to at least 500mb and clear the cache regularly. Cookies must be enabled to log in to use the private member site and forums.
Currently, the member area and videos work on most mobile devices. We address issues as soon as we’re aware of them and do our best to make our site compatible with all mobile devices. Though our site works just fine on most mobile devices, we can’t guarantee 100% compatibility.
Q: You’re in the United States. Are your classes suitable for people overseas?
Yes, our classes are suitable for most everyone, the world over. If you run into difficulties with sourcing foods, ingredients, or equipment in your area, please visit the member forums to network with other members in your area.
Q: Do you use lard, pork, or any other Biblically unclean foods in your cooking?
Our classes do not require use of any Biblically unclean foods. If a recipe lists an unclean food, Biblically clean alternatives are listed as well.
Q: I’m not a believer; is religion going to be a heavy theme at GNOWFGLINS?
Our classes focus on the techniques of preparing real foods using traditional methods that preserve or enhance the nutritional value of the original ingredients. In that respect, there will be a heavy emphasis on answering the “how” questions. However, there is always a reason for “why” we do things, and it is this “why” that is often more important than the “how.”
At GNOWFGLINS, we believe that God is our creator and the source of all things good. God is the “why” for all that we do, including the way we cultivate, harvest, prepare and eat foods. To deny God as the source of good forces us to put our trust in man, and we can all agree that man’s wisdom is limited and his choices suspect. That’s why we share our love for God and explain how we can see God’s design in our food.
This resonates with most of our members, though some participate solely for the techniques. We are happy to help people either way.