Overwhelmed? Wish you could find simple instructions for healthy, tasty, real food cooking — so you can save time, effort, and money?

gnowfglins food

Through our unlimited online classes, you’ll get more from real foods and master traditional cooking — uncomplicated and healthy.

Wardee teaching GNOWFGLINS

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.

What Our Friends Say

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!

Wardee Harmon white

Wardee Harmon
Lead teacher for everything traditional foods!

Katie Kimball white

Katie Kimball
Sourdough, Cultured Dairy, and Real Food Snacks

Jami Delgado white

Jami Delgado
Real Food Kids, Dehydrating, Allergy-Free Cooking

Erin Vander Lugt white

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

Fundamentals Pot

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:

  1. The GNOWFGLINS Foundation (click to watch video)
  2. Soaking Whole Grains, Nuts and Seeds
  3. Soaked Whole-Grain Flour Baked Goods I
  4. Soaked Whole-Grain Flour Baked Goods II
  5. Soaking and Cooking Dry Beans
  6. Sprouting Beans
  7. Cooking Chicken and Making Chicken Stock
  8. Skillet Dishes: A Dinner Formula
  9. Natural Soda: Water Kefir
  10. Dairy Kefir
  11. Soft, Spreadable Cheese
  12. Sourdough Bread
  13. Sprouting Whole Grains and Baking with Sprouted Flour
  14. 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.

You get immediate 24/7 access to all classes with your membership!

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

Fundamentals II Soup

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.

  1. Equipment for the Traditional Foods Kitchen
  2. All About Natural Sweeteners
  3. Naturally Sweetened Desserts
  4. All About Traditional Fats
  5. How to Make Ghee
  6. Dark Stock and Fish Stock
  7. All About Wild and Pastured Meats
  8. How to Prepare Organ Meats
  9. Advanced Grain Preparation Methods
  10. Corn: A Special Case
  11. How to Best Prepare Seasonal Vegetables
  12. Delicious, Homemade Salad Dressings and Sauces
  13. All About Sea Salt
  14. Superfoods You Should Know About
  15. Kid-Friendly, Healthy Snacks
  16. Traveling with Traditional Foods
  17. Bonus! Tender, Grass-Fed, BBQ Steak

You get immediate 24/7 access to all classes with your membership!

eCourse 03: Sourdough

Whole-grain, healthy, and nutritious

Sourdough Bread Loaf

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.

  1. Starting a Starter, Caring for a Starter, and Gluten-Free Sourdough
  2. Sourdough Routines: An Interview with Three Bloggers
  3. Tortillas and Tortilla Chips
  4. Cakes: Chocolate and Spice
  5. No-Knead Sourdough Bread with Many Uses: Pita Bread, English Muffins, Cinnamon Rolls and more!
  6. Spelt Sandwich Bread, Dinner Rolls, Hamburger Buns, and Swirl Bread
  7. English Muffins and Sandwich Ideas
  8. Skillet Pancakes and Waffles
  9. Cinnamon Rolls
  10. Crepes and Crepe Cakes
  11. Basic Muffins and Variations
  12. Crackers: Plain, Cheese, and Variations
  13. Honey Whole Wheat Bread
  14. Gingerbread
  15. Pizza Crust and Pizza Pockets
  16. Pasta
  17. Pocket Bread and Middle Eastern Pizza
  18. Cornbread and Corn Fritters
  19. Donuts
  20. Biscuits
  21. Pot Pie
  22. Basic Scones and Variations
  23. Dehydrating/Preserving a Starter
  24. Bonus! Cookies
  25. Bonus! Impossible Pies — our no-wait, healthy variations on the Bisquick impossible pie!

Video: What, How, and Why of a Sourdough Starter

‘Just amazing…’

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.

You get immediate 24/7 access to all classes with your membership!

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

Cultured Dairy and Basic Cheese

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.

  1. About Cultured Dairy and Cheesemaking
  2. Sour Cream / Creme Fraiche and Whole Milk Buttermilk
  3. Cultured Butter and Buttermilk
  4. Traditional Yogurt
  5. Clabbered Milk and Cheese
  6. Just-Like-The-Store Yogurt*
  7. Beyond Kefir: Kefir, Kefir Cream, Kefir Ice Cream, Kefir Cheese, and Kefir Cheese Balls
  8. Ricotta* and Soft Cheese
  9. Cottage Cheese
  10. Feta Cheese
  11. Middle Eastern Fresh Cheese
  12. Queso Fresco Cheese
  13. Fresh Cheddar Cheese
  14. Traditional Mozarella Cheese*
  15. Propagating Mother Cultures
  16. Bonus! Waxing Cheese
  17. Bonus! Cultured, Flavored Cream Cheese
  18. Bonus! Molding Soft Cheese

*not raw

You get immediate 24/7 access to all classes with your membership!

eCourse 05: Lacto-Fermentation

Culture and ferment foods for increased nutrition

Lacto-Fermentation Crock

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.

  1. About Lacto-Fermentation
  2. The Lacto-Fermentation Story
  3. Fruits: Chutneys and Preserves
  4. Fruits: Whole Fruits
  5. Veggies: Krauts
  6. Veggies: Salsas and Relishes
  7. Veggies: Pickles
  8. Condiments: Mayo, Mustard and Ketchup
  9. Condiments: Horseradish and Hummus
  10. Beverages: Beyond Water Kefir
  11. Beverages: Kombucha and Kvass
  12. Beverages: Natural Sodas
  13. Beans: Bean Paste, Natto and Tempeh
  14. Cultured Dairy: Clabber, Cultured Butter and Yogurt
  15. Cultured Dairy: Soft Cheeses
  16. Meats: Red Meats
  17. Meats: Pickled Fish and Eggs
  18. Curing Olives
  19. Grains: Sourdough Starters, Pancakes, Waffles and Crepes
  20. Grains: Sourdough Advanced
  21. Probiotic Meal Planning
  22. Lacto-Fermentation Formulas
  23. 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.

You get immediate 24/7 access to all classes with your membership!

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

Dehydrating Apple

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…

  1. Why Dehydrate?
  2. Dehydrating Tools and Equipment
  3. Dehydrating Methods and Sourcing Your Foods
  4. Storage Methods for Dried Foods
  5. Fruits — Sliced and Whole
  6. Fruits — Fruit Leather
  7. Fruits — Candied
  8. Vegetables — Sliced, Diced, and Shredded
  9. Vegetables — Powdered, Pureed, and Mashed
  10. Herbs
  11. Beans
  12. Grains
  13. Eggs and Dairy
  14. Broth (Stock)
  15. Meats — Pre-Cooked and Raw Liver
  16. Meats — Jerky
  17. Preserving Mother Cultures Through Drying
  18. Dishes with Dried Foods — Breakfast
  19. Dishes with Dried Foods — Main Dishes
  20. Dishes with Dried Foods — Side Dishes
  21. Dishes with Dried Foods — Desserts
  22. Trail Foods
  23. Fermenting Dried Foods
  24. Bonus! Kombucha Scoby Jerky

You get immediate 24/7 access to all classes with your membership!

eCourse 07: Real Food Kids

Everyone eats, everyone cooks!

Real Food Kids

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!

  1. Philosophy of Teaching Children in the Kitchen
  2. Routines, Mixing it Up, and Efficiency
  3. Kitchen Safety
  4. Recognizing Real Food
  5. Basic Strategy for Teaching
  6. Helpful (and not so) Kitchen Tools and Gadget for Kids
  7. Organizing the Kitchen with Kids in Mind
  8. Keeping Kitchen Duties Light, Interesting, and Enjoyable
  9. Babies and Toddlers in the Kitchen
  10. Swing Cooks, ages 3 to 6
  11. Line Cooks, ages 7 to 11
  12. Sous Chefs, ages 12 to 15
  13. Head Chefs, ages 16 to 18
  14. On Their Own: Kid-Friendly Breakfasts
  15. On Their Own: Kid-Friendly Lunches
  16. On Their Own: Kid-Friendly Dinners
  17. On Their Own: Kid-Friendly Snacks
  18. On Their Own: Kid-Friendly Desserts
  19. 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.

You get immediate 24/7 access to all classes with your membership!

Allergy Free Cooking

‘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

Allergy-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.

  1. About Allergy Free Cooking
  2. Tools and Equipment for the Allergy Free Kitchen
  3. Dairy-Free: Strategies and Homemade Milk Substitutes
  4. Dairy-Free: Main Dishes and Side Dishes
  5. Dairy-Free: Desserts
  6. Dairy-Free: Ferments
  7. Egg-Free: Strategies and Homemade Egg Substitutes
  8. Egg-Free: Baked Goods
  9. Egg-Free: Desserts
  10. Gluten-Free: Strategies
  11. Gluten-Free: Thickeners and Main Dishes
  12. Gluten-Free: Breads and Baked Goods
  13. Gluten-Free: Breakfasts
  14. Gluten-Free: Desserts
  15. Gluten-Free: Sourdough
  16. Grain-Free: Strategies
  17. Grain-Free: Thickeners and Main Dishes
  18. Grain-Free: Breads and Baked Goods
  19. Grain-Free: Breakfasts
  20. Grain-Free: Desserts
  21. Sugar-Free: Strategies and Desserts
  22. Sugar-Free: Beverages and Ferments
  23. Sugar-Free: Jams and Preserves
  24. Nut-Free: Strategies and Nut-Free Recipes
  25. Special Allergies
  26. Possible Freedom from Allergies through Healing Approaches
  27. Bonus! TBA

You get immediate 24/7 access to all classes with your membership!

What Our Friends Say

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.

per month
or save 23% when you pay yearly
all 8 classes
100s of videos and print tutorials
brand new lessons ~weekly
private forum support
monthly learning bonus*
eBook discounts
Best Value!
per month
or save 20% when you pay yearly
all 8 classes
100s of videos and print tutorials
brand new lessons ~weekly
private forum support
monthly learning bonus*
deeper eBook discounts
weekly menu plans
bonus monthly thank-you video**
monthly Q&A meetings
personalized Traditional Food Makeover

See below for * and ** bonus information.

*Gardening eBooklet — April’s learning bonus. You’ll get a compilation of our helpful gardening articles. Given with any membership through 4/30/14.


**Healthy Eating Mistakes You Might Be Making (and how to avoid them) — April’s bonus “thank-you” video. Given with premium memberships through 4/30/14.

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.

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