*I am allergic to (gluten/dairy/eggs/nuts/soy). Can I take your classes?

Because of the vast amount of resources on our site, you'll find much that works with an allergen-free diet. Most of the eCourses/lessons don't rely on allergenic foods and if they do, most of those can be adapted.

Here is a list of the eCourses and how gluten, dairy, and nuts/seeds fit in:

**Fundamentals**

Gluten -- A few lessons teaching soaking, sprouting, and fermenting (sourdough) of grains. The soaking lessons provide gluten-free alternatives. You can learn to sprout with non-gluten grains such as rice or quinoa or buckwheat. You would want to skip the sourdough bread lesson, or skip ahead to the gluten-free sourdough information that's included in the Sourdough eCourse.
Dairy -- When baking, you can substitute dairy-free milks. For the dairy kefir lesson, you can use coconut milk.
Eggs -- Use an egg substitute for most recipes.
Nuts/Seeds -- Skip the soaking nuts/seeds lesson.

**Fundamentals II**

Gluten -- Nothing is gluten dependent. You'll find both gluten and non-gluten desserts in the sweets lesson. Easy to work around because of the various recipes.
Dairy -- Skip the ghee lesson, or you could learn to render tallow or lard instead.
Eggs -- Use an egg substitute for most recipes.
Nuts/Seeds -- Omit nuts from recipes; nothing dependent on nuts/seeds.

**Sourdough**

Gluten -- You have the option of doing a gluten-free starter and many recipes (plus the forums) offer gluten-free adaptations.
Dairy -- When baking, you can substitute dairy-free milks.
Eggs -- Use an egg substitute for most recipes.
Nuts/Seeds -- Omit nuts from recipes; nothing dependent on nuts/seeds.

**Cultured Dairy**

Gluten -- Completely gluten-free.
Dairy -- All lessons (except kefir) dependent on dairy.
Eggs -- Very few eggs in this course.
Nuts/Seeds -- Completely nut-free and seed-free.

**Lacto-Fermentation**

Gluten -- The lessons on sourdough can be adapted to gluten-free using the gluten-free adaptations in the Sourdough eCourse. Everything else is gluten-free.
Dairy -- Use a veggie starter instead of whey. Skip the cultured dairy lessons.
Eggs -- Only one recipe calls for eggs.
Nuts/Seeds -- Virtually nut-free and seed-free.

**Dehydrating**
This is a class about dehydrating, and while occasional mentions will be made of how to dehydrate gluten containing flours and grains, dairy, or nuts/seeds, none of the class depends on it.

Gluten --More often than not, we're using gluten-free grains (like rice, quinoa, and buckwheat).
Dairy -- Skip the dehydrating dairy lesson (or dry coconut milk kefir).
Eggs -- Only one recipe uses eggs.
Nuts/Seeds -- Nuts and seeds are optional in trail mix. Otherwise, virtually nut-free and seed-free.

**Allergy-Free Cooking**
This course teaches you how to cook around food allergens. There are lessons for dairy-free, nut-free, gluten-free, grain-free, and sugar-free. Also, all recipes are soy free. It is pretty easy to tell which lessons focus on what because they're named accordingly.

**Einkorn Baking**

Gluten -- While einkorn has an older, gentler form of gluten (and less of it than modern wheat), einkorn is not gluten-free.
Dairy -- When baking, you can substitute dairy-free milks.
Eggs -- Use an egg substitute for most recipes.
Nuts/Seeds -- Omit nuts from recipes; nothing dependent on nuts/seeds.

**Other**
You won't find any "hidden" gluten, eggs, dairy, or nuts/seeds. This is because we cook and teach cooking completely from scratch. If you're acquainted with what foods you should avoid, then there's absolutely no possibility of surprises!

If you're ready to enroll, here's the order form:
https://traditionalcookingschool.com/shop/member-step2/

We're happy to answer additional questions; please use the Contact link on this page.