Lesson 1Sweet things and fats in gluten-free pastries: types of sugar, glucose, butter against plant fats, oils, and how they change the inside texture and lasting timeLook closely at how sugars and fats make things sweet, coloured, with good inside texture, and last longer. Learn to mix regular sugar, glucose, and other sugars with butter, oils, and special fats to manage spreading, softness, and going stale.
Granulated, superfine, and powdered sugar rolesBrown sugar, molasses, and caramel notesGlucose, invert sugar, and water activityButter vs refined vegetable fats in textureLiquid oils and their impact on crumbFat and sugar strategies for longer shelf lifeLesson 2Things that bind and make structure better: xanthan gum, guar gum, psyllium husk, chia or flax gel, egg proteins—how much to use and how they work with different floursLook at how gums, fibres, and proteins take the place of gluten's web. You will compare xanthan, guar, psyllium, chia, flax, and eggs, learning right amounts, water needs, and ways to stop it from being sticky or falling apart.
How xanthan gum mimics gluten elasticityGuar gum: viscosity, synergy, and limitsPsyllium husk gels for bread structureChia and flax gels as egg replacersEgg proteins for aeration and settingAdjusting binder levels for each flour mixLesson 3Water balance and mixing dough or batter: amounts of water, milk, eggs for various gluten-free mixes (batter against dough)Get good at balancing water in gluten-free doughs and batters. Compare how water, milk, eggs, and fats mix with different flours and binders to manage thickness, spreading, rising, and the final inside texture.
Hydration needs of major gluten-free floursAdjusting water for psyllium and gumsEgg quantity and batter viscosity controlMilk, buttermilk, and dairy solids impactTesting batter thickness for each productCorrecting overhydrated or dry doughsLesson 4Things that make dough rise and gluten-free points: baking powder, baking soda, yeast—how to make sure they are certified gluten-free and change amountsLook into chemical and living rising methods in gluten-free setups. Understand how baking powder, baking soda, and yeast act without gluten, how to check if they are gluten-free, and how to adjust gas making fine.
Single vs double-acting baking powdersBalancing baking soda with acidityChoosing certified gluten-free leavenersYeast fermentation in gluten-free doughsImproving gas retention without glutenAdjusting leavening for batter thicknessLesson 5Starches and what they do: tapioca, potato, cornstarch, arrowroot—making thick, structure, keeping wetUnderstand the jobs of main starches in gluten-free pastry. Compare tapioca, potato, cornstarch, and arrowroot for making thick, crispness, chewiness, and keeping wet in cakes, biscuits, and creamy mixes.
Tapioca starch for chew and stretchPotato starch for tenderness and volumeCornstarch for crumb lighteningArrowroot in sauces and delicate gelsCombining starches for layered texturesPreventing starch retrogradation and stalingLesson 6Look at gluten-free flours: rice, buckwheat, sorghum, millet, oat (certified), and coconut flour qualitiesGet a clear look at big gluten-free flours. You will compare rice, buckwheat, sorghum, millet, certified oat, and coconut flour for taste, soaking up, feel, and best uses in pastries.
White vs brown rice flour in pastryBuckwheat flavor, color, and ideal pairingsSorghum flour for tenderness and flavorMillet flour for mild taste and crumbCertified gluten-free oat flour in bakingCoconut flour: high absorption and limitsLesson 7Nut and seed flours: almond, hazelnut, chestnut—fat amount, taste, and baking waysStudy nut and seed flours as main gluten-free parts. Learn how fat amount, grind size, and roasting change taste, browning, strength, and wet, and how to mix them with starches for steady pastry outcomes.
Almond flour types and ideal pastry usesHazelnut and chestnut flours in cakes and tartsSesame, sunflower, and pumpkin seed floursManaging fat content and oil separationRoast level, flavor intensity, and browningBlending nut flours with starches for structureLesson 8Getting ingredients and checking: reading labels, allergen notes, certified gluten-free against natural gluten-free ingredientsLearn to get safe gluten-free ingredients and check claims. You will try reading labels, understanding allergen notes, and telling certified gluten-free items from natural gluten-free basic materials.
Understanding gluten-free certification logosReading ingredient lists for hidden glutenAllergen statements and cross-contact risksNaturally gluten-free vs certified productsSupplier questionnaires and documentationStorage practices to prevent contaminationLesson 9Taste ingredients and add-ins: chocolate, fruit mixes, nuts, citrus, extracts—how they fit with gluten-free basesLook into taste ingredients and add-ins for gluten-free pastry. Learn how chocolate, fruit mixes, nuts, citrus, and extracts change wet, strength, and taste coming out in different gluten-free bases.
Selecting gluten-free chocolates and cocoaUsing fruit purées without soggy crumbsToasting nuts for flavor and lower moistureCitrus zest, juices, and acidity balanceAlcohol-based and oil-based extractsDispersing inclusions evenly in battersLesson 10Milk and non-milk parts: milk, cream, butter, yogurt, and other choices—effect on water balance and feelCompare milk and non-milk ingredients and their effects on strength. Learn how milk, cream, butter, yogurt, and plant choices change water balance, mixing fats, taste, and browning.
Milk types and protein content in battersCream and yogurt for richness and tangButterfat levels and lamination behaviorPlant milks and their formulation limitsVegan fats and emulsifier considerationsLactose, sugars, and Maillard browning
