Lesson 1Sweet things and fats in gluten-free pastry: types of sugar, glucose, butter against vegetable fats, oils, and how they affect the inside texture and lasting timeLook closely at how sugars and fats create sweetness, colour, inside softness, and how long it stays good. Learn to mix white sugar, glucose, and other sugars with butter, oils, and special fats to manage spreading, softness, and going bad.
Roles of fine, very fine, and dust sugarBrown sugar, thick syrup, and burnt sugar tastesGlucose, turned sugar, and water keepingButter against cleaned vegetable fats in feelLiquid oils and their effect on inside softnessWays with fat and sugar for better lasting timeLesson 2Things that bind and improve strength: xanthan gum, guar gum, psyllium skin, chia/flax thick mix, egg parts—amounts to use and how they work with different floursCheck how gums, plant 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 how to stop stickiness or falling apart.
How xanthan gum copies gluten stretchGuar gum: thickness, working together, and limitsPsyllium skin thickens for bread strengthChia and flax thick mixes as egg swapsEgg parts for air and settingChanging binder amounts for each flour blendLesson 3Water balance and dough/batter mixing: water, milk, eggs amounts for different gluten-free mixes (liquid vs thick dough)Get good at water balance for gluten-free doughs and batters. Compare how water, milk, eggs, and fats mix with various flours and binders to manage thickness, spreading, rising, and final inside feel.
Water needs of main gluten-free floursChanging water for psyllium and gumsEgg amount and liquid thickness controlMilk, sour milk, and milk solids effectChecking liquid thickness for each itemFixing too wet or dry doughsLesson 4Rising agents and gluten-free notes: baking powder, baking soda, yeast—how to make sure they are certified gluten-free and change amountsLook into chemical and living rising in gluten-free setups. Understand how baking powder, baking soda, and yeast act without gluten, how to check gluten-free mark, and how to adjust gas making.
One-time vs two-time baking powdersBalancing baking soda with sournessPicking certified gluten-free risersYeast growing in gluten-free doughsBetter gas holding without glutenChanging rising for liquid thicknessLesson 5Starches and their jobs: tapioca, potato, corn starch, arrowroot—thickening, strength, keeping wetKnow the parts of main starches in gluten-free pastry. Compare tapioca, potato, corn starch, and arrowroot for thickening, crisp, chew, and wet keeping in cakes, biscuits, and soft mixes.
Tapioca starch for chew and pullPotato starch for softness and sizeCorn starch for light insideArrowroot in sauces and soft thickensMixing starches for different feelsStopping starch hardening and going badLesson 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, marked oat, and coconut flour for taste, soaking, feel, and best pastry uses.
White against brown rice flour in pastryBuckwheat taste, colour, and good mixesSorghum flour for softness and tasteMillet flour for light taste and insideMarked gluten-free oat flour in bakingCoconut flour: high soaking 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 results.
Almond flour kinds and best pastry usesHazelnut and chestnut flours in cakes and piesSesame, sunflower, and pumpkin seed floursHandling fat amount and oil splitRoast level, taste strength, and browningMixing nut flours with starches for strengthLesson 8Getting ingredients and marking: reading tags, danger warnings, marked gluten-free against natural gluten-free itemsLearn to get safe gluten-free items and check claims. You will practice reading tags, understanding danger notes, and telling marked gluten-free goods from natural gluten-free raw things.
Knowing gluten-free mark signsReading item lists for hidden glutenDanger notes and mix risksNatural gluten-free against marked goodsSupplier questions and papersStorage ways to stop dirtLesson 9Taste items and add-ins: chocolate, fruit thicks, nuts, citrus, pulls—fitting with gluten-free basesLook into taste items and add-ins for gluten-free pastry. Learn how chocolate, fruit thicks, nuts, citrus, and pulls change wet, strength, and taste coming out in different gluten-free bases.
Picking gluten-free chocolates and cocoaUsing fruit thicks without wet insidesToasting nuts for taste and less wetCitrus skin, juices, and sour balanceDrink-based and oil-based pullsSpreading add-ins evenly in liquidsLesson 10Milk and non-milk parts: milk, cream, butter, yogurt, and swaps—effect on water and feelCompare milk and non-milk items and their effects on strength. Learn how milk, cream, butter, yogurt, and plant swaps change water, mixing, taste, and browning.
Milk kinds and protein amount in liquidsCream and yogurt for richness and sharp tasteButter fat levels and layer makingPlant milks and their mix limitsPlant fats and mixer thoughtsMilk sugar, sugars, and browning reaction
