Lesson 1Sweeteners and Fats in Gluten-Free Pastry: Types of Sugar, Glucose, Butter Versus Vegetable Fats, Oils, and Their Effects on Texture and Shelf LifeLook closely at how sugars and fats affect sweetness, colour, texture, and how long the pastry lasts. Learn to mix regular sugar, glucose, and other sugars with butter, oils, and special fats to manage spreading, softness, and going stale.
Roles of granulated, fine, and icing sugarBrown sugar, molasses, and caramel flavoursGlucose, invert sugar, and moisture controlButter compared to processed vegetable fats in feelLiquid oils and their effect on textureWays to use fat and sugar for better shelf lifeLesson 2Binders and Structure Boosters: Xanthan Gum, Guar Gum, Psyllium Husk, Chia or Flax Gel, Egg Proteins—Amounts to Use and How They Work with Different FloursCheck how gums, fibres, and proteins take the place of gluten's binding. You will compare xanthan, guar, psyllium, chia, flax, and eggs, learning the right amounts, how much water they need, and how to stop them from becoming sticky or falling apart.
How xanthan gum copies gluten's stretchGuar gum: thickness, teamwork, and boundariesPsyllium husk gels for bread shapeChia and flax gels as egg substitutesEgg proteins for air and settingChanging binder amounts for each flour blendLesson 3Water Balance and Dough or Batter Mixing: Ratios of Water, Milk, Eggs for Various Gluten-Free Mixes (Batter Versus Dough)Master the balance of water in gluten-free doughs and batters. Compare how water, milk, eggs, and fats work with different flours and binders to control thickness, spreading, rising, and the final texture feel.
Water needs of main gluten-free floursAdjusting water for psyllium and gumsEgg amounts and batter thickness controlMilk, sour milk, and dairy solids effectsTesting batter thickness for each itemFixing too-wet or dry doughsLesson 4Rising Agents and Gluten-Free Tips: Baking Powder, Baking Soda, Yeast—How to Make Sure They Are Certified Gluten-Free and Adjust QuantitiesLook into chemical and natural rising 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 versus double-action baking powdersBalancing baking soda with sournessPicking certified gluten-free rising agentsYeast rising in gluten-free doughsBetter gas holding without glutenAdjusting rising for batter thicknessLesson 5Starches and Their Roles: Tapioca, Potato, Cornstarch, Arrowroot—Thickening, Shape, Moisture KeepingUnderstand the jobs of key starches in gluten-free pastry. Compare tapioca, potato, cornstarch, and arrowroot for thickening, crispness, chewiness, and keeping moisture in cakes, biscuits, and custards.
Tapioca starch for chew and pullPotato starch for softness and sizeCornstarch for lightening textureArrowroot in sauces and soft gelsMixing starches for different feelsStopping starch hardening and going staleLesson 6Overview of Gluten-Free Flours: Rice, Buckwheat, Sorghum, Millet, Oat (Certified), and Coconut Flour FeaturesGet a clear overview of major gluten-free flours. You will compare rice, buckwheat, sorghum, millet, certified oat, and coconut flour for taste, water uptake, feel, and best uses in pastry.
White versus brown rice flour in pastryBuckwheat taste, colour, and good mixesSorghum flour for softness and tasteMillet flour for light taste and textureCertified gluten-free oat flour in bakingCoconut flour: high water take 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, shape, and moisture, and how to mix them with starches for steady pastry results.
Almond flour kinds and best pastry usesHazelnut and chestnut flours in cakes and tartsSesame, sunflower, and pumpkin seed floursHandling fat amount and oil splitRoast level, taste strength, and browningBlending nut flours with starches for shapeLesson 8Sourcing Ingredients and Certification: Reading Labels, Allergen Notices, Certified Gluten-Free Versus Naturally Gluten-Free ItemsLearn to source safe gluten-free ingredients and check claims. You will practice reading labels, understanding allergen notes, and telling certified gluten-free products from naturally gluten-free raw items.
Understanding gluten-free certification marksReading ingredient lists for hidden glutenAllergen notes and mixing risksNaturally gluten-free versus certified productsSupplier questions and papersStorage ways to stop mixingLesson 9Taste Ingredients and Add-Ins: Chocolate, Fruit Purées, Nuts, Citrus, Extracts—How They Fit with Gluten-Free BasesLook into taste ingredients and add-ins for gluten-free pastry. Learn how chocolate, fruit purées, nuts, citrus, and extracts affect moisture, shape, and taste release in different gluten-free bases.
Picking gluten-free chocolates and cocoaUsing fruit purées without wet textureToasting nuts for taste and less moistureCitrus peel, juices, and sour balanceAlcohol or oil-based extractsSpreading add-ins evenly in battersLesson 10Dairy and Non-Dairy Parts: Milk, Cream, Butter, Yogurt, and Options—Effects on Water and FeelCompare dairy and non-dairy ingredients and their effects on shape. Learn how milk, cream, butter, yogurt, and plant options influence water balance, mixing, taste, and browning.
Milk kinds and protein in battersCream and yogurt for richness and tangButter fat levels and layering waysPlant milks and their mix limitsVegan fats and mixer thoughtsLactose, sugars, and browning reaction
