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 texture, and how long it lasts. Learn to mix white sugar, glucose, and other sugars with butter, oils, and special fats to manage spreading, softness, and going stale.
Roles of fine white sugar, very fine sugar, and icing sugarBrown sugar, molasses syrup, and caramel flavoursGlucose syrup, inverted sugar, and moisture levelsButter compared to clean vegetable fats for feelLiquid oils and their effect on inside textureWays to use fat and sugar for longer freshnessLesson 2Things that bind and improve structure: xanthan gum, guar gum, psyllium husk, chia or flax seed gel, egg proteins—amounts to use and how they work with different floursLook at 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 it from being sticky or falling apart.
How xanthan gum copies gluten's stretchGuar gum: thickness, working together, and limitsPsyllium husk gels for bread strengthChia and flax gels as egg substitutesEgg proteins for air and settingChanging binder amounts for each flour blendLesson 3Water amounts and balancing dough or batter: water, milk, eggs measures for different 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 various flours and binders to control thickness, spreading, rising, and final inside feel.
Water needs of main gluten-free floursChanging water for psyllium and gumsEgg amounts and batter thickness controlMilk, sour milk, and milk solids effectsTesting batter thickness for each itemFixing too much water or dry doughsLesson 4Rising agents and gluten-free tips: 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 they are gluten-free, and how to adjust air making.
Single against double-acting baking powdersBalancing baking soda with sournessPicking certified gluten-free rising agentsYeast growing in gluten-free doughsBetter air holding without glutenChanging rising for batter thicknessLesson 5Starches and what they do: tapioca, potato, maize starch, arrowroot—thickening, strength, keeping moistureUnderstand the jobs of key starches in gluten-free pastry. Compare tapioca, potato, maize starch, and arrowroot for thickening, crispness, chewiness, and holding moisture in cakes, biscuits, and custards.
Tapioca starch for chew and pullPotato starch for softness and sizeMaize starch for lightening inside textureArrowroot in sauces and soft gelsMixing starches for different feelsStopping starch hardening and going staleLesson 6Look at gluten-free flours: rice, buckwheat, sorghum, millet, oat (certified), and coconut flour qualitiesGet a clear overview of main gluten-free flours. You will compare rice, buckwheat, sorghum, millet, certified oat, and coconut flour for taste, water taking, feel, and best uses in pastry.
White against brown rice flour in pastryBuckwheat taste, colour, and good mixesSorghum flour for softness and tasteMillet flour for mild taste and inside 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, strength, 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 coming outRoast level, taste strength, and browningMixing nut flours with starches for strengthLesson 8Getting ingredients and checking: reading labels, allergen notes, certified gluten-free against natural gluten-free itemsLearn to get safe gluten-free items and check claims. You will practice reading labels, understanding allergen notes, and telling certified gluten-free products from natural gluten-free raw things.
Understanding gluten-free check marksReading ingredient lists for hidden glutenAllergen notes and mixing risksNatural gluten-free against certified productsSupplier questions and papersStorage ways to stop mixingLesson 9Taste ingredients and add-ins: chocolate, fruit mixes, nuts, citrus, extracts—fitting with gluten-free basesLook into taste ingredients and add-ins for gluten-free pastry. Learn how chocolate, fruit mixes, nuts, citrus, and extracts change moisture, strength, and taste coming out in different gluten-free bases.
Picking gluten-free chocolates and cocoaUsing fruit mixes without wet inside textureToasting nuts for taste and less moistureCitrus skin, juices, and sour balanceAlcohol and oil extractsSpreading add-ins evenly in battersLesson 10Milk and non-milk parts: milk, cream, butter, yoghurt, and other choices—effect on water and feelCompare milk and non-milk items and their effects on strength. Learn how milk, cream, butter, yoghurt, and plant choices change water, mixing, taste, and browning.
Milk kinds and protein in battersCream and yoghurt for richness and tangButter fat levels and layer makingPlant milks and their mix limitsVegan fats and mixer thoughtsMilk sugar, sugars, and browning reaction
