Lesson 1Sweeteners and fats in gluten-free pastry: sugar types, glucose, butter vs vegetable fats, oils, and their effect on crumb and shelf lifeAnalyse how sugars and fats shape sweetness, colour, crumb, and shelf life. Learn to balance sucrose, glucose, and invert sugars with butter, oils, and specialty fats to control spread, tenderness, and staling.
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 2Binders and structure improvers: xanthan gum, guar gum, psyllium husk, chia/flax gel, egg proteins—usage rates and interaction with different floursExamine how gums, fibres, and proteins replace gluten’s network. You will compare xanthan, guar, psyllium, chia, flax, and eggs, learning correct dosages, hydration needs, and how to avoid gumminess or crumbling.
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 3Hydration and dough/batter balancing: water, milk, eggs ratios for different gluten-free preparations (batter vs dough)Master hydration balance for gluten-free doughs and batters. Compare how water, milk, eggs, and fats interact with various flours and binders to control viscosity, spread, rise, and final crumb 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 4Leavening agents and gluten-free considerations: baking powder, baking soda, yeast—how to ensure certified gluten-free and adjust amountsExplore chemical and biological leavening in gluten-free systems. Understand how baking powder, baking soda, and yeast behave without gluten, how to verify gluten-free status, and how to fine-tune gas production.
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 their functions: tapioca, potato, cornstarch, arrowroot—thickening, structure, moisture retentionUnderstand the roles of key starches in gluten-free pastry. Compare tapioca, potato, cornstarch, and arrowroot for thickening, crispness, chew, and moisture retention in cakes, cookies, and custards.
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 6Overview of gluten-free flours: rice, buckwheat, sorghum, millet, oat (certified), and coconut flour propertiesGain a systematic overview of major gluten-free flours. You will compare rice, buckwheat, sorghum, millet, certified oat, and coconut flour in terms of flavour, absorption, texture, and best pastry applications.
White vs brown rice flour in pastryBuckwheat flavour, colour, and ideal pairingsSorghum flour for tenderness and flavourMillet 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 content, flavour, and baking behaviourStudy nut and seed flours as core gluten-free building blocks. Learn how fat content, grind size, and roasting affect flavour, browning, structure, and moisture, and how to combine them with starches for stable pastry results.
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, flavour intensity, and browningBlending nut flours with starches for structureLesson 8Ingredient sourcing and certification: reading labels, allergen declarations, certified gluten-free vs naturally gluten-free ingredientsLearn to source safe gluten-free ingredients and verify claims. You will practise reading labels, decoding allergen statements, and distinguishing certified gluten-free products from naturally gluten-free raw 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 9Flavouring ingredients and inclusions: chocolate, fruit purées, nuts, citrus, extracts—compatibility with gluten-free matricesInvestigate flavouring ingredients and inclusions for gluten-free pastry. Learn how chocolate, fruit purées, nuts, citrus, and extracts affect moisture, structure, and flavour release in different gluten-free matrices.
Selecting gluten-free chocolates and cocoaUsing fruit purées without soggy crumbsToasting nuts for flavour and lower moistureCitrus zest, juices, and acidity balanceAlcohol-based and oil-based extractsDispersing inclusions evenly in battersLesson 10Dairy and non-dairy components: milk, cream, butter, yoghurt, and alternatives—impact on hydration and textureCompare dairy and non-dairy ingredients and their effects on structure. Learn how milk, cream, butter, yoghurt, and plant-based alternatives influence hydration, emulsification, flavour, and browning.
Milk types and protein content in battersCream and yoghurt for richness and tangButterfat levels and lamination behaviourPlant milks and their formulation limitsVegan fats and emulsifier considerationsLactose, sugars, and Maillard browning
