Lesson 1Sweet things and fats in gluten-free pastry: types of sugar, glucose, butter against plant fats, oils, and how they affect texture and lastingLook closely at how sugars and fats build sweetness, colour, texture, and how long it lasts. Learn to mix regular sugar, glucose, and other sweet things with butter, oils, and special fats to manage spread, softness, and going stale.
Roles of fine, coarse, and icing sugarBrown sugar, treacle, and toffee tastesGlucose, inverted sugar, and moisture levelsButter compared to clean plant fats for feelLiquid oils and their effect on textureWays to use fat and sugar for longer freshnessLesson 2Binders and strength helpers: xanthan gum, guar gum, psyllium husk, chia/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 web. You'll compare xanthan, guar, psyllium, chia, flax, and eggs, learning right amounts, water needs, and how to stop it getting sticky or falling apart.
How xanthan gum copies gluten stretchGuar gum: thickness, teaming up, and limitsPsyllium husk gels for bread strengthChia and flax gels as egg stand-insEgg proteins for air and settingChanging binder amounts for each flour blendLesson 3Water balance and dough/batter mixing: water, milk, eggs amounts 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 work with different flours and binders to handle thickness, spread, rise, and final texture.
Water needs of main gluten-free floursAdjusting water for psyllium and gumsEgg amounts and batter thickness controlMilk, sour milk, and dairy bits effectChecking batter thickness for each itemFixing too-wet or dry doughsLesson 4Rising agents and gluten-free tips: baking powder, baking soda, yeast—how to pick 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're gluten-free, and how to adjust gas making.
Single against double-acting baking powdersBalancing baking soda with sournessPicking certified gluten-free risersYeast growing in gluten-free doughsBetter gas holding without glutenChanging rising for batter thicknessLesson 5Starches and what they do: tapioca, potato, maize starch, arrowroot—thickening, strength, keeping moistureUnderstand jobs of key starches in gluten-free pastry. Compare tapioca, potato, maize starch, and arrowroot for thickening, crispness, chew, and holding moisture in cakes, biscuits, and creams.
Tapioca starch for chew and pullPotato starch for softness and sizeMaize starch for light textureArrowroot in sauces and soft gelsMixing starches for different feelsStopping starch hardening and stalingLesson 6Look at gluten-free flours: rice, buckwheat, sorghum, millet, oat (certified), and coconut flour qualitiesGet a clear overview of big gluten-free flours. You'll compare rice, buckwheat, sorghum, millet, certified oat, and coconut flour for taste, soaking up, feel, and best uses in Zambian pastries.
White against 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 soak-up and limitsLesson 7Nut and seed flours: almond, hazelnut, chestnut—fat levels, 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 splitRoast level, taste strength, and browningBlending nut flours with starches for strengthLesson 8Getting ingredients and checking: reading labels, allergy notes, certified gluten-free against natural gluten-free itemsLearn to get safe gluten-free ingredients and check claims. You'll practice reading labels, understanding allergy notes, and telling certified gluten-free goods from natural ones in Zambian shops.
Understanding gluten-free check marksReading lists for hidden glutenAllergy notes and mix risksNatural gluten-free against certifiedSupplier questions and papersStorage to stop dirtLesson 9Taste ingredients and add-ins: chocolate, fruit mixes, nuts, citrus, essences—fitting with gluten-free basesLook into taste ingredients and add-ins for gluten-free pastry. Learn how chocolate, fruit mixes, nuts, citrus, and essences change moisture, strength, and taste release in different gluten-free bases.
Picking gluten-free chocolates and cocoaUsing fruit mixes without wet textureToasting nuts for taste and less moistureCitrus peel, juices, and sour balanceAlcohol and oil essencesSpreading add-ins evenly in battersLesson 10Dairy and non-dairy parts: milk, cream, butter, yoghurt, and stand-ins—effect on water and feelCompare dairy and non-dairy ingredients and their effects on strength. Learn how milk, cream, butter, yoghurt, and plant stand-ins influence water balance, mixing, taste, and browning.
Milk kinds and protein in battersCream and yoghurt for richness and tangButter fat levels and layer behaviourPlant milks and their mix limitsVegan fats and mixer thoughtsMilk sugar, sweets, and browning reaction
