Lesson 1Sweet Things and Fats in Gluten-Free Pastries: Types of Sugar, Glucose, Butter Against Plant Fats, Oils, and How They Affect Texture and FreshnessLook closely at how sugars and fats build sweetness, colour, texture, and how long things stay fresh. Learn to mix regular sugar, glucose, and other sweet things with butter, oils, and special fats to manage spreading, softness, and going stale.
Roles of fine, caster, and icing sugarBrown sugar, treacle, and toffee flavoursGlucose, inverted sugar, and moisture levelsButter compared to processed plant fats in feelLiquid oils and their effect on textureWays to use fat and sugar for better shelf lifeLesson 2Binders and Strength Builders: Xanthan Gum, Guar Gum, Psyllium Husk, Chia or Flax Gel, Egg Proteins—Amounts to Use and How They Work with Different FloursCheck out how gums, fibres, and proteins take the place of gluten's web. You'll compare xanthan, guar, psyllium, chia, flax, and eggs, picking up right amounts, how much water they need, and ways to stop them from getting sticky or falling apart.
How xanthan gum copies gluten's stretchGuar gum: thickness, teaming up, and boundariesPsyllium husk gels for bread shapeChia and flax gels as egg stand-insEgg proteins for air and settingChanging binder amounts for each flour blendLesson 3Water Balance and Dough or Batter Mixing: Water, Milk, Eggs Proportions 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, spreading, rising, and final texture feel.
Water needs of main gluten-free floursAdjusting water for psyllium and gumsEgg amounts and batter thickness controlMilk, sour milk, and dairy bits impactChecking 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're Certified Gluten-Free and Adjust QuantitiesLook 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 tweak gas making.
Single against double-acting baking powdersMatching baking soda with sournessPicking certified gluten-free risersYeast working in gluten-free doughsBetter gas holding without glutenTweaking rising for batter thicknessLesson 5Starches and What They Do: Tapioca, Potato, Cornflour, Arrowroot—Thickening, Shape, Keeping MoistureGet the roles of key starches in gluten-free pastries. Compare tapioca, potato, cornflour, and arrowroot for thickening, crispness, chewiness, and holding moisture in cakes, biscuits, and custards.
Tapioca starch for chew and pullPotato starch for softness and sizeCornflour for lightening textureArrowroot in sauces and soft gelsMixing starches for varied feelsStopping starch hardening and stalingLesson 6Look at Gluten-Free Flours: Rice, Buckwheat, Sorghum, Millet, Oat (Certified), and Coconut Flour TraitsGet 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 pastries, with a nod to local Zimbabwean grains.
White against brown rice flour in pastriesBuckwheat taste, colour, and good matchesSorghum flour for softness and tasteMillet flour for gentle taste and textureCertified gluten-free oat flour in bakingCoconut flour: high soaking 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 levels, grind size, and roasting change taste, browning, shape, and moisture, and how to mix them with starches for steady pastry outcomes.
Almond flour kinds and best pastry usesHazelnut and chestnut flours in cakes and tartsSesame, sunflower, and pumpkin seed floursHandling fat levels and oil splittingRoast amount, taste strength, and browningMixing nut flours with starches for shapeLesson 8Getting Ingredients and Checking: Reading Labels, Allergen Notes, Certified Gluten-Free Against Naturally Gluten-Free ItemsLearn to get safe gluten-free ingredients and check claims. You'll practise reading labels, understanding allergen notes, and telling certified gluten-free goods from naturally gluten-free raw stuff.
Understanding gluten-free check marksReading ingredient lists for hidden glutenAllergen notes and mixing risksNaturally gluten-free against certified goodsSupplier questions and papersStorage ways to stop mixingLesson 9Taste Ingredients and Add-Ins: Chocolate, Fruit Mash, Nuts, Citrus, Extracts—How They Fit with Gluten-Free BasesLook into taste ingredients and add-ins for gluten-free pastries. Learn how chocolate, fruit mash, nuts, citrus, and extracts change moisture, shape, and taste coming out in different gluten-free bases.
Picking gluten-free chocolates and cocoaUsing fruit mash without soggy 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, Yoghurt, and Stand-Ins—Effect on Water Balance and FeelCompare dairy and non-dairy ingredients and their effects on shape. Learn how milk, cream, butter, yoghurt, and plant stand-ins influence water balance, mixing fats, taste, and browning.
Milk kinds and protein in battersCream and yoghurt for richness and tangButter fat levels and layering behaviourPlant milks and their mix limitsVegan fats and mixer thoughtsLactose, sugars, and browning reactions
