Gluten Free Pastry
Pastry techniques to meet the growing demand for gluten-free options without sacrificing textures, flavors and aromas.
Pastry chef and inclusive pastry consultant (Liguria, Italy)
Pastry suitable for gluten intolerant people and lovers of creative and signature desserts.
This online course will give you the tools to make gluten-free desserts. In addition, we will work on recipes free of lactose, egg, animal gelatin, and trans fats. You will also learn the theory of the physicochemical behaviour of these substitute ingredients in an easy-to-understand format.
This will allow you to understand the underlying process during each step, giving you options when developing your own desserts and selecting ingredients.
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Course Syllabus
Course Content
Chapter 2 - Introduction to gluten-free pastry
Chapter 3 - Lemon cake with citrus cream
Chapter 4 - Hazlenut tart with Azelia mousse
Chapter 5 - 70% Chocolate Mousse with Raspberry Gel
Chapter 6 - White chocolate mousse with matcha
Before you go
You will learn the secrets of modern pastry by replacing conventional flour with rice flour or other derived products
What you'll learn
In this online course, you will acquire the basic knowledge to prepare magnificent traditional pastry desserts and signature pastry by replacing traditional flour with alternative flours. Francisco Broccolo will also tell us about and work on different desserts with rice flour. In this course, the pastry chef will also tell you about the importance of all the ingredients when making desserts.
Francisco Broccolo will prepare a lemon cake and a hazelnut sablé with alternative flours. As well as gluten-free mousses and tulips, suitable for celiacs.
You will learn to prepare gluten-free versions of traditional pastry recipes in this course. In addition, all this is accompanied by gourmet pastry techniques and excellent decorations.
Who is it for?
Pastry students and professionals. In general, anyone who has basic pastry knowledge.
Necessary Materials
Instruments or materials recommended in some of the recipes (they are not essential for the course):
- Electric mixer
- Hand blender
- Electronic scale
- Air compressor with airbrush
- Blast chiller
- Fridge and freezer
- Thermomix
- Microwave
- Digital thermometer
- Induction pans
- Oven
- Rubber spatulas (at least 6 units)
- Bowls (6 units)
Course recipes
In this course you will learn
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Meet your Instructor
Pastry chef and inclusive pastry consultant (Liguria, Italy)
Pastry chef, chocolatier, chocolate lover, and researcher, he looks for techniques and products so that his desserts are suitable for any intolerance while also being creative.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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Well explained course
Well explained recipes on gluten free pastries. I liked the approach to the technique and the fact that Francisco showed modern cakes without gluten. I feel that we should implement the choice of cakes and desserts in our panorama with gluten free and vegan pastries as well. Thank you Francisco!