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Gluten Free Pastry

Pastry techniques to meet the growing demand for gluten-free options without sacrificing textures, flavors and aromas.

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 curriculum

Course Content

Chapter 1 - Presentation and Recipe Book
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
Farewell

What you'll learn

You will learn the secrets of modern pastry by replacing conventional flour with rice flour or other derived products

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)
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Well explained course
Alessia Zarú

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!

Nice
Konstantinos Petrogiannakis

Nice

Excellent
Rufina Teran-covell

I’m here because my daughter was diagnosed with Celiac and then my unknown journey stared, my daughters life changed forever because to find a safe place to eat here in the USA it’s kind of impossible… Thank you

Excelente me encanto
Federico Titone

Se me hizo muy interesante la propuesta de el chef Francisco 10 de 10

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.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 16m HD video
  • 4 Recipes
  • 27 Lessons
  • Recipe Book (English, Spanish, French, German)
  • 5 Quizzes
  • Certificate
  • Español, English
  • English, Español, Italiano, Français, Deutsch
Difficulty
  • Medium

Ratings and Reviews

4.1
Avg. Rating
168 Ratings
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What's your experience? We'd love to know!
Rufina Teran-covell
Posted 1 month ago
Excellent

I’m here because my daughter was diagnosed with Celiac and then my unknown journey stared, my daughters life changed forever because to find a safe place to eat here in the USA it’s kind of impossible… Thank you

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Federico Titone
Posted 2 months ago
Excelente me encanto

Se me hizo muy interesante la propuesta de el chef Francisco 10 de 10

×
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Konstantinos Petrogiannakis
Posted 4 months ago
Nice

Nice

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marcus stone
Posted 4 months ago
so many steps missing

Chapter 5 - did not say or demonstrate what was in the old before placing the raspberry cream. The cake appeared out of nowhere, did not even say what type of sponge, even in the recipe book. Can't do anything with this recipe.

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Alessia Zarú
Posted 5 months ago
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!

×
Preview Image
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