Gluten Free Pastry
Pastry techniques to meet the growing demand for gluten-free options without sacrificing textures, flavors and aromas.
Pastelero y Consultor pastelería inclusiva
Course Content
Course Content
2 - Introduction to gluten-free pastry
3 - Lemon cake with citrus cream
Free
4 - Hazlenut tart with Azelia mousse
5 - 70% Chocolate Mousse with Raspberry Gel
6 - White chocolate mousse with matcha
Before you go
About this Course
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.
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
Course Recipes
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.
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)
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.5
Avg. Rating
464 Ratings
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Nelli Wetsch
Not bad
This course was nice. For my opinion it´s often too slow, I used the 1,25 speed so I am glad for this option . Why "hundreds" of chapters?There are 38 lessons in 1h16m and you have to start new lesson every 2 m and every lesson has an intro & outro. There are mistakes in the last quiz: Leaves are baked at 145°C not 160°C; Matcha-biskuit contains only riceflour! Why no details about cake-quantity?
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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!