Gluten-free Baking Cooking Class

About this course

The class examines how different gluten-free flours, binders and raising agents affect baking, including rice flour, gram flour, xanthan gum, psyllium husk, potato starch and tapioca starch. Participants prepare a courgette loaf, chocolate chip cookies and a gluten-free shortcrust pastry tart filled with crème pâtisserie. The course also covers how to combine ingredients into a personal gluten-free flour mixture for future baking.

What you'll learn

• Explain the uses of gluten-free flours, binders and raising agents
• Prepare a gluten-free courgette loaf
• Make chewy chocolate chip cookies using gluten-free ingredients
• Produce gluten-free shortcrust pastry and fill a tart with crème pâtisserie
• Blend a personal gluten-free flour mixture

Is this course right for you?

Listed as suitable for all levels, this class is intended for learners who want to explore gluten-free baking through guided preparation of several recipes.

• Participants take part in preparing multiple baked recipes

Before you go

• The class takes place in a facility where gluten is present and used for other classes.