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Formation "Modern Gluten-Free Baking: Techniques, Substitutions and Applications"

This one-day training course provides an understanding of the basics of gluten-free baking and teaches techniques for reformulating classic recipes (biscuits, pastries, sponge cakes, creams) while maintaining texture, taste and stability. Thanks to the combination of theory and practice, participants will leave with concrete, reproducible solutions for offering a consistent, high-quality gluten-free range.
Duration
7h / 1 jour(s)
Price
Upon request
Terms and conditions
A distance, En présentiel, Hybride
Remote or on site
Request information

Learning objectives

  • Understanding the technological role of gluten and its impact on baking.
  • Identify gluten-free flours, starches and fibres and know how to combine them.
  • Use suitable binders (psyllium, gums, proteins) to stabilise recipes.
  • Make gluten-free biscuits, dough, sponge cakes, cakes and croustillants.
  • Adapt and reformulate your own recipes for a professional use.

    Training highlights

    • Technical focus on substitutions and their uses.
    • Specific recipes with gluten/gluten-free comparisons.
    • Practical tools provided: substitution matrix, summary table, recipe cards.
    • Possibility of post-training follow-up (R&D, consulting).

      Key points of the training

      • Alternating between theory, demonstrations and practical workshops.
      • Highlighting real issues (brittleness, dryness, lack of volume).
      • Comparative case studies to measure sensory impacts.
      • Detailed supports for immediate application in production.

        The main axes of training

        • Introduction to gluten-free issues and overview of ingredients.
        • Theory: role of gluten and alternative solutions (flours, starches, fibres, gums, proteins).
        • Practical work: biscuits, pastries, sponge cakes, cakes, crispy bases and bonus (gluten-free choux pastry).
        • Reformulation of classic recipes and creation of gluten-free desserts suitable for shops and restaurants.
        • Summary, tasting and practical tools.

          Target audience

          • Experienced and semi-professional pastry chefs.
          • Catering professionals, hotels, caterers.
          • Individuals undergoing retraining who wish to broaden their skills.

            Prerequisites

            Good command of the basics of traditional pastry making (biscuits, doughs, sponge cakes, creams).

            Teaching methods

            • Alternating theory and practice.
            • Demonstrations followed by practical work.
            • Comparative case studies (with and without gluten).
            • Group tastings and critical analysis.

            Resources

            • PDF materials (theory + illustrative recipes).
            • Projected slideshows.
            • Summary table of flours/starches/binding agents.
            • Gluten-free substitution matrix.
            • Recipe cards created in the workshop and bonus materials.
            • Professional equipment provided.

            Assessment and monitoring procedures

            • PDF materials (theory + illustrative recipes).
            • Projected slideshows.
            • Summary table of flours/starches/binding agents.
            • Gluten-free substitution matrix.
            • Recipe cards created in the workshop and bonus materials.
            • Professional equipment provided.

            Admission information

            • Registration possible up to two weeks before the session.
            • Agreement and quote provided on request.
            • Funding available (OPCO, CPF, company).
            • Contact us directly by email or telephone for registration and quotes.

            Frequently asked questions