Gluten Free Baking (BAKG 1343)

A variety of gluten-free ingredients are introduced in this course. Students learn how to make gluten-free products using items such as rice flour and xanthan gum.

Gluten-free substitutes for traditional baking are also explored. This course is part of the full-time Baking and Pastry Arts—Artisan Baking Program.

Upon Successful Completion Of This Course, Students Will Be Able To:

• Identify flours and ingredients that are gluten-free

• Assess the characteristics of gluten-free ingredients and predict product outcomes when traditional ingredients are substituted with gluten-free ones

• Select ingredients and preparation methods to produce a variety of gluten-free products, such as loaves, breads, cookies and pastries

• Mix, portion, make-up, proof, bake and finish products according to specifications

• Plan and execute daily production list to efficiently and confidently meet specific production criteria

• Evaluate product outcomes according to the theoretical principles and processes governing their production

• Apply mathematical principles to calculate formulas according to product specifications

• Adhere to industry health and safety standards in the preparation, handling and storage of products

• Comply with shop safety practices during production

• Practice professional etiquette and personal hygiene during production

• Work effectively as a team member during production

• Implement principles of bakery management and merchandising for inventory and cost control

Using an experiential learning approach, this course will also provide students with the opportunity to work independently and in cooperative teams to apply theory to practice and to reflect on their own performance and product outcomes.

Demonstrations will be held to show the proper execution of methods, product make-up, portioning, proofing, baking, and finishing. Group discussions are facilitated to reflect on processes, product outcomes, and learning. 

Course Topics

Food allergies; celiac disease; wheat-free versus gluten-free products; gluten-free ingredients; ingredient substitution; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management