Baking Gluten and Dairy Free like professionals

Welcome !

This course is designed to give you a complete foundation in gluten- and dairy-free baking — combining structured theory with detailed hands-on practice.

In the theory classes, you’ll learn about:

The science of gluten-free flours and how to combine them.

Essential ingredients and their functions.

Key techniques for achieving the right texture, structure, and flavour without gluten or dairy.

In the practical classes, you’ll apply this knowledge step by step while baking a wide range of recipes, including:

Moist and fluffy cakes

Crispy, chewy cookies

Perfectly balanced tarts

Each recipe is broken down into clear methods, professional tips, and troubleshooting guidance so you not only follow along, but truly master the craft of gluten- and dairy-free baking.

By the end of the course, you’ll have both the theoretical knowledge and the practical skills to confidently create your own recipes and adapt traditional favorites to a gluten- and dairy-free lifestyle.

This course has been created with a lot of study, dedication, and love. I truly hope you enjoy every lesson.

Course Content :

Chapter 1 - Ingredients :

* Cocoa - Chocolate

* Fat

* Sugars

* Milk and Cream

* Stabilisers

* Fermentation

Gelatine , Pectine, Agar Agar

Chapter 2 - Baking Basics :

* Baking Equipments

* Baking Methods

* Oven

Chapter 3 - Gluten Free flours

* Understanding Gluten Free flours

* Light Flours explained

* Heavy Flours explained

* How to create your own Gluten Free Flour mix

* How to use the Gluten Free Flour mix in recipes

* How to replace Gluten Free Flours

* Water absorption in Gluten Free Flours

Chapter 4 - Recipes

* Flourless Chocolate Cake

* Nancy Macarons

* Lady fingers with nuts

* Lady fingers without nuts

* Charlotte Cake

* Savoury Pie - Chickem / Vegetarian

* Chocolate Mousse and Praline Pie

* Classic Carrot Cake

* Victoria Sponge

* Baked Cheesecake

* Almond Cake

* Black Forest Cake

Thank you for being here .

Fabi Pragier