This course is dedicated to gluten-free, lactose-free, and vegan pastry and baking, according to the principles of Culinary Medicine.

We prepare shortcrust pastry, sponge cake, choux pastry, muffins, crêpes, pancakes, and gluten-free bread. You learn how to substitute ingredients to create recipes suitable for intolerances, food sensitivities, and vegan choices, without losing quality, enjoyment, and gastronomic value.

Hands in the Dough! During the course, each student works alongside the instructors in preparing the recipes.

What will you learn?

• Gluten-free flours and their impact on building sweets and bread;
• How to achieve gluten-free leavened products without adding sugars to the dough;
• Substituting milk, butter, and derivatives in sweet and baked preparations;
• Replacing eggs in pastry to design vegan recipes while maintaining structure, softness, and pleasantness;
• Making crumbly and balanced gluten-free shortcrust pastries;
• Preparing sponge cake and soft bases without lactose or in a plant-based version;
• Working with choux pastry adapted to specific needs;
• Creating more inclusive and nutritionally mindful brioches, muffins, crêpes, and pancakes;
• Preparing gluten-free bread with improved structure, crumb, and shelf life;
• Using fibers and functional ingredients to enhance texture, satiety, and nutritional profile;
• Balancing recipes without traditional ingredients without excessively increasing sugars, fats, or refined starches;
• Properly communicating the value of a gluten-free, lactose-free, and vegan offering.

NB: the total cost includes lunch break.