Foundations of Gluten-Free and Dairy-Free Baking

Baking without gluten and dairy does not mean sacrificing texture, flavor, or joy. Transitioning to alternative baking can feel intimidating when traditional recipes fail, but understanding the underlying science of ingredients changes everything. This text-based course teaches you how to confidently substitute ingredients, balance moisture, and structure your baked goods using professional pastry principles adapted for allergen-free baking. What you'll learn: - Understand the chemical roles of gluten and dairy to successfully replicate their functions with alternative ingredients. - Master the properties of alternative flours, starches, and modern binding agents like psyllium husk and xanthan gum. - Explore dairy-free fats, plant-based milks, and whipping agents to achieve perfect textures and structures. - Apply professional mixing and hydration techniques specifically tailored for gluten-free batters and doughs. - Learn essential cross-contamination prevention and allergen safety basics for home-based baking. - Practice troubleshooting common baking issues through structured written exercises and conceptual guides. You will start with foundational culinary concepts and ingredient science before moving into practical formulation techniques and step-by-step recipe science breakdowns. This course is designed for beginners and home bakers looking to expand their skills, with no prior experience in allergen-free baking required. Start reading today to unlock the secrets of flawless alternative baking.