Online Pastry School - Gluten Free Bread Baking Course

Learn great tasting, easy to follow recipes and methods to make gluten free breads by Chef Marco Ropke
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  • Lectures 10
  • Length 1 hour
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
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About This Course

Published 1/2014 English

Course Description

9 Lessons - Gluten Free Bread Baking. From the teacher that brought you 'Learn The Pastry Arts Level 1', and 'The World Of Cookies'.

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Build the essential skills you require to create tasty, 'bread', that is year, gluten and wheat free!

New or old to the art of the culinary journey, this course is designed for speed and ease. Join us!

Have you ever wanted to dive into the art of bread baking? Maybe you are a student or pastry professional who needs access to high quality recipes and videos?

Pastry Training Centre - A pastry arts training program, with a timeline that fits your schedule.

But what are our students saying?

“Just wanted to thank you for the fabulous classes and training of the past
few weeks! Thank you for the generosity of your time, the high-quality impeccable
ingredients you use, for sharing all of your tools, your incredible
knowledge and especially the sharing of your recipes – I will keep them safe
and honored. I have not met yet such a generous and fine teacher.”

-Caroline Witteveen, Past Student.

Videos are all shot with TWO ANGLES in a professional pastry kitchen, learn from the best. All recipes are PDF Downloads, and easy to read and follow.

Owner and instructor Chef Marco Ropke is a fourth generation pastry chef from Germany with over twenty five (25) years of international pastry experience.

He now brings his knowledge of European, Asian, and North American pastries to an easy to use online school.

The pastry training centre reflets Marco's deep passion for his trade and strong teaching ethics.

What to expect?

  • Lessons and Knowledge: Hands down the best resource and speedy but extensive knowledge into the basics and fundamentals of the bakery kitchen for gluten free recipes.
  • Video Walk-Throughs: Every single recipes published will have a full video walk-through in 720p HD with TWO CAMERA ANGLES!. We know how important it is to have close-ups of the footage, but also feeling connecting with the teacher.
  • The science behind the art: Learn from Marco Ropke, who not only teaches you the methods and recipes, but also the science behind the art. Understand why things turn out a certain way, and be your own creator and create your own pastry recipes in the future that hold the fundamental basics to success in the kitchen.
  • History & Characteristics: Learn the history of many items you are going to be baking, and the characteristics that define their definition.
  • If you suffer from Celiac disease, or just wish to eat wheat free - this course is great for you.
  • What is yeast? What is Gluten? That's right. Be informed, and know the answers you need to succeed.

Lessons Covered?

  • Intro: We start with an intro to gluten, and what you need to understand about the bread baking process.
  • Baking Fundamentals: We go over alternate starches, and ingredients you can use to create a great tasting, gluten free bread.
  • Introduction to yeast: Learn to understand what yeast is, and how it works with bread baking.
  • Recipes are then covered - Gluten Free Bagels, Gluten Free Focaccia, Gluten Free Artisan Trail Bread, Gluten Free Scones, Gluten Free Banana Bread (tasty!), Gluten Free Waffles.

We are excited to share these tried tested and true recipes with our fans!

What are the requirements?

  • A working oven!
  • Small wares, mixing bowls, and a will to learn!

What am I going to get from this course?

  • Understanding what gluten is, and the science behind it.
  • Know why things turn out right, and why they sometimes turn out wrong.
  • How to make the best Gluten Free breads anyone has ever had.
  • Many gluten allergies are now prevalent, learn how to bake around your hard to please guests.

What is the target audience?

  • Home Cooks
  • Average Joe
  • Pastry Chefs
  • Culinary Students
  • Baking Professionals
  • Bakers
  • Hotel Training
  • Gluten Free Allergy
  • Celiac Disease

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

Section 1: Welcome! - Gluten Free Bread Baking Course
02:44

WELCOME TO THE WONDERFUL WORLD OF....

GLUTEN FREE BREAD BAKING

This is a basic bread making course with a focus on using gluten free recipes. You’ll first learn about yeast -- it’s desired temperature and how it ferments. Then you’ll learn about gluten and its function in baking. Next, Chef Marco will show you how to recreate the gluten structure, and he’ll recommend the ingredients that are suitable for gluten-free baking.

This course will help you enjoy and stay on your gluten-free diet. These recipes use real ingredients which nourish, and use no preservatives or additives. The recipes will bring excitement and interest to your diet, and allow you to be creative beyond what is store-bought. While most of the recipes are made from scratch, you’ll also learn how to get a jump-start using pre-mixes.

This is a back-to-back course and the second part of this course will continue the next day at the same time. This is also a hands-on course and your bread can be either consumed in class or taken home for your enjoyment. Bring boxes on both days to carry your creations home.

We will be working on the following bread recipes, however, depending on the seasonal items, the course outline could change slightly.

Gluten Free Bagels

Gluten Free Rosemary Foccaccia

Gluten Free Breakfast Waffles

Gluten Free Scones with Jalapeno & Cheddar Cheese

Gluten Free Healthy Trail Mix Bread

Working with Gluten Free pre-mixes

00:42

EVERYTHING YOU WANTED TO KNOW ABOUT YEAST!

Yeast is a living organism that needs suitable conditions to thrive. Commercially sold baker’s yeast is of the strain Saccharomyces cerevisiae, which has been determined to be the best suited for bread making. Yeast needs warmth, moisture, and food (carbohydrates) to begin fermenting.

By definition, fermentation is the anaerobic respiration of microorganism. The process converts carbohydrates into alcohol and carbon dioxide. The carbon dioxide acts to leaven a dough or batter as the gas is trapped in the web of protein (gluten) strands that developed during the mixing process.

The alcohol acts to tenderize the gluten strands, improving the overall texture of the product; it cooks out during baking leaving no undesirable flavor.

The fermentation process is important in building the internal structure and flavor of the dough. Given the proper environment, yeast cells will continue to ferment until they either run out of food or the by-products of fermentation begin to poison them and they die.

For these reasons, as well as the necessity of maintaining production schedules, it is easy to see why time is an important element in making quality yeast-raised products. Consequently, it is important to understand how the fermentation of yeast can be controlled. Yeast cells are sensitive to the temperature and the environment.

The ideal temperature for fermentation is between 27°C and 32°C. Lower Temperatures will retard or arrest yeast development.

Temperatures at or above 41°C will also slow fermentation. Yeast dies at 59°C.

Proteins in Flour and their functions in Baking

Gluten is formed by the proteins present in wheat flour (wheat is the only grain that forms measurable amounts of gluten, making it an indispensable grain in the kitchen or bake shop). Flour gives strength to and acts to absorb the bulk of the moisture in most baked goods.

As the flour takes up water, gluten strands begin to form. To further develop these strands and make them more cohesive and elastic, the mixture is agitated (mixed). Gluten development is essential for certain baked goods, such as breads, in which a somewhat chewy texture is desirable ; in other baked goods, however, such as cakes that should be tender and moist, excessive gluten development is a flaw.

The difference among desired outcomes for the textures of different types of baked goods led to the development of flours with varying gluten levels. While the gluten level of the flour has a very significant role in the final texture of a product, the amount of mixing a dough or batter undergoes, particularly if the flour has a moderate to high percentage of gluten, will also have a marked impact.

Gluten is composed of two distinct proteins: glutenin and gliadin. When flour is mixed with water, the glutenin and gliadin begin to join together (with the water intermingled) to form strands or sheets of gluten. The glutenin provides the elasticity; the gliadin the extensibility. The formation of these strands provides the structure for many baked goods. If a flour with too little or no gluten is used in bread making the bread will not rise.

Yeast is the catalyst for risen bread, but it is also necessary to have well-developed gluten to trap the gases produced by the fermenting yeast for bread to rise.

If you are unsure about the exact amount or percentage gluten is contained in your flour, you can make a very simple experiment to determine how much gluten your flour has.

Knead a very simple dough out of 100 g Flour, 60 ml Water and one pinch of Salt, let the dough rest for 20 min. Then continue to knead, gently and carefully, the dough under a light stream of water, preferably over a strainer in a mixing bowl. Out off the dough a white colored liquid will run out - which is your starch.

Continue kneading the dough until only clear water runs out. What remains is wet gluten, to determine the exact amount of gluten in your flour you only have to dry your wet gluten (at 105°C overnight) and to scale it.

If you used a Pastry Flour for this experiment you should have around 9 g Gluten in your 100 g Dough.

  • Soft Cake Flour→ 8.5 % Gluten
  • Pastry Flour→ 9.5 % Gluten
  • Hard Bread Flour→ 12.5 - 13.5 % Gluten
  • (Canadian Winter Wheat up to → 20 - 24% Gluten)
  • French Bread Flour→ 14 % Gluten
  • Rye Flour→ 8.5 - 10 % Protein
05:13

Gluten Free Flours & Starches:

Rice flour: white & brown

White rice flour is ground from rice after the bran and germ have been removed. It has a bland taste and sandy consistency, and is lower in nutrients and fiber than brown rice flour. White rice flour is the most common ingredients in gluten-free baked goods and recipes because of its subtle flavor, relatively affordable cost and long shelf life.

Brown rice, which contains the bran, is higher in fiber, nutrients and fat and contains more protein than white rice. It adds a slightly nutty flavor to baked goods and can increase the nutrient value, but the oil it contains makes it more perishable.

Potato Starch

Potato starch is a finely textured starch made from raw white potatoes. Do not substitute potato flour for potato starch – they are two very different substances. The flour, made from cooked potatoes is much heavier than potato starch.

Tapioca Starch

Tapioca starch and tapioca flour are the same thing; ground from the starchy, tuberous root of the cassava plant. Tapioca adds body and a chewy texture to gluten-free baked goods. It is a key ingredient in most gluten-free flour blends.

Albumen (egg whites)

Powdered albumen, or egg white, is added to dry ingredients in a recipe to help leaven the product and to increase a batter’s viscosity and protein content. Egg white powder tends to have a strong flavor so it is best used in small amounts.

Whey powder

Whey is the watery component of milk left over from cheese making. It contains protein and other nutrients. A powdered version can add strength and color to gluten-free blends.

Gums (Guar vs. Xanthan)

Gums such as guar gum and xanthan gum improve the viscosity of gluten-free batters and determine the ‘mouth feel’. Guar gum, ground from the endosperm of guar seeds, tend to have a lot of fiber and some people have trouble digesting it. Xanthan gum was created in a lab using natural ingredients and is a widely used food additive. You can substitute guar and xanthan gum one to one. Be sure to add your gums to your dry ingredients in your recipes as once combined with a liquid both gums become extremely sticky.

Soya Flour

Soya flour is ground from roasted soya beans and is high in proteins. It has a strong yellow color and a distinctive soya taste and should be stored in the fridge or for longer term use in the freezer.

Bean Flours

Bean flours may be made from any legume. Some of the most widely used in gluten-free baking include navy, pinto, garbanzo and garbanzo-fava bean blends. Bean flours are made by grinding up whole dry beans into a fine powder.

Cornmeal

Cornmeal is coarsely ground from whole dried corn and is available in yellow, white and blue varieties. It can be combined with gluten-free flour blends to create cornbread and muffins. Corn flour is more finely ground than cornmeal and has a lighter texture and detectable corn taste.

Cornstarch

Cornstarch is a highly refined product made from the endosperm, or starchy portion of the corn. It has a bland flavour and works well as a thickener in pastry cream and fruit pies.

Section 2: Bagels & Breads
10:52


Recipe Yield: 12 Pieces

Recipe Ingredients:

  • 150g White Rice Flour
  • 130g Potato Starch
  • 65 g Soya Flour
  • 30 g Whey Powder
  • 30 g Albumen Powder
  • 10 g Salt
  • 18 g Guar Gum
  • 20 g Yeast Fresh
  • 450 ml Cold Water
  • 1 Whole Egg

Method:

  1. Combine the dry ingredients and mix well.
  2. In a separate mixing bowl, combine the water, with the egg white, and whisk well.
  3. Combine both mixtures together, mix until smooth.
  4. Pipe the bagel dough into bagel shaped rings, on parchment or silicone mats and freeze for at least two hours until hard.
  5. Boil up some water with either a touch of molasses or malt powder - and add the frozen bagels to the boiling water.
  6. Cook bagels until they float on the surface.
  7. Place on a sheet pan decorate with sesame seeds and bake at 400F for approximately 20 minutes.
10:03

GLUTEN FREE FOCACCIA BREAD

Recipe Yield: HALF SHEET PAN (HSP)

Recipe Ingredients:

  • 220g White Rice Flour
  • 200g Potato Starch
  • 150g Tapioca Starch/Flour
  • 10g Guar Gum
  • 18g Albumen Powder
  • 24g Yeast Fresh
  • 420ml Water
  • 150ml EVOO (Olive Oil)
  • 2ml Vinegar
  • 16g Salt
  • 80g Sun-Dried Tomato (inclusion)
  • 20g Roasted Garlic (inclusion)
  • 5g Rosemary (herb inclusion)

Method:

  1. Blend the dry ingredients together with your choice of herbs, tomatoes, garlic, cheese, olives, etc..
  2. Add all the wet ingredients and mix by hand or with a paddle for 5 minutes (do not overmix)
  3. Place the dough in a 8” or 9” cake ring, or pie pan, flatten it out, and brush it well with oil.
  4. Proof until double volume.
  5. Dimple the dough before baking, brush with more olive oil, and decorate with rock salt, and more herbs before baking.
  6. Bake at 375 to 400 F until golden brown.
11:42

Gluten Free Trail Mix Bread

Recipe Yield: 1 Loaf

Recipe Ingredients:

  • 265g White Rice Flour
  • 265g Potato Starch
  • 110g Tapioca Flour
  • 110g Soya Flour
  • 45g Guar Gum
  • 65g Albumen Powder
  • 55g Whey Powder
  • 15g Salt
  • 36g Fresh Yeast
  • 720ml Water
  • 60g Chia Seeds
  • 60g Hemp Seeds
  • 60g Sesame Seeds
  • 60g Cornmeal Yellow
  • 100ml Water (@ 70’C Soaker)

Method:

  1. Combine all the seeds and the hot water for the trail mix and allow it to soften up for at least 30 minutes.
  2. Combine all other ingredients for the bread and knead until the dough is smooth and clean. Kneading gluten-free doughs is easier done in a mixing machine as the doughs generally speaking will retail their stickiness due to the lack of gluten which would develop elasticity in regular wheat doughs.
  3. Yeast (fresh or dry) will need an ambient temperature of between 74 to 80 F to ferment timely and successfully, therefore ensure that none of the ingredients are coming straight out of the fridge.
  4. All of the ingredients need to be at least room temperature otherwise the water temperature will need to be adjusted to ensure the finished dough is at the target temperature.
  5. Once finished kneading add the trail-mix soaker to the dough and blend it in and continue kneading for a minute.
  6. Fill the dough in greased loaf pans (coated out with more seeds), sprinkle some more seed mixture over the top and allow the dough to ferment until a double volume has been achieved.
  7. Bake at 380-400 F, for approx. 30-45 minutes, or until golden brown, color has been achieved, and the loaf has baked all the way through.
  8. Unmold the loaf, out of it’s tin while still hot and allow it to cool down on a cooling rack.
Section 3: Scones, Dessert Bread, & Waffles
08:30

Gluten Free Scones, with Jalapeno & Cheese

Recipe Yield: 10 Pieces

Recipe Ingredients:

  • 170g White Rice Flour
  • 100g Potato Starch
  • 100g Tapioca Starch/Flour
  • 50g Brown Rice Flour
  • 6g Salt
  • 30g Sugar
  • 16g Baking Powder
  • 2 Whole Eggs
  • 60ml Buttermilk
  • 160ml Whipping Cream
  • 80g Jalapenos Drained
  • 60g Cheddar Cheese

Method:

  1. Blend the dry ingredients together, and blend all wet ingredients together separately.
  2. Combine together and mix until smooth.
  3. Add the Jalapeno and grated cheese.
  4. Cover in fridge until firmed up ( 1 hour ).
  5. Scoop out batter and brush the top with egg wash.
  6. Bake at 375 F, for approx 15 minutes.
09:28

Gluten Free Banana Bread With Dates

Recipe Yield: 1 Loaf

Recipe Ingredients:

  • 175g Melted Butter
  • 220g Brown Sugar
  • 1 Piece Egg
  • 50g White Rice Flour
  • 60g Coconut Flour
  • 60g Potato Starch
  • 12g Guar Gum
  • 30g Albumen Powder
  • 4g Baking Soda
  • 4g Baking Powder
  • 240g Fresh Bananas
  • 80g Sour Cream
  • 100g Dates (chopped)

Method (muffin method - two bowl):

  1. Sieve all dry ingredients (except Brown Sugar) into the first mixing bowl.
  2. Place all wet ingredients, brown sugar, melted butter, and mashed brown bananas in the second bowl, and whisk them until well combined.
  3. Add then the dry ingredients to the wet ones and mix until well combined, add at last the dates to it (whole or chopped)
  4. Pour the banana bread mixture into a loaf pan (of individual muffin tray) and bake at 360 F for approx. 45 minutes. or until an inserted skewer comes out clean.
  5. Un-mold immediately onto a cooling rack, and allow to cool down before cutting.
08:13

Recipe Yield: 6 Pieces

Recipe Ingredients:

  • 80g White Rice Flour
  • 50g Tapioca Flour
  • 50g Soya Flour
  • 20g Whey Powder
  • 4g Baking Powder
  • 4g Salt
  • 50g Melted Butter
  • 1 Piece Lemon Zest
  • 1ml Vanilla Extract
  • 160ml Milk
  • 2 Piece Eggs
  • 3 Piece Egg Whites Only, Meringue
  • 75g Sugar, Meringue

Method:

  1. Sieve all dry ingredients together in a large mixing bowl.
  2. Melt the butter and add it together with the milk, the whole eggs, lemon zest, and vanilla extract to the dry ingredients and whisk it well until smooth and combined.
  3. In a separate mixing bowl (copper preferred) whisk up the room temperature egg whites with the sugar to a medium peak and fold the meringue under the waffle batter.
  4. This waffle batter does not keep long (due to the meringue) and should be used up immediately (any finished cooked waffles can be frozen).
Section 4: Quiz & Final Learning Session
5 questions

This is to test the knowledge you should have retained from the Gluten Free Bread Baking Course - Online Pastry Training Centre.

Learning Recap - Continue Learning
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Instructor Biography

Marco Ropke, Fourth Generation Pastry Chef, Twenty Five (25) Years Exp.

Marco Ropke

http://www.pastrytraining.com

Born and trained in Hamburg, Germany. He started young in his career. Helping out occasionally at the age of 6 in his parents pastry & bakery shop before starting his three year German pastry apprenticeship at the age of 15.

  • Relocated to Lyon, France when he was 18 to continue his education and to work as chocolatier / glacier at the ‘Marron aux Glace Patisserie’ in Lyon, which Chef was the founding member of the Relais Desserts Associations of leading pastry shops.
  • Moved to the Turnberry Hotel Golf Courses & Spa in Scotland at the age of 20 only to be promoted to Executive Pastry Chef, running the pastry kitchen of this British 5 red diamond property at the age of 21.
  • Several years of traveling and working as Executive Pastry Chef at some of the best hotels in the Middle East and Asia followed, Forte Grand Meridian Hotel in Dubai; the Peninsula Hotel in Beijing; Hilton Hotels in Japan (Otaru & Osaka), Hilton Hotels in China (Taipei, Shanghai, Dalian & Chongqing).
  • Immigrated to Canada in 2002 to continue his career as Executive Pastry Chef at The Four Seasons properties in Vancouver and Toronto, before finally settling in Vancouver to pursue his career as Pastry Instructor at the North West Culinary Academy of Vancouver.
  • Obtained his Provincial Instructor Diploma from VCC in 2006.
  • Moved back a final time to Asia in 2007 as Executive Pastry Chef for the new-opening of The Ritz Carlton & JW Marriott Hotels in Beijing, featuring close to 1000 bed rooms and up to 14 food & beverage outlets while supervising 42 pastry cooks during the Beijing Olympics.
  • Returned to Vancouver in 2009 to fulfill his dream in opening his own Pastry Training Centre.

Credentials:

  • German Pastry Trade Certification and the Provincial Instructor Diploma.
  • Various awards, gold, silver & bronze medals from pastry competitions in Vancouver, Dubai, Lyon, London & Glasgow.

The Pastry Training Centre reflects Chef Marco Ropke’s deep passion for his trade and a strong teaching ethic.

http://www.pastrytraining.com

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