Gluten-Free Cooking

Target Audience

The course is designed to cater to a diverse audience seeking excellence in inclusive cooking, including individuals with dietary restrictions, students and professionals in Gastronomy and Nutrition, and those interested in healthy and functional cooking who want to explore new ingredient possibilities and ensure a varied diet.

Justification

The need for a course focused on "Gluten-Free Cooking" is based on the growing demand for knowledge that combines health and gastronomy. The course is also justified by the vital importance of avoiding cross-contamination, ensuring food safety at all stages of preparation.

General Objective

To provide a comprehensive view of gluten-free eating, covering everything from the definition and function of gluten to practical techniques for adapting recipes and creating delicious gluten-free meals.

Specific Objectives

• Understand gluten and its functions, identifying foods that contain it, such as wheat, rye, and barley;
• Explore gluten-free substitutes, learning about and applying different types of flours and thickeners, such as rice, corn, potato, almond, coconut, xanthan gum, and guar gum;
• Apply cooking techniques to adapt recipes, substituting gluten-containing ingredients while maintaining the texture and flavor of the foods;
• Create safe and varied gluten-free meals, developing and preparing a balanced menu that includes breakfast, lunch, dinner, and desserts.

Curriculum Content

[title-dropdown] Module 1 - Gluten [/title-dropdown]

[content-dropdown] Participants will be introduced to the fundamental concepts of gluten. The definition and function of gluten will be discussed, as well as the identification of foods that contain it, such as wheat, rye, and barley. This module will provide a solid foundation for understanding the impact of gluten on diet and health. [/content-dropdown]

[title-dropdown] Module 2 - Gluten-Free Substitutes and Ingredients [/title-dropdown]

[content-dropdown] Participants will explore different types of gluten substitutes. The focus will be on knowing and using various gluten-free flours and thickeners, such as rice, corn, potato, almond, coconut, xanthan gum, and guar gum. This module aims to empower participants to choose and apply the appropriate ingredients to create gluten-free recipes. [/content-dropdown]

[title-dropdown] Module 3 - Gluten-Free Cooking Techniques [/title-dropdown]

[content-dropdown] Participants will learn to apply culinary techniques to adapt traditional recipes. Strategies for substituting gluten-containing ingredients while maintaining the texture and flavor of the foods will be discussed. The module will include practices to ensure that the recipes are successful and delicious without compromising quality. [/content-dropdown]

[title-dropdown] Module 4 - Creating Varied Gluten-Free Meals [/title-dropdown]

[content-dropdown] Participants will develop skills to create a balanced and varied menu of gluten-free meals. This module will cover the preparation of recipes for breakfast, lunch, dinner, and desserts, ensuring that all meals meet dietary needs and offer variety and flavor. [/content-dropdown]

Note

* 10% discount for alumni or current students and 15% for upfront payments (not cumulative).