Gluten-free pastry


At the end of the training, the trainee will be able to:

  • Know and understand food allergies and intolerances (gluten, lactose, etc.).
  • Know how to identify gluten in food, discover and master substitute ingredients and adapt basic techniques to design your own recipes, expand your menu or transform a dessert.
  • Know how to obtain supplies, have the notion of budget and have assimilated practical information on the easy implementation of this type of revenue.
  • Expand its customer base by taking into account people who are sensitive to gluten and other food allergies or intolerances.


  • Understanding of food allergies and intolerances including gluten.
  • Culinary adaptation of basic techniques: analysis and correction of recipes.
  • Development of a range of « free » products (gluten, lactose, etc.), varied and tasty: making of breads, brioches, pasta, desserts, ice cream, cake, etc.

Méthodes pédagogiques

  • Individual and collective support.
  • The trainee carries out all the recipes accompanied by the trainer.
  • Documents and theoretical supports: technical booklet and recipe booklet.
  • Presentation of a final buffet, tasting and analysis of the productions.