Gluten Free Baking (BAKG 1269)

This course provides students with an introduction to the ingredients, processes, and techniques used in the production of gluten free bakery items. It focuses primarily on the development and application of gluten free mixes and the advanced study of gluten free flours, starches, and gums that provide the bulk and structure of gluten free products.

Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Course code: BAKG 1269
Credits: 1.0
Length: 25.0 hours
Course outline: view


BAKG 1265, BAKG 1266, BAKG 1267.

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