A classroom dedicated to the main recipes of pastry, essential preparations and steps that will allow you to achieve excellent results. 
The recipes will be made with commercial mix, and others with flours in purity to offer the possibility of choice to those who want to participate on several levels
Gluten free cooking course description :
The training room dedicated to pastry, offers a path that will allow you to make gluten free products in total autonomy.
Through a dense exchange of theoretical and practical notions you will be able to juggle the preparations, regardless of your level of experience.
Gluten free cooking course objectives:
conscious approach to gluten-free raw materials to be used in preparations
learn a method of working the dough that ensures the results in expectations
know, also through the questions to be asked to the teacher, the secrets and the methods of managing the dough
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the stages of dough, leavening, baking and storage.
Gluten free cooking course structure:
the course is structured in practical and theoretical phases, specifically:
introduction to naturally gluten-free raw materials
kneading method and correct sequence of ingredients in the preparation of recipes
examination and study of each individual mode of rest and/or proofing
study of cooking choices suitable for individual preparations
method of storage and/or regeneration of the product
Method of cooking:
static
static/ventilated
breezy
Frying
Gluten free cooking course recipients:

The gluten-free cooking course is intended for all those who need an approach to confectionery preparations with any level of experience, who want to enrich