BAKG 1269 — Gluten Free Baking
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.