This is my sixth Japanese pastry course, and I’d like to focus on gluten free baking.
First of all, this is not a course which explains the benefit of gluten-free. I’m not following a specific diet, myself.
But as a chef consultant, I’ve got many job offers to create gluten-free recipes so I have tried baking with gluten-free flour. From that experience, I’ve learned so many tips for gluten-free baking so I’d like to share them with you in this course.
I will introduce to you two sponge cake recipes that I converted to be gluten-free, and several delicious dessert recipes using those sponge cakes.
For those who are not gluten-free, this course includes many useful techniques for making cakes so I recommend it to anyone who likes baking. You can just use normal flour instead of gluten free flour and add to your repertoire some delicious desserts.
I’m going to show you every single step even some small tips, so you will get the hang of it.
For this lesson, I will use the professional recipe but you can make it at home.
Are you ready to jump in and learn new styles of delectable japanese cakes?
Let’s get started!
Asami
