Industry Trends in Baking: Gluten-Free, Vegan, Dairy-Free and More: New York

Using non-traditional ingredients doesn’t mean sacrificing quality. In this hands-on class, taught by renowned chef Diane Forley, students will learn the role of alternative flours and sugars in pastry; baking with egg substitutes; and how to create gluten-free, vegan and dairy-free recipes.

Day one begins with an overview of gluten-free baking that examines various flours, gluten intolerance, principals of baking, blending and converting recipes. Students will create gluten-free blends for breads, cakes, a pie crust and a savory biscuit.

Day two takes gluten-free to the next level by pulling apart the key ingredients and adding vegan elements such as egg replacers, alternative fats and non-dairy “milks.” Demos and recipes include a comparison of muffins, “butter” cookies with alternative sweeteners, a finished pie and tart with non-dairy custard.

Diane Forley, a graduate of Brown University, was the Chef/Owner of Verbena Restaurant and Courtyard in NYC. In 2002, she wrote Anatomy of a Dish, which shares her botanical approach to cooking. With her new food venture, Flourish Baking Company, Diane uses primarily plant-based ingredients to merge sweet and savory baking into a product line of healthy snacks sold at Whole Foods, Dean and Deluca and Fresh Direct.


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Check back frequently to see new start dates or contact us at 888.324.2433.

course information
11/4/2014-11/6/2014 5:30pm-10:30pm 2 days T,TH $495

Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission's accreditation. This course is designed for personal enrichment and is not intended to qualify a student for employment.  

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