Courses > Wheat & Gluten

Wheat & Gluten

Course Overview

Wheat is one of the most common grains used in every day foods. In this lesson you get an “inside look” into gluten – the magical component in wheat that enables us to make so many wonderful products. You will learn what gluten is, where it comes from, and when gluten is and isn’t your friend.

Course Objectives

At the end of this lesson you'll be able to:
  • Understand the general composition of wheat
  • Understand what gluten is
  • Know when gluten development is desired and when it is not
  • Select the most appropriate flour for a recipe and understand why
  • Read the nutritional label on flour and determine the type by its protein content
  • Understand more about the Rouxbe Cooking School

Course Syllabus

Unit 1: Sample Course Orientation

You are about to experience a breakthrough in online culinary training. Start here to experience instructional content that focuses on the food and technique. A new online learning platform and unique assessment features will guide you throughout your culinary journey.

Lesson 1
Sample Course Orientation

3 tasks | 18 mins

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Unit 2: Learn about Wheat & Gluten

Wheat is common in a variety of popular dishes, from pasta to breads to baked goods.

In this unit, you will learn about wheat, gluten and how to work with it. Sometimes, gluten is your friend and needs to be developed. For example, gluten creates structure in bread and pizza crusts. Other times, when you’re making delicate items such as cakes and pastries, you don’t want to develop any gluten.

We’ll also outline some of the benefits of whole wheat, provide nutrition tips and discuss potential health problems associated with wheat.

Lesson 1
Unit 2 Orientation

2 tasks | 20 mins

Lesson 2
Lesson 1: Wheat & Gluten

6 tasks | 1 hr 52 mins

Wheat is one of the most common grains used in everyday foods. In this lesson, you get an inside look into gluten, the magical component in wheat that enables us to make so many wonderful products. You will learn what gluten is, where it comes from, and when gluten is and isn’t your friend.

Lesson 3
Unit 2 Review

3 tasks | 45 mins

Unit 3: Learn about Pasta

Pasta is one of the many products made from wheat and gluten. The elastic properties of gluten enable it to be stretched and shaped into the many different shapes and sizes of pasta.

In this unit, you will learn how extruded and laminated pasta are made, the differences between them and when you might choose one over the other. You will also learn how to cook extruded and laminated pasta to perfection, every time.

Lesson 1
Unit 3 Orientation

2 tasks | 14 mins

Lesson 2
Lesson 2: How to Select Pasta

2 tasks | 20 mins

In this lesson, you will learn how extruded and laminated pasta are made, the differences between them and when you might choose one over the other. You will also learn that regardless of the brand, there are visual cues you can look for when choosing a package of dried pasta, and things to be aware of when you are purchasing fresh. By understanding how pasta is made and knowing how to identify quality pasta, you are guaranteed to have the best pasta-eating experiences.

Lesson 3
Lesson 3: How to Cook Pasta

5 tasks | 1 hr 25 mins

In this lesson, you will learn the essential skills and techniques to properly cook pasta. You will learn how to cook dried and fresh pasta and how to test each type for doneness. You will also learn how to properly drain, sauce and serve pasta. Finally, you will learn how to match different sauces to the type of pasta you are cooking.

Lesson 4
Unit 3 Review

2 tasks | 45 mins

The Food You'll Make

Below is a snapshot of real student photos from the course. Once you learn the foundational techniques of cooking, you too can begin to create an endless number of delicious dishes!
Chia Spiced Rice Pudding with Orange Cardamom Roasted Pears

Brown Basmati rice was simmered in coconut and almond milk with Chai inspired aromatics of fresh ginger, vanilla bean, star anise, c... View More

by Meg R.
10
Lemon Olive Oil Cake with Fresh Raspberries

This vegan Lemon Olive Oil Cake with Fresh Raspberries is my go to for a couple of reasons. First, it is delicious, moist and flavor... View More

by Susan P.
5
Vegan ChocoBeet Donut

This donut made from all purpose gluten free mix flour ( white sorghum flour, mocaf, banana flour and arrowroot flour), raw cacao po... View More

by Yoesi A.
3
Lavender-stevia and rosemary agar cubes

For my previous course I made mango-coconut agar cubes and, while they looked really pretty, I wasn't too impressed with the taste o... View More

by Jelena T.
1
by Susan P.
2
Triple-Layered Aloe w/fruit, Mango and Coconut Milk Gels

I'm so happy with how this turned out. I know it's a little more complicated than what was requested, but when I saw a photo of thi... View More

by Jane P.
1
Baked Alaska to die for!

I just had so much fun making and eating this indulgent desert. The base for this desert was a delicious vanilla cake (Fran's recip... View More

by Petra B.
1
by Liana M.
1
Pantry

This is a collage photo of my in-kitchen pantry and my back-up pantry. I keep extra supplies in the back-up pantry of those stock i... View More

by Jennifer H.
My favourite chocolate cake

I've always been a huge fan of chocolate cakes. When I decided to go vegan, I tried so many recipes searching for "the one" and afte... View More

by Luciana U.
9
Chocolate Pudding

My Go-To Dessert is a silken tofu based chocolate pudding. It's my go-to because it's so easy to make and I usually have the ingredi... View More

by Daneen A.
5
Classic Gluten Free Chocolate Chip Cookie

These gluten free chocolate chip cookies are my go-to dessert. Honestly, I make them every week for my 6 & 9 year old (and my chocoh... View More

by Erika G.
4
Warm Apple Streusel Pie A La Mode

Apple Pie A La Mode has always been one of my favorite desserts, and I can't remember the last time I ate it...until now! For the... View More

by Kari R.
1
Hibiscus Tea Agar Gel Cubes with Crystallized Ginger

These are the Hibiscus Tea gel cubes after they set. I decided to garnish them with a small piece of crystallized ginger to complime... View More

by Rose D.
1
by Eva A.
1
by Eva A.
1
by Sandra M.

Practice Recipes

A few of the practice recipes you'll learn in this course.

Students

115,892 students from beginner to advanced have completed this course from 76 countries.