Production of Gluten-free Baked Goods


Out of stock

March 20, 2018

by Dr. Lin Carson and Chadwick White

The gluten-free trend is strong for 2018. Replacing gluten in baked goods means coming up with innovative solutions, understanding the role of ingredients in formulas, mimicking gluten and adjusting your production. To help you tackle these challenges, BAKERpedia and Middleby Bakery Group created this one-day course to give you the toolbox needed to thrive in the gluten-free trend.

During this intensive class, you’ll understand what it means to go gluten-free, determine what kind of modified starches or hydrocolloids to use, see what contributes to the tolerance of gluten-free doughs and batters, and know how to extend gluten-free shelf life and enhance its qualities. We’ll focus on cookies, muffins, cakes, bread and include problem solving and a roundtable discussion.

Out of stock



Who should attend?

  • Production Leadership
  • QA Supervisors/Managers
  • Technical Support Personnel
  • Research & Development Personnel
  • Anyone problem solving gluten-free problems on a high speed line

Course Schedule

I.  8-9 a.m. Ingredient Functionality

II.  9-10 a.m. Breads

III.  10-11 a.m. Cakes

IV.  11-12 p.m. Cookies

V.  12-1 p.m. Lunch

VI.  1-2 p.m. Problem Solving

VII.  2-3 p.m. Novel Innovations

VIII. 3-4 p.m. Food Safety and Sanitation

IX.  4-5 p.m. Roundtable Discussion

The class will take place at The Middleby  Bakery Innovation Center, a state-of-the art 30,000 sq. ft. test bakery, with the latest equipment used to develop and test and variety of baked goods.


Dr. Lin Carson, BAKERpedia

Dr. Lin Carson

Dr. Lin Carson

The inability to get technical problems solved on the internet has led Dr. Lin Carson, CEO of BAKERpedia, to her goal of building the world’s biggest baking encyclopedia. Dr. Carson is a bakery expert-in-residence blogger for the Food Process Suppliers Association, and a regular speaker and contributing member of the American Society of Baking.

A graduate of Kansas State University and Ohio State University, Dr. Carson has over 20 years in the baking and food industry, building technical service teams and programs. With past experiences at Wendy’s Int’l and Dave’s Killer Bread, Dr. Carson is now helping commercial bakers across the world streamline their quality processes to minimize waste and increase efficiencies. The Academy, which conducts the Production of Gluten-free Baked Goods, is a hands-on learning experience at BAKERpedia, for everyone associated with the baking industry.


Chadwick White

Chadwick White

Chadwick White

Chadwick White has been a baker for thirty years and has worked in nearly every segment of the industry, including large grocery chains, small retail bakeries and restaurants, large-scale production bakeries, and Executive Pastry Chef positions at well-known hotels and country clubs. In 1998, He was certified as a Master Baker through an AIB certification program promoted through the RBA.

In 2005, he was introduced to the free-from category by a friend and subsequently began formulating gluten-free baked goods. In 2008, he partnered with Udi and Etai Baron in a gluten-free bakery venture called Udi’s Gluten Free Foods. Since selling Udi’s in 2012, Chadwick has been performing formula development and consulting, mainly within the GF space.



Held at the

Middleby Innovation Center

808 Stewart Avenue | Plano, TX 75074



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