December 11 / 7-9 pm EST
The demand for gluten-free breads hasn't waned. Working with gluten-free flour is an adjustment for artisan bakers. Fermentation properties and dough handling require modification. Join King Arthur Baking Company's baking expert, Jonathan Brasil, to explore best practices in working with gluten-free flour.
Showcase techniques for baking gluten-free breads including hydration changes, fermentation timeline and method alterations for success.
Present three variations of GF breads made with GF bread flour: challah, boule and baguette.
Open Q&A for the class.
Jonathan gradually transitioned from the Hotline to the R&D team, where he has been for the last seven years, and has been the main developer on products including our Gluten-Free Single Serve line, '00' Pizza Flour, Gluten-Free '00' Pizza Flour, Keto Wheat Flour, Keto Pizza Crust among others. Jonathan’s favorite baked good to make are chocolate chip cookies; his favorite to eat is sourdough bread.
Craft • Culture • Careers• Community
Not a Member and Want to Stay Connected & Learn More?
Subscribe to our Newsletter
The Bread Bakers Guild of America
P.O. Box 8679
Cranston, RI 02920
T - 707.935.1468
E - email@example.com
©2023 The Bread Bakers Guild of America All Rights Reserved