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.

Course Objectives:

• 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 is a member of King Arthur’s Research and Development team. He holds a degree in Baking and Pastry from the Culinary Institute of America (Hyde Park) and worked as a pastry cook before joining King Arthur on the Baker’s Hotline team, where he helped home bakers with everything from flat loaves of bread to tough pie crusts.

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.

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