Description

Bake gluten‑free loaves with real crust and chew through smart hydration and binders. You will learn flour matrix design using rice, sorghum, oat, and starches for balance. Binders like psyllium, chia, and xanthan are compared for crumb elasticity and slice integrity. We tailor hydration and proof to avoid collapse while keeping interiors moist. Pan vs. freeform options are explored for stability and presentation. You’ll master steam and high heat to achieve shattering crusts without dryness. Flavor work includes tang via cultured dairy alternatives or mild preferments. We provide allergen‑aware rotation ideas to keep menus inclusive. Troubleshooting fixes gummy centers, brittle slices, and pale color with targeted shifts. Expect gluten‑free breads that satisfy both texture and taste.

GF formula pack + binder comparison charts + heat/steam profiles + troubleshooting guide

3 hours

GF flour matrices, binder roles, hydration/proof tuning, pan vs. freeform, crust strategy.

Home bakers needing gluten‑free breads with artisan quality and dependable slices.