Chairman of The Baking and Pastry Arts Program for
The National Center for Hospitality Studies at
Sullivan University
Louisville, Kentucky

October 3, 2005

What are some key expert techniques for making a GF bread?
When possible, use your hands when kneading the dough in lieu of using food processors. It’s important to feel the dough and the warmth of your hands helps the mixing process. Secondly, warm your liquids in a double boiler before adding them to the dry ingredients. Using warm liquids helps the dough form its own pasty consistency which, when baked off, will leave you with a moister GF bread. And use a dough enhancer to help lift the dough and help avoid producing a heavy and dense bread.

Without the gluten, GF bread can be dry and crumbly. What is your best advice for making a GF bread that sticks together well?
Incorporating fats and liquids is important. I have found that olive oil works particularly well. Warm the olive oil before adding it to your mixture. The warmth of the oil helps build a better structure.

Why is sugar so important in GF baking and what sugars are better to use?
Sugar is important for adding moisture. But invert sugars are best instead of raw sugars because they add more moisture and contribute to the smoothness of the dough.

What are your favorite GF flours to work with?
Nut flours such as hazelnut flour and almond flour. They are easier to use and produce a truer flavor. Naturally, we often use rice flour and I recommend incorporating a small amount of arrowroot flour to add thickening strength.

What is your top recommendation for the home chef making GF bread?
Don’t treat GF bread like regular bread. Treat it like making a quick bread. The less you work with the dough before baking, the more structure it will have. Starches in the dough create strength and overworking the dough will stretch the starches and leave you with a chewy texture.

How do you like to add flavor to your GF breads?
Nutmeg, cinnamon and pistachios are delightful. Adding fresh dates, cranberries or currents not only add a delicious twist, but the fruits (naturally dried work best) help the sugar content of the bread. Always mix the fruit into the dough at the last minute before baking to avoid bleeding and overworking the dough.

What is the best way to cool your GF bread?
After pulling the bread out of the oven, place a linen cloth over the bread. Steam will collect underneath the cloth to help keep the moisture in while it cools.

GF bread can loose its texture and dry out quickly after baking. What is your top tip for maintaining moisture and storing the bread after it is freshly baked?
Right after it cools, slice it and place it in a freezer bag and freeze immediately. Pull slices from the freezer on an as needed basis.

Chef Spendlove’s Credentials:
CEPC (Certified Executive Pastry Chef)
CCE (Certified Culinary Instructor)
AAC (Fellow of the American Academy of Chefs)
Professional Chef, Educator, Food Writer, and Mentor

For further information on GF baking, Chef Spendlove can be reached at dspendlove@sullivan.edu. For more information on Sullivan University and its celebrated faculty, please visit www.sullivan.edu or www.sullivan.edu/nchs/faculty.htm