I was a very lucky woman and received a copy of the Culinary Institute of America's Baking & Pastry book along with their culinary dvd's from my family for my birthday and our anniversary. After watching all the DVDs, I decided to work my way through the CIA's Baking and Pastry book - of course making it gluten free. There were so many skills that I wanted to develop and work on. I hope you will be interested in sharing my journey with me.
This week I'm making a Whole Grain Bread and what sounds like a mouth watering Rosemary Bread using a blend of high protein flours.
Due to the Easter holiday weekend, I'm a little off my original schedule (Sun/Tues/Thur). This week, my bread postings will be on Wednesday and Friday. Next week I'll be back to the original schedule.
You can follow my adventure daily on Twitter, where I'm glutenagogo.
Schedule for the Week of April 12th:
Wednesday - Whole Wheat Lean Dough & Bread (page 131)
Friday – Durum Rosemary Dough & Bread (page 132)
Brown Rice Flour (Fine or Superfine grind)
Sweet Rice Flour (also called glutinous rice flour)
High Protein Flours such as: Soybean, White Bean, Quinoa, Millet, Sorghum
Whole Grain Flour such as: Buckwheat, Millet, Sorghum, Quinoa, Amaranth, Teff
Instant Dry Yeast
Binding Agents such as: Xanthan gum, Guar Gum, Chia Seed Meal, Agar Agar Powder
Instant Dry Yeast:Barry Farm
Other Messages in the Baking & Pastry Project
Baking & Pastry Project #2 - Bagels
Baking & Pastry Project #1 - Lean White Bread
Baking & Pastry Project - Week 1