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 Soft Rolls and Grissini. What are grissini you ask? They are thin breadsticks. You can roll them out with a pasta machine or you can fix them by hand. Over at Delicious Days, you can find some she made with squid ink making them a dense black color. Or over at the LA Times there are some made with whole wheat flour.
You can follow my adventure daily on Twitter, where I'm glutenagogo.
Schedule for the Week of April 19th:
Tuesday - Soft Roll Dough & Bread (page 132)
Thursday – Grissini Dough & Grissini (page 133)
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
Toppings: Sesame Seeds, Poppy Seeds, Coarse Salt
Instant Dry Yeast:Barry Farm
Other Messages in the Baking & Pastry Project
Baking & Pastry Project #4 - Rosemary Bread