Baking & Pastry Project Week 4
What's going on? 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.
You can also follow me on Twitter, where I'm glutenagogo.
Wednesday - Pain de Mie
Friday - Whole Grain Pullman Loaf
Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
High Protein Flours, such as: Soybean, White Bean, Job's Tears
Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff
Instant Dry Yeast
Binding Agents, such as: Xanthan Gum, Guar Gum, Chia Seed Meal, Agar Agar Powder
Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill
Adzuki Beans: Amazon.com, Eden Foods, Barry Farm
Job's Tears (Yimi or Hato Mugi): Amazon.com, Gold Mine Natural Foods
Instant Dry Yeast: Barry Farm
Pain de Mie Pan - It's not necessary to make this recipe. If you decide you want one or you'd like to see what they look like, they are available at Fantes.
Pullman Loaf Pan - It isn't necessary to purchase a pullman loaf pan to make this recipe. You can mimic the effect of the pullman pan with a regular loaf pan, a sheet pan and several bricks. You can also purchase several sizes of Pullman Loaf pans from Fantes. You can buy the smaller size at Williams-Sonoma and in a larger size at Kerekes - bottom and top are sold separately.