Baking & Pastry Project Week 5
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.
Friday - Rye-Like Pullman Loaf with Caraway Seeds
Sunday - Sunflower Seed Loaf
Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
High Protein Flours, such as: Soybean, White Bean, Black Bean
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
Caraway & Sunflower Seeds: Barry Farm
Instant Dry Yeast: Barry Farm
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 or mini loaf pan, a sheet pan and several bricks or a heavy pan. 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.