October 4, 2009

Baking & Pastry Project Week 14 - Doughnuts

It's doughnut week! I've been busy making yeast raised doughnuts and berliners.

There are a couple of unique food items on the ingredient list this week.  The first is emulsified shortening, which absorbs more sugar and liquid than does regular shortening. Cakes and frosting will also have a finer smoother texture. When you shop for it you can find it under the brand names Alphine Hi-Ratio Shortening or Sweetex.

The second item is glycerin. It is used in the recipe for the fondant icing. The glycerin softens the fondant and it also adds a nice sheen.

Have fun and don't eat too many!


Tuesday - Yeast Raised Doughnuts

Thursday - Berliners

Shopping List

Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
Arrowroot Starch
Almond Meal
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 or Guar Gum, Chia Seed Meal, Agar Agar Powder
Non-fat dry milk
Ground nutmeg
Emulsified shortening
Corn Syrup


Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill
Instant Dry Yeast: Barry Farm
Agave Syrup: Wild Organics, Native Seeds
Non-Fat Dry Milk: Barry Farm
Emulsified Shortening: Amazon.com
Glycerin: Kerekes, Wilton


Stock Pot, Dutch Oven, Wok or Deep Fat Fryer
Doughnut Cutter
Bismark Pastry Tip


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.

Want More?

You can also follow me on Twitter, where I'm glutenagogo.

Other Baking & Pastry Project Posts

Baking & Pastry Project #26 - Pita
Baking & Pastry Project #25 - Naan
Baking & Pastry Project Week 13 - Flatbreads
Baking & Pastry Project #24 - Lavosh
Baking & Pastry Project #23 - Pizza
Baking & Pastry Project Week 12 - Pizza & Crackers
Baking & Pastry Project #22 - Soft Pretzels
Baking & Pastry Project #21 - Crescia al Formaggio
Baking & Pastry Project Week 11 - Parmesan & Pretzels

1 comment:

Ross said...

Hi Sheltie Girl,

What an ambitious and delicious project! As a local GF blogger, I thought this might be right up your alley. I'm working for a wholesale gluten-free baked goods company in Manhattan -- Tully's Gluten-Free Bakery -- we're just getting off the ground now. We make brownies, 2 kinds of cookies, and 2 kinds of mini cupcakes -- they're delicious, if I do say so myself. We're just starting the whole process of giving samples to retailers, but I would also love to send you some samples. Do you have an address where I could send them or deliver them to you? I was unable to find your email address on your site.

Hope to hear from you soon.

ross [a t] tullysbakery [d o t] com