Teff & Montina Pita (B&P26)

Baking & Pastry Project #26 - Teff & Montina Pita


With this recipe, I wanted to work with a flour I haven't used in a while - Montina. It's a type of perennial Indian ricegrass that grows wild from Southern Manitoba to the hills of Southern California. It's a wonderful flour that is high in protein and fiber.


It's a fabulous flour that goes in a wide variety of baked goods.  I enjoy using it in anything that has chocolate as it provides an additional layer of rich flavor. My children particularly enjoy chocolate chip cookies with Montina flour.


The flour blend for the pita rounds, is like a earthy whole wheat. It is a bit darker in color and tastes delicious. My husband and I thoroughly enjoyed these, but they were a bit too strong in flavor for our kids.


Recipe

Protein Content: 
Original Content: 29.64g
GF Content: 28.80 g

10 g Montina flour (0.7 g)
10 g brown rice flour (0.9 g)
20 g sweet rice flour (1.2 g)
20 g arrowroot starch (0.3 g)
48 g white bean flour (10.32 g)
6 g chia seed meal (1.26 g)
__________________________replaces the bread flour

12 g cocoa powder (3.23 g)
53 g ivory teff flour (5.83 g)
44 g millet flour (5.06 g)
__________________________replaces the wheat flour

20 g instant dry yeast
5 g sea salt
4 g sugar
4 g agar agar powder
190 ml water
12 g olive oil
25 ml agave syrup

1. Place all the dry ingredients into a large bowl and stir. Pour all the liquid ingredients into a medium sized bowl. Pour the liquid ingredients into the dry ingredients and blend thoroughly.

2. On a piece of parchment paper sprinkled with arrowroot starch, divide the dough into 6 pieces of equal size. Beginning with the first piece of dough, press it out into a round shape that are about 7 inches/18 cm in diameter. Continue with the other pieces of dough in the order that they were divided. Use arrowroot starch as needed to work the dough. Place the parchment paper on a cookie sheet, then relocate it to a warm location and allow the pita dough to rise for 30 minutes.

3. Place a baking stone into the oven and preheat the oven to 500 degrees F/260 degrees C. Slide the parchment paper with the pita rounds onto the baking stone. Bake for 3 to 4 minutes, so that the pita rounds are puffed, but not browned.  Cool before serving.

Other Posts in the Baking & Pastry Project

Index of Baking & Pastry Project Posts

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
Baking & Pastry Project #20 - Craquelin

Baking & Pastry Project #19 - Brioche
Baking & Pastry Project Week 10 - Brioches

Millet & Sunflower Naan (B&P25)

Baking & Pastry Project #25 - Millet & Sunflower Naan

The drums are here! A beautiful glossy black with the look of an old Ludwig set, they are so classy my son speechless. They arrived by UPS a mere thirty minutes before his music teacher arrived. When Jared arrived we broke open the boxes, then spent the next hour setting things up and tuned.

My brother is an awesome guy. He put new heads and mutes on the drums, sent new tuning keys and a pack of drum sticks. He told my son, "Have fun and shred some wood!"

We're going to rearrange the living room to create a music area with the drums, piano and guitar. Then it's time to pick up some drum mutes or lightening rods so that after sundown he can still practice.

It's not just that we want to be a good neighbors, it's trying to head off trouble before it starts. One of our neighbor's has an irritation meter that is set far below average. Once she gets started, then she's off and running for years on end. It makes you want to put up some alien defense shields, so she doesn't have the opportunity to say, "Take me to your leader!"

I served the naan along with assorted meats and cheeses for dinner. Delightfully buttery and creamy from the sunflower meal, the naan went beautifully with a smear of ricotta and a marinated olive. It got high marks from my family for eat alone deliciousness.

Recipe

Protein Content:
Original Amount: 23.283 g
GF Amount: 22.085 g

5 g brown rice flour (.35 g)
25 g sweet rice flour (2.125 g)
25 g arrowroot starch (0.075 g)
59 g millet  flour (6.785 g)
85 g sunflower seed meal (12.75 g)
23 g instant dry yeast
14 g sugar
4 g sea salt
4 g agar agar powder
6 g chia seed meal
90 ml water
10 ml agave syrup
29 g clarified butter

29 g plain yogurt
29 g eggs
Topping: clarified butter and seeds of your choice

1. Place the dry ingredients into a large bowl and stir together.  Then pour all the liquid ingredients into a medium sized bowl and blend thoroughly. Pour the liquid ingredients into the dry ingredients and stir until a nice ball forms.

2. On a sheet of parchment paper sprinkled with arrowroot starch, divide the dough into 5 or 6 balls of equal size. Starting with the first ball, press out onto the parchment paper into a tear drop shape. Continue with the second ball and so on until all the dough is shaped. Place the parchment paper onto a cookie sheet and relocate to a warm location. Allow the dough to rise for 1 1/2 to 2 hours.

3. Place a baking stone into the oven and preheat to 425 degrees Fahrenheit/218 degrees Celsius. Brush the naan with clarified butter and sprinkle with your choice of seeds. Place the parchment paper onto the baking stone.  Cook for 10 minutes or until puffed.  Cool completely before serving.


Other Posts in the Baking & Pastry Project

Index of Baking & Pastry Project Posts

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
Baking & Pastry Project #20 - Craquelin

Baking & Pastry Project #19 - Brioche
Baking & Pastry Project Week 10 - Brioches

Baking & Pastry Project Week 13 - Flat Breads

Bread & Pastry Project Week 13 - Flat Breads

One of my favorite tweaks on gluten free baking is to use two sometimes three different types of binders. A binder is what holds your gluten free baked good together, such as xanthan or guar gum, flax seed meal, gelatin, pectin, agar agar or chia seed meal. There are other gums that are not as readily available and tend to cost a bit more, for example gum arabic, kuraya or tragacanth gum.

The idea is that each gum works in a particular way. Therefore, if you have more than one you will have the holding power of both types of gums. Look in your freezer case for your ice cream container. In the list of ingredients you will find things like xanthan gum and methylcellulose or xanthan and guar gum. Ice cream tends to travel a long way from the factory to the eater's house. In that journey the ice cream will be subjected to a variety of temperatures. The gums help the ice cream maintain it's fluffy texture and mouth feel. Otherwise, you would end up with a container of ice cream that has partially melted and refrozen while in transit.

A couple of other things to think about while your thinking about binders: taste and quantity. Each gum, meal or powder has it's own flavor. In small amounts it might not be that noticeable, but when used in larger quantities it can change the flavor of your baked good. For a bread like pita, you will need a lot of binding strength so that the bread holds together when you open the pocket and place your filling inside. If you use any one binder in sufficient quantity to hold it together, you maybe adding a competing flavor to your bread. This is the perfect bread for using more than one binder. Try out my choice of chia seed meal and agar agar powder or xanthan gum and pectin, perhaps another combination.

I hope you enjoy this week's breads. The naan has a warm and nutty flavor from sunflower seed meal and the pita bread is rich and earthy from ivory teff flour.

Schedule

Thursday, 10/1 - Naan

Saturday, 10/3 - Pita

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

Plain Yogurt
Clarified Butter
Sunflower Seed Meal

Resources

Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill
Instant Dry Yeast: Barry Farm
Agave Syrup: Wild Organics, Native Seeds

Equipment

Baking Stone


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 #24 - Lavosh

Baking & Pastry Project #23 - Pizza
Baking & Pastry Project Week 12 -
Baking & Pastry Project #22 - Soft Pretzels
Baking & Pastry Project #21 - Crescia al Formaggio
Baking & Pastry Project Week 11 - Parmesan & Pretzels
Baking & Pastry Project #20 - Craquelin

Baking & Pastry Project #19 - Brioche
Baking & Pastry Project Week 10 - Brioches


Index of Baking & Pastry Project Posts