Baking & Pastry Project Week 8 - Raisins & More Raisins

Baking & Pastry Project Week 8 - Raisins & More Raisins

I'm moving a little slowly this week with my kitchen under construction again. It's been quite a process and has taken almost a year. What we're working on now is all the finish carpentry work, trimming out the board and batten paneling and the door and window trim. Next it will be the last of the floor trim and rebuilding the screens for the windows over the kitchen sink.

Part of the day, the kitchen is the property of the carpenter. The counters are covered with tools and pieces of wood. The floor is covered with hoses, cords, an air compressor, power tools and the vacuum cleaner. For the other part of the day, it's mine in a rather limited fashion.

Regardless of the dust, bits of wood and paint lying around, it infinitely satisfying to see the kitchen nearing it's completion. Especially when we remember how it looked before we started working on it. Or what it looked like when we gutted the room down to the subfloor. It is turning into the kitchen/gathering area we wanted, rather than our old squashed galley kitchen.

Mr. Carptenter - Thank you for all your hard work!

Schedule

Monday - Rustic Raisin Bread

Wednesday - Cinnamon Swirl Raisin Bread

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
Sea Salt
Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder
Honey

Raisins

Cinnamon

Resources

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

Equipment

No specific or unusual equipment is needed this week.

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 #14 - Cheddar & Onion Mock Rye Batard

Baking & Pastry Project #13 - Prosciutto & Provolone Bread

Baking & Pastry Project Week 7 - Ham & Cheese

Baking & Pastry Project #12 - Belgian Apple Cider Bread
Baking & Pastry Project #11 - Beer & Cheese Bread
Baking & Pastry Project Week 6 - Beer, Cheese & Cider

Cheddar & Onion Mock Rye Batard (B&P14)

Baking & Pastry Project #14 - Cheddar & Onion Mock Rye Batard



This bread turned out to be the sleeper of the project so far. It had a fabulous flavor that was bursting with the creaminess from the cheese and the earthy hint of onion as the bread glided over my tongue.

I was surpised as I was pretty skeptical about a bread recipe that had raw onion in it. Was the onion going to cook all the way through or was it going to end up as power house chunks of raw onion surrounded by bread. I have to admit to pondering the recipe for a while and contemplated carmelizing the onions first. In the end, although I had my doubts, I finally went with the book and added those raw onion squares to the dough.

I got everything ready, so I could bake bread in the morning and realized my tea had gone cold. I placed the cup in the microwave, made my selection, pressed start and enjoyed a nice flame show. Two small flames popped up on one side of the interior. I rapidly hit "End" and watched my impromptu fire fizzle out.

What is it about microwaves? I don't use our microwave for very much, mostly for reheating beverages. However, the last 3 microwaves we've owed have lasted for 2 years and all go up in flames. Is there something about me that kills microwaves or is it a sign of the times with planned appliance obsolesence? Maybe it's a sign that I could start a new career as a fire-starter in an alternative universe, armed with my handy microwave? Oh, wait...they might not have electricity...okay scrap that plan.

By the way, do any of you use your microwave for a lot of cooking or do you use it mostly for reheating things? Most of the time, when I reheat foods, I use our toaster oven. Which is what I did with this bread, when my husband and I had a simple dinner of bread, salad and a nice cold gluten free beer. Delicious!



Recipe
Yield: 1 batard

Protein Content follows the flour in parenthesis
Original Protein Content: 13.21 g
GF Protein Content: 12.89 g


1 tsp/5 g brown rice flour (.45 g)
4 1/4 tsp/20 g sweet rice flour (1.2 g)
4 1/4 tsp/20 g arrowroot starch (.06 g)
4 Tb/58 g sorghum flour (6.67 g)
1 1/4 tsp/ 6 g chia seed meal (1.26 g)
____
1 tsp/5 g black bean flour (1.2 g)
4 3/8 tsp/21 g sorghum flour (1.47 g)
5/8 tsp/ 3 g cocoa powder (.57 g)
1 tsp/5 g arrowroot starch (.01 g)
3/8 tsp/2 g agar agar powder
2 3/8 tsp/11 g instant dry yeast
7/8 tsp/4 g sea salt
5/8 tsp/3 g cane sugar
1/2 cup/137 ml water
5/8 tsp/3 g molasses
5/8 tsp/3 g vegetable oil
2 Tb/28 g cheddar cheese, diced
2 Tb/28 g yellow onion, diced

1. Combine the dry ingredients into a large bowl and blend well. Add the water, molasses and oil and mix. Then add the cheese and onion and blend.

2. On a sheet of parchment paper sprinkled with sweet rice flour, place the dough into the center and shape into a batard. Slice the batard across the width of the middle and then on either side. Set in a draft free location and allow to rise for 2 hours.

3. Preheat the oven to 425 degrees F/218 degrees C. If you have a baking stone, place it in the oven at the same time on a shelf in the top third of the oven. Gather an oven proof bowl that can hold water and a squirt bottle filled with water for steaming your bread. Place the water bowl on a shelf in the bottom third of the oven.

4. Slide the parchment paper with the loaf onto the baking stone. Squirt the sides of the oven with water and the top of the bread. Then bake for 25 minutes. Prop open the door of the oven and allow the bread to cook for 5 minutes. Remove the bread from the oven, then let the bread cool about 1 ½ hours before cutting.

Notes:

1. Bean Flour – You can purchase Black bean flour from Barry Farm or you can grind your own using a coffee grinder.

2. Chia Seed Meal/Salba Meal – You can purchase dark chia seeds from Barry Farm and light chia seeds (Salba) from Amazon. Then you can use a coffee grinder to turn them into meal.

3. Agar Agar Powder - Is available from Barry Farm as well.

Other Baking & Pastry Project Posts

Baking & Pastry Project #13 - Prosciutto & Provolone Bread
Baking & Pastry Project Week 7 - Ham & Cheese
Baking & Pastry Project #12 - Belgian Apple Cider Bread
Baking & Pastry Project #11 - Beer & Cheese Bread
Baking & Pastry Project Week 6 - Beer, Cheese & Cider
Baking & Pastry Project #10 - Sunflower Honey Bran Bread
Baking & Pastry Project #9 - Black Bean Millet Pullman Loaf (mock rye)
Baking & Pastry Project Week 5 - Mock Rye & Sunflower Seeds


Want More?

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

Cherry Blueberry Vodka Strudel

Daring Baker's May Challenge

I was delighted to discover that our challenge this month was from the mouth watering book, "Kaffeehaus." This is one of my favorite cook books as it's filled with so many fabulous foods that I loved when we visited Vienna. I have to admit that I have spent quite a few hours just oogling the beautiful images.

The strudel was a delight to make. My husband and I thoroughly enjoyed the cherry blueberry vodka filling. I made a maple whipped cream to go with the warmed strudel. It was an excellent way to start Mother's Day.

The May Daring Bakers' challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book "Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest and Prague," by Rick Rodgers.

Recipe

Filling

1 Tb/15 ml vodka

4 oz/114 g pkg frozen cherries, pitted

4 oz/114 g pkg frozen blueberries

1/2 cup/115 g cane sugar

2 Tb/28 g cornstarch

1/2 cup/118 ml fresh gluten free bread crumbs

3 Tb/43 g butter, melted

Dough

3 1/2 Tb/50 g chestnut flour

3 1/2 Tb/50 g brown rice flour

3 1/2 Tb/50 g arrowroot starch

3 1/2 Tb/50 g sweet rice flour

1 1/4 tsp/6 g chia seed meal

3/8 tsp/2 g agar agar powder

1/4 tsp/1 g sea salt

5 tsp/24 g butter, grated & frozen

1/4 cup/52 ml water

3 tsp/15 ml vegetable oil

3/8 tsp/2 ml cider vinegar

Filling Instructions

Place the cherries (and liquid), blueberries (and liquid), sugar, and cornstarch into a sauce pan. Bring to a boil, then reduce the heat to a simmer and cook for 2 minutes, stirring occasionally. Allow to cool completely before using.

Dough Instructions

1. Combine the flours, chia seed meal, agar agar powder and salt into a bowl and blend together. Mix the water, oil and vinegar in a measuring cup, then add to the bowl. It should make a soft dough, if it doesn't add just enough water to fix it.

2. Lay out 2 sheets of parchment paper. On one sprinkle sweet rice flour over the sheet and place the dough in the center. Sprinkle the dough with sweet rice flour and cover with the 2nd sheet of parchment paper. Roll out the dough until it is around 15" x 12". Gently ease the parment paper off the top of the dough and sprinkle the dough with sweet rice flour. Replace the top sheet and flip the dough over and repeat.

Making the Strudel

1. Put an oven rack in the upper third of the oven and preheat the oven to 400 degrees Fahrenheit (200 degrees C). Cover a cookie sheet with parchment paper.

2. Using a silicone brush, spread the melted butter over the dough. Sprinkle the dough with the bread crumbs. Sprinkle the frozen grated butter over the dough. Spread the filling about 3" (8 cm) from the short edge of the dough in a 6" (15 cm) wide strip. Using the parchment paper to help you, raise the paper so that the edge of the dough folds over the filling. Continue easing the dough over so that the strudel rolls onto itself. Leave the strudel on the parchment paper that it was rolled on, transfer the strudel onto the cookie sheet. Trim off the excess parchment paper that the dough had been rolled on. Tuck the ends of the dough under the strudel. Brush the top with melted butter and sprinkle with turbinado sugar.

3. Bake for 30 minutes or until the dough is a golden brown. Cool for about 30 minutes before slicing. Best the day it is made, but will keep nicely in the refrigerator.

Want More?

You can find me on Twitter @ glutenagogo.

Prosciutto & Provolone Bread (B&P-13)

Baking & Pastry Project #13 - Prosciutto & Provolone Bread

Happy Memorial Day! This is a four day weekend of us and we're planning loads of home and yard improvement.

We're working on finishing off the carpentry work on our kitchen remodel. Yesterday, my husband and daughter finished off the countertop trim. He was teaching her how to measure and set up the angles for cutting the wood. She got to counter sink the nails and schmear wood putty into the holes.

I was painting the strips for the batten of our board and batten paneling for the walls of the kitchen. There are so many strips that have to be primed and painted before they can be hung on the ceiling and walls. By the end of yesterday, I was covered in little droplets of paint. Our Sheltie had her own streaks of paint since she needed to share some love while I was trying to swing a paint brush.

Our son had his own project, to clean out his small bookcase so we can put a new one in his room. It's time to part with his young reader books to make room for the Redwall and Hardy Boys series he's collecting.

To round out the day, we started tackling our yard. We did a lot of trimming and shifted a few plants around. Due to the long cold winter, we had quite a few things die and others that suffered quite a bit of ice damage. I'm really sad about the loss of our Henry Lauder Walking Stick tree (also called a Corkscrew Hazel). It was a beautiful and unique tree that was remarkably lovely in the fall.

We took a break for lunch, crashing tiredly in the rocking chairs around the patio table. While our Sheltie aimed for the deepest part of the shade cast by the umbrella over the patio. We dined on prosciutto and provolone bread served with rainbow chard salad and a mixed fruit salad. Then we sat and indulged in multiple glasses of iced tea and frosty fruit jucies.

Recipe

Yield: 1 small loaf

Protein content: 23.57 g

1 Tb + 2 1/4 tsp/25 g brown rice flour (2.25 g)

1 Tb + 2 1/4 tsp/25 g sweet rice flour (1.5 g)

4 1/4 tsp/20 g arrowroot starch (.06 g)

2 Tb + 2 1/2 tsp/40 g almond meal (8 g)

1 Tb + 2 1/2 tsp/26 g millet flour (2.99 g)

1 1/4 tsp/6 g chia seed meal (1.26 g)

2 1/2 Tb/35 g white bean flour (7.5 g)

2 1/4 tsp + pinch/11 g instant dry yeast

1/2 tsp/2 g agar agar powder

3/4 tsp + dash/4 g sea salt

7 Tb + 1 tsp/109 ml water

1 Tb + 3/4 tsp/18 g olive oil

1 Tb + dash/15 g butter, soft

4 Tb/56 g prosciutto, diced

4 Tb/56 g provolone, diced

1. Lay out a sheet of parchment paper. In a large bowl, combine the dry ingredients and blend well. Pour in the olive oil, butter and water, then stir together. Sprinkle the parchment paper with sweet rice flour and place the bread dough in the center of the paper. Shape into a round ball and score an "X" in the center of the top of the dough. Cover and allow to rise for 2 hours.

2. Preheat the oven to 435 degrees F/225 degrees C. If you have a baking stone, place it in the oven at the same time on a shelf in the top third of the oven. Gather an oven proof bowl that can hold water and a squirt bottle filled with water for steaming your bread. Place the water bowl on a shelf in the bottom third of the oven.

3. Slide the parchment paper with the loaf onto the baking stone. Squirt the sides of the oven with water and the top of the bread. Then bake for 25 minutes. Prop open the door of the oven and allow the bread to cook for 5 minutes. Remove the bread from the oven, then let the bread cool about 1 ½ hours before cutting.

Notes:

1. Bean Flour – You can purchase Black bean flour from Barry Farm or you can grind your own using a coffee grinder.

2. Chia Seed Meal – You can purchase chia seeds from Barry Farm and use a coffee grinder to turn them into meal.

3. Agar Agar Powder - Is available from Barry Farm as well.

Other Baking & Pastry Project Posts

Baking & Pastry Project Week 7 - Ham & Cheese
Baking & Pastry Project #12 - Belgian Apple Cider Bread
Baking & Pastry Project #11 - Beer & Cheese Bread
Baking & Pastry Project Week 6 - Beer, Cheese & Cider
Baking & Pastry Project #10 - Sunflower Honey Bran Bread
Baking & Pastry Project #9 - Black Bean Millet Pullman Loaf (mock rye)
Baking & Pastry Project Week 5 - Mock Rye & Sunflower Seeds


Want More?

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

Baking & Pastry Project Week 7 - Ham & Cheese

It's going to be another great week of bread baking at my house. As always, my furry buddy will be warming the tops of my feet while I measure flour, grind beans and accidently knock chunks of cheese on the floor.

I've discovered there are quite a few ways I can make our Sheltie's day while I work my way through the bread section of the Baking & Pastry Project:

1. Me: Start up the coffee grinder.

The Sheltie: A prime whining and whizzing noise that means great barking fun will be had...REAL soon.

2. Me: Grind beans rather than coffee beans.

The Sheltie: A possible sign that aliens are attempting to break in and abduct Timmy, yet again...well, you never know...it pays to be on guard.

3. Me: Keep up good posture while I chop cheese, prosciutto and onion.

The Sheltie: If I squeeze in between the cabinet and my human's body, I can lay on top of their feet. It's an awesome trick to play, as it makes my human drop amazing quantities of food on the floor...chunks of cheese, meat and the incredible combo...pizza.

4. Me: I always need to bake or cook something for the bottomless preteen stomachs residing in our house.

The Sheltie: If the oven is running, something good will soon be had to eat. I am a begging master. I could go pro. With my masterful touch I can get cheese, ham, waffles, chicken, and BACON, BACON, BACON & MORE BACON.

5. Me: Run the Kitchen Aid Stand Mixer.

The Sheltie: The absolutely best tasting food comes from that whirring thing on the counter. If I bump my human's leg with my shoulder, I have a better chance of her dropping the spoon or the spatula. It's all good to me.

6. Me: I need to do some chores in the kitchen.

The Sheltie: Ah...the kitchen, excitement at every turn...

Schedule

Wednesday - Prosciutto & Provolone Bread

Saturday - Cheddar & Onion Mock Rye Bread

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

Sea Salt

Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder

Prosciutto - diced

Provolone - diced

Cheddar Cheese - grated

Yellow Onion - diced

Molasses

Resources

Flours, Almond Meal & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill

Instant Dry Yeast: Barry Farm

Molasses: Barry Farm

Agave Syrup: Wild Organics, Native Seeds

Prosciutto, Provolone, Cheddar & Onion: Local grocery store or natural foods market

Note: If you can't prosciutto in your area, look for a Smithfield ham, Black Forest ham, dried cured ham or lean bacon (blanched in boiling water, rinsed and drained). This information is from The Cook's Thesaurus, click on the link for even more options.

Equipment

No specific or unusual equipment is needed this week.

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 #11 - Beer & Cheese Bread

Baking & Pastry Project Week 6 - Beer, Cheese & Cider

Baking & Pastry Project #10 - Sunflower Honey Bran Bread

Baking & Pastry Project #9 - Black Bean Millet Pullman Loaf (mock rye)

Baking & Pastry Project Week 5 - Mock Rye & Sunflower Seeds

Belgian Apple Cider Bread (B&P-12)

Baking & Pastry Project #12 - Belgian Apple Cider Bread

I have to admit to being extremely psyched about making Belgian Apple Cider Bread. It sounded so fascinating to have bread recipe with a yeast paste spread on top. Then there was the challenge of making a triangular loaf of bread.

This recipe actually made a larger quantity of bread than I usually make. It was quite an arm workout to work the dough with my wooden spoon. So, if you need to you can mix this dough with your stand mixer. It was quite satisfying when it was all mixed and ready to shape.

I worked a little more sweet rice flour into the dough before shaping it to make it firm enough to hold the triangular shape when rising and baking. The loaves turned out triangular and had nicely rounded corners.

My husband and I loved how this bread turned out. The interior texture was quite nice with lots of small to medium sized air holes. It was great toasted and tasted fabulous with butter and even as a hot cheese and pepperoni sandwich.

Bread Recipe
Protein content is in parenthesis
Yield: 3 loaves or 2 loaves and 12 rolls


4 tsp + pinch/20 g brown rice flour (1.8 g)
4 tsp + pinch/20 g sweet rice flour (1.2 g)
4 tsp + pinch/20 g arrowroot starch (0.06 g)
1/4 cup + 3 pinches/59 g millet flour (6.78 g)
1 tsp + dash/6 g chia seed meal (1.26 g)
___________
5 1/2 Tb/80 g black bean flour (19.2 g)
1 2/3 cup/425 g sorghum flour (29.75 g)
4 Tb + 2 1/2 tsp /70 g cocoa powder (13.3 g)
1/2 tsp/2 g agar agar powder
2 1/4 tsp/11 g instant dry yeast
3/4 tsp/4 g sea salt
1 2/3 cup/396 ml apple cider
2 2/3 cup/624 g sour cream

1/4 cup/60 ml agave syrup
2/3 cup/156 g pate fermentee

Apple Cider Paste

3/4 tsp/4 g black bean flour (.96 g)
2 1/4 tsp/11 g sorghum (.77 g)
3/4 tsp/4 g cocoa powder (.76 g)
1/2 tsp/2 g chia seed meal
1/2 tsp/2 g agar agar powder
3/4 tsp/4 g instant dry yeast
1/4 tsp/1 g sea salt
3 Tb/44 ml apple cider
1 tsp/5 ml agave syrup


1. Mix the dry ingredients together in a large mixing bowl and stir together very well. In a medium bowl pour in the apple cider, sour cream, agave syrup and pate fermentee. Stir together making sure there aren't any lumps. Add to the dry ingredients and blend. The dough should be a little firmer, so if you need to add a little sweet rice, arrowroot starch or brown rice flour to the dough to make it firmer.


2. On a sheet of parchment paper sprinkled with sweet rice flour place 1/3 of the bread dough. Gently pat into a triangular shape.


3. In a small bowl, mix together the dry ingredients of the apple cider paste. Then add the apple cider and agave syrup. Stir together.


4. Spread the apple cider paste over the top of the bread. Allow to rise for 1 hour.


5. Place a baking stone into the oven and an oven proof bowl filled with water into a 450 degree F/232 degree C oven. Slip the parchment paper with the loaf of bread on it onto the baking stone. Spray water onto the walls of the oven and gently spray the top of the bread. Bake for 20 minutes. Then prop the oven door open with a wooden spoon and allow the bread to vent for 5 to 10 minutes. Cool before serving.


Notes:

1. Bean Flour – You can purchase Black bean flour from Barry Farm or you can grind your own using a coffee grinder.

2. Chia Seed Meal – You can purchase chia seeds from Barry Farm and use a coffee grinder to turn them into meal.

3. Agar Agar Powder - Is available from Barry Farm as well.


Other Baking & Pastry Project Posts

Baking & Pastry Project #11 - Beer & Cheese Bread
Baking & Pastry Project Week 6 - Beer, Cheese & Cider
Baking & Pastry Project #10 - Sunflower Honey Bran Bread
Baking & Pastry Project #9 - Black Bean Millet Pullman Loaf (mock rye)
Baking & Pastry Project Week 5 - Mock Rye & Sunflower Seeds
Baking & Pastry Project #8 - Cocoa Chia Whole Grain Pullman Loaf
Baking & Pastry Project #7 - Adzuki & Job's Tears Pain de Mie
Baking & Pastry Project Week 4 - Sandwich Breads


Want More?

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

Beer & Cheese Batards (B&P-11)

Baking & Pastry Project #11 - Beer & Cheese Batards

It's been an interesting and puzzling week at my house. Here I am blogging and baking away gluten free and yet I am having to eat wheat. It actually turned out to be harder than I thought it would be to do. You see my house is gluten free and the only item in the pantry that has wheat in it is a package of cinnamon Twizzlers and those belong to my husband.

It all began early this week when my doctor announced that she wanted me to take another celiac blood test. Although I'm not thrilled that I've had to eat wheat again so I can take the test, my doc's got some excellent reasons for me to do it again. This whole eating wheat thing has been just a bit more challenging than I thought it would be. We've been eating out, so I won't have to deep clean the kitchen again in order to get the wheat out yet again.

Thank goodness I took that test this morning and I can go back to my comfy and yummy gluten free diet. No more milling around the train station eating baguettes so the wheat doesn't get into the car, eating out every meal or sleeping badly because I'm not eating gluten free. I can go back to eating and cooking at home, getting some good rest and eating gluten free beer and cheese bread.

This turned out to be a moist and tangy bread with a slightly crisp crust. We opened some Bard's beer and then made melted ham and cheese sandwiches to celebrate returning to our gluten free status.

Up for a Bard's conversation starter? Located under the bottle cap, mine was: "Would hamsters prefer little rowing machines?" What do you think?

Pate Fermentee Recipe

Protein content is in parenthesis
Original recipe protein content: 36.79 g
Gluten free recipe protein content: 36.47 g

2.2 Tb/32 g brown rice flour (2.88 g)
2.1 Tb/30 g sweet rice flour (1.8 g)
2.1 Tb/30 g arrowroot starch (0.3 g)
.33 cup/78 g Anasazi bean flour (17.16 g)
.43 cup/100 g buckwheat flour (14.3 g)
2.7 tsp/13 g arrowroot starch (0.03 g)
1.26 tsp/6 g chia seed meal
.4 tsp/2 g agar agar powder
1.26 tsp/6 g instant dry yeast
1.05 tsp/5 g sea salt
1.09 cup/260 ml water
.40 tsp/2 ml agave syrup


* Mix together the dry ingredients and then add the liquid ingredients. Stir until a cohesive ball forms. Set aside until you need it for the Beer & Cheese Dough. Store the remaining pate fermentee in the refrigerator in a sealed container. You will need it for the next recipe, Belgian Apple Cider Bread.



Beer & Cheese Bread Recipe

CIA Baking & Pastry Book, page: 137
Protein content is in parenthesis
Original recipe protein content: 20.04 g (flour alone)
Gluten free recipe protein content: 20.07 g (flour alone)

2.45 Tb/35 g brown rice flour (3.15 g)
2.45 Tb/35 g sweet rice flour (2.1 g)
2.1 Tb/30 g sweet potato flour (.63 g)
.35 cup/81 g millet flour (9.3 g)
1.26 tsp/6 g chia seed meal (1.26 g)
1.05 tsp/5 g black bean flour (1.2 g)
1.47 Tb/21 g sorghum flour (1.47 g)
1.05 tsp/5 g cocoa powder (.95)
.4 tsp/2 g agar agar powder
1.89 tsp/9 g instant dry yeast
1.05 tsp/ 5 g sea salt
2.17 Tb/31 g cottage cheese
1.01 cup/273 g gluten free beer (Bard's)
1.35 Tb/20 ml agave syrup
.27 cup/62 g pate fermentee

Glaze


2 tsp/9.8 ml sorghum malt syrup
2 Tb/29.5 ml water

1. In a large bowl combine all the dry ingredients and stir making sure the ingredients are thoroughly blended. Pour in the cottage cheese, beer and agave syrup mixing until combined.

2. On a sheet of parchment paper sprinkle some sweet rice flour and turn out the bread dough. Roll into a log and divide into 6 pieces of equal size. Shape each piece into a batard roll and using a sharp knife slice length wise down the center of the dough. Place onto a french bread loaf pan that has been covered with parchment paper sprinkled with sweet rice flour. Using a pastry brush, gently cover the tops of the batards with the sorghum malt syrup and water glaze. Cover the dough and allow to rise for 1 hour.

3. Preheat the oven to 460 degrees Fahrenheit/238 degrees Celsius. If you have a baking stone, place it in the oven at the same time on a shelf in the top third of the oven. Gather an oven proof bowl that can hold water, and a squirt bottle filled with water for steaming your bread. Place the water bowl on a shelf in the bottom third of the oven.

4. Slide the parchment paper with the batard rolls onto the baking stone. Squirt the sides of the oven with water and the top of the bread. Bake for 10 minutes Prop open the door of the oven and allow the bread to cook for 5 minutes more. Remove the bread from the oven, then let the bread cool about 1 hour before cutting.






Notes:

1. Bean Flour – You can purchase Black bean flour from Barry Farm or you can grind your own using a coffee grinder. Anasazi beans are available from Barry Farm and you will need to grind those into flour yourself. Make sure to sift your bean flour before using to make sure any bits that weren’t ground are removed.


2. Chia Seed Meal – You can purchase chia seeds from Barry Farm and use a coffee grinder to turn them into meal.

3. Agar Agar Powder - Is available from Barry Farm as well.




Other Baking & Pastry Project Posts


Baking & Pastry Project Week 6 - Beer, Cheese & Cider
Baking & Pastry Project #10 - Sunflower Honey Bran Bread

Baking & Pastry Project #9 - Black Bean Millet Pullman Loaf (mock rye)
Baking & Pastry Project Week 5 - Mock Rye & Sunflower Seeds

Baking & Pastry Project #8 - Cocoa Chia Whole Grain Pullman Loaf
Baking & Pastry Project #7 - Adzuki & Job's Tears Pain de Mie
Baking & Pastry Project Week 4 - Sandwich Breads
Baking & Pastry Project #6 - Garbanzo & Pine Nut Grissini
Baking & Pastry Project #3 -Buckwheat Anasazi Bean Batard




Want More?

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

Baking & Pastry Project Week 6 - Beer, Cheese & Cider

Baking & Pastry Project Week 6 - Beer, Cheese & Cider

Sometimes when I'm trying out a new recipe, I find it's a challenge to locate a particular piece of baking equipment called for in the directions. This can turn into a scavenger hunt, if you are looking for a small size of a particular pan rather than a large one. To help out, I've compiled a list of online retailers when you are looking for new baking equipment:

1. Sur la Table - A great resource, as they offer shopping in store, online and by catalog. They also offer cooking classes in their stores.

2. Williams-Sonoma - Another great place to shop. They have stores around the country and offer shopping by catalog and online as well.

3. Fantes - Located in Philadelphia, Fantes has a local store and offers cake decorating courses. They have a great online shop that has a great assortment of equipment for bakers as well as some things for cooks.

4. Kerekes - A Brooklyn establishment for over 50 years, Kerekes offers a wide array of equipment for bakers and cooks of all levels, focusing primarily on the professional chef.

5. Broadway Panhandler - Residing at 65 East 8th Street in Manhattan, they have a wide variety of equipment for bakers and cooks. Their best selection of equipment is for cooks.

6. The Baker's Catalogue (King Arthur's Flour) - Located in Vermont, King Arthur's offers catalog and online shopping. In Norwich, they have their flagship store and a Baking Education Center that offers classes for every level of baker.

7. Bridge Kitchenware - They are located in East Hanover, New Jersey, they offer a wide variety of equipment, glassware and dinnerware for cooks of every level. If you to to visit them, nearby is a restaurant supply store and across the street is bakery so you can refuel after hauling out your great finds.

8. J. B. Prince Company - A resource for the professional chef or a serious baker and cook, J. B. Prince is located at 36 East 31st on the 11th floor in Manhattan.

Do you have a favorite kitchen or restaurant supply store that offers online shopping? If you do, I'd love to hear about it. Leave a comment below, so we can all visit your favorite shop.


Schedule

Wednesday - Beer Bread

Friday - Belgian Apple Cider Bread


Shopping List

Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
Arrowroot Starch
High Protein Flours, such as: Soybean, White Bean, Black Bean
Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff
Instant Dry Yeast
Sea Salt
Binding Agents, such as: Xanthan Gum, Guar Gum, Chia Seed Meal, Agar Agar Powder
Gluten Free Beer, such as Bard's Tale
Cottage Cheese
Apple Cider
Sour Cream


Resources

Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill
Instant Dry Yeast: Barry Farm
GF Beer: Whole Foods, natural foods market, grocery store, liquor store


Equipment

No specific or unusual equipment is needed this week.


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.

Sunflower Honey Bran Bread (B&P-10)

Baking & Pastry Project #10 - Sunflower Honey Bran Bread

Happy Mother's Day

While my husband and I were engaged, we had a discussion about whether or not we'd like to have children and how many. My husband came from a large family and informed me he'd like to have enough kids for a ball team. Somewhat stunned, I asked him what kind of ball team. He smiled and said, "Baseball." Laughing, I told him I'd agree to enough kids for a beach volley ball team, but not baseball. He smiled and said, "Great! How many people are on a beach volley ball team?" Smirking, I said, "Two."

Mother's Day is a great day for me. We were married for almost 7 years before we had our first child, a son. As soon as he could manage it, he started moving and still is at 13 years old. He's working towards his brown belt in karate now. Three years later, we had a daughter, although my dearest husband was hoping for another boy so he could talk me into having a third baby. She started life by watching her brother move and trying to mimic every physical challenge he made. At 10 years old, she loves to dance, ride horses and is still following her brother by taking karate.

I didn't do the whole pregnancy thing well, needing lots of bed rest, trips to the doctor and the hospital. I got an ambulance ride during rush hour traffic around the beltway in Virginia to the Fairfax County Hospital with our son. Our daughter decided life was quieter and more comfortable inside my body rather than in the labor and delivery room. So she got to spend ten days in the Neonatal Intensive Care Unit, while she adjusted to a life of breathing air. When we got her hospital bill, all we could think of was "Thank the good Lord for health insurance."

So today is very special to us, because in spite of all the challenges, we have two awesome kids. We love watching them grow, change and develop inquiring minds. It's shallow of me I know, but I think it's pretty exciting to have another set of muscles in the house. No more cranky jar lids that have to wait for my husband to get home. Not to mention my great joy in finding out that my daughter absolutely loves to wash dishes. I'm sure the thrill of picking up new chores and other odd jobs will fade for the kids, but for us, it's pretty cool.

Today's bread is a delicious Sunflower Honey Bran Bread. It's a very verstile bread, as I've used it for sandwiches, croutons and even as a base for the filling of the breakfast pastry I made for Mother's Day.

This recipe has both roasted and raw sunflower seeds. Grind the raw sunflower seeds to make the meal for this bread. When you grind the seeds, add some of the flour mixture to grinder to help absorb the oil and to keep from making sunflower seed butter.

Originally made with bread flour, the protein content was 47.97 grams per 100 grams of flour. While the gluten free version has 47.75 grams of protein per 100 grams of flour.

Recipe

Yield: 1 loaf

3.1 Tb/45 g brown rice flour (4.05 g)

3.1 Tb/45 g sweet rice flour (2.7 g)

3.1 Tb/45 g arrowroot starch (0.13 g)

4.2 Tb/60 g raw sunflower seed meal (9 g)

3.8 Tb/55 g millet flour (6.32 g)

.47 cup/110 g white bean flour (23.65 g)

1.8 tsp/9 g chia seed meal (1.89 g)

.63 tsp/3 g agar agar powder

2.9 Tb/42 g rice bran

3.1 tsp/15 g instant dry yeast

1.8 tsp/9 g sea salt

2.9 Tb/42 g roasted sunflower seeds

1.59 cup/378 ml whole milk, room temperature

2.1 Tb/70 g honey

1.4 tsp/21 g sunflower oil

1. Lay out a sheet of parchment paper. In a large bowl, combine the dry ingredients. Pour in the honey, milk and sunflower oil then stir together. Sprinkle the parchment paper with sweet rice flour and place the bread dough in the center of the paper. Shape into a round ball and score a slash down the center of the top of the dough. Cover and allow to rise for 1 ½ hours.

2. Preheat the oven to 435 degrees F/225 degrees C. If you have a baking stone, place it in the oven at the same time on a shelf in the top third of the oven. Gather an oven proof bowl that can hold water and a squirt bottle filled with water for steaming your bread. Place the water bowl on a shelf in the bottom third of the oven. Brush sunflower oil over the top of the loaf and sprinkle with sunflower seeds.

3. Remove the stone or brick from the oven and slide the parchment paper with the loaf onto the baking stone. Squirt the sides of the oven with water and the top of the bread. Then bake for 30 minutes. Prop open the door of the oven and allow the bread to cook for 10 minutes. Remove the bread from the oven, then let the bread cool about 1 ½ hours before cutting.

Notes:

1. White Bean Flour – You can purchase white bean flour from Barry Farm or you can grind your own using a coffee grinder. Make sure to sift your bean flour before using to make sure any bits that weren’t ground are removed

2. Chia Seed Meal – You can purchase chia seeds from Barry Farm and use a coffee grinder to turn them into meal.

3. Rice Bran - You can purchase rice bran from Ener-G Foods. You could also try the baking aisle at Whole Foods, that's where I purchased my box.



Other Baking & Pastry Project Posts


Baking & Pastry Project #9 - Black Bean Millet Pullman Loaf with Caraway Seeds (mock rye)
Baking & Pastry Project Week 5 - Mock Rye & Sunflower Seeds
Baking & Pastry Project #8 - Cocoa Chia Whole Grain Pullman Loaf
Baking & Pastry Project #7 - Adzuki & Job's Tears Pain de Mie
Baking & Pastry Project Week 4 - Sandwich Breads
Baking & Pastry Project #6 - Garbanzo & Pine Nut Grissini
Baking & Pastry Project #5 - Tepary Almond Sweet Potato Soft Rolls
Baking & Pastry Project Week 3 - Sticks & Rolls

Black Bean Millet Pullman Loaf with Caraway Seeds (B&P-9)

Baking & Pastry Project #9 - Black Bean Millet Pullman Loaf with Caraway Seeds

Each loaf I've made while working on the Baking & Pastry Project has been a learning experience. The Rye Dough with Caraway Seeds for a Pullman Loaf (pg. 135) turned out to be a bit of a journey and ended up taking me a few trys to get right.

This loaf was originally made of bread flour (14.58 g protein per 100 g flour) and a medium rye flour (5 g of protein per 100 g flour). My millet flour blend replaced the bread flour and had 13.98 g of protein per 100 g of flour. While the sorghum, black bean and cocoa blend with 5.8 g protein per 100 g of flour replaced the rye flour.

My original plan was based around using a gluten free rye seasoning that I located. I selected milder flours with the thought that the rye seasoning would carry the flavor load. This was all fine and good except for the fatal flaw in my plan...I hadn't yet checked out the rye seasoning. When I did, I was blasted with an acidic aroma more suited to drain cleaner than a food seasoning. Thinking it was because the bottle had been sealed for a while, I let the bottle air before checking it out again. It wasn't expired and it had been sealed, so I was left with thoughts about better uses for this powder rather than seasoning. Hmmm...replacement for smelling salts...

This led to me a great and merry chase through my pantry experimenting with flour flavor combinations. Some combinations were good up until you added the caraway seeds, others went straight into the trash can (i.e. don't use carob), while a couple made it to the test loaf stage. The winner ended up have a larger variety of flours than I thought it would. Plus, the dough did taste a little more of beans, stronger than I thought it would have since I only used 10 grams of black bean flour. I wanted the dough to have a stronger taste, so I didn't add any extra sweetener to remove the slightly bitter edge it had.

The loaf turned out with a dense crumb typical of a pullman loaf and a fabulous rye-like taste. After tasting the sample that I gave him, my husband grabbed one of the mini loaves and glass of La Vendimia (a Spanish red wine). Then he settled in on a bar stool at the kitchen counter for an after work snack. I joined him after cutting some Cotswold cheese with chives and setting out the jar of dark mustard.

At the end of this journey, I was delighted to discover that I didn't have to rely on a jar of seasoning to create a loaf of bread with a rye-like taste. It was possible to do with the right combination of flours, molasses and some caraway seeds.

Recipe

Yield: 5 mini pullman loaves

Protein content per flour follows in parenthesis

2.1 Tb/30 g brown rice flour (2.7 g)

2.1 Tb/30 g sweet rice flour (1.8 g)

2.1 Tb/30 g sweet potato flour (0.63 g)

4.6 Tb/66 g millet (7.59 g)

1.2 tsp/6 g chia seed meal (1.26 g)

_____

2.1 tsp/10 g black bean flour (2.4 g)

2.4 Tb/35 g sorghum flour (2.45 g)

1 tsp/5 g cocoa powder (0.95 g)

.4 tsp/2 g agar agar powder

2.1 tsp/10 g instant dry yeast

.8 tsp/4 g cane sugar

1 tsp/5 g sea salt

.4 tsp/2 g caraway seeds

.58 cup/138 ml water

.8 tsp/4 g vegetable shortening, softened

.8 tsp/4 g molasses

1. In a large bowl combine all the dry ingredients and blend. Add the wet ingredients and stir into a cohesive dough.

2. On a sheet of parchment paper sprinkle some sweet rice flour and then set the ball of dough on it. Shape into an oblong loaf and then set into a parchment paper lined mini loaf pan. Set aside and allow to rise for 1 hour and then cover with a sheet of parchment paper and a baking sheet. Weigh down the top baking sheet with either foil covered bricks or rocks, a cast iron pan or a ceramic pie plate.

3. Preheat the oven to 400 degrees F/204 degrees C. Place the loaf pan with the top sheet onto a baking sheet and then set it in the oven. Set the weight on top of the baking sheet. Then bake for 40 minutes. Remove from the oven and allow to completely cool before serving.

Notes:

Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill


Instant Dry Yeast: Barry Farm


Other Baking & Pastry Project Posts

Baking & Pastry Project #8 - Whole Grain Pullman Loaf
Baking & Pastry Project #7 - Pain de Mie
Baking & Pastry Project Week 4
Baking & Pastry Project #6 - Grissini
Baking & Pastry Project #5 - Soft Rolls
Baking & Pastry Project Week 3
Baking & Pastry Project #4 - Rosemary Bread
Baking & Pastry Project #3 - Whole Grain Bread
Baking & Pastry Project Week 2

Baking & Pastry Project Week 5 - Mock Rye & Sunflower Seeds

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.

Schedule

Friday - Rye-Like Pullman Loaf with Caraway Seeds

Sunday - Sunflower Seed Loaf

Shopping List

Brown Rice Flour (Fine or Superfine Grind)

Sweet Rice Flour (also called glutinous rice flour)

Arrowroot Starch

High Protein Flours, such as: Soybean, White Bean, Black Bean

Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff

Instant Dry Yeast

Sea Salt

Binding Agents, such as: Xanthan Gum, Guar Gum, Chia Seed Meal, Agar Agar Powder

Resources

Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill

Caraway & Sunflower Seeds: Barry Farm

Instant Dry Yeast: Barry Farm

Equipment

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.