Almond & Millet Yeast Raised Doughnuts (B&P27)

I'm drooling.

I want doughnuts.

They were sooooo good...

Delicious cake style doughnuts with a sheer fondant glaze with a variety of toppings are on the menu for today.

As a family, we did what we call a "Mo-down" like the "Throwdown's with Bobby Flay." This is where I, as Mom, bake off against a favorite food item.  My doughnut "Mo-Down" was between me and Thomas' Donuts on Front Beach Road in Panama City Beach, Florida.  Our kids chose my contenders from favorite or one-time favorite food items.

The kids and I haven't had many doughntus since we've had to go gluten free. I've only made gluten free idoughnuts once and those were the ones I made last year for Tartelette's Blog Event. So, it's been awhile and they were more than ready for me to crank up the grease and get cooking. This recipe makes doughnuts which are like old fashioned or cake styles, rather than the beautifully puffy ones called "glazed" by places such as Dunkin' Donuts or Krispy Kreme.

We headed out to Thomas' and picked up a variety of doughnuts. When we got home, we broke out the wheat and gluten free doughnuts and set up the plates for the judges.  My husband was the tie breaker vote, while the kids and my parents were the judges. Our voting system is simple, something along the lines of what was used in the Coliseum...thumbs up or thumbs down. As a contender, you get a swirl of hope and doom as you watch them eat. It's nothing like facing a lion or gladiator, but you do sit on pins and needles while you wait for their verdict. The result? The kids - two thumbs down, because they weren't like the puffy doughnuts. My parents - two thumbs up, because they loved the flavor and they like cake style doughnuts. The tie breaker - a thumbs up, because he like the flavor and the crunchiness of the gluten free doughnuts.

So, I held my own against a beautiful and classic wheat cake doughnut. Pheew!

Now I just need to figure out how to make a puffy glazed doughnut.


Recipe

Total Protein Content:
Original Content: 34.70 g
GF Content: 34.79 g

Equipment Needed: Doughnut Cutter, Deep-Fat/Candy Thermometer, Stock Pot or Deep-Fat Fryer, Cookie Sheets, Cake Rack, Bowls.

Doughnut Dough

30 g brown rice flour (2.7 g)
25 g sweet rice flour (1.5 g)
25 g arrowroot flour (.075 g)
48 g almond meal (9.6 g)
36 g millet flour (5.52 g)
18 g white bean flour (3.87 g)
6 g chia seed meal (1.26 g)
_______________________replaces the bread flour

30 g brown rice flour (2.7 g)
20 g sweet rice flour (1.2 g)
24 g arrowroot starch (0.07 g)
20 g almond meal (4 g)
20 g millet flour (2.3 g)
_______________________replaces the pastry flour

22 g instant dry yeast
8 g agar agar powder
50 g sugar
19 g non-fat dry milk
6 g baking powder
5 g sea salt
pinch nutmeg, ground
4 ml agave syrup
160 ml water
49 g egg
58 g emulsified shortening
Oil for frying
Toppings for Doughnuts: sprinkles, confectioner's sugar, vanilla sugar, fondant glaze

Fondant Glaze

1 g gelatin
15 ml water
28 g corn syrup
2 g glycerin
225 g confectioner's sugar

1.  In a large bowl, place all the dry ingredients and blend well. In a medium sized bowl, pour all the liquid ingredients and stir together. Pour the liquid ingredients into the dry ingredients and stir until a soft ball forms.

2. On a sheet of parchment paper with arrowroot starch sprinkled on it.  Place the dough in the center of the parchment paper and pat it out until it is 1/2 inch/1 cm thick. Dust the surface of the dough with arrowroot starch and dip the cutter into the arrowroot starch. Then cut out the doughnuts, using a spatula to pick them up. Place on a cookie sheet covered with a piece of parchment paper sprinkled with arrowroot. Continue until all the dough has been formed into doughnuts.  Place in a warm location to rise for about 1 1/2 hours.

4. Fondant: Place the water in a pot and warm. Pour the gelatin in the water and melt. Remove from the heat and then add the corn syrup and glycerin. Place the confectioner's sugar into a bowl and slowly pour the gelatin mixture into the sugar. Stir until the sugar is thoroughly blended with the gelatin mixture. It should the consistency of a glaze. Set aside for glazing the doughnuts after cooking.

5. Heat the oil to 350 degrees F/177 degrees C. Line a cookie pan with paper towels. Place a few doughnuts at a time into the oil and cook for 2 minutes. Turn the doughnuts over and cook for another minute or until it has a golden color.  Lift the doughnuts out of the oil with a spider or slotted spatula, allow the oil to drain off before placing on the paper towels. While cooking the doughnuts, keep an eye on the temperature of the oil. 

6. Roll the warm doughnuts in the confectioner's or vanilla sugar or dip in warm fondant glaze. If you want sprinkle the fondant glazed doughnuts with sprinkles. Place the fondant dipped doughnuts on a paper towel lined cookie sheet with a cake rack, so the excess glaze can drip off. Garnish the just glazed doughnuts with sprinkles, coconut or decorating sugar.

Other Baking & Pastry Project Posts

Index of the Baking & Pastry Project

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

 

Want More?

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

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

Crescia al Formaggio (B&P21)

Baking & Pastry Project #21 - Crescia al Formaggio

I never used to mind going to the doctor. Just go when you need to, get a prescription and a couple of weeks later you're well. Then they found breast cancer and everything changed. Overnight I became a pin cushion and every doctor I saw wanted to do some sort of fluid extraction. Most of those requests have come from my internal medicine doctor who just so happens to be a hematologist as well.

A couple of years ago, she gave me a lab sheet that had almost every square checked. The lab visit had me donating 13 vials of blood to the cause. They were milking my veins like they'd hit pay dirt until the vein ran dry 7 vials into it and they switched to the other arm. Fixed up with gauze and band aids, I mumbled less than polite comments under my breath on my way back to the car. At my follow up visit, I told my doctor she had a brilliant future ahead as one of the undead. She laughed and said she knew all the ways to draw blood and every vampire or blood joke out there, so maybe a job as a stand-up comedian might be next.

She knows I like to draw and paint. Up until recently I've been able to hide my addiction to Caran d'Ache watercolor pencils. When she discovered my fine arts hobby, she sent me off to the lab again, this time for an environmental pollutants test. Yeah well, now I get to take more pills because of a few chemicals found in art supplies and solvents flitting around blood supply.

I saw her on Tuesday and we had a great time chatting about the proposed health insurance thingy. While she was filling out my lab sheet, she mentioned that she's concerned about her ability to practice medicine the way she wants to under the changes that are being thrown around. I told her that with her knowledge of alternative health options, how to poke needles into people and a fondness for learning the secrets a person's blood will tell about them, she had a great future in Louisiana. With a keen sense for a joke about to be told, her eyes met mine as she smile and said, "Doin' what?" I smiled back and said, "Voodoo priestess." She laughed and said, "Fancy that...I probably have all the equipment I'd need too!"

That night I fixed a soothe the savage breast type of meal, pasta marinara with a wild green salad and this rich Crescia al Formaggio. It is an Italian Easter cheese bread that can be made in a flower pot or a round shaped loaf with an X cut across the top. For a variation on this recipe, try using a mix of parmesan and pecorino cheeses.

Recipe

Yield: 1 - 12.5 oz/360 g loaf
Protein Content:
Original Version: 18.33 g
GF Version: 18.34 g

15 g brown rice flour (1.35 g)
15 g sweet rice flour (.9 g)
20 g arrowroot starch (.06 g)
20 g pine nut meal (2.8 g)
20 g millet (2.3 g)
45 g white bean flour (9.67 g)
6 g chia seed meal (1.26 g)
2 g agar agar powder
25 g instant dry yeast
75 g grated parmesan
3 g sugar
3 g sea salt
27 ml water
52 g eggs (approx. 1 egg)
39 g butter, softened
20 g egg yolks (approx. 1 yolk)
20 ml agave syrup

1. In a large bowl, combine all the dry ingredients including the parmesan and stir together. In another bowl or batter bowl, mix together the water, eggs, butter and egg yolks. Then add the wet ingredients to the dry and stir together.

2. Line a small washed flower pot with parchment paper and place the dough into the pot. Score the top of the bread with an X and then set it in a warm location for 1 to 1 1/2 hours to rise.

3. Place a heat proof bowl filled with water into the oven. Then preheat the oven to 385 degrees F/196 degrees C. Bake for 15 minutes and then prop the oven door open with a wooden spoon and then cook for another 10 minutes. Cool completely before serving.

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.

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.

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

Vanilla Cognac Aebleskiver

Dorothy's sentiment, "There's no place like home!" is so very appropriate for us. We've been traveling quite a bit off and on for the last year. It always takes a little bit to get adjusted to being back home and not living out of a suitcase.

For the last two months, we've been in Florida helping my Dad care for my Mom who had a stroke in late October. I took over from my brother who went down when she was released from the hospital. He spent a month helping them with all aspects of their life and the logistics of physical and speech therapy and traveling to her various doctor's. When we arrived, I took over the running of the house and let my dad focus on her care, while together we negotiated the changes in her diet directed by her doctor (diabetes and GERD).

Her prognosis is wonderful. The doctor's were able to get to her within 20 minutes of the onset of the stroke and give her the stroke drug. Her neurologist believes that she will be back to her normal self at around six months from her stroke.

Our family and friends were absolutely fabulous and banded together to help us out. So many stopped by to sit and visit, drop off Christmas goodies or part of their citrus harvest (Meyer lemons, kumquats, naval oranges and grapefruit) and to give us a sholder to lean on.

Leaving them and coming back home was bittersweet, as we were torn between wanting stay and help and the need to get back to our home, however the shock of returning to a New York winter has us shivering in our shoes.

While getting settled back into the house we had an interesting discovery, every severe cold snap a mouse takes up residence and this one had a taste for fine chocolate. This mouse managed to find it's way upstairs into the kitchen pantry and was working it's way through a 1/2 pound block of bittersweet Callebaut chocolate. Obviously a mouse of discerning taste, it left all the other items in the pantry alone.

As you can guess that started me on a frantic cleaning frenzy and a purging of the pantry (just in case). While my husband donned his hunter persona and started stalking his wily rodent prey. A hunt that while successful, seems to be never ending as the temperatures drop at night making the little furry fellows seek out the warmth of our home.

With freshly washed and scalded cookware, I have started cooking and baking again. After reseasoning my aebleskiver pan, I thought it was the perfect opportunity to bake up several batches of these delightful and poppable breakfast delights.

This version is a bit sweeter than my version filled with spiced apples, and has the added richness of flavor from a Madagascar vanilla bean flavored French cognac. Needless to say, these didn't last long as my son tended to grab them by the handful and eat them like candy.

Recipe

1/2 cup brown rice flour
1/4 cup millet flour
1/4 cup chestnut flour
3 Tb sweet rice flour
2 tsp chia seed meal *
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 Tb agave syrup
3 egg yolks
1 1/3 cup almond milk, soured with 1 Tb + 1/4 tsp vinegar
1 Tb vanilla cognac
5 egg whites

Batter

1. In a medium bowl, dump in the flours, chia seed meal, soda, baking powder, salt and stir together.

2. In another medium bowl, pour in the agave syrup, egg yolks, cognac and soured almond milk. Then stir the ingredients together.

3. Pour the liquid ingredients in to the dry ingredients and stir together. Set aside while you beat the egg whites.

4. Plop the egg whites in to the bowl of an electric mixer. Beat the egg whites on high speed until it forms firm peaks. Fold the egg whites in to the aebleskiver batter until blended.

5. Preheat the aebleskiver pan and then grease the cups with oil. Pour 3 Tb of batter into the bottom of each cup and cook for 4 minutes.

6. Use bamboo skewers to flip each pancake upside down and cook another 2 minutes. Remove the aebleskivers from the pan and set on a plate to cool. Makes 18 aebleskiver. Dust with powdered sugar and serve with warm syrup and jams, jellies or curds.

* Substitutions: You can substitute 2 tsp flax seed meal or 1 tsp xanthan or guar gum for the chia seed meal.

Little Devil & Panda Cookies

The first time my children saw the Horlicks Doggie Cookies, they were enchanted. The original recipe by Thng Lay Teen, who writes for The Straits Times of Singapore, was a celebration of the beverage Horlicks. A beverage said to promote sleep and is very popular throughout Asia. This cookie can also be found in a chocolate version using Nestle's Milo drink and a Horlicks free version.

With my daughter's dairy allergy to consider, the challenge was to create a malty tasting cookie that didn't have any malted milk powder. After contemplating all the different gluten free grains, I decided on using millet. It would give a more robust flavor that is also slightly malty.

Millet is a gluten free grass that is grown around the world and was the primary grain of Neolithic China and Korean Mumun societies. At Cishan, China, archaeologists found underground storage pits that were used to store foxtail millet. This site dates back to 6000-5500 BC. Millet also has the honor of making the oldest noodles found to date. They were unearthed in 2005 by an archaeology team working in Lajing, China. They appeared to have been buried in an ancient cooking pot by a catastrophic flood that hit the Yellow River area about 4,000 years ago.

Due to it's being easy to grow in problematic soil conditions, millet is an important nutritional source to many cultures around the world. It is high in vitamin B, fiber, calcium, manganese, iron, magnesium and is comparable to wheat in protein content.

The cookies are mild in flavor and slighty malty with the texture of pecan sandies. The dough mixed up quickly, but it takes a little while to decorate all the little devil and panda faces. The first few I made looked like the Horlick's doggie cookies and some looked like pandas. However my children thought the doggie version looked too sad, but they liked the happy little panda. Then I showed them the little devil version I made with the Koala Crisp, a chocolate puffed rice cereal. My kids were thrilled with their appearance and preferred the devils over the floppy eared dogs. My daughter leaned over and added a Koala Crisp to the backside of the devil exclaiming, "Now, it's a real devil Mom!"

These cookies were a hit with my family. We preferred these cookies slightly warmed up, as it made the chocolate in the center all soft and melty. The warm chocolate center was a nice compliment to the sandie texture of the cookie.

I'm submitting this recipe to the April edition of Sugar High Friday. This month it is being hosted by La Petite Boulangette, with the theme of Sweet Asian Invasion.

Recipe

Cookie

2/3 cup (100 g) millet flour
1/4 cup (50 g) sweet rice flour
1/3 cup (50 g) arrowroot starch
2 tsp chia seed meal
1/2 cup + 2 Tb (50 g)powdered sugar
1/2 cup + 1 Tb (125 g) vegetable shortening
2 tsp vanilla extract
3 Tb chilled almond milk



Filling & Decorations

Mini Chocolate Chips (Enjoy Life)
Envirokidz Amazon Flakes cereal (corn flakes)
Envirokidz Koala Crisp cereal (chocolate puffed rice)
Chocolate Jimmies (Sprinkelz)

1. Preheat the oven to 325 degrees Fahrenheit. Line a cookie sheet with parchment paper. Set out all of your cookie decorations and filling in small bowls. Then set out a piece of parchment paper on the counter for your work area.

2. In a large bowl, dump in the flours, chia seed meal and powdered sugar. Stir to thoroughly mix the chia seed meal with the other ingredients.

3. In the bowl to your mixer, plop in the vegetable shortening and beat until fluffy. Pour in the almond milk and vanilla. Then slowly add the dry ingredients. Mix until the ingredients form a soft dough.

4. Remove the bowl from the mixer and using a spoon, scoop out a small amount of dough. Then press the dough out in your hand until it resembles a small bowl. Place a few chocolate chips or a few chocolate chips and a corn flake into the bowl. Then press the sides of the bowl down onto the center to seal the cookie. Gently roll the dough ball between your palms to shape it and then place on the cookie sheet.

5. Place a chocolate chip in the lower half of the dough ball for the mouth. Then press two indentations above the chocolate chip with a toothpick and set 2 Jimmies into them for the eyes. For the little Devils, press two rice puffs in the top of the dough ball for ears and then press 1 rice puff on the backside for the tail. For the little Pandas, press the corn flakes into the top of the dough ball for the ears.

6. Bake at 325 degrees Fahrenheit for 15 to 20 minutes. Makes 18 medium sized cookies or 36 mini cookies. Note: If you want the center to be soft and gooey, warm the cookies slightly before serving.

Substitutions:

You can use 1 tsp of xanthan gum or guar gum to replace the chia seed meal in this recipe. If you want to use a gluten free flour blend in place of the flours, then use 1 1/4 cup of the gf flour blend and do not add chia seed meal, xanthan or guar gum.

Millet Pilaf - Gluten Free

Ancient civilizations relied on millet as their staple crop, because they thrive in arid and semi arid conditions. Several varieties of millet developed concurrently, broomcorn and foxtail millet in China and pearl millet in the Sudan. While millet's ancestors panic grass and barnyard grass developed in Japan. From these areas, millet slowly spread around the world.

The ancient Egyptians used it to make bread, beer and a beer bread. The people of India make a flatbread called roti with millet. The people of Europe ate millet mixed with water or milk in a type of porridge. Other cultures also used millet to make wine or beer, the Chinese used millet to make wine as much as 8,000 to 9,000 years ago.

In North America millet is primarily used for bird seed, but for the gluten intolerant it is a wonderful addition to the kitchen pantry. Millet grains can be cooked in water or broth to make a dish like mashed potatoes or into a fragrant pilaf. At Epicurious.com you can find recipes for Curried Millet, Shiitake, and Corn Salad Restey and White Bean and Vegetable Cassoulet with Millet Crust. I chose to make a simple pilaf with flavors my children like to eat. Deliciously aromatic the pilaf was delightful, filling your mouth with the delicate flavors of sage, carrot, celery and garlic.

Recipe

1 cup millet*
3 Tb olive oil
2 cups vegetable broth
1 clove garlic, finely chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped shallot
1 tsp sea salt
dash black pepper
1/2 tsp ground sage
1/2 cup chopped apple

1. In a 4 quart cooking pan, pour in the millet and olive oil. Lightly toast the millet seeds for 3 to 5 minutes. Stirring constantly so that the millet seeds don't burn.

2. Pour in the vegetable broth, the chopped vegetables, salt, pepper and sage. Bring the liquid to a boil. Then reduce the heat to a simmer for about 25 minutes or until all the liquid has been absorbed by the millet. Remove from the heat.

3. Dump in the chopped apple and stir. The heat of the pilaf will lightly cook the apple.

4. Allow the millet pilaf to cool before serving.

What did my family think of millet pilaf? Neither of my children liked the pilaf, but they didn't like quinoa pilaf the first time they tried it either. Now, quinoa is one of their favorite grain dishes. My husband and I thought it was delicious. In fact, my husband enjoyed it so much he finished off the left overs for breakfast the next day.

* Note: You can purchase gluten free millet from the Glutenfreemall.com or hulled millet from Bob's Red Mill. You can purchase gluten free millet flour from Bob's Red Mill.

Millet Pizza - Gluten Free

I found a gluten-free pizza crust recipe at Epicurious.com. It had been published in the November 2005 edition of Gourmet magazine. I hadn't made a gluten free pizza in a while, so I decided to give this recipe a try.

I made a slight adjustment to the brown rice flour mix in the recipe and removed the potato flour, since my daughter has a slight reaction to nightshade plants, so I used millet flour instead. This is what I did:

Pizza Crust

1 tsp olive oil and more for brushing
1 Tb cornmeal
1 cup brown rice flour mix
1/2 cup millet flour
1 Tb agar dissolved in the water
1/2 tsp salt
2 tsp sugar
1 package yeast
1/2 to 3/4 cup of warm water plus 1 Tb

Brown Rice Flour Mix

1 2/3 cup brown rice flour
1 cup oat flour
1/3 cup cornstarch

I used my pizza stone as my pan and didn't preheat the stone. Preheat oven to 425 degrees.

Mix the dough together and allow to stand 40 minutes to rise. Then transfer the batter onto the pizza stone that has been covered in cornmeal. Press out the dough into a pizza shape sprinkling cornmeal as you need to keep the dough from sticking to your hands.

Then cover with your choice of pizza toppings and bake for 15 minutes or until nicely browned.

So what did it taste like? A bit like a whole wheat pizza. I had doubled the crust recipe and the crusts on my pizzas were thicker. The crust came out nice and crispy on the bottom so that the slice would hold up for you to eat with your hands.

My kids said the crust turned out too thick and that the crust tasted sort of okay. But they really didn't care for it too much. My husband really liked the taste of the crust, but wanted it to be thinner too. I thought the pizza needed to be thinner, but it did taste good. It was best warm right out of the oven, rather than cold.

We all liked the crispy crust on this pizza since I had cooked it on the stone rather than a pan. The stone worked very well even though it wasn't warmed in the oven.