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Baking & Pastry Project #4 - Rosemary Bread

Posted Apr 19 2009 11:11pm

Rosemary Quinoa Black Bean Rolls

My second challenge this week is the recipe for Durum Rosemary Dough (page 132) for the Baking & Pastry Project using the Culinary Institute of America's Baking & Pastry book.

The beauty of baking gluten free is the infinite variety of options when it comes to selecting flours. Each one is unique in nutrition, flavor and texture. When I figure out which flours will work for the recipe, I make up little bowls the chosen mixture and start taste testing. For example, when I selected quinoa and black bean flour the flavor was strong and a little too much for the rosemary. I experimented with adding more rosemary or a touch of agave syrup and found that the sweetener was the perfect choice to mellow the mixture.

It is a high protein bread that calls for durum wheat flour that has 13 percent protein for 100 grams of flour, as compared to 12 percent protein for bread flour. This recipe contains both types of flour, the first series of gluten free flours are to replace the durum flour and the second set (after the line) are to replace the bread flour.

The protein amounts of each flour follow in parenthesis. The total amount of protein for the original durum rosemary bread was 33.02 grams (per 100 g flour) as compared to 33.41 grams of gluten free flour (per 100 g flour).

This bread has a great crust and holds together very well when you bite into it. The flavors blended together beautifully. It's great warm from the oven with a pat of butter, but it's also nice with a chunk of aged gouda. My daughter wouldn't give it a try, but her brother thought it was quite tasty. He decided to have it along with some left and chinese. This from the guy who believes there is really only one flavor of ice cream worth eating - vanilla. Go figure.

Yield: 6 rolls

50 g brown rice flour (5.3 g)
40 g sweet rice flour (8.24 g)
48 g arrowroot starch (7.2 g)
50 g black bean flour (4 g)
54 g quinoa flour (8.64 g)
12 g arrowroot starch (.03 g)
5 g instant dry yeast
5 g sea salt
2 g agar agar powder
5 g chia seed meal
1 g fresh rosemary, minced
5 ml agave syrup
180 - 200 ml water

1. In a large bowl combine all the dry ingredients and stir making sure the ingredients are thoroughly blended. Pour in the agave syrup and the water 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 shape and divide into 6 equal pieces. Then roll them gently between your palms to around them and place on the parchment paper. When all the rolls are shaped, take a sharp knife and score the center of each roll with a straight line. Cover the rolls and allow to rise until doubled, approximately 1 hour.

3. Preheat the oven to 460 degrees Fahrenheit. 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, a stone or brick, and a squirt bottle filled with water for steaming your bread. Allow the stone or brick to warm in the oven.

4. Remove the stone or brick from the oven and slide the parchment paper with the rolls onto the baking stone. Place the water bowl on a shelf in the bottom third of the oven. Then place the brick or stone into the pan of water. Squirt the sides of the oven with water and the top of the bread. Bake for 3 minutes then squirt the sides of the oven and top of bread with water. Then continue to bake for another 17 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.


1. All ingredients can be purchased from Barry Farm.

2. Kitchen tools or pans can be purchased from, Fantes, Sur La Table, and Williams Sonoma.

Other Baking & Pastry Project Posts:

Baking & Pastry Project #3 - Whole Grain Bread
Baking & Pastry Project - Week 2
Baking & Pastry Project #2 - Bagels
Baking & Pastry Project #1 - Lean White Bread
Baking & Pastry Project - Week 1
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