A few months ago I made a large batch of rolls for a holiday event with my husband's family. Normally I bake in large glass lasagna pans. On that day I didn't have enough room in the lasagna pan so I had to bake some of the rolls in a pie dish. The pie dish has lower sides than the lasagna pan. The rolls that came from the pie dish rose higher than those from the lasagna pan.
Today I wanted to see if the rolls would rise even higher on a flat surface. I skipped the lasagna pans and pie dish and baked half my rolls on a cookie sheet and the other half on a pizza stone. I used the Sesame Bean Bread recipe from the Gluten Free Gourmet Bakes Bread. This was my first time using garfava flour from Authentic Foods.
The rolls rose quickly and nicely. I let them rise in a warm oven for 30 minutes, then I sprayed some foil with cooking spray, opened the oven, and laid the foil on top of the rolls. I turned the oven up to 400 degrees. Betty Hagman's book advises to preheat the oven before baking, but I find that bread does most of its rising during the preheating process.
The rolls on the cookie sheet baked faster but the bottoms mostly burned (a little) and turned hard and bitter. The rolls on the pizza stone took longer and the bottoms caved in somewhat, but they didn't burn or turn bitter.
I'm currently on the Atkins diet, so I cannot eat bread. However I really wanted to try the rolls to see if the new flour really tasted better. I decided to take a bite and spit it out. They tasted so good that I actually wasted a whole bun tasting and spitting! The rolls were soft like Wonder Bread and tasted slightly sweet, much like Challah bread (a bread traditionally served at Jewish Sabbath dinners). I could not taste beans at all! The rolls were a brown color, like wheat bread, because of the two teaspoons of molasses in them. Next time I'd like to try them with maple syrup or honey instead of molasses to get them to look like Italian bread.