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【Rice Flour 100% Bread】Raisin Bread with Rice Flour Recipe|Gluten Free|No Psyllium|Komehyaku |Plant Based(VG)|Rice Gel (hot water method)
◎I added raisins to my usual 100% rice flour bread.
By adding rice gel, it can be made fluffy without psyllium or thickener!
◎Rice flour bread recipe can be found here.
→ • 【米粉食パン】米粉フレンチトースト|グルテン...
Rice Flour Walnut Bread recipe is here.
→ • 【米粉食パン】米粉黒糖くるみ食パン|グルテン...
Click here for the recipe for rice-flour mirin bread.
→ • 【砂糖不使用】米粉食パン(みりん)|グルテン...
I usually use KZbin's subtitle function to explain how to make this bread in both English and Japanese.
This time, I added a message!
Please let me know which is easier for you to watch!
Ingredients
(1 loaf / using Tomizawashoten Ulster bread case)
→Molds used: tomiz.com/item/00755900
Rice gel
20g rice flour (Mizuho Chikara)
60g water
(600W/1 minute twice)
5g oil
Dough
280g rice flour (Mizuhochikara)
4g Salt
20g (25g) Brown sugar (or sugar)
4g dry yeast
10g Oil
220g water (lukewarm water in winter)
Rice gel
80g~ Raisins (steamed to soften and taste good)
40℃/10 min.
Put raisins and transfer to a mold.
→40℃/30-40min.
→170℃/ 20 min.
→200℃/ 20 min.
Remove the lid and if it is not browned enough
→200°C/5~8 min
○Rice Flour Bread Instagram
→ / ku_chan_komeko
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→ • 【米粉100%ベーグル】チアシードで翌日も固...
○How to make 100% Rice Flour Pizza(Gluten free)
→ • 【米粉100%】ピザのレシピ|グルテンフリー...
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