Turn RICE Into Fluffy BREAD In 1 Hour | Flour-less Blender Rice Bread

[@nasnurseoriginal]

THE RECIPE: 360 g (2 cups) raw white rice 240 g (1 cup) water, room temp 45 g (3 Tbsp) vegetable oil or vegan butter 6 g (1 tsp) salt 25 g (2 Tbsp) light-brown sugar or maple syrup 7 g (2¼ tsp) instant yeast DIRECTIONS: 1) Opt for rice that is naturally soft, springy, and fragrant. found the best results with short-grain Japanese and Taiwanese rice; long-grain rice (like basmati, jasmine), glutinous rice, or rice flour all give poor results. Wash the rice like you would for cooking and soak in new water for 2 hrs, at room temp. 2) Drain rice well and add to a high-powered blender along with all ingredients, yeast last. Blend until very, very fine, about 2-3 mins; unblended grains will sink to the bottom, causing problems in the rising / baking process. Now the batter should be warm, about 40 C (105 F), no hotter. 3) Pour the batter into a lightly-greased non-stick loaf pan (consider parchment paper if yours isn't non-stick). Mine is 24 cm x 10.5 cm x 9 cm. Whichever loaf pan you choose, make sure the batter only comes half-way up initially. 4) Cover and proof at 40 C (I use my oven's lowest temp) until 1½ times the original size. Take the pan out and preheat the oven to 190 C (375 F). As soon as the batter rises to nearly 2 times the original size, bake uncovered for 35-40 mins, or until golden-brown on top. Be sure to spritz the top with water every now and then, as the rice batter is highly prone to drying-out. 5) Once baked, release the loaf onto a wire rack, to cool. It's best fresh, but can last a few days in the fridge.

[@carrieschutte4710]

Thank you!

[@glw5166]

You are so kind. Thank you for sharing this!

[@SylviaRustyFae]

Note: This recipe calls for washin the rice bcuz of tradition/rice in some areas actually havin nonrice debris in it on a regular basis. Theres no real pt to wash your rice for this recipe and it may even remove some of the starch youd want (negligibly tho, so feel free to wash as you pls)

[@gizmosworld5855]

Thank you!!!

[@summerrose1545]

A big fat THANK YOU so kind of you!

[@iheartpaulnash]

I made this today! Mine didn’t rise. Like at all. But I baked it anyways and it came out AMAZING. it’s so soft and fluff, and actually has some chew to it. My celiac heart is so happy I can stop spending 6 dollars on gluten free bread ❤❤❤

[@lisaj9799]

Mine was a brick too

[@devorahrose782]

I watched another chef do it and he had blended it to 105* farenheit

[@mainological4199]

Just as an idea. If you blend the rice dry into a powder first. (Rice flour) Then try soaking it. (The downside may be that the rice a osrbs much more water (larger surface area with smaller particles which may affect the bake) This will result in you being able to set the yeast in warm water without worrying about over heating the yeast. As the yeast will be hotter closer to the blade as it blends. And it could be killing the yeast small parts at a time, preventing the rise. Mix all your ingredients together by hand or mixing machine (more effort and you may not get an as silkier dough/batter) creating a more rustic crumble. Or simply add the yeast once the dough/batter is at temperature from the blender. Removing the risk of killing the yeast (if you dissolve the yeast into a tbsp or two of water to ensure easy mixing and even spread. )

[@tipic_faker4166]

Gluten free bread does not hold together because it is a cookie. Gluten is protein in crops

[@be.A.b]

@@tipic_faker4166 Gluten fee bread is more like a cake. A cookie is small cake with ultra high fat/sugar to flour ratio.

[@teagoldleaf4137]

I made it with a cheap blender, just fine! If you don't have a high speed blender, do it in batches. And add a little less water to blend, but ultimately, you will still need the full amount of water, which will be added once everything is smoothly blended at the end. So at first, you add about a third of the rice to blender with just enough water to get things moving well, but Not so much that the rice is just swimming about, rather than being ground up. Next, add another third of the rice to blender, again with just enough water to get it grinding and not just swishing around . Once that's all smooth, add the remaining rice, again with just enough water to keep it grinding and liquefying. Once it's a smooth batter, add the remaining water. And follow this awesome video. ❤

[@MathwithMing]

Perhaps another way to avoid killing yeast is to blend the mixture without the yeast. After blending and the check temperature. If good then add the yeast to the batter, if not just let the batter cool down a bit

[@MonishaAnandhakumar-uj7nh]

True, we make similar dish on pan, with fluffly center and crispy edges more like rice pancake called aapam. We grind the wet flour, add yeast, let rise and cook it on pan

[@MonishaAnandhakumar-uj7nh]

True, we make similar dish on pan, with fluffly center and crispy edges more like rice pancake called aapam. We grind the wet flour, add yeast, let rise and cook it on pan

[@lisastensgard1890]

Great idea - I keep killing the yeast!

[@ogreenius]

Be aware that the original Chez Jorge recipe, which has been posted in the comments, is notably different from the ChefSteps one which Emmy used. Here's the ChefASteps recipe, in brief (because recipes are not copyrightable) 😁 350 g Jasmine (or other) rice 210 g Water, plus extra for soaking 80 g Any oil or fat 25 g Sugar 14 g Instant dry yeast 8 g Salt, kosher

[@otherjulie]

Thank you. I found it earlier but you have to sign up/subscribe to access.

[@CharGC123]

@@otherjulie Which sucks because it isn't their recipe, they just changed enough to say it is!

[@asfarsham9556]

In my country ZANZIBAR, we are using coconut milk instead of water. And we add YEAST When the butter is almost fully blended. CARDAMOM PODS atleast 5 of them are also required in our version.

[@ivanacasu6324]

Sounds divine ❤

[@JohnWaseso-u1d]

Thanks for sharing

[@Rukiabadewi]

Im from Zanzibar too We

[@nalohopkinson3362]

I just made this, and it's AWESOME! Tender, fluffy, springy; lovely crumb on the inside, crunchy on the outside. I took Nathan's advice and used a short grain rice (in this case, arborio). The recipe worked like a charm. The bread came out of the oven a little gummy, but that went away once the loaves cooled. This is the most successful gluten-free bread I've ever made. Thank you, Emmy!

[@Tumaini94]

is the arborio rice - risotto? do you kept spraying water when was already cooking?

[@nalohopkinson3362]

@@Tumaini94 Yes, arborio rice is used for risotto. I didn't spray the bread once it was in the oven, and it was fine.

[@your-drunk--go-home1101]

Danggit I don’t have and can’t afford a good blender I have a cracked and duct taped plastic one!!

[@booklover_gnosis]

@@your-drunk--go-home1101 won't hurt to try. Just scrape the sides.

[@sherllytan29]

haiii Nalo Hopkinson...thanks alot for the information .. i want to have any recipes like this ..but I don't have any friends same hobbies with me cooking gluten free bread here in Indonesia...may you have any information about the community all over the world?

[@elizaaajane]

Just a tip, salt can kill yeast, so when adding them to a container, put them on separate sides. Once they're mixed, it's fine, but pouring one on top of the other could affect the rise.

[@ThisIsYourOnlyWarning]

Yes! If possible, add salt after adding yeast.

[@MisstressMourtisha]

Thank you

[@carollen5601]

another ingredient which kills yeast is cinnamon.

[@mygoldfishrocks]

I added everything to the blender with the yeast being last, and this thing rose so high during proofing ("warm" setting on my oven, since the Proof setting wasn't warm enough). After 5 minutes in the oven, it started spilling over a little. It stopped spilling... but it still has 20 minutes to go...

[@azerosblank5036]

That small amount of salt will not affect yeast much. Unless you're adding in copious amounts, it's fine to add everything together. It doesn't rise as well because you are essentially trying to make bread with rice flour.

[@jefferyhunter9313]

I just tried this today I made pizza crust with it its so good I put parchment paper down on the pizza pan and half baked before I put topping on it. Way better then any pizza shop gluten free anywhere. Thanks for this recipe I will experiment with it more

[@robertlombardo8437]

Question. How did you shape the batter into a crust if it was this liquid?

[@SingingSealRiana]

Second the question

[@judidetta]

I know this was a while ago, but just in case: My guess is that there wasn’t shaping involved. Pizza pans are round for the most part, so you can just pour the batter in the center and move it around a bit to make it even. By putting parchment paper on top you would prevent the batter from seeping into the holes in the pan, and once it’s halfway baked the outside “crust” should be firm enough to add the sauce/toppings before baking it fully.

[@hmcarl]

Make a square pizza?

[@Kristin5059]

I just love the eagerness and upbeat attitude she brings to those of us watching. Fun and inspiring!!

[@sachingowda1995]

The inside of the bread looks exactly like the inside of Rice idli's- it's a south Indian breakfast dish, they look like fluffy pancakes. We steam the batter instead of baking. Yours batter's recipe is also similar to the ones we use, except the addition of lentils that we most of times use. I m sure u can thin out that same batter with water and make either idli's(by steaming in cup molds) or dosa's( frying them up in a pan with some oil making thin pancakes)

[@arunima29]

Yeah, very similar to idli. Only difference being is that this has yeast and idli is naturally fermented by leaving the batter overnight.

[@bhavika.prajapati]

I agree, it really reminded me of idli - especially when she mentioned the gummy texture

[@gateauxq4604]

Mmm idli and dosas 🤤

[@maryhall1337]

I would love your recipe. Sounds delicious

[@thelmalobo6295]

Difference between steaming idlis and baking bread would be the absence of brown crust in idlis. Just white moist healthy softies, while the bread forms a tasty crisp brown crust.

[@Minyassa]

I'm so, so grateful that you have a Breville oven. I can't even express how much better this makes me feel, because I can't afford a "real" oven at this point and have not had one for a couple of decades, and I often feel very intimidated about trying to bake because of all the adjustments needed to do it successfully in my Breville. Seeing you do things like this and how well they turn out is extremely encouraging! I think I'm going to try this with oats. :)

[@dragonflydataV]

I have a Breville also, aren't they're great? I use it every day for toast, pizza, casseroles, cake etc. Just put a loaf of wheat, sweet potato, oat flour bread in the oven. It will be just like regular bread, just a different texture. Next bread I make will be this rice recipe. Hope it turns out good. All the best to you, enjoy your Breville!

[@lk9513]

I have not touched my regular oven since I got my Breville. You can do anything in a Breville, be encouraged to go ahead and use it! Once you use it, you will get used to it, and if you are like me, will use nothing else!🥰

[@flyingfox3296]

I have a big oven and I'm looking for a Breville. It's mostly to replace my basket-style air fryer. I would love to get the Breville convection-oven-style air fryer, but it's not cheap! Glad you're loving yours.

[@WobblesandBean]

I love my Breville!

[@jeannemonroe9726]

I'm curious if you tried it with the oats, how'd that turn out?

[@Jean-fh9fj]

I was just diagnosed with IBD, and was put on a gluten free diet. I have troubles with brown rice, which most of the bread mixes contain, so I didn’t know what I was going to do about bread. I just made this-waiting for the results. I know it, probably, won’t be as nice looking or as good as Emmy’s, but I’m trying! Thanks for putting this out there-if I did it right, it’s going to help me IMMENSELY!!!

[@eponawarrior7492]

Hey!!! I am a year late but I have brown rice sensitivity (along with gluten) too!!! Nice to hear someone else also experiences that!

[@mysbhyv1707]

In the Philippines, particularly in the province of Pangasinan, we enjoy Puto Calasiao. Made with glutinous rice, no yeast and steamed into mini muffin forms. During Christmas season we have Bibingka, rice cake cooked on charcoal stove with charcoal also on the cover, topped with salted egg slices, grated cheese and margarine, sometimes with kesong puti slices (carabao milk cheese). Both are snack-dessert types.

[@ThimbleFox350]

I want to eat that

[@drdluv]

Omg I love puto

[@LuceroAlvarado]

@@__-nw8xu lol

[@AzureSkii.Kismet]

Sounds heavenly 😋

[@dominiclorange]

Can you share your recipe please?

[@littlethoughtfullife]

I tried this with 1/2 rice, 1/4 millet, and 1/4 buckwheat. It worked really well. Didn't rise a ton (similar to yours) but the taste and texture is really good. My whole family loved it, even my picky kids! I also replaced the oil with apple sauce and added only one TBSP of sugar instead of two. Worked great.

[@jobevilaque8465]

I came here to the comment section to see if it can be made without the oil. Glad you did it. Do you have a exact measurement for the apple sauce? Thanks

[@littlethoughtfullife]

@@jobevilaque8465 I use the same amount as is called for for oil. 3 TBSP

[@famprima]

Add cinnamon to your apple sause variety. You'll love it!

[@anotheryoutuberperson38]

I wonder if psyllium husk would help with the rise. Just the same recipe, but adding a 1tsp of psyllium husk

[@evigyorke2041]

Hello, did you soak the millet (overnight) like the rice? Thanks for your reply.

[@kimtaecation]

Hi Emmy !! Just wanted to say your videos, to this day (i think like 3 years now?); still make my nights after a long work day or school day much easier to relax to before bed. Its comforting & I appreciate your content so much.. i do rewatch your other videos every night! (Kinda religiously haha) Thank you for posting & continuing to be as lovely as you are! Ill rewatch this one tonight after studying❤️💜💚🧡💜☺️

[@shagunadhall]

I tried this bread today and it came out wonderful! I could never imagine having a gluten free bread soooo soft and tasty! Thank you for recreating it.

[@annadickens9245]

I love Emmy SOOOO MUCH!!! She is always so happy, upbeat, and positive. Watching her videos always puts a smile on my face and I'm so thankful for that!!

[@emmymade]

Aww...thanks for the kind words.🧡

[@juliusgrant4576]

It's the cuteness overload!!!!

[@liznorwood6382]

I love you Emmy. I'm so fed up with buying expensive gluten free bread that falls apart here in the UK, and to be honest I didn't think this would work. Quick and easy, just took out the oven and spread a slice with butter and marmite... delicious, thank you so much 👏

[@90skidzrule]

peace be with you Emmy. Thank you for sharing this recipe. I have found that when you are soaking rice overnight, you can still use a normal blender to blend the rice and it will still come out smoothly. Just remember to blend and then stop for a bit, and then continue again until the rice is smooth so that you do not overheat the blender :) And if I do not have the same oven as Emmy, I would pour in some water in a small baking container and put that into the oven as well for this "burst of steam". We make do with what we have. We do not need to have the same equipments :D Take care Emmy

[@RobleViejo]

If you remove the salt, add a little bit of honey and finely chopped lemon or orange peels you would have my mom's lemon pie recipe. Trust me, that gummy rice texture with the citrus flavor is heavenly.

[@sundogsun]

wait what? i’m so interested in this. can you elaborate?

[@robinpetersson3081]

Honey inhibits the yeast from growing. It's better to add any other sweetener.

[@crystalo3550]

@@robinpetersson3081 actually I use honey in mine and my bread gets huge and soft and taste delicious

[@riverside321]

Cause yeah gotta work

[@anotheryoutuberperson38]

@@robinpetersson3081 I've had little issue using honey in making bread as well. I didn't try it with the rice bread recipe though, just maple syrup

[@lbednaz]

A+ for Emmy checking power plugs and switches before starting. Though it always makes me smile when it doesn't start and she needs to check plugs!

[@paulalarsen7697]

Rice bread is usually pretty gummy when warm right out of the oven. I'm sure the texture improved greatly when it cooled down. What a great, easy recipe!

[@SIlverloreguard]

My mom is allergic to wheat, sugar, egg yolks, milk, and so many more things. This is amazing! I had figured out, and than forgot the proportions, a way of making dinner rolls using rice flour, mochi flour, potato starch and water, but this is so interesting!

[@kissyou427]

Me toooo

[@yanlongeats]

this one still has sugar in it right?

[@SIlverloreguard]

@@yanlongeats the sugar can be replaced easily with maple syrup which my mom isn't allergic to. Sugar cane and most other alternatives for it is what she is allergic to.

[@Bieggaoaivi]

@@SIlverloreguard Do i need the sugar? i hate bread that tastes like sugar.

[@SIlverloreguard]

@@Bieggaoaivi I believe the sugar is mostly for feeding the yeast

[@LL-oc1xw]

I believe that what you were describing as a crisp texture to the outside of the bread, which I could hear you crunching via the audio, is actually the gritty bits of rice that did not (and can not) fully be broken down by any home or restaurant blender. A cold soak doesn't help actually. I've made many home-ground rice "flours" but none of them can actually be as smooth as a brand I buy called Authentic Foods. Even Bob's Red Mill, Arrowhead Mills, and others are just a wee bit gritty even though they're using commercial milling equipment. It isn't your fault - but no restaurant blender or home blender can remove all the slightly larger particles of rice from the end flour. Sifting / filtering it helps at least remove the larger bits. Rice is just by nature far harder than wheat and other grains - sort of like the diamond of grains for hardness.

[@cbryce9243]

Having Celiac, I am always delighted when you share gluten free recipes and this one is the bomb! I know I will be making this tomorrow! Thank You, Thank You, Thank You! You're the best!

[@Alberto-wu1mj]

I also have celiac and have the same struggles. This recipe made me really excited.

[@user-lv4ov5rp6d]

Did the recipe work?

[@1029blue]

I'd probably blend up multiple grains, including ones that have more flavor. I always find gluten-free breads that mostly have rice pretty bland and they don't have a lot of fiber (which is so important for us celiacs).

[@violetamethyst1186]

Hey hey, I have celiac disease too! I am super excited to try to make this recipe!!

[@cbryce9243]

@@Alberto-wu1mj I feel like people who have celiac are family. Have you tried it yet? It's been too busy for me to bake of late, so I've been buying my bread at Trader Joe's. When I have time, I am going to try this recipe with multiple grains that are already flour.

[@shaniballard8494]

Could you share how it tasted and the texture after it cooled own? Super interesting recipe. Thanks for trying it!

[@mizmooz52]

I made it with white rice and it was great. At the moment, I have a batch made with buckwheat in the oven, It rose well and smells delish!

[@jamiehaenisch8190]

Hi, I've been trying to make this bread but annoyingly enough the middle turns to a gooey mochi chewy mess without crumb or structure. I used Japanese short-grain rice - did you use long grain rice like jasmine rice?

[@frenchfriar]

Now I would love to see Emmy make other grain reads using this recipe to see how they come out. I'm thinking tapioca pearls, barley, whole oats, quinoa, and whole wheat grains. each should have completely different tastes and results.

[@lynnelepore2005]

This would be very interesting!

[@katvrooman3796]

Oats for sure!

[@Snoops510]

Wonder if some of the oil could be replaced with mashed banana or applesauce, for a sweeter bread.

[@personplacepaper]

Would love this!!!

[@debbiestevens5490]

@@Snoops510 I was wondering the same thing because I don't like to use oil. I was also thinking about using a mixture of grains

[@FlipMacz]

I tried this and it turned out so awesome. I only used my personal blender. Warmed my liquids to activate yeast. Really, really great recipe & technique. 🌿

[@nalzazlan]

This reminds me of a sweet snack in Malaysia. It's called rice apam. It's made from a sweet semi fermented rice, rice flour and eno powder (as the leavener). It's sweet and fluffy and delicious.

[@greyecologyst4694]

Ive been experimenting with this because I want to make breads with sprouted grains without having to dehydrate the grains afterwords. Its been a mixed bag but the results always taste good.

[@ellieb8551]

Which grains did you try and what did you find gave the best results? I'm thinking of trying buckwheat, hoping it won't be gummy.

[@chezsuzie]

@@ellieb8551 I’ve made a bread with sprouted buckwheat-very simple ingredients-it came out GREAT!

[@emihayashi7725]

@@chezsuzie Thank you for sharing your experience

[@OperaJH]

Yes, Emmy many of these gluten free recipes appear to need more liquid than proposed in the recipe. I’ve had to adjust. It is gummy because the batter is thick. A thinner one will be less gummy. It gets dry when you save it.

[@kennyaga3241]

we have rice bread in my country made with coconut milk with cardamon and cinnamon -- very good one --of my fave breakfast options

[@violetamethyst1186]

Ooo, that sounds absolutely delicious! 💜

[@USAtoPhilippinesLife]

Wow, very interesting. My wife is from the Philippines and she makes these little steamed rice cakes with rice flour, no yeast they're super delicious. Just shared this video with her, seems like a more savory version of that, baked instead of steamed with yeast. Hope she tries this out lol. 😉

[@PhDchick]

idli is the best. that is fermented though

[@annasensee8132]

I've used the rice water to soak my scalp, and it helped with psoriasis.

[@hassanas.benjamin3818]

Wow

[@oldvlognewtricks]

Bread time! The ‘gummy’ texture reminds me of mochi - very interesting technique

[@derekm2710]

It’s Ridiculous how STUPIDLY pleasant Emmy is. Such a fantastic human being, always enjoy the content.

[@Mindset.Cinematics]

A trick I found useful is to blend it without the yeast. Then put the yeast blend it for like 10 - 20 seconds and that’s it 🎉

[@emihayashi7725]

Googled George Lee Rice bread and discovered this and other great recipes . Tried it with short grain brown rice, 14 hour soak, maple syrup, hot soup setting on blender for 1.5 min (including several pauses), used bake only setting on bread maker set outdoors. My crust was not crispy, loaf didn't dome as hers, but as Emmy says, it "totally works". I will try again with the sun oven when monsoon season is over

[@melissajones5829]

So glad you mentioned bread maker as I was hoping it would work in one.

[@leapofaith]

the texture of this reminds me of Filipino puto! puto is a steamed rice cake that is often paired with dinuguan (pork blood stew), and i believe the batter is very similar to the one in this recipe. i grew up eating both the rice version and a variation that uses wheat flour and has a little square of cheese on top called puto cheese. my aunt used to make and sell puto cheese in her neighborhood in Jersey City, and whenever she would make it for family gatherings, she'd set aside extra for me because she knew it was my favorite. thanks for awakening these memories ❤

[@BryanGC]

Fun fact: You can't use the word "Puto" in any Spanish speaking country without offending someone 🤣🤣

[@HamsterChick]

I immediately thought of Filipino puto too when it was out of the oven! Glad I'm not the only one who noticed lol

[@qstionblomens6138]

It sounds like a lovely bread, but the name really is a pie to the face if you speak Spanish

[@leapofaith]

🥲 I had hoped indicating that it was the Filipino version would soften the blow 🥲🥲🥲🥲

[@AfiOye]

Lol puto means something else in Spanish

[@ballisonfargo]

Emmy, you remembered to plug in the blender AND turn on the power strip! Winning!

[@rkmugen]

Filipinos have a coconut-filled bread roll, called 'pan de coco', where the bread roll is filled with a delicious coconut filling. Man, I'd imagine a large, heaping spoonful of the filling would go great with a butter-toasted slice of rice bread. That.... plus some cold milk tea.... oh yeah....

[@PyroWolfofEarth]

Oh yea the coconut with the Filipino puto, which is what the rice bread reminds me of, sounds amazing. Once I get around to making some I will have to try it.

[@k.c.8345]

I like Emmy. She is so peaceful and relaxing. And cooks well too!

[@anotheryoutuberperson38]

I made this, and it was absolutely delicious. My friends who aren't gluten-free also tried this and really liked it too! Thank you!

[@catherinejustcatherine1778]

I'm always glad to see you having fun in the kitchen, Emmy.

[@brendaplunkett8659]

I made these into muffins in my cupcake tins. I used paper and aluminum liners. The aluminum liners worked great. The paper liners did not. Tasted great. Adjust cooking time for muffins.

[@Patty121855]

My HERO! Thank you, Emmy, for this recipe and demo. I am gluten intolerant, and I enjoy baking. GF bread is pricey, so this is a lifesaver. Gonna bake this tomorrow!

[@fetrafetra3979]

Patty Wise - How did your bread turn out?

[@dogsrfun4rae]

This looks good and sounds fun. I’m going to make this. TY for taking us all along on your adventures.

[@lynnel363]

I made this bread yesterday and it is outstanding! Hubby has to be gluten free and this is THE FIRST BREAD in 8 years that is GF and tastes and texture is like real bread! Sandwiches, grilled cheese, French toast are now all possible. I'll be making this on a regular basis. I'd love to do oats, but do I just take oatmeal and soak it or no soaking? I want to try other GF grains for him, other than rice. Any help is so appreciated! I love all your videos!❤️

[@jamiehaenisch8190]

Hi, I've been trying to make this bread but annoyingly enough the middle turns to a gooey mochi chewy mess without crumb or structure. I used Japanese short-grain rice - did you use long grain rice like jasmine rice?

[@lynnel363]

@@jamiehaenisch8190 I used a long grain white rice. Just a generic.

[@jamiehaenisch8190]

@@lynnel363 thanks Lynne!

[@nerdcave0]

I'd be curious if the texture changes once it cools down? It's pretty common for baked goods to be gummy right out of the oven, the crumb needs time to "set." Either way, this looks awesome.

[@SylviaRustyFae]

Yea tho given the size of the loaves theyd only need a half hr, hr max, to cool off enuf to set proper.

[@MsBellyFlopBounce]

I've heard that it doesn't last as long, that it gets kinda tough in the next days. So better to eat soon 😊

[@summerrose1545]

I was hoping Emmy would slice the cooled loaf at the end but if she did, she didn't film it for us

[@O2life]

I agree. Wheat based breads are gummy if you tear in fresh from the oven, too.

[@jenniferwinsor7740]

@@MsBellyFlopBounce I wonder how it is to slice, wrapped well and freeze it like some of the gluten free breads in the supermarket.

[@facistbuster]

I make my bread for years, different ingredients every times. I can't eat commercial bread anymore, too bland. I think i'll try that rice bread. On my oven i have a "proof" button who makes the oven heat at 95 F. I love it. I wonder what a barley bread would taste. So many options. Have a good day Emmy. 🍞👨‍🍳

[@culinaryzest]

I put my hands around the blender jar while it's running, you can feel the batter heating up, I find it easier than stopping to check the temperature.

[@emihayashi7725]

Neat! Trying again with breadmaker instead of oven

[@Karoline_g]

Same. When the blender feels like it’s running a fever it’s time to stop!

[@RheannaKennedy]

I was training a Husky puppy and they are known to have stomach issues. I used rice water once a day for a couple of weeks and it kept the diarrhea in check as her body adjusted to puppy food. I was amazed at the results ( I added a pinch of salt to each serving and the puppy loved it). I will have to try giving ut ti my plants.

[@MizMissiB]

I’m going to try this recipe for sure for my granddaughter who can’t have gluten. I’m going to try it also using muffin pans for smaller portions

[@BrainyBajanBeauty]

This was great for me, being gluten intolerant. Thanks Emmy!

[@ajaean3203]

Yay! Thank you so much for this recipe Emmy 😄

[@ericalovesscience]

Thank you for this video!! ❤️❤️❤️ I have a difficult time finding gluten free bread that is also soy, corn, and tree nut free as well. I’m excited about rice bread! Rice pasta is my go-to pasta and rice has been my go-to grain as of recent since discovering my food allergies.

[@teknashend]

I guarantee that the wet & ground rice yeast blend is also a great way to make Idli - a south Indian steamed rice cake made from fermented rice flour.

[@writeintent3936]

Idli batter contains pulse along with rice

[@daniellevy892]

Thanks!

[@prisonmike3299]

Emmy, you have to try beer bread. It’s AMAZING. If I remember correctly, it only contains sugar, beer (Budweiser is best since it’s v yeasty), flour and salt. It’s sweet and spongy. So yum.

[@kaklikful]

Please teach me, master

[@chrissd.4425]

This is slightly similar to Philippines' ’Puto Bigas’ or ’Puto Galapong’; however, the Filipino version is steamed. The best type of putong kakanin for me is 'Puto Calasiao' where the rice mixture is fermented into earthen jars, flavored and steamed. It's pretty addictive and best paired with hot tsokolate tablea (hot cocoa drink) or tsaang gubat (forest tea) as an afternoon snack. 😋💕 Try making this, Emmy. Would love to see your reaction. 💕

[@treasuretreereynolds1764]

This is great. Gluten free bread is sooo expensive. I’m going to have to try this! Thanks, Emmy! 🌸

[@emmymade]

Hope you like it!

[@Skenderbeuismyhero]

The Townsends KZbin channel did an old recipe from England for rice bread where he cooks part of the rice flower with water into a paste and then adds the rest of the flower to the paste to make the dough. It looks pretty good.

[@writeintent3936]

Cold water can be added instead of normal water to prepare this batter. This way temp won't rise too much while grinding

[@WantedVisual]

Weirdest baking fact I recently found out: in some bakes, (up to a certain point) baking time is not dictated by quantity, but by the height of batter in the pan. Tried it with a cakey brownie: full recipe in a narrow tin for the full baking time was liquid in the middle. Half recipe in a pan with half the size I normally use, baked for the full-recipe time, came out perfectly done. Science is weird.

[@84rinne_moo]

It’s good to bake this way! New pastry cooks I taught always asked me “how long” and I always answered “when it’s done” lol

[@vivaldi_is_dreaming]

It makes sense if you stop and think about it - why would quantity matter so long as the time it takes for everything to get to temp? If your thickness is 2", it doesn't matter if your pan is 5" or 50" wide - as long as it's even in all places, all 'thickness' of the baked good should take about the same time to be penetrated fully by the heat! :3 That's why boxed mixes give directions for size of pan - it ensures you have the same depth / thickness of batter every time.

[@SingingSealRiana]

Yeah, my bete roote "brownies" bake 24 min max in the flat pan even if I make 1.5 of the amount but in a loaf pan it takes 35 min or more

[@SingingSealRiana]

​@@84rinne_moonot helpful at all

[@84rinne_moo]

@@SingingSealRiana please let me explain more. it’s better to learn how to recognize when it’s done by looking or touching it because things don’t always bake at exactly the same amount of time every time. You wouldn’t over or under bake something this way. Sure you will know an estimate of how long and be able to set a timer for that, but the final check comes from the baker. So I would teach them what to look for and why and how it bakes that way. How it should feel if touched, any common pitfalls to avoid, etc. In baking it’s very important as a pastry chef, baker to know the how and why. When you know this you become a more knowledgeable pastry chef/baker and able to know what to do when something does go wrong or to avoid problems based on different situations, be able to adjust recipes, etc. So what I’m teaching them is better than just telling them “bake it for 25mins” without any other explanation. I hope that clarifies what I meant. 😊

[@lancerevell5979]

A close friend of mine has Celiac Disease, and cannot eat gluten. His wife has become very good at baking with rice, garbanzo bean and potato flours. The texture is a bit different but tastes good!

[@classyjohn1923]

Hi Emmy, rice-based baked goods tend to be more chewier and stickier. In Vietnamese cuisine, we have a lot of rice cakes and pastries which have the exact same texture you described in this video.

[@yaadstylehomeschooling]

Wow, great recipe! It looks so fluffy and delicious. At 5:03 -5:09 I noticed that you put the salt in the blender and then the yeast on top of it, and that is probably the reason why the bread didn't rise to your expectations. (no pun intended). (If salt and yeast come into close contact with each other, then the salt will kill the yeast).

[@susyQ564]

Oh my gosh! I made this recipe. I did soak my rice overnight. I did not have a small loaf pan so I sprayed oiled muffin tins. It made a dozen. I let it proof for an hour. Baked at 375. I toast them on bagel mode. As they are crispy Perfect. Thanks for actually giving the recipe not just showing it.

[@shroomyesc]

I imagine this might be a good white bread to try for dessert sandwiches

[@karlagrella]

Emmy… can I skip the whole rice blending and use mochiko (sweet rice flour), Thai rice flour or even Bob’s Red Mill White Rice flour? Those flours are already finely milled. How many cups would I use if I swapped it out?

[@AllegraAelfwynnnKing]

I have seen a lot of recipes for bread that use rice flour online :)

[@jenniferburroughs7509]

I can't wait to try this as I cannot have gluten or eggs, and finding gluten free bread that doesn't have egg in it has been impossible.

[@cbryce9243]

That sucks. When I was first diagnosed with CD, I could not eat anything for about 6 years. No milk, eggs, cheese, tomatoes, and more. Now I can eat almost everything, as long as it is GF. I have not looked at the ingredients, but have you checked out Trader Joe's bread? They have a white English muffin that's very good, but I do not know if there are eggs in it.

[@Joxxerfoxy]

On a side note- check out sweetashoney’s vegan/keto bread roll recipe since they don’t have flour or eggs. She has some other low carb/vegan bread recipes you could try but I don’t really like them since they don’t rise as much xD

[@set921]

@@cbryce9243 English muffins traditionally have Egg in them, to the point that you can really taste it. Not sure about TD's

[@mizzpunk05]

Check out the channel here called @Nutrition Refined. She has a recipe for gluten and egg free flax bread, flax wraps, and other stuff. I’ve never tried it but it may be worth looking into! She has a lot of great recipes and always tells you how to substitute certain ingredients based on your dietary needs.

[@jenniferburroughs7509]

@@cbryce9243 I have several allergies that make finding food difficult. Sunflower, corn, oatmeal, soy, egg, and the gluten. I did check Trader Joe's gluten free items, sadly, everything had something that I couldn't have. I have to make pretty much everything from scratch.

[@LisaCrutcher]

Thank you for speaking on the temperature of the blender. That really helps.

[@user-hv5jv9gb6c]

Very, very lightly brown the rice in skillet before soaking to add a hint of earthy nutty flavor, and Fold in some stiff peaked egg whites and yolks and its way better. Tastes and texture will be much more like bread and it wont dry out so darn fast, a tad of any white cooked beans makes it even better. Also just a small hint of garlic and onion powder. I use to buy all the expensive stuff and wanted to come up with a super cheap version of gluten free bread and that was my recipe I had to play with as I'm not a fan of rice bread. With some playing you can actually get extremely close to real bread. I Very Strongly recommend trying this with Yellow saffron rice it'll blow your mind...

[@anotheryoutuberperson38]

I am intrigued by this. Can you point me to the recipe or write out how much?

[@Spinne122251]

The single time Emmy remembered to plug in the appliance and she had to stop it to do something else. 😂 We love you Emmy.

[@scrumptiousjdp]

I invented this on my own a few years ago. But had a hard time perfecting it. Thank you!!

[@latmcb9863]

It's amazing that this has such a nice crumb. I would have liked to have seen how well it sliced after it cooled. I have always read that bread should be cooled completely before slicing because the cooling process actually allows the bread to finish baking. I am no expert, but that seems to work for me when I bake bread.

[@Earthstar_Review]

It's possible that the blending incorporated air into the batter to help with the crumb. Interesting.

[@Caotic_production]

I love watching your videos, you have such a calming vibe

[@angelabenedict]

Making this right now. I ended up soaking the rice in a sealed container in my fridge for 2 days instead of 1. I put it in the fridge the night before and the next day I ended up in bed all day sick with something unrelated to soaking the rice. I've returned to it today. Hopefully it's safe! My fridge got extra cold so the bottom half of the rice was frozen. It's blending right now. I was all out of active dry yeast so I'm using fresh yeast.

[@mdeville5851]

This looks delicious! I was somewhat disappointed not to see how well the bread slices. Perhaps a sandwich to see how it holds up once cooled! Because it looks so fluffy I'm curious about the structural integrity 🤔

[@megaprettypisces4]

I made it today and it crumbled a lot when sliced. Like half of the slice is just crumbs on the plate. I'm thinking maybe xanthan gum will help hold it together but I'll probably just stick to other recipes instead of wasting ingredients on experiments.

[@mdeville5851]

@@megaprettypisces4 Interesting! Did you wait for it to cool before you slice it? Use a serrated knife? Just curious!

[@megaprettypisces4]

@@mdeville5851 yes, of course. It's been in the fridge overnight so *maybe* it'll slice better lol

[@givengrange82]

Emmy, you've always been a delight and so thorough, so I was really surprised you didn't show us the other loaf after it cooled. I really wanted to know what the difference would be in the texture and moisture and how it might act for making sandwiches or toast. Thank you for doing the video at all, I had no idea this could be done and am very interested in trying it myself, but thought I'd comment in case you hadn't thought about that added little bit for future pieces.

[@PennyRitz]

Hi, Emmy! Did the bread have a less gummy texture after cooling? (I mean, the second loaf)

[@jules3048]

I was wondering the same. It should…

[@Ari_C]

yeah, i wish she'd included a tasting of the cooled bread. the texture of gluten free stuff can change so much after cooling

[@patronsaintofnow9765]

@@Ari_C It does - and, though it looks great, the taste is not.

[@pipermaisiemae1999]

@@patronsaintofnow9765 thank you

[@ron_dee18]

We have a delicacy where I'm from which is also made of rice turned to bread. When it's cooled it's still gummy so I'm guessing the cooled loaf should also be gummy.

[@jaenmartens5697]

Great technique for experimenting non gluten recipes. I want to do quinoa, corn flour and brown rice. I might add an egg for better slicing.

[@ChickensinHighDef]

I love your videos - you are informative, the editing is great, always interesting, and you are right to the point!

[@GuyverQ30]

Dear Emmy, Please let us know how it was once it was cooled! Did it firm up? How did it slice? Did you try it with butter or jam? Inquiring minds want to know!

[@kevinhullinger8743]

You can pulverize the rice in a coffee grinder and then soak it overnight as well. I do this when making Horchata.

[@lisagriffin8898]

I was thinking of doing this but how do you drain it?

[@kevinhullinger8743]

@@lisagriffin8898 i fine sieve or cheese cloth

[@debbieshay5441]

@@lisagriffin8898 or maybe a new and pre-washed leg stocking?

[@herbrand47]

Thank you Emmy another great recipe. Just one question, Could you leave the the yeast out until the rice etc have been blended, then added, then stir in the yeast. Would that help make it rise a bit more?

[@elaineli1300]

I did exactly this and it works! blending everything else but the yeast fully, to just below 105F (or let it cool down a little if it went above that temp), then blend the yeast in for a few seconds.

[@lyndapatrick8303]

Excited to try this! My sister is gluten intolerant & allergic to eggs so was excited this would work for her!! Off to start the rice soaking!

[@deeb.9250]

you can buy rice flour... regular rice and glutinous rice, it's used for rice cakes. To grind your own rice grains, there's actually a machine just for it. I've tried with blender, but mine is not powerful enough and need to strain

[@eTraxx]

It's been a while since I watched one of Emmy's videos. I am again reminded that every time I watch Emmy I can't help but think .. what a wonderful young woman .. who is someone that I would have been extremely proud to introduce to my mother. I think for me .. that is the ultimate compliment.

[@ramikeisari212]

gluten free bread is always better when you let it rest and cool down; sometimes also adding both baking powder AND yeast makes it somewhat fluffier.

[@SylviaRustyFae]

Your lessened rise and less runny batter are probs just down to diffs in rice; even if yall got the same exact kind of rice, it wud need to be the same brand of rice to be sure of similar nutrient lvls and the like which affects things like how much starch they have and how much water they can absorb. The temperature for cookin these breads sounds very low to me when it comes to baking as well, im curious if a higher cook temp but with a fully covered bake (eg in a dutch oven or under a big oven safe bowl on a cookie sheet for maximum seal) kept very steamy if you wud find much better results. All my wheat flour breads i cook around 450f after heatin the oven to 500f initially; as that gets the best rise bcuz i also keep them covered and in a very steamy environment for maximum rise. Much harder to do with a small oven like ya got, but it does at least seem your oven is designed to keep steam in... So id suggest tryin this recipe with not just a runnier batter but also a hotter temp and shorter cook time. And if ya want that nice crust like youre used to on breads, youll wanna take it out of steamin at the end and finish it like under a broiler/grill if you can. Id recommend brushin on some melted butter honestly if ya gotta wait for your oven to desteam, tho if ya dont have to wait just let it stay in there. Also, you dont want to overspritz with water before risin, but also dont wanna underspritz either heh. Or just have a moist place to let the dough rise (You can actually achieve this with a damp towel if ya wanna avoid inhibitin the rise at all, as that thin layer of water can slow risin by a tiny bit). You probs cudve done to leave yours to rise a bit longer too; i tend to let things like wheat flour doughs/batters rise til theyre to the top edge of whatever im bakin them in cuz that can get some crispy bits from the batter/dough that rises over the edge; tho i also put a cookie sheet down to catch excessive spillover and then i just get little bread bites if it does heh. If ya wanna try addin even more rise potential to this, you can do two things. One, add the yeast after initial mixin so as to simply be able to avoid any overheatin (you werent necessarily measurin the hottest pt each time you checked, even if ya tried to; some yeast may have gotten much hotter than 100f) of the yeast by mixin it together and checkin the temp at the end before addin the yeast in. But also you can add a little bit of Xanthan Gum, which is used all the time in gluten free breadmakin to add rise. It def works with rice flour, and wud no doubt help here. Between all these little things you shud easily be able to make a bread thats likely pushin the limits of how big your oven can handle heh

[@cbryce9243]

Several good ideas, but kind of distracting to read with all the abbreviations.

[@SylviaRustyFae]

@@cbryce9243 *shrugs* writin the words out proper takes me like five times as long cuz of all the typos i make. Most folks i kno dont find it any harder to read, or at least dont state such. But thats also mostly just fellow leftists who get how complaints about ones grammar are quite often one or more of the followin; ableist, classist, and racist.

[@trinawong8273]

Don't try to put too much suggestion. After all, it's Emmy's video. If you can do so much better, create your own video. Emmy's way is for us simple folks to do it the simple way

[@SylviaRustyFae]

@@trinawong8273 I gave tips for anyone who wanted to do this and wanted to get a better result. Emmy was clear that hers wasnt the best result possible and i was explainin why. The comments are for things like this; discussion of the recipe and suggested improvements and tweaks folks can make. I dont need to make a vid of my own to leave my suggestions for anyone who wants them.

[@conni60640]

I made this two days ago. I used half arborio rice and half sushi rice. I have a Kitchenaid 5 speed blender, and wasn't sure if that is considered high speed or not, so I ground the rice in three batches with a small amount of water before combining it all together and adding the other ingredients. I put all the batter in one loaf pan. I don't think I greased it enough though. And then I noticed I forgot to add some of the water I held back while grinding the rice. So I dumped it all back in the blender and gave it another spin to bring it back up to 100 degrees for the yeast. I put it in a slightly warm oven to rise, and it did rise to the top of the pan. I misted the top and baked it. Unfortunately, it fell during baking to about half the height of the pan. I don't know if my earlier problems cause that or not. It stuck horribly to the pan and part of the bottom ripped when I got it out of the loaf pan. With all that, I tasted a piece warm and it was delicious! I let it cool completly and I could slice it if careful with a sharp serrated knife. It was flat, it wasn't pretty, but I made a peanut butter and jelly sandwich from what I had and it was soft and squishy like the white bread I missed. After years of vaguely cardboard GF breads, this was heaven. I now understand what someone else said when they called it "gummy but not in a bad way" since the texture is airy, chewy, very moist but not wet. I made toast also. It took longer, but the outside got a nice crispy rice texture while the inside stayed soft and I like it. Most GF breads are the same firm texture throughout when toasted. It's day 3 out on the counter in a plastic bag and it's still soft and springy. This won't replace all my GF breads, but when I'm craving a soft Wonder white bread texture, this is worth playing with to get to my best version.

[@aleenaprasannan2146]

The pan fried version of the exactly same recipe- only rice fermented with yeast- in South India is called Appam & Hoppers in Sri Lanka. There is also packaged Appam flour available as well. But we don't bake with it, so I don't know whether it will rice better or not. However that chewy fluffy texture is very similar to the middle parts of Appams.

[@worldwide_cruising]

*Wishing everyone the best sleep of their life after having seen this relaxing video!* 🥰🥰🥰

[@Scott_C]

My daughter and I have decided that were going to try and make doughnuts with this recipe. Any thoughts on changes? We're going to add cinnamon and vanilla, and more sugar.

[@cbryce9243]

Ooo, good idea!

[@TB-yx5of]

I'd add an egg

[@BonnyKeppner]

Thanks for sharing! I’m allergic to gluten, eggs, dairy and xanthan gum (it’s a binder that’s in basically everything gluten free) so bread options are limited

[@jenniferwinsor7740]

Wow you have quite the food challenges. Nice when these resources (recipes)are shared.

[@Gina-yy5fe]

I love making really quick flat breads that you’d be able to eat..using garbanzo bean flour( just ground dried garbanzo beans.. Bobs red mills sells it.) Just take a blender, put garbanzo flour, garlic, onion salt, pepper to season and enough water to make it blended up like a thin batter for crepes. You can add red pepper flakes and tumeric , as well. Pour in a well oiled( olive, coconut, whatever,) or buttered pan and cook it like a crepe. Super fast and delicious!

[@Boodlums]

Konjac flour is a great binder - I use it for my GF/vegan buckwheat pancakes instead of egg. 1/2 tsp per cup of flour and increase liquid due to konjac high absorbency.

[@erinnelson434]

That looks so great, Emmy! I can't wait to try it out. 😊

[@dillydanny-o8807]

You could try adding warm water to get to temp faster. Or even blend the grains first so you don’t have to worry about that and just make sure the water is hot enough, and add it with the yeast/sugar/salt after grains are mashed and just mix or lightly blend.