HOW TO MAKE ★RICE FLOUR SHOKUPAN★GLUTEN-FREE BREAD RECIPE (EP200) 

Cute kitty 😊

Thankyou I also try this bread recipe ❤❤❤❤❤❤❤

Can we use blender instead ?

Hallo dear.
I don't understand.
In video you said preheat oven 100C because too moist and have baking longer.
But in video you baking in 200C. Sooooo dear, if i want baking your rice shokupan recipe.
I use 100C or 200C for baking?
I hope you answer really soon dear, thank you dear ❤

Veg oil is bad for health. Healthier oil better

Hi could plz share the quantity of ingredients too

Awe what an adorable kitten!! I can't wait to try this bread!

Can I switch the yeast with something else?

Would like to know what’s different between this recipe and the website’s one. I followed the recipe in website and its vv sticky🥹, want to know why and how to solve the problem, thx

Looks super and the kitten is gorgeous x

I'm so glad you did this Ogata sensei. I have a friend that has Cilliac disease and she can't have gluten but I want to share this amazing bread with her. I'll be making a normal version for my household and one for her.

ありがとう、麩質はたべられません

Wild rice works great for breads

You can pre-gelatinise part of the flour to make the dough more viscous so it can retain the CO2 better and thus rise better. For a 100% rice based dough, you may use 20-25% of the flour and pre-gelatinise it by mixing it with 1.5 times its own weight in water, mix and put it into a casserole, then bring it up to about 70 Celsius while stirring. Once it has gelatinised, remove from the heat and pour into a bowl and let it cool down. The resulting gel can then be added to the dough.

Another technique is to make a gel with fleawort (aka psyllium) which is called オオバコ in Japanese, derived from the scientific name for psyllium 'ovata plantago' and the Japanese word for powder. Take about 2% or 3% of fleawort (relative to the weight of the total flour used) and mix it with about 20 times its own weight in water, stirr and let it set for about 3 minutes. This will result in a gel that can then be added to the dough.

The two techniques can also be combined for more viscosity and thus more gas retention and more rise.

BTW, it is a myth that rice is healthier than wheat. And it certainly is not true for white rice. Brown rice 玄米 is healthier than white wheat flour, yes. But wholewheat flour 小麦全粒粉 is also healthier than white rice. Eating white bread on a daily basis is unhealthy, regardless of whether the bread is made from white wheat flour or white rice flour. White bread is unhealthy. It is as simple as that. To eat healthy bread, you need to use wholemeal 全粒粉, and this applies to any cereal. At the very least add 20-25% wholemeal, better 50%. Regularly ingesting products from refined cereals, such as white flour is always unhealthy.

Furthermore, cereals contain irritants that need to be broken down through long fermentation. Using industrial yeast is already a bad idea because it has been bred specifically to produce as much CO2 in as short a time as possible and that means fermentation goes too fast for irritants in the cereals to be broken down. Furthermore, flavour compounds are also produced by fermentation. You can speed up the gas production of yeast, but you cannot speed up the break down of irritants and the development of flavour compounds. As a result, short fermented bread not only lacks flavour, but it is also unhealthy.

Instead of industrial yeast, you should be using sourdough 天然酵母 and allow the dough to ferment slowly overnight. Not only will this develop flavour and improve the texture of the bread, but it will also break down irritants and make the resulting bread healthier than it would be when risen fast with industrial yeast. You can make a rice based sourdough using koji rice.

Great job distinguishing between rice flours you need for bread consistency

Arghh, I forgot to put WARM water to my mixture, my dough is dead….

Can we use double boiled rice flour?