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  2. When you use yeast instead of baking powder you need to let it proof. Also, you can blend yeast in. It's microscopic organisms, you won't be able to kill them by cutting them. Honestly though, I would just use baking powder because as a novice baker myself, it's much easier.

  3. I’ve been making rice bread for a few years, as my husband has celiac. Next time, I’d recommend adding more sugar (like 25g to 30g), baking powder, and blending the yeast in the batter before pouring it in the container. It should rise and smell fragrant and a little yeasty. Chef steps did a gf bread making video that discusses turning whole grain rice to rice bread.

  8. you should look up hopper recipes! it uses those ingredients (rice flour and yeast) but the process is more different. you should probably make a side dish to eat it with though. i'm sure a video will have recipes for both?

  16. here's a hot baking paper trick: if you need to fit baking paper into anything that isn't flat like a cake mould or a bread tin, take the sheet of baking paper, crumple the whole thing into a ball, unravel it again, and then line whatever you're using with it. all the tiny folds make it keep odd shapes a lot easier rather than have it try to simultaneously straighten out and roll back up at all times.
    bonus tip: if you need it flat to something like a baking tray, coating the flat surface with just a tiny bit of oil will make the paper suction onto it.

    edit: finally went back and fixed a typo i couldn't on mobile :')

  21. Hi, baker here. Glutenfree bread usually need to proof fast (~1h) because the dough tends to "relax" after some time, and no longer have the strength to hold the airbubbles(which makes the bread soft and pillowy) produced by the yeast. I recommend putting the yeast together with the rest in the blender and using fingerwarm water and then place in a warm place (30-35C) to proof. The mixture should at least double or triple in size. Also since it's more of a batter rather than dough, you have to be extra gentle putting it down and moving it as to not pop the bubbles.
    Happy baking!

  30. Ok here's the issue: there is nothing to trap the air bubbles generated by yeast. Gluten would do this, but you have none, just starch… Which, good news, can work.

    What you would need to do is cook part of the starch (pre-cooking, like half of the mixture in a pan until it thickens before mixing with the rest, for example) so the cooked starch can provide some structure to the bread, and thus it can rice (pun intended). Then it's just a matter of finding the right consistency and being careful not to add the yeast while the mixture is too hot.

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