100% Rice Bread (Soft & Spongy) - Gluten Free

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bottleny on 3 Apr 2021 at 13:23

I saw this video and found it's interesting: using 100% raw rice to make such soft & spongy bread.

I haven't tried it yet. The video has English subtitle.

Use 18.5×8.5×6 cm pan & blender

Ingredients

  • Raw rice 170g (223-226g after soaking)
  • Butter or oil 20g
  • Maple syrup or honey 12g
  • Yeast 3g
  • Salt 3g
  • Water 110g

Comments:

1. Cannot use long-grain nor Glutinous rice. The author uses Koshihikari rice. It's possible to use rice flour directly but the author never tried it before.

2. Need to avoid over-fermentation.

 

Curious to know how it taste.

Wonder if the rice was milled fine, if the soaking could be eliminated. It would be nice to skip the mixer mess if the bread was not hindered. The additional water that was absorbed into the rice during soak would have to be added to the total water if the soak was skipped.

Her pan is small, in my case a larger pan would be used. 

I found some videos using rice flour. Rice flour is more easy to me. Both videos show it's important to adjust the amount of water to get the right consistency in the batter.

* Rice paste

Rice Paste

  • Rice flour 10g
  • Hot water 25g

Batter

  • Rice flour 150g
  • Sugar 15g
  • Salt 2.5g
  • Dry yeast 2.5g
  • Rapeseed oil 10g
  • Warm water 110g ~ 145g (adjust for the batter thickness)

Another way: (I probably will try this one first)
 

 

Pan 17 x 7 x6 cm

  • Rice flour (Mizuhochikara 100%) 180g
  • Sugar (8%) 14g
  • Yeast (1.5%) 3g
  • Salt (1.5%) 3g
  • Water (85%) ~ 153g
  • Oil (6%) 10g

 

I am going to give this version a try. Since a small USA Pullman pan will be used, the cubic inches of the author’s pan and the cubic inches of the Pullman pan (larger) were determined. The volume of the larger pan was divided by the volume of the the smaller pan to calculate the difference. In my case the factor was 2.7.  2.7 was multiplied by each ingredient get the necessary weights.

Rice Bread

 

失敗しない！ふわふわ米粉100%パンの作り方 How to make gluten free rice bread

 

NOTE weights expressed in “(xx.x g)” are for a small USA Pullman pan

Rice Paste

  • Rice flour 10g (27g)
  • Hot water 25g (67.5g)

Batter

  • Rice flour 150g (405g)
  • Sugar 15g (40.5g)
  • Salt 2.5g (6.75g)
  • Dry yeast 2.5g (6.75g)
  • Rapeseed (Canola) oil 10g (27g)
  • Warm water 110g ~ 145g (297-391.5g) adjust for the batter thickness

 

  • Mix Rice Paste with boiling water
  • Next, without waiting, mix all ingredients (except oil) with spatula for 5 min with warm water. Add oil after mixing other ingredients. Hydration is very important. Ribbons should form and dissipate in  10 seconds
  • Pour batter into parchment lined pan
  • Ferment covered @ 95F until doubled. Approximately 25-40 min
  • Bake (covered with foil) for 40 min @ 300F, then uncover and bake for 12 min @ 400F
  • Cool before slicing.

Either I mis-calculated, the pullman’s sloping sides, or the author missed it. 240g batter was removed from the Pullman in order to get the pan half full.

The proper hydration is tricky. Add water slowly , the evaluate the ribbons.

The author mentioned in her another video that:

There's no "special technique" in this recipe.
The "basic things" like dough temperature, adjustment of water  fermentation are very important.

In another video (using two-stage fermentation; pan size 21.7 x 9.7 x 7cm), the author points out several failures: Over fermentation and no cover will cause the top sinking and dried out (see at time 4:07). (PS: no English translation in the content)

It's very crucial to judge the amount of batter, consistency & fermentation time.

Also need to avoid the dry-out. Details in this blog post (in Japanese)

Getting the hydration correct was not easy. The hydration can easily be too wet or too dry. But the 10 second ribbon technique is a great help.

My best guess for the failure is the pan was too large for the batter. I think it couldn’t hold the weight.

Were I to try it again, the double fermentation looks good.

The rice flour used in these Japanese recipes is a special variety for bread baking.

They use 熊本製粉 パン用米粉 ミズホチカラ (Mizuhochikara) 九州産 (Amazon JP)

Here is the explanation (using Google Translate):

Rice: Yes, one of the characteristics is that the endosperm tissue is powdery and easily crushed, and when it is processed into rice flour, the particles can be made finer without damaging the starch. In addition, the amylose content of Mizuhochikara is about halfway between ordinary edible rice and indica rice, and it is suitable for rice flour bread because it can produce volume while suppressing dryness. Actually, "Mizuhochikara" is not crispy and delicious even if it is cooked and eaten as it is. Rice that is delicious to eat as it is is not always excellent when made into rice flour.

Also here:

Rice: Yes, for example, sticky rice has a 0% amylose ratio. The amylose content of general Japanese glutinous rice is 17 to 23%, and "Mizuhochikara" has a slightly higher amylose content. Details are not disclosed (laughs)

The following part is also important in wheat flour.

Rice: First of all, for bread making, it is important to reduce the amount of damaged starch in addition to the fine particles. The damaged starch absorbs about twice the weight of water in the raw state, but the skeleton after baking becomes weaker and shrinks. Therefore, for bread, a fine grinding method that does not damage starch is required.

Therefore, I have some rice flour from Indian grocery store. I guess that is probably not suitable for making bread as well.

 

This is very very cool and interesting to me.  I’m looking forward to seeing what you guys think of the bread that these recipes make.  It sounds like short grain non glutinous rice is best for this, it is slightly sticky compared to long grain and that might be important for this bread.

Benny

I am wondering if bob's red mill rice flour would work. I have two bags I need to get rid of, so I am wondering if anyone has tried it or not? Thanks