HOW TO MAKE ★RICE FLOUR SHOKUPAN★GLUTEN-FREE BREAD RECIPE (EP200)
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LEVEL IMPORTANT NOTE: READ THIS BEFORE START BAKING …
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How does it stay together without replacing gluten's stickiness?
ありがとう、麩質はたべられません
I'm not sure about the baking times.
How long is the bread in the oven covered at 100°C?
Then is it baked covered for another 25min at 200°C?
Then, finally, is the cover removed and then baked for another 20min.?
Wild rice works great for breads
Hola,soy de Argentina y no se como hacer para ver la receta en español!x favor si podes traducir gracias
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.
What size bread pan should be used? And is the parchment paper necessary? Could we use a thin layer of oil instead?
Great job distinguishing between rice flours you need for bread consistency
What is a Shohupan ????
Arghh, I forgot to put WARM water to my mixture, my dough is dead….
Thank you for sharing this recipe, can you tell me the rice flour you use is it glutinous rice flour? Is this how I would find it in asian food market? Can I use sushi rice to mill and will it yield the same results? Thank you
Can we use double boiled rice flour?
Hey! Can we make this with brown rice flour? As my daughter isn’t allowed white rice.
Thank you heaps!
I tried the recipe but my bread was absolute trash… It stayed flat and didn't expand and it looked like the desert on top of it… It was just crumbles when I tried to cut it… What did I do wrong??
thanks for your offer
Place a damp towel under your chopping board please
Lovely! Looks amazing. Can you give an alternate to yeast that actually works. I am struggling to make bread without yeast. Don't like the taste somehow.
Thank you dear for this long awaited recipe…. Love you 💞
Is it possible to form it like small mini buns (ex. Pandesal) or do i really need a loaf pan to hold its shape?
Can i use milk instead of plain water ?
I just came across this topic. Can I use the normal Japanese rice flour that’s available at Amica?
And, have you tried making the bread in a bread maker (ホームベーカリー)?
Thank you for the video 👍🏼
Can i use butter instead of canola oil?
i am just wonder what is Mitzuho Tikara means?
Thank you!
Wish you had given accurate measurements of ingredients, instead of just popping them over each other prior to mixing .Loved your voice quality nsliw guidance.
Batter not butter!
I am so so so happy you made this. I can not wait to make fruit sando using this or my tea house!
I can’t seem to find the recipe(quantities)
For something like this do you need to add xantham gum or psyllium husk powder to the rice flour? Or can this be made without those?
Need the measurements please
What is portion of rice flour.
Can you make Hokkaido Japanese Bread with Rice flour and Oat Milk?
I really enjoy your video. You sounded like a philosopher which brings quiet and strong energy. I think I’ll give it a try. But if you know of some ways to make rice shokupan without yeast, please kindly teach. Thank you very much!
Nice recipe thank you.. is the Japanese rice flour the one with the good result is the same as (sweet rice flour or Glutinous Rice Flour ?
Can I use tapioca flour instead?
thank you your cat is really cute indeed
“It is what it is” my sentiments exactly in regards to gluten free bread baking. Aww look at Alex sucking on your hand like a baby. ☺️ He must be a big boy now.
How long this bread last
What temperature water did you use? Warm water to activate the yeast? Or just room temperature water? Does the temperature of the water even affect the final outcome?
I just tried it. The bread turned out to be really hard like a rubberband texture, totally different from yours. And your instructions are poor and confusing especially the baking part about the temperate. Please give a reply thanks
Where can you buy the Mizuho Chikara Rice Flour? I cannot find it on the Internet. Please help.
I can't use yeast will this still turn out?
Good Job On The Video
Hi, I’m glad there is no need for psyllium husk in your recipe. The bread looks yummy! I’d to know if the mizuho rice you used similar to glutinous rice? Thank you.
You might want to use a different oil because CANOLA is all GMO and round up ready (poison).
I like this so much! Thank you so much!! Awww Alex looks sweet!
I really love this wonderful recipe. 😍