I have made this recipe with long-grain white rice and instant yeast. It turned out really well. Some tips: Soak rice overnight if you can - this was tested elsewhere and found to be the optimal soaking time. Do not add the yeast to the blender for the five minute blend because high-speed blenders can heat the mixture to the point that it kills yeast (40 deg C). Check your mixture with a thermometer or drop a little on the inside of your wrist and ensure it is lukewarm, not hot. If necessary leave it to cool to below 40 deg C / hand-hot. Then add your yeast and blend for just a few seconds to combine. You can substitute 2 tsp of dried instant yeast for the sourdough. Once you have poured the batter into your bread-tin keep a close eye on it because it rises fast (if you have used dried yeast). Mine took roughly 20-25 minutes to rise to the top of the tin. You can have your oven heating for the second half of the rise. Once baked and cooled you can slice and freeze to keep it fresher for longer. Just pull out the required number of slices when needed and defrost or toast.
Thank you so much for these tips! I was wondering how much dry yeast to add since I don't have a starter. I tried with brown rice, but it didn't rise at all, nada! So, I'm definitely retrying with white rice!
Yes please, more gluten free. I’ve made this, with just regular yeast and it turned out lovely. The only problem with any of the gluten free breads, I’ve tried so many, is that they all become inedible by the next day(rock hard). The only recipe I’ve ever found that stayed fresh was a flax meal and psyllium husk mixture. It really is an uphill struggle when baking gluten free bread
I make one with buckwheat groats, salt and water, no starter. (I want to try that method with rice.) I slice it when it's cool and I freeze some of the slices and I keep some in the fridge (because one loaf lasts me ages, but it would go mouldy if I kept it out.) I toast it or warm it up a bit when I want to eat some. It's soft inside and crisps nicely if I toast it long enough. But yeah, gluten-free baking in general is a bit tricky for texture and hardness. I have always needed to toast or warm rice bread.
My sister has celiac disease. This glutton free recipe is perfect for her busy life and not much equipment. I know she has a blender. This is great - Thank you. I'm making a loaf and taking it her tomorrow.
Look so yummy 😋 🤤.Thanks a lot from Thailand, I will try to bake it today but will try a bit different. I think I will try to cook the rice before baking... Let's see how
I am currently playing with rice flour bread. Mine use yeast, not sourdough. I have been playing around with using a scald of rice flour and water. I use a scald because I have found that the scald can fix some of the issues with rice flour, like improving the texture and the tendency for rice flour products to fail to hold together. Like you, I like baking rice flour in a covered pan at least initially.
So……..Kazak and I are making gluten free rice bread again. We felt that the previous bread was a bit moist, and a bit dense. We are adjusting the recipe to 25% of the flour scalded instead of 50%, and finally, we will be making a loaf containing 1.5 lbs of flour instead of 2 lbs. We will use the same loaf pan, but will have some more room to rise this way. A little apple cider vinegar was added, as it was suggested this would improve the crumb. Recipe: Scald 6 oz of rice flour 12 oz of boiling water Combine boiling water with rice flour, a ball will form, and then cover and rest for one hour. Dough Combine the Scald from above and: 12 oz water 2 tsp salt 1/4 cup sugar 2 tbl yeast 18 oz of rice flour 2 tbl apple cider vinegar We then adjusted the recipe by adding about 4 oz extra water to make a very stiff batter. Mix until combined, and beat, adjusting by adding water to make a loose dough or a very stiff batter. Pour dough into a greased baking pan, let rise to the top of the pan, and bake at 425 F until the dough temp is 205 F. Note that the bread pan is about half full, and we covered the baking pan with greased tinfoil for the rise. Rising will probably take 1 hour. Baking should take another hour. We will probably grease the top of the loaf during the last 10-15 minutes of cooking. We thought the black sesame seeds looked pretty good on the last loaf.
Hi, thank you for the recipe! Please if you can tell me how long it takes to rise the dough? And how to make sure it does not over proof and sink in the oven?
Instead of using wheat or rye, you use RICE (not rise lol). I love this recipe. The crunchiness is amazing! I would love more gluten free bread, if possible. Thank you!
What would happen if you let it rise in the blender, then beat it down quickly and put it in your bread mold to rise again? (2 rises as with regular bread.)
Yes! I have a hard time finding gluten free bread that doesn’t have flax or legumes like soy or navy bean/garbanzo flour. My local large grocer sells 1 acceptable bread for $9.00 with ice inside the bread wrapper! Ick! Fed up, I need to make an uncomplicated bread and this looks pretty easy for a 75 year old.
Wow! How did you manage to prevent your bread from sticking to the side of the pan? When I made this, it stuck so badly. Your bread looks awesome and I'm impressed with they way it just slid right out of the pan. Granted, I didn't use sourdough starter but instant yeast, but I doubt that makes such a big difference?
I tried making this bread while I was waiting for the starter to develop, which has been "starting" for over a week now, and has not gotten like yours did in the video... I substituted 15g of instant yeast, and that worked for the first time. You need to be VERY careful when you move this dough, because the bubbles might be there, but there is NO gluten holding them in place! WHY do you think that is important? Because without gluten, it can and will fall- either right before you put this in the oven, or right after. I also tried this with a few days old cooked rice, and it did NOT work. It is very important to only use uncooked rice in this recipe. Last night I did this recipe after letting the rice soak overnight, and I had two loaf pans... the bigger one "rose" up, and the second one just sat there and baked a solid loaf or SOLIDIFIED rice cake... no rise at all... which is just bewildering to me. Same rice, same batch, one worked, one did not. Maybe I shouldn't have used two pans and just combined them into a single one? I dunno.... I have the next loaf's rice soaking right now, we'll see! My niece, who is a celiac and can't have gluten ate the first loaf and she and her family seemed to loved it... I also made two loaves that first time, and both "worked"... I am looking forward to a loaf, hopefully this week that does not taste slightly of yeast, because I can taste it when I substituted for that part and used it in this recipe. Also... do not try with milk... that one bricked as well... it made a mochi tasting brick, that I cooled off, cut up into little squares, and dusted with brown sugar and cinnamon, and that was fun... but it did not rise. Don't play around much with substitutions on this recipe, as it seems to be finely tuned into the rice and getting it to rise and be able to stay risen with a descent crumb and crust...
I don't think so, once cooked the natural yeast on the rice would be killed off and it would probably just mold, amazon has powdered starters that you mix with rice flour or look up how to make starter from scratch
@@hisukserjeant5204 You breathe, eat, and consume yeast every day. Yeast is in the air. Saccharomyces Cerevisiae, the yeast used in baking is a probiotic yeast that is good for you.
Если даже неполучилось то хлеб можно использовать в других блюдах вместо картошки например, порезать на кубики и обжарить его в специях на сковороде. Делал что-то на подобий чинахов только с рисом и фрикадельками добавил туда кубики этого хлеба разжарил на остатках специй на сковороде и всё прекрасно подошло.
Great option, thank you fir this recipe. I have some questions, can I use avocado oil or coconut oil? I can’t have soybean oil. What the sugar is it something else that I can use? Is it better to use rice and blend it than rice flour? How long do I have to preheat my oven I know the temperature but not how long? Thank you so much Morgan you are great!
This recipe was made by Kazak and I. I wanted him to be able to have bread, but he is allergic to gluten and most grains, so here it is: 16 oz rice flour 2 tsp salt 1/8 cup sugar 16 oz boiling water Combine this and place a plate over the mixing bowl for at least 2 hours. Combine: Scald 16 oz rice flour 16 oz warm water 1/4 cup vegetable oil 2 tbl yeast Mix until there are no lumps, and cover with plate. When the yeast shows some activity, pour the mixture into 2 9x5;baking pans, and cover with tinfoil. When the bread has risen in the pan, crimp the tinfoil tight and place into a 400 degree oven, bake for 40 minutes and then remove the tinfoil and grease the top. Bake until the temp is 205F. It took an extra 20 minutes with the temp at 425 to get to temp and have a golden brown crust. I have made rice bread before, with varying degrees of success. It is my hope that the scald method will get rid of the deficiencies in the bread I have made in the past.
@ Maybe. Since this video, we have been making rice bread weekly, and discovered that all rice in the bread has a hard texture except when hot. We have therefore reduced the rice flour by about 30%, and added potato starch and a lesser amount of tapioca starch to achieve a better texture. Scalding in not necessary, once the other starches/flours are added.
My wife has the celiac dissease so more glutenfree recepies please. I bake my own bread from sourdoug, but the glutenfree recepies we have tried. Especially with rice flour, it dries out so enormously fast. How about this bread? The dryness?
it’s not funny at all !same all same all as you did on other video, just wasting your time to add it & the viewers times to pass it , please make it as short & complete it as possible ! I’m sure everyone would appreciate as I am too ! thank you for your attention!
![[No-oven] Fluffy Rice Bread Recipe :: My Family Doesn't Stop Eating :: Rice Flour Recipe](http://i.ytimg.com/vi/cQzOmC3P534/mqdefault.jpg)
I have made this recipe with long-grain white rice and instant yeast. It turned out really well.
Some tips:
Soak rice overnight if you can - this was tested elsewhere and found to be the optimal soaking time.
Do not add the yeast to the blender for the five minute blend because high-speed blenders can heat the mixture to the point that it kills yeast (40 deg C). Check your mixture with a thermometer or drop a little on the inside of your wrist and ensure it is lukewarm, not hot. If necessary leave it to cool to below 40 deg C / hand-hot. Then add your yeast and blend for just a few seconds to combine.
You can substitute 2 tsp of dried instant yeast for the sourdough.
Once you have poured the batter into your bread-tin keep a close eye on it because it rises fast (if you have used dried yeast). Mine took roughly 20-25 minutes to rise to the top of the tin. You can have your oven heating for the second half of the rise.
Once baked and cooled you can slice and freeze to keep it fresher for longer. Just pull out the required number of slices when needed and defrost or toast.
Thank you so much for these tips! I was wondering how much dry yeast to add since I don't have a starter. I tried with brown rice, but it didn't rise at all, nada! So, I'm definitely retrying with white rice!
yes! more gluten free recipes please.
Yes more gluten free bread please ❤
Yes please, more gluten free. I’ve made this, with just regular yeast and it turned out lovely. The only problem with any of the gluten free breads, I’ve tried so many, is that they all become inedible by the next day(rock hard). The only recipe I’ve ever found that stayed fresh was a flax meal and psyllium husk mixture. It really is an uphill struggle when baking gluten free bread
How about slicing and freezing a portion?
I make one with buckwheat groats, salt and water, no starter. (I want to try that method with rice.) I slice it when it's cool and I freeze some of the slices and I keep some in the fridge (because one loaf lasts me ages, but it would go mouldy if I kept it out.)
I toast it or warm it up a bit when I want to eat some. It's soft inside and crisps nicely if I toast it long enough. But yeah, gluten-free baking in general is a bit tricky for texture and hardness. I have always needed to toast or warm rice bread.
How much yeast did you use? Thank you
Other comments said sub with 2 teaspoons @@irasemabiggs6434
I’m so glad this gluten free recipe doesn’t have dairy or eggs! 😊
My sister has celiac disease. This glutton free recipe is perfect for her busy life and not much equipment. I know she has a blender. This is great - Thank you. I'm making a loaf and taking it her tomorrow.
how was it?
Im so glad find your videos n explain about every recipes n technic of making sourdough. Thanks for sharing Gluten. Im indonesian
First timer here. Fun and educational video. Sub earned 👍
Yes thank you!! More rice flour sourdough bread recipes please! Can we leave the dough to ferment for 24 hours or longer?
Look so yummy 😋 🤤.Thanks a lot from Thailand, I will try to bake it today but will try a bit different. I think I will try to cook the rice before baking... Let's see how
Thank you for the gluten free recipe!
Thank you to shere your recipe with us 🇺🇸🇵🇾♥️
Thankyou Mr Gluten Morgan,loved your recipe ❤
So easy to add healthy ingredients to this, like seeds and nuts and fiber.
I am currently playing with rice flour bread. Mine use yeast, not sourdough. I have been playing around with using a scald of rice flour and water. I use a scald because I have found that the scald can fix some of the issues with rice flour, like improving the texture and the tendency for rice flour products to fail to hold together. Like you, I like baking rice flour in a covered pan at least initially.
So……..Kazak and I are making gluten free rice bread again. We felt that the previous bread was a bit moist, and a bit dense. We are adjusting the recipe to 25% of the flour scalded instead of 50%, and finally, we will be making a loaf containing 1.5 lbs of flour instead of 2 lbs. We will use the same loaf pan, but will have some more room to rise this way. A little apple cider vinegar was added, as it was suggested this would improve the crumb.
Recipe:
Scald
6 oz of rice flour
12 oz of boiling water
Combine boiling water with rice flour, a ball will form, and then cover and rest for one hour.
Dough
Combine the Scald from above and:
12 oz water
2 tsp salt
1/4 cup sugar
2 tbl yeast
18 oz of rice flour
2 tbl apple cider vinegar
We then adjusted the recipe by adding about 4 oz extra water to make a very stiff batter.
Mix until combined, and beat, adjusting by adding water to make a loose dough or a very stiff batter.
Pour dough into a greased baking pan, let rise to the top of the pan, and bake at 425 F until the dough temp is 205 F. Note that the bread pan is about half full, and we covered the baking pan with greased tinfoil for the rise. Rising will probably take 1 hour. Baking should take another hour. We will probably grease the top of the loaf during the last 10-15 minutes of cooking. We thought the black sesame seeds looked pretty good on the last loaf.
Excellent gluten free bread bravo thank you very much
Hi, thank you for the recipe! Please if you can tell me how long it takes to rise the dough? And how to make sure it does not over proof and sink in the oven?
Good stuff as always, Thank you!
That's how we made Indian rice cakes, crêpes and hoppers for centuries.
I would love to try some of those recipes. Do you have any to recommend? I will try making dosa next, but I would like to try some others too. 😊
Thanks for the Gluten Free Bread Recipe❤
Bro, why not use the Rice soaked Water?
Great recipe im going to make this today can i make it with out using the sugar
Hola Ramón, genial todos los videos! consulta: se podrá reemplazar masa madre de arroz directamente por levadura al 2%? saludos
You make it so easy looking
Instead of using wheat or rye, you use RICE (not rise lol). I love this recipe. The crunchiness is amazing! I would love more gluten free bread, if possible. Thank you!
Unfortunately, the “word to text” feature on this app WRITES what it HEARS. It’s confusing to translate words in English with a Germanic speaker.
It would be interesting to partially or totally replace white rice with wholewheat rice..
More gluten free bread please ❤
What would happen if you let it rise in the blender, then beat it down quickly and put it in your bread mold to rise again? (2 rises as with regular bread.)
Can i use a sugar free syrup instead of the sugar
Yes!
I have a hard time finding gluten free bread that doesn’t have flax or legumes like soy or navy bean/garbanzo flour.
My local large grocer sells 1 acceptable bread for $9.00 with ice inside the bread wrapper! Ick!
Fed up, I need to make an uncomplicated bread and this looks pretty easy for a 75 year old.
Can I make it with arborio rice? Or just rice flour? Or do I have to soak regular long grain rice?
Wow! How did you manage to prevent your bread from sticking to the side of the pan? When I made this, it stuck so badly. Your bread looks awesome and I'm impressed with they way it just slid right out of the pan. Granted, I didn't use sourdough starter but instant yeast, but I doubt that makes such a big difference?
Try to oil the baking pan.
@@nyaruko-do2ok Thank you. I have done that; it doesn't work.
@@kristoferkrus try lining it with parchment paper
@@nyaruko-do2ok Hm, I might try that!
I tried making this bread while I was waiting for the starter to develop, which has been "starting" for over a week now, and has not gotten like yours did in the video... I substituted 15g of instant yeast, and that worked for the first time. You need to be VERY careful when you move this dough, because the bubbles might be there, but there is NO gluten holding them in place! WHY do you think that is important? Because without gluten, it can and will fall- either right before you put this in the oven, or right after. I also tried this with a few days old cooked rice, and it did NOT work. It is very important to only use uncooked rice in this recipe. Last night I did this recipe after letting the rice soak overnight, and I had two loaf pans... the bigger one "rose" up, and the second one just sat there and baked a solid loaf or SOLIDIFIED rice cake... no rise at all... which is just bewildering to me. Same rice, same batch, one worked, one did not. Maybe I shouldn't have used two pans and just combined them into a single one? I dunno.... I have the next loaf's rice soaking right now, we'll see! My niece, who is a celiac and can't have gluten ate the first loaf and she and her family seemed to loved it... I also made two loaves that first time, and both "worked"... I am looking forward to a loaf, hopefully this week that does not taste slightly of yeast, because I can taste it when I substituted for that part and used it in this recipe. Also... do not try with milk... that one bricked as well... it made a mochi tasting brick, that I cooled off, cut up into little squares, and dusted with brown sugar and cinnamon, and that was fun... but it did not rise. Don't play around much with substitutions on this recipe, as it seems to be finely tuned into the rice and getting it to rise and be able to stay risen with a descent crumb and crust...
How does this bread hold up for sandwiches? Many GF breads fall apart.
Thats the main problem
No solution on that , i tried everything😩😩😩
Can I use rice flour?
Hi, can in use leftover cooked rice, blend them to make starter for sourdough?tq
I don't think so, once cooked the natural yeast on the rice would be killed off and it would probably just mold, amazon has powdered starters that you mix with rice flour or look up how to make starter from scratch
Can I use ready rice flour ? If yes ! How many rice flour ? Waiting yr reply
Is the weight of the rice the dry weight, or the weight after soaking?
In phillipines this is called puto or bibingka.
I would make some of that bread today if I knew how much rapid rise yeast to use in place of the sourdough starter.
Yeast feeds parasites in our body (next to sugar) i try to aboid yeast as much as i can)
@@hisukserjeant5204 You breathe, eat, and consume yeast every day. Yeast is in the air. Saccharomyces Cerevisiae, the yeast used in baking is a probiotic yeast that is good for you.
Если даже неполучилось то хлеб можно использовать в других блюдах вместо картошки например, порезать на кубики и обжарить его в специях на сковороде.
Делал что-то на подобий чинахов только с рисом и фрикадельками добавил туда кубики этого хлеба разжарил на остатках специй на сковороде и всё прекрасно подошло.
Can it be made without huge amount of sugar?
Como fazer esse fermento.massa madrem eu tenho esse é feito do mesmo jeito de massa madrem?
Amazing videos
How powerful should be the blender? 1100 W?
I would like to know someone, can I use avocado oil, no sugar or a substitute please
Avocado oil would probably be fine, but the sugar is there for the yeast in the sourdough to eat as a quick energy before baking
Help!! I added too much water 😭 how can I fix it?
Can I replace oil in recipe with extra water?
No.
Nice, but doesn’t the sourdough starter contain gluten?
It’s made with rice flour - so no there is no gluten in it.
Can cancer patent eat this bread since white flour and rice is prohibited ?
Please can you answer me 🙏
Well, the main ingredient is rice, so I very much doubt it…
What size is your bread pan
Can I use yeast instead of starter?
See above……I posted 2 recipes in the comments, a first attempt, and a week later, an adjusted attempt.
How do you create the starter? It looks like you already have a starter going.
I need a gluten free rice bread with eggs, milk and butter.
I have tried many times (7) to do the sourdough starter. On the fourth day all the bubbles despair. 😢 And smell like cheese.
COULD WE ADD TANZONG?
Great option, thank you fir this recipe. I have some questions, can I use avocado oil or coconut oil? I can’t have soybean oil.
What the sugar is it something else that I can use?
Is it better to use rice and blend it than rice flour?
How long do I have to preheat my oven I know the temperature but not how long?
Thank you so much Morgan you are great!
This recipe was made by Kazak and I. I wanted him to be able to have bread, but he is allergic to gluten and most grains, so here it is:
16 oz rice flour
2 tsp salt
1/8 cup sugar
16 oz boiling water
Combine this and place a plate over the mixing bowl for at least 2 hours.
Combine:
Scald
16 oz rice flour
16 oz warm water
1/4 cup vegetable oil
2 tbl yeast
Mix until there are no lumps, and cover with plate.
When the yeast shows some activity, pour the mixture into 2 9x5;baking pans, and cover with tinfoil. When the bread has risen in the pan, crimp the tinfoil tight and place into a 400 degree oven, bake for 40 minutes and then remove the tinfoil and grease the top. Bake until the temp is 205F. It took an extra 20 minutes with the temp at 425 to get to temp and have a golden brown crust.
I have made rice bread before, with varying degrees of success. It is my hope that the scald method will get rid of the deficiencies in the bread I have made in the past.
Hi, can I use stevia instead of sugar?
@ Maybe. Since this video, we have been making rice bread weekly, and discovered that all rice in the bread has a hard texture except when hot. We have therefore reduced the rice flour by about 30%, and added potato starch and a lesser amount of tapioca starch to achieve a better texture. Scalding in not necessary, once the other starches/flours are added.
1kg? That's is my weekly rice intake
My wife has the celiac dissease so more glutenfree recepies please.
I bake my own bread from sourdoug, but the glutenfree recepies we have tried. Especially with rice flour, it dries out so enormously fast.
How about this bread? The dryness?
More gloten free please
I. Want. In. Readymade. Pack. In. Amazon. Or. Mc. Donald
🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
”RICE”
So....umm....you used rice flour to make the starter. Why not just use rice flour in the dough recipe?!
Starch the rice grains only lose starch in the soak water.
Rice flour has had much of the starch rinsed away.
He messed up EARLY by not disclosing the ingredients of the “Sour Dough Starter” …
❤❤❤😂
Rice spelled rice, if you rise to new spelling heights?
With so much oil it's will be no rise and zero tecxtior in baked bread. This recipe is not working 100% clear.
Hi, I do not have an Instagram account, can you put the recipe in the commen section. Pleaseeee
it’s not funny at all !same all same all as you did on other video, just wasting your time to add it & the viewers times to pass it , please make it as short & complete it as possible ! I’m sure everyone would appreciate as I am too ! thank you for your attention!