Turn RICE Into Fluffy BREAD In 1 Hour | Flour-less Blender Rice Bread
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- Äas pĆidĂĄn 7. 06. 2024
- Did you know that you can turn raw rice into fluffy white bread? It's true! đ€ Here's how....
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I tested Chef Step's Blender Bread:www.chefsteps.com/activities/...
which was inspired by Chez Jorge: pCSKAJg5Bn...
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Chapters:
00:00 Intro
0:18 Introducing the idea of rice = bread.
1:32 Soaking time.
3:26 Draining the rice.
4:07 Adding ingredients into the blender.
5:27 Friction & how not to kill your yeast.
6:37 Taking the batter's temperature.
7:03 Preparing the pans.
8:10 Misting the batter.
8:30 Baking instructions.
10:00 Tearing bread like a barbarian.
10:49 Tasting.
13:19 Bread time!
13:22 Random editing error blackness.
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Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Bread time!" - Jak na to + styl
![[No-oven] Fluffy Rice Bread Recipe :: My Family Doesn't Stop Eating :: Rice Flour Recipe](http://i.ytimg.com/vi/cQzOmC3P534/mqdefault.jpg)
I made this today! Mine didnât rise. Like at all. But I baked it anyways and it came out AMAZING. itâs so soft and fluff, and actually has some chew to it. My celiac heart is so happy I can stop spending 6 dollars on gluten free bread â€â€â€
Mine was a brick too
I watched another chef do it and he had blended it to 105* farenheit
Just as an idea. If you blend the rice dry into a powder first. (Rice flour) Then try soaking it. (The downside may be that the rice a osrbs much more water (larger surface area with smaller particles which may affect the bake)
This will result in you being able to set the yeast in warm water without worrying about over heating the yeast. As the yeast will be hotter closer to the blade as it blends. And it could be killing the yeast small parts at a time, preventing the rise.
Mix all your ingredients together by hand or mixing machine (more effort and you may not get an as silkier dough/batter) creating a more rustic crumble.
Or simply add the yeast once the dough/batter is at temperature from the blender. Removing the risk of killing the yeast (if you dissolve the yeast into a tbsp or two of water to ensure easy mixing and even spread. )
Gluten free bread does not hold together because it is a cookie.
Gluten is protein in crops
@@tipic_faker546 Gluten fee bread is more like a cake. A cookie is small cake with ultra high fat/sugar to flour ratio.
THE RECIPE:
360 g (2 cups) raw white rice
240 g (1 cup) water, room temp
45 g (3 Tbsp) vegetable oil or vegan butter
6 g (1 tsp) salt
25 g (2 Tbsp) light-brown sugar or maple syrup
7 g (2Πtsp) instant yeast
DIRECTIONS:
1) Opt for rice that is naturally soft, springy, and fragrant.
found the best results with short-grain Japanese and
Taiwanese rice; long-grain rice (like basmati, jasmine),
glutinous rice, or rice flour all give poor results. Wash the rice
like you would for cooking and soak in new water for 2 hrs, at
room temp. 2) Drain rice well and add to a high-powered
blender along with all ingredients, yeast last. Blend until very,
very fine, about 2-3 mins; unblended grains will sink to the
bottom, causing problems in the rising / baking process. Now
the batter should be warm, about 40 C (105 F), no hotter. 3)
Pour the batter into a lightly-greased non-stick loaf pan
(consider parchment paper if yours isn't non-stick). Mine is
24 cm x 10.5 cm x 9 cm. Whichever loaf pan you choose,
make sure the batter only comes half-way up initially. 4)
Cover and proof at 40 C (I use my oven's lowest temp) until
1œ times the original size. Take the pan out and preheat the
oven to 190 C (375 F). As soon as the batter rises to nearly 2
times the original size, bake uncovered for 35-40 mins, or
until golden-brown on top. Be sure to spritz the top with
water every now and then, as the rice batter is highly prone
to drying-out. 5) Once baked, release the loaf onto a wire
rack, to cool. It's best fresh, but can last a few days in the
fridge.
Thank you!
You are so kind. Thank you for sharing this!
Note: This recipe calls for washin the rice bcuz of tradition/rice in some areas actually havin nonrice debris in it on a regular basis. Theres no real pt to wash your rice for this recipe and it may even remove some of the starch youd want (negligibly tho, so feel free to wash as you pls)
Thank you!!!
A big fat THANK YOU so kind of you!
Perhaps another way to avoid killing yeast is to blend the mixture without the yeast. After blending and the check temperature. If good then add the yeast to the batter, if not just let the batter cool down a bit
True, we make similar dish on pan, with fluffly center and crispy edges more like rice pancake called aapam. We grind the wet flour, add yeast, let rise and cook it on pan
True, we make similar dish on pan, with fluffly center and crispy edges more like rice pancake called aapam. We grind the wet flour, add yeast, let rise and cook it on pan
Be aware that the original Chez Jorge recipe, which has been posted in the comments, is notably different from the ChefSteps one which Emmy used. Here's the ChefASteps recipe, in brief (because recipes are not copyrightable) đ
350 g Jasmine (or other) rice
210 g Water, plus extra for soaking
80 g Any oil or fat
25 g Sugar
14 g Instant dry yeast
8 g Salt, kosher
Thank you. I found it earlier but you have to sign up/subscribe to access.
@@otherjulie Which sucks because it isn't their recipe, they just changed enough to say it is!
I just made this, and it's AWESOME! Tender, fluffy, springy; lovely crumb on the inside, crunchy on the outside. I took Nathan's advice and used a short grain rice (in this case, arborio). The recipe worked like a charm. The bread came out of the oven a little gummy, but that went away once the loaves cooled. This is the most successful gluten-free bread I've ever made. Thank you, Emmy!
is the arborio rice - risotto? do you kept spraying water when was already cooking?
@@Tumaini94 Yes, arborio rice is used for risotto. I didn't spray the bread once it was in the oven, and it was fine.
Danggit I donât have and canât afford a good blender I have a cracked and duct taped plastic one!!
@@your-drunk--go-home1101 won't hurt to try. Just scrape the sides.
haiii Nalo Hopkinson...thanks alot for the information ..
i want to have any recipes like this ..but I don't have any friends same hobbies with me cooking gluten free bread here in Indonesia...may you have any information about the community all over the world?
I made it with a cheap blender, just fine!
If you don't have a high speed blender, do it in batches. And add a little less water to blend, but ultimately, you will still need the full amount of water, which will be added once everything is smoothly blended at the end.
So at first, you add about a third of the rice to blender with just enough water to get things moving well, but Not so much that the rice is just swimming about, rather than being ground up.
Next, add another third of the rice to blender, again with just enough water to get it grinding and not just swishing around .
Once that's all smooth, add the remaining rice, again with just enough water to keep it grinding and liquefying.
Once it's a smooth batter, add the remaining water. And follow this awesome video.
â€
Just a tip, salt can kill yeast, so when adding them to a container, put them on separate sides. Once they're mixed, it's fine, but pouring one on top of the other could affect the rise.
Yes! If possible, add salt after adding yeast.
Thank you
another ingredient which kills yeast is cinnamon.
I added everything to the blender with the yeast being last, and this thing rose so high during proofing ("warm" setting on my oven, since the Proof setting wasn't warm enough). After 5 minutes in the oven, it started spilling over a little. It stopped spilling... but it still has 20 minutes to go...
That small amount of salt will not affect yeast much. Unless you're adding in copious amounts, it's fine to add everything together. It doesn't rise as well because you are essentially trying to make bread with rice flour.
If you remove the salt, add a little bit of honey and finely chopped
lemon or orange peels you would have my mom's lemon pie recipe.
Trust me, that gummy rice texture with the citrus flavor is heavenly.
wait what? iâm so interested in this. can you elaborate?
Honey inhibits the yeast from growing. It's better to add any other sweetener.
@@robinpetersson3081 actually I use honey in mine and my bread gets huge and soft and taste delicious
Cause yeah gotta work
@@robinpetersson3081 I've had little issue using honey in making bread as well. I didn't try it with the rice bread recipe though, just maple syrup
Hi Emmy !! Just wanted to say your videos, to this day (i think like 3 years now?); still make my nights after a long work day or school day much easier to relax to before bed. Its comforting & I appreciate your content so much.. i do rewatch your other videos every night! (Kinda religiously haha) Thank you for posting & continuing to be as lovely as you are! Ill rewatch this one tonight after studyingâ€ïžđđđ§Ąđâșïž
The inside of the bread looks exactly like the inside of Rice idli's- it's a south Indian breakfast dish, they look like fluffy pancakes. We steam the batter instead of baking. Yours batter's recipe is also similar to the ones we use, except the addition of lentils that we most of times use. I m sure u can thin out that same batter with water and make either idli's(by steaming in cup molds) or dosa's( frying them up in a pan with some oil making thin pancakes)
Yeah, very similar to idli. Only difference being is that this has yeast and idli is naturally fermented by leaving the batter overnight.
I agree, it really reminded me of idli - especially when she mentioned the gummy texture
Mmm idli and dosas đ€€
I would love your recipe. Sounds delicious
Difference between steaming idlis and baking bread would be the absence of brown crust in idlis. Just white moist healthy softies, while the bread forms a tasty crisp brown crust.
I just love the eagerness and upbeat attitude she brings to those of us watching. Fun and inspiring!!
In the Philippines, particularly in the province of Pangasinan, we enjoy Puto Calasiao. Made with glutinous rice, no yeast and steamed into mini muffin forms. During Christmas season we have Bibingka, rice cake cooked on charcoal stove with charcoal also on the cover, topped with salted egg slices, grated cheese and margarine, sometimes with kesong puti slices (carabao milk cheese). Both are snack-dessert types.
I want to eat that
Omg I love puto
@@__-nw8xu lol
Sounds heavenly đ
Can you share your recipe please?
I'm so, so grateful that you have a Breville oven. I can't even express how much better this makes me feel, because I can't afford a "real" oven at this point and have not had one for a couple of decades, and I often feel very intimidated about trying to bake because of all the adjustments needed to do it successfully in my Breville. Seeing you do things like this and how well they turn out is extremely encouraging! I think I'm going to try this with oats. :)
I have a Breville also, aren't they're great? I use it every day for toast, pizza, casseroles, cake etc. Just put a loaf of wheat, sweet potato, oat flour bread in the oven. It will be just like regular bread, just a different texture. Next bread I make will be this rice recipe. Hope it turns out good. All the best to you, enjoy your Breville!
I have not touched my regular oven since I got my Breville. You can do anything in a Breville, be encouraged to go ahead and use it! Once you use it, you will get used to it, and if you are like me, will use nothing else!đ„°
I have a big oven and I'm looking for a Breville. It's mostly to replace my basket-style air fryer. I would love to get the Breville convection-oven-style air fryer, but it's not cheap! Glad you're loving yours.
I love my Breville!
I'm curious if you tried it with the oats, how'd that turn out?
I love Emmy SOOOO MUCH!!! She is always so happy, upbeat, and positive. Watching her videos always puts a smile on my face and I'm so thankful for that!!
Aww...thanks for the kind words.đ§Ą
It's the cuteness overload!!!!
I was just diagnosed with IBD, and was put on a gluten free diet. I have troubles with brown rice, which most of the bread mixes contain, so I didnât know what I was going to do about bread. I just made this-waiting for the results. I know it, probably, wonât be as nice looking or as good as Emmyâs, but Iâm trying! Thanks for putting this out there-if I did it right, itâs going to help me IMMENSELY!!!
Hey!!! I am a year late but I have brown rice sensitivity (along with gluten) too!!! Nice to hear someone else also experiences that!
I just tried this today I made pizza crust with it its so good I put parchment paper down on the pizza pan and half baked before I put topping on it. Way better then any pizza shop gluten free anywhere. Thanks for this recipe I will experiment with it more
Question. How did you shape the batter into a crust if it was this liquid?
Second the question
I know this was a while ago, but just in case:
My guess is that there wasnât shaping involved. Pizza pans are round for the most part, so you can just pour the batter in the center and move it around a bit to make it even. By putting parchment paper on top you would prevent the batter from seeping into the holes in the pan, and once itâs halfway baked the outside âcrustâ should be firm enough to add the sauce/toppings before baking it fully.
I'm always glad to see you having fun in the kitchen, Emmy.
Yay! Thank you so much for this recipe Emmy đ
This looks good and sounds fun. Iâm going to make this. TY for taking us all along on your adventures.
I tried this bread today and it came out wonderful! I could never imagine having a gluten free bread soooo soft and tasty! Thank you for recreating it.
A+ for Emmy checking power plugs and switches before starting. Though it always makes me smile when it doesn't start and she needs to check plugs!
I tried this with 1/2 rice, 1/4 millet, and 1/4 buckwheat. It worked really well. Didn't rise a ton (similar to yours) but the taste and texture is really good. My whole family loved it, even my picky kids!
I also replaced the oil with apple sauce and added only one TBSP of sugar instead of two. Worked great.
I came here to the comment section to see if it can be made without the oil. Glad you did it. Do you have a exact measurement for the apple sauce? Thanks
@@jobevilaque8465 I use the same out as is called for for oil. 3 TBSP
Add cinnamon to your apple sause variety. You'll love it!
I wonder if psyllium husk would help with the rise. Just the same recipe, but adding a 1tsp of psyllium husk
Hello, did you soak the millet (overnight) like the rice? Thanks for your reply.
That looks so great, Emmy! I can't wait to try it out. đ
I love you Emmy. I'm so fed up with buying expensive gluten free bread that falls apart here in the UK, and to be honest I didn't think this would work. Quick and easy, just took out the oven and spread a slice with butter and marmite... delicious, thank you so much đ
Itâs Ridiculous how STUPIDLY pleasant Emmy is. Such a fantastic human being, always enjoy the content.
Could you share how it tasted and the texture after it cooled own? Super interesting recipe. Thanks for trying it!
I like Emmy. She is so peaceful and relaxing. And cooks well too!
I love watching your videos, you have such a calming vibe
Rice bread is usually pretty gummy when warm right out of the oven. I'm sure the texture improved greatly when it cooled down. What a great, easy recipe!
I put my hands around the blender jar while it's running, you can feel the batter heating up, I find it easier than stopping to check the temperature.
Neat! Trying again with breadmaker instead of oven
Same. When the blender feels like itâs running a fever itâs time to stop!
I love your videos - you are informative, the editing is great, always interesting, and you are right to the point!
Oh wow I want to make this!!
These videos are so soothing and I love watching them. Can't wait to try this!
It's been a while since I watched one of Emmy's videos. I am again reminded that every time I watch Emmy I can't help but think .. what a wonderful young woman .. who is someone that I would have been extremely proud to introduce to my mother. I think for me .. that is the ultimate compliment.
This reminds me of a sweet snack in Malaysia. It's called rice apam. It's made from a sweet semi fermented rice, rice flour and eno powder (as the leavener). It's sweet and fluffy and delicious.
peace be with you Emmy. Thank you for sharing this recipe. I have found that when you are soaking rice overnight, you can still use a normal blender to blend the rice and it will still come out smoothly. Just remember to blend and then stop for a bit, and then continue again until the rice is smooth so that you do not overheat the blender :) And if I do not have the same oven as Emmy, I would pour in some water in a small baking container and put that into the oven as well for this "burst of steam". We make do with what we have. We do not need to have the same equipments :D Take care Emmy
I made this, and it was absolutely delicious. My friends who aren't gluten-free also tried this and really liked it too! Thank you!
Thank you for these recipes Emmy,Your innovative recipes are going to help people get through tough times ahead in our country. Bless you.
Having Celiac, I am always delighted when you share gluten free recipes and this one is the bomb! I know I will be making this tomorrow! Thank You, Thank You, Thank You! You're the best!
I also have celiac and have the same struggles. This recipe made me really excited.
Did the recipe work?
I'd probably blend up multiple grains, including ones that have more flavor. I always find gluten-free breads that mostly have rice pretty bland and they don't have a lot of fiber (which is so important for us celiacs).
Hey hey, I have celiac disease too! I am super excited to try to make this recipe!!
@@Alberto-wu1mj I feel like people who have celiac are family.
Have you tried it yet? It's been too busy for me to bake of late, so I've been buying my bread at Trader Joe's. When I have time, I am going to try this recipe with multiple grains that are already flour.
Thank you so much for the video, I tried the recipe with hominy and it turned out delicious!!!
My mom is allergic to wheat, sugar, egg yolks, milk, and so many more things. This is amazing! I had figured out, and than forgot the proportions, a way of making dinner rolls using rice flour, mochi flour, potato starch and water, but this is so interesting!
Me toooo
this one still has sugar in it right?
@@yanlongfitness5316 the sugar can be replaced easily with maple syrup which my mom isn't allergic to. Sugar cane and most other alternatives for it is what she is allergic to.
@@SIlverloreguard Do i need the sugar? i hate bread that tastes like sugar.
@@Bieggaoaivi I believe the sugar is mostly for feeding the yeast
I made it with white rice and it was great. At the moment, I have a batch made with buckwheat in the oven, It rose well and smells delish!
Hi, I've been trying to make this bread but annoyingly enough the middle turns to a gooey mochi chewy mess without crumb or structure. I used Japanese short-grain rice - did you use long grain rice like jasmine rice?
Bread time! The âgummyâ texture reminds me of mochi - very interesting technique
Amazing! Thank you for sharing this recipe đ„°
This is perfect ! I cant believe thats rice dough. It looks so good. Cant wait to make it. Thank you so much for posting this.đ
My HERO! Thank you, Emmy, for this recipe and demo. I am gluten intolerant, and I enjoy baking. GF bread is pricey, so this is a lifesaver. Gonna bake this tomorrow!
Patty Wise - How did your bread turn out?
This was great for me, being gluten intolerant. Thanks Emmy!
THANK YOU SO MUCH FOR THIS !!! I have CD and I'm always looking for something out there that brings the beauty of food back in my life.
I tried this and it turned out so awesome. I only used my personal blender. Warmed my liquids to activate yeast. Really, really great recipe & technique. đż
Thank you for this video!! â€ïžâ€ïžâ€ïž I have a difficult time finding gluten free bread that is also soy, corn, and tree nut free as well. Iâm excited about rice bread! Rice pasta is my go-to pasta and rice has been my go-to grain as of recent since discovering my food allergies.
Ive been experimenting with this because I want to make breads with sprouted grains without having to dehydrate the grains afterwords. Its been a mixed bag but the results always taste good.
Which grains did you try and what did you find gave the best results? I'm thinking of trying buckwheat, hoping it won't be gummy.
@@ellieb8551 Iâve made a bread with sprouted buckwheat-very simple ingredients-it came out GREAT!
@@chezsuzie
Thank you for sharing your experience
Thats amazing! Thanks for the demo. I have the same kind of blender. Looks easy.
this looks so cool! Thanks for sharing this with us, I've been wanting to experiment with non wheat bread, I'm excited to try this!
Now I would love to see Emmy make other grain reads using this recipe to see how they come out. I'm thinking tapioca pearls, barley, whole oats, quinoa, and whole wheat grains. each should have completely different tastes and results.
This would be very interesting!
Oats for sure!
Wonder if some of the oil could be replaced with mashed banana or applesauce, for a sweeter bread.
Would love this!!!
@@Snoops510 I was wondering the same thing because I don't like to use oil. I was also thinking about using a mixture of grains
Yes, Emmy many of these gluten free recipes appear to need more liquid than proposed in the recipe. Iâve had to adjust. It is gummy because the batter is thick. A thinner one will be less gummy. It gets dry when you save it.
Another very interesting recipe that Iâm already very interested in so thanks again Emmy
Definitely gonna try this. Thanks for the recipe!
the texture of this reminds me of Filipino puto! puto is a steamed rice cake that is often paired with dinuguan (pork blood stew), and i believe the batter is very similar to the one in this recipe. i grew up eating both the rice version and a variation that uses wheat flour and has a little square of cheese on top called puto cheese. my aunt used to make and sell puto cheese in her neighborhood in Jersey City, and whenever she would make it for family gatherings, she'd set aside extra for me because she knew it was my favorite. thanks for awakening these memories â€
Fun fact: You can't use the word "Puto" in any Spanish speaking country without offending someone đ€Łđ€Ł
I immediately thought of Filipino puto too when it was out of the oven! Glad I'm not the only one who noticed lol
It sounds like a lovely bread, but the name really is a pie to the face if you speak Spanish
đ„Č I had hoped indicating that it was the Filipino version would soften the blow đ„Čđ„Čđ„Čđ„Č
Lol puto means something else in Spanish
I've used the rice water to soak my scalp, and it helped with psoriasis.
Wow, very interesting. My wife is from the Philippines and she makes these little steamed rice cakes with rice flour, no yeast they're super delicious. Just shared this video with her, seems like a more savory version of that, baked instead of steamed with yeast. Hope she tries this out lol. đ
idli is the best. that is fermented though
I made these into muffins in my cupcake tins. I used paper and aluminum liners. The aluminum liners worked great. The paper liners did not. Tasted great. Adjust cooking time for muffins.
This is great. Gluten free bread is sooo expensive. Iâm going to have to try this! Thanks, Emmy! đž
Hope you like it!
Emmy, you remembered to plug in the blender AND turn on the power strip! Winning!
we have rice bread in my country made with coconut milk with cardamon and cinnamon -- very good one --of my fave breakfast options
Ooo, that sounds absolutely delicious! đ
Googled George Lee Rice bread and discovered this and other great recipes . Tried it with short grain brown rice, 14 hour soak, maple syrup, hot soup setting on blender for 1.5 min (including several pauses), used bake only setting on bread maker set outdoors. My crust was not crispy, loaf didn't dome as hers, but as Emmy says, it "totally works". I will try again with the sun oven when monsoon season is over
So glad you mentioned bread maker as I was hoping it would work in one.
I believe that what you were describing as a crisp texture to the outside of the bread, which I could hear you crunching via the audio, is actually the gritty bits of rice that did not (and can not) fully be broken down by any home or restaurant blender. A cold soak doesn't help actually. I've made many home-ground rice "flours" but none of them can actually be as smooth as a brand I buy called Authentic Foods. Even Bob's Red Mill, Arrowhead Mills, and others are just a wee bit gritty even though they're using commercial milling equipment. It isn't your fault - but no restaurant blender or home blender can remove all the slightly larger particles of rice from the end flour. Sifting / filtering it helps at least remove the larger bits. Rice is just by nature far harder than wheat and other grains - sort of like the diamond of grains for hardness.
It looks like drywall mud that I mix for texture đ Loved your video as always! Thanks for the smiles and I hope youâre having a great day, Emmy!
Ya, gluten free breads are not like wheat breads at all. You cannot knead them.
Fantastic recipe! I was looking for something like this to save some money haha, thank you
Thank you so much! Can't wait to try this.
Iâm going to try this recipe for sure for my granddaughter who canât have gluten. Iâm going to try it also using muffin pans for smaller portions
Filipinos have a coconut-filled bread roll, called 'pan de coco', where the bread roll is filled with a delicious coconut filling. Man, I'd imagine a large, heaping spoonful of the filling would go great with a butter-toasted slice of rice bread. That.... plus some cold milk tea.... oh yeah....
Oh yea the coconut with the Filipino puto, which is what the rice bread reminds me of, sounds amazing. Once I get around to making some I will have to try it.
I am gonna try this RIGHT NOW! Thanks for sharing.
Excited to try this! My sister is gluten intolerant & allergic to eggs so was excited this would work for her!! Off to start the rice soaking!
I invented this on my own a few years ago. But had a hard time perfecting it. Thank you!!
*Wishing everyone the best sleep of their life after having seen this relaxing video!*
đ„°đ„°đ„°
I'm going to Thanksgiving dinner with someone who can't eat gluten, so I'm very happy to give this recipe a try! Thanks, Emmy for doing the demo and providing your wonderful taste description.
Thank you for this recipe â€
Emmy, you've always been a delight and so thorough, so I was really surprised you didn't show us the other loaf after it cooled. I really wanted to know what the difference would be in the texture and moisture and how it might act for making sandwiches or toast. Thank you for doing the video at all, I had no idea this could be done and am very interested in trying it myself, but thought I'd comment in case you hadn't thought about that added little bit for future pieces.
This is exactly what I need for my gluten-free diet. Thanks! :)
They really do... totally adorable, yes! I subscribed!!
Love your video, you are so up beat. Enjoyable to watch. Never had rice bread however I will have to try it as I love rice, jasmine is my favorite. Thank you.
I imagine this might be a good white bread to try for dessert sandwiches
I make my bread for years, different ingredients every times. I can't eat commercial bread anymore, too bland. I think i'll try that rice bread. On my oven i have a "proof" button who makes the oven heat at 95 F. I love it. I wonder what a barley bread would taste. So many options. Have a good day Emmy. đđšâđł
Interesting. Cool recipe. I'm definitely looking forward to trying it out myself
Thank you for sharing, I love how you explain things I could tell you are natural and genuine that's another thing `i like about this video! Thanks
Emmy, you have to try beer bread. Itâs AMAZING. If I remember correctly, it only contains sugar, beer (Budweiser is best since itâs v yeasty), flour and salt. Itâs sweet and spongy. So yum.
Please teach me, master
Did the cooled loaf have a different texture at all?
I love your videos Emmy! â€
Thanks for this amazing recipe â€ïž
Thanks for sharing the videos, Emmy! :)
The single time Emmy remembered to plug in the appliance and she had to stop it to do something else. đ
We love you Emmy.
I'd be curious if the texture changes once it cools down? It's pretty common for baked goods to be gummy right out of the oven, the crumb needs time to "set." Either way, this looks awesome.
Yea tho given the size of the loaves theyd only need a half hr, hr max, to cool off enuf to set proper.
I've heard that it doesn't last as long, that it gets kinda tough in the next days. So better to eat soon đ
I was hoping Emmy would slice the cooled loaf at the end but if she did, she didn't film it for us
I agree. Wheat based breads are gummy if you tear in fresh from the oven, too.
@@MsBellyFlopBounce I wonder how it is to slice, wrapped well and freeze it like some of the gluten free breads in the supermarket.
just made it! it's great. definitely a bread i will do again. your video is great. Thanks đđ
Iâm so excited about this.
I wonder could the rice be ground first? Then soak the flour?
A close friend of mine has Celiac Disease, and cannot eat gluten. His wife has become very good at baking with rice, garbanzo bean and potato flours. The texture is a bit different but tastes good!
I know my flourless garbanzo banana bread I add a spoonful of flaxseed so it's "whole wheat". That will probably work here too?
My other thought is to roll it out with potato flakes so it's a dough not a batter, and I can make cinnamon rolls. Guess I will be experimenting when we have some more money!
I've been using a coffee grinder for years to make rice flour. I use white rice for lignin free wood glue.
I never thought of it as a baking flour.
Thank you so very much for this inspiration, I'm trying pasta first!
The Townsends CZcams channel did an old recipe from England for rice bread where he cooks part of the rice flower with water into a paste and then adds the rest of the flower to the paste to make the dough. It looks pretty good.
Thank you Emmy another great recipe.
Just one question, Could you leave the the yeast out until the rice etc have been blended, then added, then stir in the yeast. Would that help make it rise a bit more?
I did exactly this and it works! blending everything else but the yeast fully, to just below 105F (or let it cool down a little if it went above that temp), then blend the yeast in for a few seconds.
This is slightly similar to Philippines' âPuto Bigasâ or âPuto Galapongâ; however, the Filipino version is steamed.
The best type of putong kakanin for me is 'Puto Calasiao' where the rice mixture is fermented into earthen jars, flavored and steamed. It's pretty addictive and best paired with hot tsokolate tablea (hot cocoa drink) or tsaang gubat (forest tea) as an afternoon snack. đđ
Try making this, Emmy. Would love to see your reaction. đ
Definitely trying this!
your yummy cooking is a breath of fresh air, also love the sound effects. take care*: )