Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps
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- Äas pĆidĂĄn 17. 05. 2024
- Fire up your blender and get that bread. đ chfstps.co/3xCuGyR
The best part about this bread is that itâs foolproof. Plus, you likely already have all of the required ingredients hanging out in your pantry.
Made from white rice, this bread comes together quickly with the use of a blender. And with the exception of soaking the rice, itâs in the oven in less than 30 minutes. The result is a moist, spongy, delicious tasting bread with a surprisingly great texture.
How does rice turn into bread? Rice is full of starch and fiber, and by soaking and blending it, youâre essentially turning it into flour.
#blenderbread #quickbread #glutenfree #riceflour
Need bread in a hurry? Want a gluten-free variety that doesnât taste like cardboard? Do you consider bread-making a hassle? Are you a neophyte baker who wants to take baby steps towards dough enlightenment? If the answer to any of these questions is yes, this recipe is for you. - Jak na to + styl
the original recipe: How to make chez. jorge's RICE BREAD.
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. I 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.
2) Wash the rice like you would for cooking and soak in new water for 2 hrs, at room temp.
3) Drain rice well and add to a high-powered blender along with all ingredients, yeast last.
4) Blend until very, very fine, about 2-3 mins; unblended grains will sink to the bottom, causing problems in the rising / baking process.
5) Now the batter should be warm, about 40 C (105 F), no hotter.
6) 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.
7) Cover and proof at 40 C (I use my oven's lowest temp) until 1œ times the original size.
8) 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.
9) Be sure to spritz the top with water every now and then, as the rice batter is highly prone to drying-out.
10) Once baked, release the loaf onto a wire rack, to cool. It's best fresh but can last a few days in the fridge.
Thanks!!
You are awesome!! I donât understand why he doesnât give out clear measurementsâŠâŠ
Best comment
Tqsm
Stupid video with no measurements. Thank you for sharing
Ohhh my gosh! Thank you so much for sharing. I'm gluten free and I have a very hard time paying 8 dollars for a tiny loaf of bread. I am disabled from a attack at work. My arms are very weak. This one is right up my alley. THANK YOU!đâ€
@@MsMars. A bread machine will do almost all the work for you. đ
@@MsMars. i have shoulder integrity issues tooâŠas well as Hypermobility in other joints so have to try trot to mix or lift, and all from wheelchair ! A mixer is my next dream purchased. Do you recommend the mini or next one up ?its only me using it,
if you search youtube for GF recipes, a plethora come up! A great resource ")
Yes....I also refuse to pay ridiculous amounts of money for a small loaf of gluten free bread! This just proves it doesn't take many ingrediants to make GF bread....so...in my eyes, it shouldn't cost so much.....and I will be making this bread for sure.
@@karlenemacdonald6549 how did you know the measurements of recipe?
I made this as gluten free pizza in a sheet tray and in a shallow cast iron pan and it was outstanding.
Can you write us the measurements?
Yep, that's how I make pizza with fresh tomatoes in the summer. (In a smallish cast iron pan with a lid cracked for steam release and I flip it and then add toppings. I like to stick in under the broiler BRIEFLY to finish) It's good.
Did you prebake the crust?
@@gattamom I make gluten free pizza in an small well seasoned iron pan with a lid, cracked a bit for steam, and I do flip it before I put topping on. I usually toss fresh chopped tomatoes, fresh chopped basil, dried oregano, garlic (powder), chopped sliced salami or pepperoni, and shredded mostly mozzerella together first and then top with an appropriate amount of the mixture and put the lid back on. I like to finish under the broiler, but not entirely necessary. Yep, you know: gluten free bread doesn't have the strength of gluten, so we have to baby it a little.
@@gattamom yeah I cooked it until it was browned on top, then flipped it over so the browned bit was the underside, and put the toppings on and cooked it further
I learned a trick you might like to try.
Soak grains twelve hours, three cups of grain.
When you blend your grain and water only add one and a quarter cups water, one tablespoon of lemon juice and two teaspoons of salt. Blend and pour into a half gallon jar and cover w a tea towel for twelve to fifteen hours to culture your sourdough. Pour into lined pan and bake 450 for one hour.
Voila sourdough.delicious sourdough makes yummy toast.
Would like to see a video instruction on this
@@frankpeter6851 maybe I could make one!
I'll try next time I make it.
Do you have to drain the water from soaking before putting in the blender?
@@chrisz7494 yes,
1. Soak twelve hours
2. Drain and rinse well
3. Put in blender w 1 1/4 cup water, 1 tablespoon lemon juice and 2 teaspoons of salt
Blend well, pour into half gallon jar place tea towel over it.
Culture 12 to 18 hours
Pour into paper lined loaf pan
Bake one hour at 350 degrees
I actually bake an extra fifteen minutes I like it better.
Cool completely, slice and toast with toaster on hottest setting
Do you bake it at 350° or 450°?
Awesome recipe! Though, rice starches do not gelatinize until 154-172f. The reason for keeping it below 105f is for the yeast. So, if you blend it all really well and _then_ add your yeast, you'll be pretty safe tearing through the mixture without worrying about killing the yeast. Just make sure it's between 90-105f (tepid). I would stipulate that a good portion of why this works is the aeration of the mixture (which is why pound cake is so fluffy!) via the blender and distribution of the yeast. Also, don't use parboiled rice! (that should be a given)
Thks that's what i will try đđ»
...or start with cold water.
Good advice. Thank you.
I was thinking the same, blending it without the yeast, let the mixture cool, then mix in the yeast.
Anyone have any idea what would happen if I omit the oil as I don't buy or use it, besides toasted sesame oil for flavoring.
Nw here. This looks great but disappointed that I went to your site and signed up for email and set up a password and then clicked this one recipe and immediately you ask for $$. No access without membership. Iâm unsure why you wouldnât be upfront at the beginning that in order to access this recipe you have membership costs. Disappointed when Iâve been GF for 8 years and was so excited to find a recipe that wasnât made with a lot of eggs đI usually never complain on videos - itâs not my style to do that but I was disappointed and this was the only way I knew to let you guys know. On the positive - I enjoyed your video. Great that you showed the mess up even.
I came here to say the same thing! The quantities werenât on the video, so I went to the website to get the quantities and canât even do that. It comes across as dishonest. Thankfully I found another blender GF bread recipe online.
@@ColetteCorr could you share the recipe please?
@@Dave-H Ingredients:
170g short grain white rice (raw)
20g coconut oil
12g maple syrup
3g salt
3g instant yeast
110ml water.
Serves 2. Recipe by Chloe Ting. There are two similar recipes that have been shared in the comments on this video as well.
@@ColetteCorr thanks for sharing dear may Allah bless you and your family.
Thanks for the heads up! Videos ok, but the guy sure is annoying
Best, most entertaining baking demo video ever! I have seen many, many cooking vids, too.
Suddenly gluten free baking seems lot easier and fun. Thank you guysâ€Big loveâ€đ€
Awesome recipe! â€ïž Thank you so much for sharing đ„°
I am someone who does not like baking, but I've been wanting to make gf bread for my wife. This looks very simple and fun! I certainly may take a stab at this! I have a Blendtec-love it!
I have been wanting to make rice bread.I like how you present this.Thank you.Its great
What GREAT Infectious energy. You really made me laugh. Too funny especially when you see a reflection of ones-self in another on CZcams. What fun to see you share your passion and your enthusiasm. What a JOY!!!! Keep up the great work!!!! Oh and your good on the eyes too, but it's your HEART that rings the loudest and gets our attention. Keep being you and sharing your Authenticity. If I had a blender beyond an Oster from 1965, I might give it a try!đ€Łđđđ§Ąâšđ§Ą
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
Thank you
Thank you
Have you tried this recipe you have written and how did the bread taste?
@@fetrafetra3979 yes itâs pretty good Iâd say itâs a pretty basic one and if you want to season it how you want go for it.
Just watch hydration of the dough and definitely the temperature of the dough so the yeast doesnât die.
@@jonsoncw Thanks for your response đđ»
First Off thank you from a person with Crohns disease FOR THIS ! Being dietary "special needs" takes the yum out of life. THIS PUTS IT RIGHT BACK! Second I just LOVE the sound effects
So Beautiful-I am soooooo excited to bake this bread! Thanks for showing the over proofed loaves-practice makes perfect! đđđ
Excellent! This is the first recepie that works for me, starting from just rice...simple fast and delicious!
Chef Cutie-Pie forgot to mention his recipe is behind a âdreaded pay wallâ on the referenced site. đ€·đŒââïž
Easy to find it on Pinterest.
@@deepthoughtswithjessica searching for what? I tried until I was too tired to tap anymore.
Hahahahaha
Someone posted this in the comments, though it looks like they used regular sugar in the vid but I could be wrong. I'll reshare:
Per George Lee's Instagram post (their inspiration)
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
6g (1 tsp) salt
25g (2 Tbsp) light-brown sugar or maple syrup
7g (24 tsp) 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 x9 cm. Whichever loaf pan you choose, make sure the batter only comes half-way up initially. 4) Cover and proof at 40 C (l use my oven's lowest temp) until 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.
@@debprivate7840 thank you so muchđ
This is just what I needed & the multiple versions is perfect ! Thank you both so much ! I can not wait to try these out đđŒđ€©
Do you know where I can find the measurements? The link posted is a paywall trap.
@@RedRoseSeptember22 your right ! I hadnât noticed because I didnât try making it yet, so sad đ! What a tease, well all I can suggest is try searching similar recipes & hopefully someone has one with the measurements. I just assumed they were in the description but nope you have to pay. If I ever find a good one âïž I will try to link you it, good luck as for me so far anything with yeast goes wrong đ but Iâm still trying to get it right đ.
@@RedRoseSeptember22 so I was just looking around & if you go to âEmmymadeâ youtube channel she has a video â how to make fluffy rice bread in 1hourâ ( I think that was the title) & again no measurements but if you cast your eyes over to the comments someone has posted them for us đđŒđđŒđ€©! Iâm gonna screenshot them. I havenât tested it but hopefully it should be good. Hope that helps.
I love this experiment! Thank you for sharing such a great video!
Thank you ,like this.Watching you is fun.Looking forward to trying this.Wanting to try rice.
If you have some leftover rice in the fridge. Put 1-2 tablespoons in the batter mix to cool down the batter slightly. Check temperature. Do not over blend is the key. This is anyway my mom thought me.
I love that you soak the rice. That's traditional, and people say it helps take out some of the natural occurring arsenic. (Rice takes up arsenic from soil, all soil has some.)
The soil most contaminated with arsenic used as a pesticide in former cotton growing fields, mainly in the American South. White basmati rice from California, India, and Pakistan, as well as sushi rice from the United States, may be lower in arsenic than other forms of rice, according to some studies.
It is awesome đ I did it with white rice and brown and of course the white is fluffier..it was delicious awesome recipe..
i like his sound effects, its funny and keeps my attention, and his voice sounds very comforting, like one of my favorite childhood content creators, and he speaks very comfortably to not overwhelm me with complex concepts, great video thank you!
Wow!! Who knew you could make bread with rice and a blender. Amazing:-) Would love to see you do a lentil bread? đ€© Thanks so much for the 'new and fresh' inspiration!
The perfect lentil bread recipe is in Soy Ahora... I can send u recipe when I translate it in English.
Very happy to have found this video. What a great and easy recipe. Gluten free and vegan too!
This is a game changing process! I need to get a powerful blender. Thanks.
fantastic video!! Love the energy lol. Great work! Ill stick with my bread machine recipe but i could see how easy this would be!
He was amazing, his personality just enhanced it all for me. great video. bread looks delicious and i love the mistakes and do overs. authentic creative interactive and heartwarming is all captured in this video. Thank you for sharing, hope to see more great Gluten-Free recipes.
His personality is great. Had to really look hard to tell if he wasn't the Trump impersonator that's so popular now. Sounds a lot like him.
@@barbarahamilton586 dont diss trump like that. this guy is an annoying little twerp
Cool. Learned a lot from watching this.
fantastic thank you đđđ»
i will be trying this recipe!! đđđ
God bless you, and thank you.
This is what i needed, just going gluren free.đ
I'm glad I stumbled into this recipe. I'm allergic to wheat, so I'm looking forward to trying this out.
Hope you enjoy!
@@chefsteps please do let me know should i omit yeast as I am a celliaic disease patient should i use youghrt
Please reply me
My daughter is also allergic to wheat. I am trying to find new recipes for her.
@@FreshRecipes I have tried many reciepes of rice flour all turned out too good
@@FreshRecipes I use a lot of different flours depending on the results I want. Rice, potato starch, and oat flour give me some great results for cakes, cookies, muffins, etc. I'm also using a lot of grains I'd never considered before. It's trial and error finding recipes you like.
I discovered this on a Japanese site several months ago, using baking powder instead of yeast, and bake it in my rice cooker. I sprinkle chia seeds on top. It's great!
Wow! I dont have a oven! Pls share the link for pressure cooker bread. Thank you!
@@prakruthi333 I cooked this recipe in a rice cooker, not a pressure cooker. I used the normal setting for cooking rice. I would not do it in a pressure cooker but I donât have one.
@@volcanerd36 thank you
How do you cook it in a rice cooker? I have a cook or warm button..thats it?
how you do it I'm the rice cooker?
Great bread and love the guy that did the demo
Got to try this... Thank you for the recipe .
3/4 cups white rice or brown rice for more fiber and protein
2-1/4 teaspoons yeast
1 cup water
oil 3/4 cup (use coconut for better taste)
2 table spoon sugar
3/4 teaspoon salt
could you use ghee?
Is this UK cups or American? Trying to convert to dl. Thanks
That seems like an lot of oil� Is that correct three-quarter cup?
Please more gluten free recipes!!!! My tummy appreciates it
We're on it. đ
Sure
@@chefsteps yes more gluten free!!! with no rice. I have a horrible time digesting gluten/wheat
@@azadkhan-pj4kq you have to choose something as a base if you want GF and rice is the go to because it's rare that people are allergic to rice.
if you do a CZcams search for GF, a plethora of videos come up. A wonderful resource!
thank you Chef , this is so convenient, fast, and looks delicious Thank you for this recipe , I'm a try it right now ....
much respect from Monterey California.....
Me encantĂł gracias
Since there is no recipe for this I improvised based on what you can see in the video. Boom! My dough/batter exploded and poured over the edges in less than 15 minutes. Lol. And when I baked it the center collapsed because the yeast had made too many bubbles. But it still tasted great and it had a pleasant rubbery feel. And now I can probably dial it in better. Love this so much!
The recipe is in the description :)
@@SIMSOTRON No, it is not. There is a link to their website to purchase access to the recipe.
I suffer from a lot of tummy pain and looked forward to make this bread. However, Iâm very sad, because I canât afford to get the recipe. Iâm sure many other people are in the same position. If you at least gave us this one recipe for free and than advised that there are many other recipes, so that poor people can at least get one bread that is healthy for there tummy and the rich people could afford all your other recipes. I even bought a $10 bread loaf tray and a $25 food thermometer, specifically for this recipe.
I was excited to try this recipe only to find out that I will never afford to try it.
Thank you for showing the first and second attempts!
Some of the best videos on CZcams!
The whole fermenting blended/milled rice is reminiscent of South Indian cooking (dosa, idli....) Seems real nice.
My thoughts exactly. Idli for sure.
Oh my gods! I have Celiacs and have never seen a gf bread turn out that fluffy! I will try that this weekend for sureâ€ïž
Do share the measurements of ingredients if you've tried this recipe
Right? I was drooling lol.
excellent idea. thanks for sharing
You guys are effing AMAZING!!! THANK YOU!
Dude! your presentation of this was AWESOME! U r So entertaining to watch. Your personality is crazy funny, and I love it. I would watch you make mud pies and think it was the BEST thing ever made. Keep making the videos. I am a forever fan.
Very Delicious. Nice Recipe, Amazingly prepared & presented.đđđ
Hi how are you
I'm trying to make the food your making right now but it doesn't work. May you give me more advice? I put rice flower but it isn't as perfect so it doesn't work
Thank you
Looks good and interesting, I will try it. I cannot use white flour(wheat) I am happy for this recipe.. it looks delicious đ€€ thanks.
This was sooo supercool! Thanks so much!
I am just starting a more gluten-free diet from a recommendation from my Doctor, and this caught my eye. Thanks
Would love to see a version of this that evolves this bread to become banana/pumpkin bread. I imagine you have to play with the moisture levels to account for the fruit being added. I'm egg-free as well, so the fact this is egg free and gluten free is seriously awesome.
Avocado might Work as fat substitute aswell in case that's of interest
Awesome IF it TASTES as good as it LOOKS...? RIGHT ? LOL
Thanks for sharing! Need to try this recipe.
Wow! Looks good. I am going to try. I love bread Thank you for sharing ..
Thank you for this informative video. I'm going to give it a try because my wife is gluten intolerant of anything over 5ppm gluten (
Whoa I've never heard of this! Sounds like a game changer!
@@quirkyviper Since it's from CZcams, I am unsure if it means what they say but if you search CZcams with "Modern Wheat vs. Ancient Einkorn", the lady will demonstrate a residue from modern wheat which is kind of disturbing. If what she concludes is true, it explains a lot.
It has a nice flavor compared to regular flour...yes in I tasted the flour. If it tastes good before, it should taste better afterwards, right?
History of modern flour is crazy, I call it frankenfood. No wonder so many people are "allergic" to it.
It's GMO and then treated with glyphosate and then nutrients are separated, probably discarded (wheat germ, etc. Is the powerhouse of nutrition of wheat)
Then they have to artificially "fortify" it...on and on. There's a lot to the history. Suffice to say we are screwed without some geniuses having ancient grains.
Just wanted to know if you could use fine pure rice flour (a must in my GF home and always on hand) instead of grinding whole rice kernels? Of course would need the gram weight of your ground rice to come close to the important ratio of water, oil, yeast,etc.
Thanks for sharing that đ definitely on my list đ listening from Ireland đšđź âïž â€ïž
One of the best bread making videos I have seen, and I have seen a lot, yeah they left out precise measurements but you can work this out experiment a little, but guy took time to explain some science behind bread making and I appreciate that.
I find a good thing to remember when estimating temperature for yeast is that hot tub/jacuzzi temperatures are usually around 103-104.
why do you worry about the temperature of yeast whle blending when you can just add yeast after you blended it?
@@emmereffing
These active yeast granules are Hardy forgiving creatures, but they have their limits. Knowing the right temperature to activate them is useful in almost every yeast bread-making application.
ah so I should try putting yeast in my hot tub
@@emmereffing Nothing wrong with that, but you're saving time by starting the fermentation early
Please do more gluten free recipes đ
More to come!
@@chefsteps awesome! Looking forward to it
You are so fun to watch! Loved the video!
Wow I love how you made this bread. I have a machine I can't wait to make tomorrow đđ»â€ïžđ
Yeast can be made from barley, etc. It is important to make sure that the yeast is gluten free. I found that out when I bought vegetable broth and saw in the ingredients that it was made with yeast. I then did a bit of research and found out what it can be made from.
Yeast is a micro fungi, it is not made out of barley. It can and will consume sugars that are in barley, but there is multiple steps to it. It won't just consume raw barley. Even so, bakers yeast is cultured on sugar water. If it may contain gluten it has to disclose that on the label. Yeast is a fungus, and naturally gluten free.
I hear blenders can make a pizza, I'd like to see that one!
love the sounds effects!
Great video! Going to try this :) keep up the good work and thank you for sharing again!! đ€©
do you need to add the sugar, yeast, and salt into the blender at all? would that avoid the issue of potentially killing the yeast, etc. if the mixture gets too hot in the blender?
Why would the mixture be hot?
@@flashyboy626 The blender makes the mixture heat up while its blending, thats why it was 105 when he used the thermometer.
@@WickedIsPopular i dont blend like that. I always pulse so it doesnt get as hot
@@flashyboy626 The blender they are using is not just some random blender. They are using a high end super high speed blenders. You can literally cook soups in them from raw ingredients while just blending. You need to blend this as shown to get the rice fine enough, pulsing will take a month to finish.
@@robertm4050 yeah i know nothing about blenders. A rookie mistake is to put something into a blender without first pulsing but u probably have now idea that these high end blenders you so admire do break if used incorrectly by an amateur
So if we donât want to kill the yeast, why not add it a little later, after youâve checked the temperature?
Exactly what I did.
My thoughts exactly.
You can also break the time up for blending to give it a little time to cool before you finish blending.
I wondered as well.
Maybe add the salt after all ingredients are mixed in the blender.
It looks fantastic! of course I don't have your vitamix or your oven and I'm sure mine will be smaller but I'll give it a try, thanks
I used my BlendTec, and used the recipe as posted by TheDolph except used regular butter. OMG so delicious I don't want to stop eating it. The crust is sooo crispy but the crisp doesn't last all night. The flavor is slightly sweet and the texture is slightly gummy or wettish, in a good way, very difficult to explain. You just have to make it and try it yourself! Highly recommended.
I clicked on this video to be gravely disappointed that your BLENDER bread wasnât nearly as big as the thumbnail. I demand BIG BLENDER BREAD
Couple of questions:
3mins 20ish: Is there a reason to do different water after the soaking, or would you ever use the run-off water from the soaking?
4 mins 20ish: Would it be worth making the flour first and then adding the yeast and stuff after in case it runs hot (no fancy thermometer this end. Have to make some GF bread for first time for impending dinner guest)? Thanks so much.
Some places where rice is grown have high arsenic levels in their soil, so that is it is recommended to wash rice
This blending the rice process reminds me of recipe of rice rolls (cheung fun), great stuff
Thank you for the video!
What about using this or something similar to make some actually good and fluffy gluten free donuts?
This is a fun video.. NICE loaf of bread, but to get the recipe you have to pay $70 for a year subscription. Would have been nice to know that upfront. :(
I was so bummed when I found that out. I am going to experiment though and try different flours. I just wish he wouldn't have made it a subscription website.
Thank you!
Making this tomorrow. Thanks.
Love your show. Pls provide the measurements for this recipe . Thank you..
Watched the whole thing waiting for measurements, checked the description and clicked the link. They don't play around, they even call it the paywall. Warning: there are no measurements for free, this is 5-minute crafts tier click-bait. Very disappointed.
Search for EmmyMade Blender Rice Bread. One commenter kindly wrote down the recipe
@@pollyoz2193 thank you đ
It would be click bait if the title was âgluten free recipeâ. Itâs not. Itâs âgluten free bread in a blenderâ. What did they show in the video? Gluten free bread made in a blender. Shocker. Itâs not click bait. Itâs creative chefs helping others by sharing their time, wisdom, and insight⊠and earning a living.
Are you entitled to get the recipe for free?
@@lmd2454 most channels provide recipes for whatâs made
Thank you so much đ
đ hallelujah I can use my basic chic rice to make bread!!!! Woooo thank you!
I made this recipe twice, once with white rice and once with brown rice. Both loaves were absolutely delicious-but both fell about half way through baking. First loaf (white rice) I spritzed with water before baking and then several times while baking. Second loaf (brown rice) I spritzed with water before baking but not after placing in oven because I wondered if moving the loaf had cause the first bread to fall-but the second loaf fell anyway. Any suggestions as to what I might have done wrong? This is the very best gluten-free bread I have ever eaten, and I really want to continue to use this recipe.
Do have the measurements for this recipe by any chance? I've tried to have a look through the link that's included in the description here but it doesn't show me :(
Overproofing usually causes dough to sink
@@sunnymac7067 Thank you for that thought! I cannot imagine thatâs the problem, but Iâll try again keeping that in mind.
I made the bread three times, and they all fell during baking.
@@Joan-ot9nf someone posted recipe further up in comments đđ
Does anybody remember the OG Chefsteps videos where thereâs no talking and thereâs just mellow music and Grantâs disembodied hands making sous vide salmon and stuff? Now that I know how silly Grant is, I canât help but imagine he was making little songs and saying silly things the whole time. đ
I love the sound effects!
Sounds like something great for Passover (if you eat "kitniyot")!
Though I wonder how the yeast would work there.
You have to soak all rice repeatedly for at least six hours changing the water and rinsing at least 3 times, you remove the arsenic by doing so. Don't add the yeast until it's blended and cooled a bit, then pop the yeast in and blend for thirty seconds on highest speed.
You would be correct, however some countries don't have arsenic in their soil. I still wash my rice anyways, but it's important to always do research into which countries of origin have arsenic in their rice patties
You teach me perfection đ
Well this was a big surprise for me! Thank you for the upload. Now, time to check out the website!!!
Can you please write down the ingredients and measurements of this recipe? Thanks!! đ
Ingredients for Rice Bread:
1 cup of water (room temperature)
2 and 1/4 tsp instant yeast (7g)
2 tbsp sugar (24g)
3 tbsp oil (30g)
1-2 tsp salt
2 cups of raw short-grain rice soaked for 2 hours
I feel like this is a scam, to get the actual recipe I have to pay 69 dollars. Please make these "Easy" recipes available to noobs in the kitchen. I was so excited to actually try this.
If you pause the video you can get some measurements. Looks like just over 200 ml water, likely a cup. 100 ml of oil, or about 1/2 cup Looks like he has approximately 3 cups total in his blender. So probably 1 and 3/4 cups or 97 grams of rice. Just experiment with the yeast/sugar/salt ratio.
Soak rice for at least 30 minutes. Add ingredients to a high power blender. Blend on high till 105 F/40.5 C. Let proof for about 20 minutes. Oil your baking vessel. Spritz with water. Bake @ 365F/185C for 30 minutes.
@@matthews9969 Yep, I was about to freeze the video to grab that info. Thanks!
@@flashyboy626 there are no measurements.
@@matthews9969 I am a noob in the kitchen I'm not good at experimenting, I really need guidelines like what is in written recipe.
@@jennwilson9581 Per George Lee's Instagram post (their inspiration)
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 6g (1 tsp) salt
25g (2 Tbsp) light-brown sugar or maple syrup
7g (2.5 tsp) 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 x9 cm. Whichever loaf pan you choose, make sure the batter only comes half-way up initially. 4) Cover and proof at 40 C (l use my oven's lowest temp) until 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.
Making this today, just subbed.(love your sfx) haha
So in order to reduce the danger of overheating the yeast can it be added as it all blends instead of at the beginning?
I wonder if, in addition to generating heat, the blender method might also speed up the rise by incorporating more oxygen into the dough. My understanding is that yeast doesn't need oxygen in order to do its fermentation thing, but it _does_ oxygen to multiply. And yeast can multiply quite significantly even in the short time it takes to make bread.
Now, even if yeast _needs_ oxygen to do that, I wouldn't know if adding more oxygen would speed things up. Just because something _can_ be a limiting factor, it doesn't necessarily mean that it _is_ one under typical breadmaking conditions.
But just something to noodle about.
But it's bread. Not noodles (lol I'm so sorry).
@@coryline UNFORGIVEN!
Wait, does that imply someone was previously forgiven and then it was revoked? I don't want to convey something like that.
NOT FORGIVABLE IN THE FIRST PLACE!
But lol.
No they dont need oxygen to multiply. They are anaerobic
@@mustaqimhadi6381 They don't need oxygen for respiration, but I'm talking about reproduction.
@@tom_something yes they dont need that either.
This is a very well done video tutorial. Your sidebar explanations are an absolute necessity that you don't always get with video tutorials. Thank you for that. Question, though, have you baked this bread in a standard full size oven? Any tips for that? Also, I understand the need to spritz the top of the dough with water while it is proofing. However when it is baking, have you tried placing a shallow pan with hot water in the oven to provide the moisture needed to keep the dough surface from cracking in a non-uniform manner? And, if so, how did that work out?
He added water to the tray in the bottom of the oven.
I love your sound effects!
Looks delicious!
could we put the yeast in after blending?
You could! But im guessing there would be less uniform yeast distribution (in the dough) that way, probably wonât affect the end result much though ^^