HOW TO MAKE ★RICE FLOUR SHOKUPAN★GLUTEN-FREE BREAD RECIPE (EP200)
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- เผยแพร่เมื่อ 9 ก.ย. 2024
- LEVEL★★☆
IMPORTANT NOTE: READ THIS BEFORE START BAKING
princessbamboo...
180×100×120 mm Shokupan mold
300g rice flour (or normal rice flour)
5g instant dry yeast (you can also use active dry yeast)
25g sugar
4g salt
250g water for Mizuho Chikara, 300g water for normal rice flour
12g vegetable oil (canola)
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I just finished trying this, it's amazing! I replace 50gr of regular rice flour with Gluten Free Mix and the result was great, it tastes delicious and it's so fluffy! Thank you so much for sharing! Greetings from Argentina!
What type of rice or rice flour did you use please?
@@natsam1883 Hi, we only have regular rice flour here in argentina, not the special or glutinose one
Hola, Usaste la misma temperatura del video para hornearlo?
@@anderysweet Hola, honestamente no se, mi horno es de los viejos, que solo tiene "rayitas" en vez de temperatura exacta. Lo puse al minimo, porque en mi caso calienta bastante. Si tenes un horno electronico como el que usa ella te recomendaria que uses la misma temperatura.
@@neutronick Hola Nicolas. Vi que te quedó bien tu pan... Me podrías decir que harinas usaste y en qué proporción?
Thanks for doing so much hard work. I'm not on a gluten-free diet, but it means so much that you're willing to develop a recipe for those who are! You're awesome Ogata-sensei.
for sure x
What a great recipe!!! I have many, severe food allergies, so I am a gluten-free vegan. I cook the regular recipes for my family and adjust ingredients for me. Your secret of the rice flour type is amazing. I've never heard anyone teach that before. I'm going to go to my favorite Japanese market to find that flour!! You're amazing! Thank you!!!
So you can enjoy the same food with your family. That's the whole point!
Rice flour is literally rice ground up, so if you have a grinder, you can grind long grain rice and you will have your flour without finding a Japanese store. Of course you may be lucky to have a Japanese store but we don't have when where I live. I have to order from Amazon if I want Soba noodles.
Well then how bad was your reaction to the yeast? Since most all yeast is wheat based we can't have it. I have celiacs and have never been able to handle yeast.
@@jabohabo3821 luckily yeast is not something I have a reaction to. Years ago, my rheumatologist recommended in try eliminating it for a few months just to make sure it did not effect my sedimentation rate (this checks for levels of inflammation in the blood). My before and after of 6 months off of yeast did not make my sed rate go up or down. I am not sure if that is because I eat a lot of nutritional yeast and brewer's yeast. I also eat a lot of sour dough breads that I make myself from a starter that I cultivated in my own kitchen. Maybe that is why I do not seem to be sensative to yeast. I know it can be a bad agent for allergies and sensitivities in some people. I just feel lucky I do not have that allergy or a soy allergy. I already have to prepare the vast majority of my own foods without that sensitivity too.
This is a game changer.Amylase never even crossed my mind. We are going to coffebean grind different rice types.
I love how you explain things in your videos, and how you take the time to experiment and share the results with us. ありがとうございます！
Thank you so much for this recipe! I’ve been making this bread every week for the past few months :)
Glad you like it!
Thanks for watching!
This looks so good! I'll have to try it, and see if my friends who can't eat gluten like it.
Thank you for doing so much research and teaching us so generously :) I really appreciate you!
I'm so glad you did this Ogata sensei. I have a friend that has Cilliac disease and she can't have gluten but I want to share this amazing bread with her. I'll be making a normal version for my household and one for her.
Glad you like it!
Thanks for watching!
Thank you so much for this recipe. I will definitely try it since I’m a hypothyroid patient and gluten intolerant.
Thank you so much waiting this for a long time... As I have gluten allergy..
Awe what an adorable kitten!! I can't wait to try this bread!
Hope you enjoy!
thank you so much for this. I can't eat gluten and like baking my own bread but like you said, so many gluten free bread recipes are complicated and use xanthan gum
Crystal clear and detailed instructions! Well done 👍 Thanks for sharing
This is just what I was looking for ! 😋ありがとうございました❣️
I just got placed on a very simple diet, and can't have xanthan gum anymore. This is very encouraging. I will try this soon! Thank you!
Why can't you have it?
@@gabrielalibanio I have an ulcer.
@@kestrelhawkins6078 That doesn't make any sense. Xantham gum won't affect ulcers.
Looks super and the kitten is gorgeous x
Where can you buy the Mizuho Chikara Rice Flour? I cannot find it on the Internet. Please help.
I like this so much! Thank you so much!! Awww Alex looks sweet!
This looks sooo good....going to try this!
Hello Im from Indonesia.. next time I will try this recipe, after I find Mizuho Tikara 🤤🤧
I am so so so happy you made this. I can not wait to make fruit sando using this or my tea house!
Hello and thanks for the recipe, when cooking the first 25min with the lid is it at 100C or 200C? thank you! keep it up!
Very good recipe and gluten free bread is a treat
2 minutes campaign . whenever you watch any body's video on youtube . please watch it at least for 2 minutes otherwise waste..... we have to support every hardworking and honest youtubers... not those who purchase watch etc.
3:39 "It is what it is"
Great video! Thank you so much for sharing it!
Thank you dear for this long awaited recipe.... Love you 💞
Great job distinguishing between rice flours you need for bread consistency
Thanks for watching!
thank you your cat is really cute indeed
Thankyou for sharing. Its a healthy n gluten free.
What temperature water did you use? Warm water to activate the yeast? Or just room temperature water? Does the temperature of the water even affect the final outcome?
Super mam explained very clearly
Thank you!
I'm not sure about the baking times.
How long is the bread in the oven covered at 100°C?
Then is it baked covered for another 25min at 200°C?
Then, finally, is the cover removed and then baked for another 20min.?
wow thanks!! i will try it out!
love from India
Thanks for the hard work, I will surely give it a try.
Wild rice works great for breads
Thankyou very very very very much. You are my big key!!!!
love it thank you for sharing.
I really love this wonderful recipe. 😍
Is it possible to form it like small mini buns (ex. Pandesal) or do i really need a loaf pan to hold its shape?
عندي طحين الأرز هل يصلح لي هذا الخبز اشكرك على الطريقة
Hello! So that you know; in english, we pronounce xanthan gum, as: zanthan gum. If a word starts with 'x', it will usually be pronounced with the 'z' sound. I hope this helps! :)
(P.S. I love your videos! Thank you!)
where is that in the ingredients??
180×100×120 mm Shokupan mold
300g rice flour (normal rice flour)
5g instant dry yeast (you can also use active dry yeast)
25g sugar
4g salt
250g water for Mizuho Tikara, 300g water for normal rice flour
12g vegetable oil (canola)
@@scotthyman610 You're right. She mentions it at 27s in and that she doesn't know how to pronounce it, so I thought I'd help.
For something like this do you need to add xantham gum or psyllium husk powder to the rice flour? Or can this be made without those?
Thank you! You gave so many interesting details and facts about the rice and the process - it helps me think about how to make other recipes work better too. Do you have any recipe for a non-yeast rice bread - one that uses baking soda and possibly cream of tartar? Thank you again. Great video!
That would be steamed buns.
Thank you for this, and the good thing is rice flour is cheap. I already have xantham gum.
So is the better rice flour glutinous rice flour? I tried to look up the flour so I could buy it but I can’t find any.
Lovely! Looks amazing. Can you give an alternate to yeast that actually works. I am struggling to make bread without yeast. Don't like the taste somehow.
Thanks!.. 👍🙏
Thank you for sharing this. Will it work if I replace rice flour with oat flour?
First I have to try your original recipe, it sounds fantastic :) I also wonder if it would be possible to use sourdough to make it even more digestible for people with gut issues
@arablumenfeld2994 try it. Use a rice flour starter!
Love all your vdos. Cannot wait to try this recipe.
What would happen if i replace water with milk? Also replace oil with butter?
th-cam.com/channels/eiS1WhO7Gav_Za9oe8SQ7w.htmlcommunity
I used long grain flour and my dough didn't rise. I guess I have to use the same exact brand as yours but I have no way of purchasing it.
And that sweet kitty!! 😍
What size bread pan should be used? And is the parchment paper necessary? Could we use a thin layer of oil instead?
It's in the description. Thanks for watching.
thanks for your offer
Hi, I’m glad there is no need for psyllium husk in your recipe. The bread looks yummy! I’d to know if the mizuho rice you used similar to glutinous rice? Thank you.
Hello, 2 years late but mizuho chikara is far from a glutinous rice in characteristics, it is more akin to fluffy rice varieties because of the amylose content which makes the rice less sticky, although if I recall correctly it has a little less than most fluffy rice varieties. Glutinous rice has very lose amylose content which makes them sticky in nature
Amazing !!
OMG
Cute kitten 🥰
Thank you for sharing this recipe, can you tell me the rice flour you use is it glutinous rice flour? Is this how I would find it in asian food market? Can I use sushi rice to mill and will it yield the same results? Thank you
How long this bread last
@Kitchen Princess Bamboo: Japanese Everyday Food looks like the bread made with regular rice flour collapsed after it cools down. I wonder if there is any Mizuho Tikara type rice flour in the US.
It doesn’t collapse.
Find what you can access online!
I've tried this recipe three times and it was heavy and gluey every time. I found out that this rice flour is a new breed of modified rice grain that has certain amylose levels that allows bread making. I saw another commenter that replaced 50 gm of rice flour with gf all purpose flour but then that just becomes a typical recipe. This rice is category 2 for breads and it's called mizuhochikara rice/flour. For now it's not available in the US
Subarashi this is awesome Sensei 🙆♀️🙆♀️
Thank you ..thank you ...thank you very very very much for the effort you make...me either couldn't pronounce the word.... Any way if you can help me ,I have basmati long rice is it good for the recipe ? Second thing Iwas confused which one of the bread is better as a texture as an ordinary bread ...
Thank you for this tutorial! Have you try with half and half of the normal rice flour mix with the long grain rice flour?
Thank you for the recipe . I made this but the top was so hard and the middle didn’t come well… do you recommend steam oven cooking?
I don't think so.
What about lower the temp?
Do you follow exactly the same with instruction?
You can pre-gelatinise part of the flour to make the dough more viscous so it can retain the CO2 better and thus rise better. For a 100% rice based dough, you may use 20-25% of the flour and pre-gelatinise it by mixing it with 1.5 times its own weight in water, mix and put it into a casserole, then bring it up to about 70 Celsius while stirring. Once it has gelatinised, remove from the heat and pour into a bowl and let it cool down. The resulting gel can then be added to the dough.
Another technique is to make a gel with fleawort (aka psyllium) which is called オオバコ in Japanese, derived from the scientific name for psyllium 'ovata plantago' and the Japanese word for powder. Take about 2% or 3% of fleawort (relative to the weight of the total flour used) and mix it with about 20 times its own weight in water, stirr and let it set for about 3 minutes. This will result in a gel that can then be added to the dough.
The two techniques can also be combined for more viscosity and thus more gas retention and more rise.
BTW, it is a myth that rice is healthier than wheat. And it certainly is not true for white rice. Brown rice 玄米 is healthier than white wheat flour, yes. But wholewheat flour 小麦全粒粉 is also healthier than white rice. Eating white bread on a daily basis is unhealthy, regardless of whether the bread is made from white wheat flour or white rice flour. White bread is unhealthy. It is as simple as that. To eat healthy bread, you need to use wholemeal 全粒粉, and this applies to any cereal. At the very least add 20-25% wholemeal, better 50%. Regularly ingesting products from refined cereals, such as white flour is always unhealthy.
Furthermore, cereals contain irritants that need to be broken down through long fermentation. Using industrial yeast is already a bad idea because it has been bred specifically to produce as much CO2 in as short a time as possible and that means fermentation goes too fast for irritants in the cereals to be broken down. Furthermore, flavour compounds are also produced by fermentation. You can speed up the gas production of yeast, but you cannot speed up the break down of irritants and the development of flavour compounds. As a result, short fermented bread not only lacks flavour, but it is also unhealthy.
Instead of industrial yeast, you should be using sourdough 天然酵母 and allow the dough to ferment slowly overnight. Not only will this develop flavour and improve the texture of the bread, but it will also break down irritants and make the resulting bread healthier than it would be when risen fast with industrial yeast. You can make a rice based sourdough using koji rice.
❤❤
What is substitute for mizuho tikara
Hola,soy de Argentina y no se como hacer para ver la receta en español!x favor si podes traducir gracias
Here we go!
Nice recipe thank you.. is the Japanese rice flour the one with the good result is the same as (sweet rice flour or Glutinous Rice Flour ?
No. Glutinous rice flour makes mochi. Thanks for watching.
@@kitchenprincessbamboo so it is sweet rice flour ?
@@ranasuliman6241 I am afraid not. It is Short grain rice flour. My understanding is sweet rice = glutinous rice = sticky rice. I hope it’s make sense!
@@kitchenprincessbamboo thank you I hope I find the right one to make the recipe
@@ranasuliman6241 Were you able to find the appropriate rice flour?
Great video. I really appreciate you explaining things. Can I use any rice flour made from long grain rice or just grind my own or do I have to use a rice flour that says it's made for baking?
Start from the one you can easily access.
The best is using the rice flour for baking.
This type of newly developed rice grain is category 2, created for bread making in Japan. It's called mizuhochikara rice/flour and isn't available in the US as of now. I've tried flour made from short and long grain rices and they all came out heavy and gluey
@@natsam1883 hey Nat! Thanks man I was wondering if I should take risk and try with Thailand’s rice flour (Erawan brand). Since it’s genetically modified I guess my efforts will be in vain if I go ahead.. 🤣🤣 until next time when this special rice flour is available
Can I switch the yeast with something else?
Why not?! Let me know how yours turned out!
when the bread first goes in the oven at 100 degrees, do you keep the temperature at 100 degrees after you take the lid off the bread in the oven, or is it increased to 200 degrees? Thank you
I have the same question?
Arigato Gozaimasu ❤
Can we made it with brown rice flour?
I have never tried but why not?
Can i use avocado oil instead? Thank u.
Yes you can！
I tried the recipe but my bread was absolute trash... It stayed flat and didn't expand and it looked like the desert on top of it... It was just crumbles when I tried to cut it... What did I do wrong??
Hallo dear.
I don't understand.
In video you said preheat oven 100C because too moist and have baking longer.
But in video you baking in 200C. Sooooo dear, if i want baking your rice shokupan recipe.
I use 100C or 200C for baking?
I hope you answer really soon dear, thank you dear ❤
6:28
What is the brand of rice flour you're using?
I want to ask that ,does this bread can stop hunger which happens so oftenly
I make rice flour (more specifically, shiratamako) by soaking rice overnight. The next day, I blend it with a sufficient amount of water until I can't feel any graininess, and then I squeeze the "batter" with a nut milk bag to get rid of most of the moisture. I end up with a lump which resembles a hard dango dough. Afterwards, I break it into very small pieces and dry in the oven at a low temperature.
It's a tedious process, but it's the only way I can obtain a superfine rice flour where I live.
I think I can make this dough using the aforementioned method with long grain rice, but after blending, I wouldn't squeeze out all the water. It would end up as a thick batter and I wouldn't have to go through the remaining steps.
You are making your own Shiratammako, actually. That’s wonderful! However, you can’t make it with long grain rice. So, are you making rice Shokupan with that Goux?
@@kitchenprincessbamboo I haven't tried to make bread yet, but I will experiment.
@@kitchenprincessbamboo I did some research, and I ended up making what's known as 生米パン. It was good, I was pleased with the results.
Hi. It's a bit unclear on how to cook in the oven. Is it:
- 100°C 25 mins with lid on
- 200°C 20 mins without lid
??
Or is it,
- bake 100C for some time
- increase to 200C, bake for 25mins with lid
- still at 200C, bake another 20mins without lid
@@Rambo-yz5rr i also need clarification cuz i just realised ive been baking on 200F
Anybody know of brands for long grain rice flour ( the rice flour she uses?)
make it I'd say
Any tips how to reheat / toast Shokupan stored in freezer so that it reminds soft? I know Balmuda toaster uses heat & moisture technology but it’s expensive
So jasmine rice flour can be used? How about glutinous short grain rice
I really admire and appreciate your working to get this working so well. It's a big deal for those who struggle to find good gf good, like my wife.
I'm struggling to find mizuho tikara rice flour in Amazon, do you have it in your affiliate store? Id love to support you by buying from your Amazon store!
The temperature for baking
Good Job On The Video
Wow that looks delicious 😍 Can in ask if i can substitute the yeast with baking soda and a bit of vinegar? I have a yeast allergy :((
Try it. You never know, until you do. this is basically the century old recipe that used to use corn flour. They interchange the flours.
“It is what it is” my sentiments exactly in regards to gluten free bread baking. Aww look at Alex sucking on your hand like a baby. ☺️ He must be a big boy now.
Hi... what should i do if i dont have mizuho takara in my country? Thank you before
You can make it with any rice flour but different texture!
She's incorrect. I've tried this three times with different types of rice flours and it was dense and gluey each time. This a type of rice newly created in Japan and isn't available in the US
Can i use butter instead of canola oil?
ありがとう、麩質はたべられません
Can we use double boiled rice flour?
Can you make Hokkaido Japanese Bread with Rice flour and Oat Milk?
what should i do if the mixture doesnt rise?
I can’t seem to find the recipe(quantities)
Beautiful bread! May I know what's the oil if for?
Can I use tapioca flour instead?