I’m so grateful for your recipe! Vegan and gluten free seems like a very restricted diet but you truly show that every thing is possible given the knowledge. Thank you very much for putting these mesmerising and inspiring videos out.
You have auto-immune disease sufferers that welcome your clear "food-demonstrations". @Hitori Dake I love your recognition of how things can become hard when your body fights your food xx
Thank you for this. As a lifelong vegan who has recently had to go gluten free, things have been so hard. I feel so restricted, like I can't eat anything! This bread looks incredible. Thank you for so many delicious vegan, gluten free recipes!
Solidarity. Do you have celiac disease as well? You’d be surprised how gluten finds its way into everything. Hope you’re still able to maintain your micros. Gluten free beans are you friend. Potatoes are pretty much always safe.
@@jenm1 my antibodies were high but I was told I couldn't get a celiac diagnosis without an endoscopy. Went gluten free for 3 months and antibodies are now negative. So either gluten sensitivity or celiac! It's been so tough!! Wheat is seriously in everything
Everything about this video was beautiful 🤩…the gentle music, the way you scooped the dry ingredients onto the cutting board, the pretty fermented Sakura blossoms, and finally, the pillowy-soft focaccia, ready to eat. I hope you enjoyed it….we’ll never know!
thank you so much for sharing gluten-free vegan recipes! Especially baking anything feels so hard, there is so much to take into consideration. Recipes like yours help immensely, very much appriciated
I enjoy so much your videos! it really is so peaceful, I am having a hard time this past few days, and just watching this made me feel more calm! thank you so much! I love focaccia, gonna try making this one :D
Oh my heavens it’s squishy!! My family has been vegan and gluten free for 11 years. Making soft breads, especially focaccia, has been a tricky one. Thank you so much for this recipe and beautiful video ❤️
Since I’m neither celiac nor allergic to wheat, I’ll stick to my foolproof recipe using bread flour and just add in the pickled cherry blossoms. It’s always good to learn new recipes and cooking methods, so thank you very much for sharing this with everyone.
First video I have ever seen from you, and I have to say you are a genius. That soft squish at the end (from someone who is allergic to wheat) made me audibly moan. Have to try this soon! Thank you so much!
My daughter has to be gluten free as she has a low tolerance to gluten. And she is now 100 percent vegan. My daughter has a feeding tube, and she tries to eat some things. She showed me your TH-cam videos. And this week we are going to try this recipe! We are both excited for this. Please keep making these videos! We thought at first going gluten free and vegan was going to be difficult, but it's really not that hard. Thanks again!
First of all I am grateful for this recipe, I have celiac disease and I am happy for all of us who have dietary restrictions. I really like the peaceful cuisine videos, I find everything very tasteful and pleasant. I'm going to try to make this recipe this week, I was inspired, the only ingredient I won't find here in my country is the cherry blomsons. But I'll think about what to replace, maybe I'll replace it with a mini white rose?
I had focaccia bread at St**bucks during special season.. and it was super soft and really my kind of style... looking at this, now I'm really craving for one.. keep inspiring, thank you..
Thank you so much for doing some gluten free recipes, I have Celiac Disease I have to eat gluten free and is not easy to find really good bake products. Thank you.
A piece of art.I love foccacia,i sometimes eat it with a bit of white cheese or if i had much money,parmessan 😋.Thank you so much for another video,i really enjoy them in these hard times.
!!! Your videos are amazing! Make a video showing how you record your videos. That old video I already watched! I wanted to see a new one. Congratulations. I wish much success. Hugs. DG Tudo
This looks amazing! Very cool that you seem to be using psyllium as a pseudo gluten-seems to work really well! I wonder how this recipe could be adjusted to be a bread dough. The texture is 🤤
Wow!!! What a yummy cake 😋!!!!! I assumed that you made a Sakura forms 🌸 with a mold or hands but that was not, haha... Thanks a ton for sharing 💞✨🙏!!!!!
I have a question, when you say to let it ferment until it has doubled in size (7:36), is it like an hour, a few hours, or over a day? I’m trying to get an idea of how long it takes to make the bread from start to finish.
The night before I saw your posting of the gluten free focaccia I was talking to a friend about finding a recipe for that. Then the next morning it showed up in my TH-cam feed of your videos..Spooky!
as a westerner who's tickled by floral flavors yet never tasted a pickled cherry blossom, but who also LIVES for focaccia, i have to wonder - what does this even taste like????? what a fascinating combination O:
Thank you for the recipe❤ Unfortunately I have sad feelings watching it, cause I could easily make it at home, but I can't do it in the place where I am now. I am from Ukraine, and there are russian troops in my hometown now. I have to move to the peaceful region, but it is difficult to find gluten free products and equipment here. But I am ok and Ukraine will be ok. And I will make some of your recipes after victory at my home💙💛
Your president is as corrupt as USA .. all the money he is getting dishonestly is insane .. how does a little known actor become the highest paid in world history overnight .. and have time to attend Hollywood glammed nights while there is a supposed war .. when there are soooo many innocent victims
I didn't know you can eat cherry blossoms! Are they the petals of the cherry flowers? Can someone be so kind to describe how do they taste? Do you eat them also raw, like in a salad? I'm so curious about that.
these are pickled in salt. They are slightly sour and salty. It's usually the bud before it flowers. In Japan they will use cherry blossoms in things like mochi, pastries, tea.
Hello, would it be possible to replace pea protein by hemp protein? Which function does the protein play in the sourdough? Thank you very much for your reply 🙂
Generally speaking when the ingredient is such a small percentage of the overall ingredients (of bread) you can mostly substitute like for like. The only time I would hesitate to sub is when said ingredient makes up the bulk of a recipe.
This is such a great idea of using pickled cherry blossoms! They're quite salty so it should work well with foccacia. Definitely going to try this out!
![[No Music] How to Make Gluten Free Sakura Focaccia (vegan)](http://i.ytimg.com/vi/7Q-njpeEhkk/mqdefault.jpg)
I’m so grateful for your recipe! Vegan and gluten free seems like a very restricted diet but you truly show that every thing is possible given the knowledge. Thank you very much for putting these mesmerising and inspiring videos out.
I love these videos. I have celiac disease and of course, I’m not going to go nonvegan. Luckily a grocery store opened near me that has many options.
You have auto-immune disease sufferers that welcome your clear "food-demonstrations". @Hitori Dake I love your recognition of how things can become hard when your body fights your food xx
The shot where you measured all the powders was awe-inspiring, great job!
Indeed 👍
Exactly my thought!
☆日本在住の方へ☆
このレシピは、海外の方へ向けたものになっています。
日本には、米粉パンに適した品種で、最適な粒度で、且つグルテンフリーパン用に加工された米粉が販売されています。
なので、この動画内のレシピのような複雑な材料を揃える必要はありません。
日本在住の方向けの材料はこちら。（作り方は一緒です）
パン用米粉（ amzn.to/3L8Wiiu ) 475g
アルファ化米粉（ amzn.to/3uuWnGr ） 25g
サイリウムハスク（ amzn.to/3JHLNCt ） 12g
甜菜糖 30g
オリーブオイル 20g
塩 5g
ドライイースト 5g
ぬるま湯 大体450g（元レシピより加水量が変わります）
さくらの塩漬け 20g
何か聞きたいことなどあれば、いつでも質問どうぞ！
Would like to see you make more of Indian cuisine 💕
もちもちグルテンフリーフォカッチャ作りたいです😁✨
Amazonのリンク先、US amazonになっちゃうの自分だけですか❓😅
Amazonのリンクが海外版で見れないです🥺ミズホチカラとかですか…？
リンクどうしても切れちゃうんですよねー！なんでだろ笑
リンクしてるのはミズホチカラです！
リンク切れちゃってたんですねー！
α化ミズホチカラ早速頼みました🙌🏻
i love, love, love these gluten free recipes youve been posting recently!! thank you so much for uploading :)
粉の魅せ方も素敵ですね
Thank you for this. As a lifelong vegan who has recently had to go gluten free, things have been so hard. I feel so restricted, like I can't eat anything! This bread looks incredible. Thank you for so many delicious vegan, gluten free recipes!
Solidarity. Do you have celiac disease as well? You’d be surprised how gluten finds its way into everything. Hope you’re still able to maintain your micros. Gluten free beans are you friend. Potatoes are pretty much always safe.
@@jenm1 my antibodies were high but I was told I couldn't get a celiac diagnosis without an endoscopy. Went gluten free for 3 months and antibodies are now negative. So either gluten sensitivity or celiac! It's been so tough!! Wheat is seriously in everything
I think that one video like this is pure poetry to watch. You're always so inspiring 💕
Everything about this video was beautiful 🤩…the gentle music, the way you scooped the dry ingredients onto the cutting board, the pretty fermented Sakura blossoms, and finally, the pillowy-soft focaccia, ready to eat. I hope you enjoyed it….we’ll never know!
Beautiful, just beautiful. Every aspect of it. Lovely. Thank you
This looks so good. Thank you for the great contents.
thank you so much for sharing gluten-free vegan recipes! Especially baking anything feels so hard, there is so much to take into consideration. Recipes like yours help immensely, very much appriciated
I enjoy so much your videos! it really is so peaceful, I am having a hard time this past few days, and just watching this made me feel more calm! thank you so much! I love focaccia, gonna try making this one :D
ステキ💕 毎年、桜の花の塩漬けが登場すると｢え～、もう一年⁉️｣ってなります。米粉のパンを作って見たかったので超絶嬉しい😆😆 ありがとうございます、作ってみます‼️
I am so inspired by your channel! I hope people find my coffee videos as calming as I find your cooking videos
Oh my heavens it’s squishy!! My family has been vegan and gluten free for 11 years. Making soft breads, especially focaccia, has been a tricky one. Thank you so much for this recipe and beautiful video ❤️
The best food channel that is out there! Hands down!!
Since I’m neither celiac nor allergic to wheat, I’ll stick to my foolproof recipe using bread flour and just add in the pickled cherry blossoms. It’s always good to learn new recipes and cooking methods, so thank you very much for sharing this with everyone.
I love that kind of videos that you post!! It helps me when I want to stay relax while I do some college’s works!
just when I'm about to fall asleep 🙏🏽 youre awesome
First video I have ever seen from you, and I have to say you are a genius. That soft squish at the end (from someone who is allergic to wheat) made me audibly moan. Have to try this soon! Thank you so much!
I made focaccia last week for the first time, glad you came out with this video. More inspiration for me!
Vegan ist really peaceful - peace starts on your plate, wonderful videos! Thank you very much!
まな板に粉類の発想はありませんでした！
流れるような映像と動作の音、そして美しいBGMが、集中力を高めてくれます♪
最後のトントンが優しくて、さくらフォカッチャも喜んでる感じ😊
素敵な動画をありがとうございます☆
I’ve known of this channel for years now, and this is the GF/vegan focaccia I’ve been looking for, 😍 TY! 😇🙏🏻
What a great channel you have. All of your dishes look amazing! Thank you for sharing.
My daughter has to be gluten free as she has a low tolerance to gluten. And she is now 100 percent vegan. My daughter has a feeding tube, and she tries to eat some things. She showed me your TH-cam videos. And this week we are going to try this recipe! We are both excited for this. Please keep making these videos! We thought at first going gluten free and vegan was going to be difficult, but it's really not that hard. Thanks again!
Always having fun with moving shot, love it!
First of all I am grateful for this recipe, I have celiac disease and I am happy for all of us who have dietary restrictions. I really like the peaceful cuisine videos, I find everything very tasteful and pleasant. I'm going to try to make this recipe this week, I was inspired, the only ingredient I won't find here in my country is the cherry blomsons. But I'll think about what to replace, maybe I'll replace it with a mini white rose?
I had focaccia bread at St**bucks during special season.. and it was super soft and really my kind of style... looking at this, now I'm really craving for one.. keep inspiring, thank you..
さくらフォッカッチャ、、、桜が花ひらく前の静かな木々の今の日々にぴったりですね☆
さくらフォッカチャの焼き上がった薫り、ココロもカラダも春の準備(^^)さくらフォッカチャのふわふわ感、もちもち感、とても素晴らしいですね。レシピもありがとうございます☆
Now that looks absolutely amazing! Especially for being gluten free.
I’m vegan and gluten free, and while I still have many great foods, recipes like this bring back real bread. I appreciate it very much.
Thank you so much for doing some gluten free recipes, I have Celiac Disease I have to eat gluten free and is not easy to find really good bake products. Thank you.
A piece of art.I love foccacia,i sometimes eat it with a bit of white cheese or if i had much money,parmessan 😋.Thank you so much for another video,i really enjoy them in these hard times.
Have you every tried chao cheese? It might be really good on this
@@jenm1 Dont ring a bell that name,i will search it.
Ohh..! That focaccia looks beautiful! 😊
概要欄の朗報に思わず笑みが🤣
あの粉の大群に、黒の服で挑むリョーヤ殿の心意気に、感服しました‼️
二次発酵前、オリーブオイル塗ったトレイに落ちた瞬間、氷上に滑り出すかのような生地の動きでしたね😁
焼き上がり、弾力もあってかなり美味しそう🥳
the result is phenomenal
!!! Your videos are amazing!
Make a video showing how you record your videos.
That old video I already watched! I wanted to see a new one. Congratulations.
I wish much success. Hugs. DG Tudo
Absolutely lovely. Thank you Ryoya sensei 💕
This Looks delicious. I will have to imagine the taste since I suck at baking.
Yess!!!! I am so in love with this and I haven't even finished the video.
Pickled cherry blossoms. I've never heard of such a thing, but it sounds delicious! 😊
It's quite common in Japan for hundreds of years! You can use it for cooking, baking, even for drinks ☺️ Highly recommend if you like rosy aroma❣️
I've had them used in tea. Interesting flavor.
Always waiting for new content and always revisiting your old content 🤩😻💕
ザクザク感と中がフワフワでやんわり桜味🌸
和風フォカッチャですね✨
Thank you for a lovely bread recipe Ryoya! ✨☺️✨
Thank you for making the recipe gluten-free~!!!! The results looks too good to be true! I must make this immediately~~
The perfect foccacia! My mouth is watering
This looks amazing! Very cool that you seem to be using psyllium as a pseudo gluten-seems to work really well! I wonder how this recipe could be adjusted to be a bread dough. The texture is 🤤
What a stunning visuals. That's so delicious I haven't tried it yet!
Wow!!! What a yummy cake 😋!!!!! I assumed that you made a Sakura forms 🌸 with a mold or hands but that was not, haha... Thanks a ton for sharing 💞✨🙏!!!!!
Thank you for this great recipe and video 🤍
Fabulous cooking video 🌷love the presentation style 😎👍
桜のフォカッチャとはまた珍しいですね!グルテンフリーなのが嬉しい☺️ヴィーガンでグルテンフリーはレシピが限られるので、、😢桜フォカッチャ、甘くしても、そのままでも美味しそう✨桜のスイーツやbaked goods が海外でももっと広まってほしいと願うばかりです😅桜、なかなか手に入りません😭
Thanks for sharing such recipes
Appetitoso! Complimenti..
季節ですね♪ありがとうございました♪
Not sure if I'm pronouncing it right but it looks really good, thanks for sharing !!☺️
Oh my god this looks AMAZING 😍😍💖💖
4ヶ月の赤ちゃんがいるのですが、どうも私が小麦粉のパン食べて母乳をあげた日に赤ちゃんがプツプツできて痒がるのでもしかしてアレルギーかなぁと👶🏻、しばらくパン食べるの我慢しようと思ってたので、動画嬉しいです♡ありがとうございます！作ってみます😊🌸✨
✨🌸✨Sakura focaccia, che meraviglia ✨🌸✨ 🇮🇹✨🇯🇵✨
Thank youuu, Ryoya! ❣️
Love your videos. Thanks
Oh now I know what I’m making this weekend, thank you
That opening :o
Till 1:00 , well organised, amazing subtitles pinned
I have a question, when you say to let it ferment until it has doubled in size (7:36), is it like an hour, a few hours, or over a day?
I’m trying to get an idea of how long it takes to make the bread from start to finish.
Wow I love it thanks so much for sharing 🙏♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️👌👌👌👌👌👌
The night before I saw your posting of the gluten free focaccia I was talking to a friend about finding a recipe for that. Then the next morning it showed up in my TH-cam feed of your videos..Spooky!
Ment to be
可愛い🌸
Sliding along flour mountains. Nice. :)
Perfeito!!! Parabéns. Vídeos excelentes, sempre! Abraços #dgtudo
Thank you 🙏🏼 😊
サイリウムハウスクとか豆プロテインとか普通に生活してたら全く知らないものがよく出てくるので勉強になりますねｗなんなのかは知らんwこれに生クリームとかつけて食べたら美味しいかもw断面がほんのり淡いピンクになっててかわいい(*´ω｀)
as a westerner who's tickled by floral flavors yet never tasted a pickled cherry blossom, but who also LIVES for focaccia, i have to wonder - what does this even taste like????? what a fascinating combination O:
oh wow gonna save this for a sunday afternoon
Thank you for the recipe❤ Unfortunately I have sad feelings watching it, cause I could easily make it at home, but I can't do it in the place where I am now. I am from Ukraine, and there are russian troops in my hometown now. I have to move to the peaceful region, but it is difficult to find gluten free products and equipment here. But I am ok and Ukraine will be ok. And I will make some of your recipes after victory at my home💙💛
Your president is as corrupt as USA .. all the money he is getting dishonestly is insane .. how does a little known actor become the highest paid in world history overnight .. and have time to attend Hollywood glammed nights while there is a supposed war .. when there are soooo many innocent victims
さくらフォカッチャ🌸とっても美味しそうですね✨
話それますが、りょうやさんは嫌いなもしくは苦手な食べ物とかありますか？
ちょっと気になります☺️
あと、京都の出町柳駅の近くにあるファラフェルガーデンというお店知っていますか⁇
ヘルシーでとても美味しいイスラエル料理レストランですよ！✨
DZIĘKUJĘ 🌷
Thank you for sharing the recipe....❤️Can I replace the potato starch with tapioca starch? Will it be the same? 🙏
I didn't know you can eat cherry blossoms! Are they the petals of the cherry flowers? Can someone be so kind to describe how do they taste? Do you eat them also raw, like in a salad? I'm so curious about that.
these are pickled in salt. They are slightly sour and salty. It's usually the bud before it flowers. In Japan they will use cherry blossoms in things like mochi, pastries, tea.
Hello, would it be possible to replace pea protein by hemp protein? Which function does the protein play in the sourdough? Thank you very much for your reply 🙂
Generally speaking when the ingredient is such a small percentage of the overall ingredients (of bread) you can mostly substitute like for like. The only time I would hesitate to sub is when said ingredient makes up the bulk of a recipe.
160℃で20分焼いた後、1度取りだして、200℃に予熱して、再度オーブンに入れて10分焼く感じで良いのでしょうか？
それとも、160℃で20分焼いて、そのままオーブンに入れた状態で、200℃に予熱する感じですか？
そのまま出さずに温度を上げるでいいですよー！
@@peacefulcuisine
ありがとうございます🌸
Masterpiece
α化米粉しらべました！米粉パラダイスですね！色んな米粉があるんですねー🙇♀勉強なりました！
That doesn’t look gluten free at all. 🤤 You’re so amazing with the foods you cook up.
Hi. Can you replace protein powder with non fat fry milk powder ? Thank you
Wow, it’s so bouncy!!
Hello, why do you add sugar ? Normally there is no sugar in the traditionnal focaccia.
This is the best ever gluten free focaccia I shown in you tube 😍😍😍
That shot for the powders was great! Did you use a camera slider for that?
someday ill gonna have a tast of that pickled cherry blossoms, hope youll share what does it tastes like :)
lovely video...
美味しそう！フォカッチャに片栗粉を入れるのは初めてみた！なんか理由がありますか？
α化米粉初めて聞きました！やはり買わなきゃいけない感じですかね？代替えとかありますか？でもアマゾンさんならすぐ来るはず✨初めて聞いた米粉なので質問してしまいました🙇♀ふわふわで子供達と作りたいです✨
ルッコラ、チーズを挟んでサンド
踊りたくなる逸品
Thank you for this
This is such a great idea of using pickled cherry blossoms! They're quite salty so it should work well with foccacia. Definitely going to try this out!
can you make gluten free japanese sweet bread?
素敵な動画に感動しました。まな板お洒落ですね。差し支えなければどちらで購入されたのか教えて頂けませんか？☆
west elmですね〜！
@@peacefulcuisine お忙しい中返信ありがとうございます。購入させて頂きます(^^)
So tasty and yummy..😋😋😋
Why would you not put all the flours in the bowl directly?