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 (2¼ tsp) 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 1½ 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.
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.
@@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
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!😋❤
@@MsMars. i have shoulder integrity issues too…as 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,
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.
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)
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.
@@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
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!
@@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 don’t have one.
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
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. I’m unsure why you wouldn’t be upfront at the beginning that in order to access this recipe you have membership costs. Disappointed when I’ve been GF for 8 years and was so excited to find a recipe that wasn’t made with a lot of eggs 😔I usually never complain on videos - it’s 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 weren’t on the video, so I went to the website to get the quantities and can’t even do that. It comes across as dishonest. Thankfully I found another blender GF bread recipe online.
@@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.
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.
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
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.
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.
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!
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!
@@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.
Best gluten free bread i've ever tasted and literally took mins to prepare. Keeping the recipe forever. Also, for those complaining about payment, everyone is trying to make money somehow. This is a legit recipe that works which is especially hard to find across the web. I think the money is worth it if you want something genuine and with quality. I'm not the richest person but its in all fairness imo. People these days just expect every single thing to be handed to them free.
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.
It would be click bait if the title was “gluten free recipe”. It’s not. It’s “gluten free bread in a blender”. What did they show in the video? Gluten free bread made in a blender. Shocker. It’s not click bait. It’s creative chefs helping others by sharing their time, wisdom, and insight… and earning a living.
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.
A challenge: backwheat groats and Emmer flour bread, groats seem to be VERY gelatinus with brown backwheat groats. Motivation very low gluten , and foul spectrum of essential aminoacids. I do a flat bread with the above, with sougdough (for taste , no much rise) : it;s devine, good for pizza too!. Very difficult to find backwheat flour which is apparently of less gelatin (there are plenty of recepies).
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.
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.
What GREAT Infectious energy. You really made me laugh. Too funny especially when you see a reflection of ones-self in another on TH-cam. 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!🤣😂😉🧡✨🧡
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!
Wow!! Who knew you could make bread with rice and a blender. Amazing:-) Would love to see you do a lentil bread? 🤩 Thanks so much for the 'new and fresh' inspiration!
Love your work my dear, I’m 75, would love to be the dishie in your kitchen, can’t wait to delve into some , if not all, of your recipes. Thank you and hugs from Australia ❤❤nearly as pretty as you my man.
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
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.
@@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.
@@quirkyviper Since it's from TH-cam, I am unsure if it means what they say but if you search TH-cam 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.
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.
Is there a reason you don't wait until after you blend everything else before you add the yeast? Adding later would prevent accidentally overheating it in the blender.
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.....
Wow that is amazing I would hope to try that I wish they would come out like your beautiful golden brown ones they were beautiful amazing hard to believe it’s gluten-free And made out of rice😳
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.
@@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.
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.
@@RedRoseSeptember22 your right ! I hadn’t noticed because I didn’t try making it yet, so sad 😞! 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 ☝️ I will try to link you it, good luck as for me so far anything with yeast goes wrong 😑 but I’m still trying to get it right 😊.
@@RedRoseSeptember22 so I was just looking around & if you go to “Emmymade” youtube channel she has a video “ how to make fluffy rice bread in 1hour” ( 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 👍🏼👍🏼🤩! I’m gonna screenshot them. I haven’t tested it but hopefully it should be good. Hope that helps.
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
Actual recipe ingredients and quantities (not the same recipe as the one that inspired this one). Lots more detail in the ChefSteps recipe, so it's worth subscribing or at least getting a trial to see: 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
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.
Yes think of it of all the energy your putting into into it by the blender. This happens way more quickly on the modern blenders that he mentioned. These are very powerful as compared to the Osterizer type everyone buys, which would take a bit longer to heat up.
Does anybody remember the OG Chefsteps videos where there’s no talking and there’s just mellow music and Grant’s disembodied hands making sous vide salmon and stuff? Now that I know how silly Grant is, I can’t help but imagine he was making little songs and saying silly things the whole time. 😂
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?
@@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
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 :(
As far as I understand, in this recipe the type of blender is more important than the type of grain and the other ingredients. Most of us who came here to search for homemade solution for glutenfree bread dont really have high end blenders. So, please advise me can you make/bake the same beautiful loaf using a very ordinary blender?
Do soak rice before cooking, so faster, but also rinse a few times (water goes to garden pots) in case of arsenic or whatever. Have a drugstore Oster which now leaks (after many years of constant use !) but the dry small jar blender part works so may try blending dry rice. TY for how to's ! espec the liquid spritz to top of bread doesnt harden
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.
Realised i had to use the jug not the round blender so a bit more washing up - made a great loaf worried too much yeast and thought it was not proofing quick enough but hey patience, it came up just the right amount before heating up to 190! Thanks.
I just made this bread 😋😋 Am not even waiting for it to cool... already munching away 😂 When it was done, the dough had collapsed in the center. I Have the 2nd half of rice waiting I'll put a little bit lesser yeast n see. Maybe the type of rice I used
Oh I also don't know if you can spread margarine on it. Or toast it like wheat bread. The texture isnt bready..more like a crumbling corn bread. Maybe have it as a cake rather than a bread
@@danamcdowell there was a comment below with the ingredients/recipe/directions but i cant find it anymore.360g/2 cups rice, 240g/1 cup water, 45g/3tbs vegetable oil, 6g/1tspn salt, 25g/2tbsp suga, 2.4 tspn instant yeast. oven 190c/375f 35 - 40min
I answered and said, "If I have found favor in thy sight, O Lord, show this also to thy servant: whether after death, as soon as every one of us yields up his soul, we shall be kept in rest until those times come when thou wilt renew the creation, or whether we shall be tormented at once?" 76 He answered me and said, "I will show you that also, but do not be associated with those who have shown scorn, nor number yourself among those who are tormented. 77 For you have a treasure of works laid up with the Most High; but it will not be shown to you until the last times. 78 Now, concerning death, the teaching is: When the decisive decree has gone forth from the Most High that a man shall die, as the spirit leaves the body to return again to him who gave it, first of all it adores the glory of the Most High. 79 And if it is one of those who have shown scorn and have not kept the way of the Most High, and who have despised his law, and who have hated those who fear the Most High -- 80 such spirits shall not enter into habitations, but shall immediately wander about in torments, ever grieving and sad, in seven ways. 81 The first way, because they have scorned the law of the Most High. 82 The second way, because they cannot now make a good repentance that they may live. 83 The third way, they shall see the reward laid up for those who have trusted the covenants of the Most High. 84 The fourth way, they shall consider the torment laid up for themselves in the last days. 85 The fifth way, they shall see how the habitations of the others are guarded by angels in profound quiet. 86 The sixth way, they shall see how some of them will pass over into torments. 87 The seventh way, which is worse than all the ways that have been mentioned, because they shall utterly waste away in confusion and be consumed with shame, and shall wither with fear at seeing the glory of the Most High before whom they sinned while they were alive, and before whom they are to be judged in the last times. 88 "Now this is the order of those who have kept the ways of the Most High, when they shall be separated from their mortal body. 89 During the time that they lived in it, they laboriously served the Most High, and withstood danger every hour, that they might keep the law of the Lawgiver perfectly. 90 Therefore this is the teaching concerning them: 91 First of all, they shall see with great joy the glory of him who receives them, for they shall have rest in seven orders. 92 The first order, because they have striven with great effort to overcome the evil thought which was formed with them, that it might not lead them astray from life into death. 93 The second order, because they see the perplexity in which the souls of the unrighteous wander, and the punishment that awaits them. 94 The third order, they see the witness which he who formed them bears concerning them, that while they were alive they kept the law which was given them in trust. 95 The fourth order, they understand the rest which they now enjoy, being gathered into their chambers and guarded by angels in profound quiet, and the glory which awaits them in the last days. 96 The fifth order, they rejoice that they have now escaped what is corruptible, and shall inherit what is to come; and besides they see the straits and toil from which they have been delivered, and the spacious liberty which they are to receive and enjoy in immortality. 97 The sixth order, when it is shown to them how their face is to shine like the sun, and how they are to be made like the light of the stars, being incorruptible from then on. 98 The seventh order, which is greater than all that have been mentioned, because they shall rejoice with boldness, and shall be confident without confusion, and shall be glad without fear, for they hasten to behold the face of him whom they served in life and from whom they are to receive their reward when glorified. 99 This is the order of the souls of the righteous, as henceforth is announced; and the aforesaid are the ways of torment which those who would not give heed shall suffer hereafter." 100 I answered and said, "Will time therefore be given to the souls, after they have been separated from the bodies, to see what you have described to me?" 101 He said to me, "They shall have freedom for seven days, so that during these seven days they may see the things of which you have been told, and afterwards they shall be gathered in their habitations." 102 I answered and said, "If I have found favor in thy sight, show further to me, thy servant, whether on the day of judgment the righteous will be able to intercede for the unrighteous or to entreat the Most High for them, 103 fathers for sons or sons for parents, brothers for brothers, relatives for their kinsmen, or friends for those who are most dear." 104 He answered me and said, "Since you have found favor in my sight, I will show you this also. The day of judgment is decisive and displays to all the seal of truth. Just as now a father does not send his son, or a son his father, or a master his servant, or a friend his dearest friend, to be ill or sleep or eat or be healed in his stead, 105 so no one shall ever pray for another on that day, neither shall any one lay a burden on another; for then every one shall bear his own righteousness and unrighteousness." 2 Esdras 7:75 //////////////////////////////,,,,,,,,,,,,,,,,
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
And for those who can't use oil, ferments, or yeast, you can also do this with any grain and just water :D extra points if you use a silicone baking pan. It will be more dense but it will also be bread.
Why not just blend the rice by itself to make a fine powder and then you don't have to play around with it to hydrate it or run the blender too long with the other ingredients and cook the yeast? The rice flour will hydrate much quicker than whole rice.
That is EXACTLY what I was thinking, though if it has to be rinsed to remove the starch I thought it would be best to do that step first. Then dry the rice and then use a grinder (Spice) to blend it down to a powder, then follow as the rest of the directions.🤔🤔
@@tarotbysemaj2424 They literally say in the video that the rinse was not to remove the starch. Plus have you ever used a high end blender? I have already used mine to make fine flours out of grains before.
I love how google listened to the conversation between me and my mom about making gluten free bread and youtube just recommended me, without searching.
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 (2¼ tsp) 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 1½ 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 don’t understand why he doesn’t give out clear measurements……
Best comment
Tqsm
Stupid video with no measurements. Thank you for sharing
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
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!😋❤
@@MsMars. A bread machine will do almost all the work for you. 😊
@@MsMars. i have shoulder integrity issues too…as 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?
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 👍🏻
...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.
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°?
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 don’t 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?
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?
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. I’m unsure why you wouldn’t be upfront at the beginning that in order to access this recipe you have membership costs. Disappointed when I’ve been GF for 8 years and was so excited to find a recipe that wasn’t made with a lot of eggs 😔I usually never complain on videos - it’s 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 weren’t on the video, so I went to the website to get the quantities and can’t 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
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.
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
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.
Chef Cutie-Pie forgot to mention his recipe is behind a “dreaded pay wall” on the referenced site. 🤷🏼♂️
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 much🙏
Please more gluten free recipes!!!! My tummy appreciates it
We're on it. 😎
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 TH-cam search for GF, a plethora of videos come up. A wonderful resource!
Excellent! This is the first recepie that works for me, starting from just rice...simple fast and delicious!
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 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!
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.
Best gluten free bread i've ever tasted and literally took mins to prepare. Keeping the recipe forever. Also, for those complaining about payment, everyone is trying to make money somehow. This is a legit recipe that works which is especially hard to find across the web. I think the money is worth it if you want something genuine and with quality. I'm not the richest person but its in all fairness imo. People these days just expect every single thing to be handed to them free.
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 😊
It would be click bait if the title was “gluten free recipe”. It’s not. It’s “gluten free bread in a blender”. What did they show in the video? Gluten free bread made in a blender. Shocker. It’s not click bait. It’s 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 what’s made
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.
Suddenly gluten free baking seems lot easier and fun. Thank you guys❤Big love❤🤗
A challenge: backwheat groats and Emmer flour bread, groats seem to be VERY gelatinus with brown backwheat groats. Motivation very low gluten , and foul spectrum of essential aminoacids. I do a flat bread with the above, with sougdough (for taste , no much rise) : it;s devine, good for pizza too!. Very difficult to find backwheat flour which is apparently of less gelatin (there are plenty of recepies).
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
That was wonderful. I am going to have to learn how to make gluten-free bread. This took a big help. Thank you so much.😊
So if we don’t want to kill the yeast, why not add it a little later, after you’ve 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.
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.
What GREAT Infectious energy. You really made me laugh. Too funny especially when you see a reflection of ones-self in another on TH-cam. 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!🤣😂😉🧡✨🧡
Great bread and love the guy that did the demo
Very happy to have found this video. What a great and easy recipe. Gluten free and vegan too!
Thank you for showing the first and second attempts!
Best, most entertaining baking demo video ever! I have seen many, many cooking vids, too.
This is a game changing process! I need to get a powerful blender. Thanks.
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!
Çok güzel oldu, aynı işlemi kırmızı ve yeşil mercimek le yaptım oda çok nefis oldu
Wow!! Who knew you could make bread with rice and a blender. Amazing:-) Would love to see you do a lentil bread? 🤩 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.
Love your work my dear, I’m 75, would love to be the dishie in your kitchen, can’t wait to delve into some , if not all, of your recipes. Thank you and hugs from Australia ❤❤nearly as pretty as you my man.
The whole fermenting blended/milled rice is reminiscent of South Indian cooking (dosa, idli....) Seems real nice.
My thoughts exactly. Idli for sure.
It is awesome 🍞 I did it with white rice and brown and of course the white is fluffier..it was delicious awesome recipe..
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
I will buy rice flour as i dont have a power blender but will try this for my egg and gluten allergy son thank you chef!!!!!
I am just starting a more gluten-free diet from a recommendation from my Doctor, and this caught my eye. Thanks
You guys are effing AMAZING!!! THANK YOU!
Oh my gods! I have Celiacs and have never seen a gf bread turn out that fluffy! I will try that this weekend for sure❤️
Do share the measurements of ingredients if you've tried this recipe
Right? I was drooling lol.
Thank you ,like this.Watching you is fun.Looking forward to trying this.Wanting to try rice.
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.
DUDE LIKE SERIOUSLY THIS IS BREAD HOW DO YOU TURN MAKING BREAD INTO A FREAKING SCIENCE PROJECT LIKE SERIOUSLY?!
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
I have been wanting to make rice bread.I like how you present this.Thank you.Its great
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 TH-cam, I am unsure if it means what they say but if you search TH-cam 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.
Wow I can’t believe you can put water in the oven like that. Looks so cool
I hear blenders can make a pizza, I'd like to see that one!
Texture looks like an angel food cake.
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 ChefSteps for the demo, improv sound effects AND the 'Vater' @ 2:50 made me laugh.
Is there a reason you don't wait until after you blend everything else before you add the yeast? Adding later would prevent accidentally overheating it in the blender.
I do that with baking powder because otherwise it pops the lid of the blender off.
@@volcanerd36 so just simply add the yeast & baking powder later after blending, right ?
@@ubaidullahakhtar9727 Yes, but only one. I didn't use yeast, just baking powder. Or you can use yeast.
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.....
I clicked on this video to be gravely disappointed that your BLENDER bread wasn’t nearly as big as the thumbnail. I demand BIG BLENDER BREAD
Wow that is amazing I would hope to try that I wish they would come out like your beautiful golden brown ones they were beautiful amazing hard to believe it’s gluten-free And made out of rice😳
Cool. Learned a lot from watching this.
I'm checking these out. I told my daughter I would make her some gluten-free bread. The bread looks kinda like angel food cake😄
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.
Well this was a big surprise for me! Thank you for the upload. Now, time to check out the website!!!
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
🎉 hallelujah I can use my basic chic rice to make bread!!!! Woooo thank you!
This is just what I needed & the multiple versions is perfect ! Thank you both so much ! I can not wait to try these out 👍🏼🤩
Do you know where I can find the measurements? The link posted is a paywall trap.
@@RedRoseSeptember22 your right ! I hadn’t noticed because I didn’t try making it yet, so sad 😞! 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 ☝️ I will try to link you it, good luck as for me so far anything with yeast goes wrong 😑 but I’m still trying to get it right 😊.
@@RedRoseSeptember22 so I was just looking around & if you go to “Emmymade” youtube channel she has a video “ how to make fluffy rice bread in 1hour” ( 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 👍🏼👍🏼🤩! I’m gonna screenshot them. I haven’t tested it but hopefully it should be good. Hope that helps.
I love the sound effects!
Can you please write down the ingredients and measurements of this recipe? Thanks!! 😊
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
Thanks for sharing that 🙏 definitely on my list 👍 listening from Ireland 🇨🇮 ☘️ ❤️
Why don’t you put the yeast in after you blend?
I love your sound effects!
Actual recipe ingredients and quantities (not the same recipe as the one that inspired this one). Lots more detail in the ChefSteps recipe, so it's worth subscribing or at least getting a trial to see:
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
This looks amazing. i will try it. is there any changes you would do for high altitude?. i live at 8800 feet.
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.
I had no idea stuff heats up in the blender or that you could make bread that way... this old lady can still learn stuff Thanks
Yes think of it of all the energy your putting into into it by the blender. This happens way more quickly on the modern blenders that he mentioned. These are very powerful as compared to the Osterizer type everyone buys, which would take a bit longer to heat up.
Ahh, a proper chef. Touches a 200 F pan straight from the oven like it's nothing lmao
😟 I still have nerves in my fingers, so I won't be a baking hero 🏋️
he reminds me of Andy Bernhard from the office
great recipe I'm gonna try it
Does anybody remember the OG Chefsteps videos where there’s no talking and there’s just mellow music and Grant’s disembodied hands making sous vide salmon and stuff? Now that I know how silly Grant is, I can’t help but imagine he was making little songs and saying silly things the whole time. 😂
Wow! Looks good. I am going to try. I love bread Thank you for sharing ..
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
His sound effects are the best! I thought I was the only person who made sound effects like that 😂
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 that’s the problem, but I’ll 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 😁😁
Thanks for rcp dear, may Allah bless you and your family.
What about using this or something similar to make some actually good and fluffy gluten free donuts?
So Beautiful-I am soooooo excited to bake this bread! Thanks for showing the over proofed loaves-practice makes perfect! 🙏💜🙏
As far as I understand, in this recipe the type of blender is more important than the type of grain and the other ingredients. Most of us who came here to search for homemade solution for glutenfree bread dont really have high end blenders. So, please advise me can you make/bake the same beautiful loaf using a very ordinary blender?
Search for rice flour bread😊No need to blend the rice at all😊
Do soak rice before cooking, so faster, but also rinse a few times (water goes to garden pots) in case of arsenic or whatever. Have a drugstore Oster which now leaks (after many years of constant use !) but the dry small jar blender part works so may try blending dry rice. TY for how to's ! espec the liquid spritz to top of bread doesnt harden
Please do more gluten free recipes 😁
More to come!
@@chefsteps awesome! Looking forward to it
First time im seen bread made with rice,amazing 👏 i will def try....but the rice has lot starch so its ok to make this bread for diabetics?
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
Realised i had to use the jug not the round blender so a bit more washing up - made a great loaf worried too much yeast and thought it was not proofing quick enough but hey patience, it came up just the right amount before heating up to 190! Thanks.
I just made this bread 😋😋
Am not even waiting for it to cool... already munching away 😂
When it was done, the dough had collapsed in the center. I Have the 2nd half of rice waiting I'll put a little bit lesser yeast n see. Maybe the type of rice I used
Oh I also don't know if you can spread margarine on it. Or toast it like wheat bread. The texture isnt bready..more like a crumbling corn bread. Maybe have it as a cake rather than a bread
Where did you find the ingredient measurements?
@@danamcdowell there was a comment below with the ingredients/recipe/directions but i cant find it anymore.360g/2 cups rice, 240g/1 cup water, 45g/3tbs vegetable oil, 6g/1tspn salt, 25g/2tbsp suga, 2.4 tspn instant yeast. oven 190c/375f 35 - 40min
@@fawziaabdurrahman2251 thank you!
@@fawziaabdurrahman2251 You're a STAR - thank you very much!
love the sounds effects!
Why you dont add yeast later? . It avoid to kill the yeast during the intense blending. Add it at the end of the mixing.
It would need to be under 120 degrees or it will quickly kill the yeast.
I answered and said, "If I have found favor in thy sight, O Lord, show this also to thy servant: whether after death, as soon as every one of us yields up his soul, we shall be kept in rest until those times come when thou wilt renew the creation, or whether we shall be tormented at once?" 76 He answered me and said, "I will show you that also, but do not be associated with those who have shown scorn, nor number yourself among those who are tormented. 77 For you have a treasure of works laid up with the Most High; but it will not be shown to you until the last times.
78 Now, concerning death, the teaching is: When the decisive decree has gone forth from the Most High that a man shall die, as the spirit leaves the body to return again to him who gave it, first of all it adores the glory of the Most High. 79 And if it is one of those who have shown scorn and have not kept the way of the Most High, and who have despised his law, and who have hated those who fear the Most High -- 80 such spirits shall not enter into habitations, but shall immediately wander about in torments, ever grieving and sad, in seven ways.
81 The first way, because they have scorned the law of the Most High. 82 The second way, because they cannot now make a good repentance that they may live. 83 The third way, they shall see the reward laid up for those who have trusted the covenants of the Most High. 84 The fourth way, they shall consider the torment laid up for themselves in the last days. 85 The fifth way, they shall see how the habitations of the others are guarded by angels in profound quiet. 86 The sixth way, they shall see how some of them will pass over into torments. 87 The seventh way, which is worse than all the ways that have been mentioned, because they shall utterly waste away in confusion and be consumed with shame, and shall wither with fear at seeing the glory of the Most High before whom they sinned while they were alive, and before whom they are to be judged in the last times.
88 "Now this is the order of those who have kept the ways of the Most High, when they shall be separated from their mortal body. 89 During the time that they lived in it, they laboriously served the Most High, and withstood danger every hour, that they might keep the law of the Lawgiver perfectly. 90 Therefore this is the teaching concerning them: 91 First of all, they shall see with great joy the glory of him who receives them, for they shall have rest in seven orders.
92 The first order, because they have striven with great effort to overcome the evil thought which was formed with them, that it might not lead them astray from life into death. 93 The second order, because they see the perplexity in which the souls of the unrighteous wander, and the punishment that awaits them. 94 The third order, they see the witness which he who formed them bears concerning them, that while they were alive they kept the law which was given them in trust. 95 The fourth order, they understand the rest which they now enjoy, being gathered into their chambers and guarded by angels in profound quiet, and the glory which awaits them in the last days. 96 The fifth order, they rejoice that they have now escaped what is corruptible, and shall inherit what is to come;
and besides they see the straits and toil from which they have been delivered, and the spacious liberty which they are to receive and enjoy in immortality. 97 The sixth order, when it is shown to them how their face is to shine like the sun, and how they are to be made like the light of the stars, being incorruptible from then on. 98 The seventh order, which is greater than all that have been mentioned, because they shall rejoice with boldness, and shall be confident without confusion, and shall be glad without fear, for they hasten to behold the face of him whom they served in life and from whom they are to receive their reward when glorified.
99 This is the order of the souls of the righteous, as henceforth is announced; and the aforesaid are the ways of torment which those who would not give heed shall suffer hereafter." 100 I answered and said, "Will time therefore be given to the souls, after they have been separated from the bodies, to see what you have described to me?" 101 He said to me, "They shall have freedom for seven days, so that during these seven days they may see the things of which you have been told, and afterwards they shall be gathered in their habitations."
102 I answered and said, "If I have found favor in thy sight, show further to me, thy servant, whether on the day of judgment the righteous will be able to intercede for the unrighteous or to entreat the Most High for them, 103 fathers for sons or sons for parents, brothers for brothers, relatives for their kinsmen, or friends for those who are most dear." 104 He answered me and said, "Since you have found favor in my sight, I will show you this also. The day of judgment is decisive and displays to all the seal of truth. Just as now a father does not send his son, or a son his father, or a master his servant, or a friend his dearest friend, to be ill or sleep or eat or be healed in his stead, 105 so no one shall ever pray for another on that day, neither shall any one lay a burden on another; for then every one shall bear his own righteousness and unrighteousness." 2 Esdras 7:75
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Very Delicious. Nice Recipe, Amazingly prepared & presented.👍😍😋
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
Making this tomorrow. Thanks.
Great vid, but $69 paywall is a big turnoff - as they say, you catch a lot more flies with honey . . .
And for those who can't use oil, ferments, or yeast, you can also do this with any grain and just water :D extra points if you use a silicone baking pan. It will be more dense but it will also be bread.
I imagine you could put some baking powder in for leavening.
Why not just blend the rice by itself to make a fine powder and then you don't have to play around with it to hydrate it or run the blender too long with the other ingredients and cook the yeast? The rice flour will hydrate much quicker than whole rice.
I was thinking the same…
The flour won’t be fine or consistent enough in size to get you the texture you want. I’ve tried that.
That is EXACTLY what I was thinking, though if it has to be rinsed to remove the starch I thought it would be best to do that step first. Then dry the rice and then use a grinder (Spice) to blend it down to a powder, then follow as the rest of the directions.🤔🤔
@@tarotbysemaj2424 They literally say in the video that the rinse was not to remove the starch. Plus have you ever used a high end blender? I have already used mine to make fine flours out of grains before.
@@robertm4050 No, not every has because not every one can afford them.
I love how google listened to the conversation between me and my mom about making gluten free bread and youtube just recommended me, without searching.
wow that's crazy!