How To make Brown Rice Bread
6 c Brown rice flour (900 g)
1 tb Salt (16.5 g)
2 2/3 c Tepid water (635 ml)
4 ts Active dry yeast (1/2 oz or
-14 g) 1/2 c Warm water (120 ml)
2 tb Honey (30 ml)
1/4 c Oil (60 g)
1/4 c Methocel (28 g)
The flour in this bread must be from short-or medium-grain rice, not long-grain rice. Start this bread 12 to 18 hours before you want to bake. Mix the rice flour and the salt, and make a well in the middle. Pour in the water, mixing gradually from the center outward. Beat vigorously for ten minutes either by hand, with a wooden spoon, or with an electric beater at medium speed, to smooth and aerate the batter. Let the mixture stand at room temperature for 12 to 18 hours. Dissolve the yeast in warm water. Stir the yeast solution, then the honey and oil into the grain mixture and mix thoroughly by hand or machine until completely smooth and uniform. Add the methocel and mix thoroughly again; the dough will become very stiff. (See the tips below.) Spoon into three well-greased 8" x 4" loaf pans. Wet your fingers with water or oil and smooth the tops. Keep the loaves in a warm (80 deg.F) and humid place to rise, until the batter reaches the top of the pans. Watch the surface of the dough and be ready to put the bread into a preheated oven as soon as the first tiny pinholes appear on the top. Bake at 350 deg.F. for about 45 minutes, or until done. Allow to cool thoroughly before slicing. SOME TIPS: If the dough was too stiff, its surface will be full of holes before it can rise, and the bread will be dense. If it is too wet, it will rise up in a big arch like wheat bread, but it will collapse. With a little practice you will get a feeling for the proper consistency. Don't try to substitute butter or shortening for the oil in this recipe because they will affect the methocel function. Store the bread in a plastic bag in the refrigerator, and freeze the extra two loaves until you need them, as the bread tends to stale quickly. Posted by Kyosho Connick. Reposted by Fred Peters.
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1 and 1/2 cup of Cream of Rice or blended rice
1 cup of oil
1 cup of milk
1 Tbs of ground nutmeg
1 Tbs of ground ginger
1 Tsp of baking powder
1 Tsp of baking soda
1 Tsp of salt
6 Ripe bananas ????
2 eggs
1 Tsp of vanilla
Bake 350° for 60 minutes or until toothpick comes out clean.
After enjoying a slice or 2 wrap in foil and keep in the fridge.
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Turn RICE into BREAD | Blender Rice Bread without a high-speed blender | The Best Gluten Free Bread
Today I'm going to be making Rice Bread from Rice.
I have made rice bread from rice flour before, but today I use rice grain to make delicious bread.
I have seen other videos by Emmy and Chef Steps; they use a high-speed blender, which I don't have, so it's a little bit intimidating to try, but I did it with my regular blender. And it turned out great after several trials. Rice batter takes more time to cook than wheat bread, and there is a trick to baking perfectly cooked rice bread.
I can't wait to show you how to do it!
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Make ANY TYPE of sourdough starter with one easy process (brown rice & whole wheat demonstration).
Did you know that it's really easy to make ANY KIND of sourdough starter, and the process for gluten free starters is EXACTLY THE SAME as that for making a wheat based starter (or rye, or spelt and so on)? In this video I show the full process of making a gluten free/brown rice sourdough starter AND a whole wheat starter side by side, just to show you how easy it is!
*Written instructions for the starter:*
*Wholegrain Gluten Free Sourdough Bread Recipe for Beginners*
*AN IMPORTANT NOTE:* Just beware that if you want to make a truly gluten free starter, you'll want to make it in a gluten free area with no chance of wheat contamination. This is incredibly important for people with coeliac disease or severe gluten allergy. This video was made for demonstration purposes only.
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Brown Rice Bread | Time and Values
Hello! I made brown rice bread this time. It reminded me of my childhood, visiting a bread factory as a school field trip and making bread in the classroom. I reflected on what my values are and how I use time.
Ingredients:
Brown rice : 150g
Oatmeal : 100g
Sugar or honey: 15g
Oil : 15g
Salt : 5g
Dried yeast : 3g
Water : 160g
Thank you for watching♡ See you next time!
Yumiko