【米粉パン】「米粉100％食パン」翌日もしっとり続くグルテンフリー食パン｜gluten free

【米粉パン】「米粉100％食パン」翌日もしっとり続くグルテンフリー食パン｜gluten free

How to Make 100% Rice Flour Bread The rice flour used in this recipe is
　I recommend “Mizuhotikara” for confectionery and bread making. The first step is to make the “rice gel.
It’s the most important thing. Rice flour (10g), water (40g), rice oil (5g) Mix the rice flour and water together.
Microwave at 600W for 20 seconds. Microwave for 20 seconds at 600W and repeat 4 to 5 times. When the mixture becomes thick and puffy like this, microwave it one more time. This time I made a small amount, but it would be better to use about 40g of rice flour.
It is easier to stir after this. Use a 1:4 ratio of rice flour to water.
(EX. 10g rice flour and 40g water) It doesn’t harden in the refrigerator.
You can make more and keep it in the refrigerator. Can be used for sponge cake batter.
Even if you don’t add eggs, it won’t harden. Gather in the middle and mix with a hand blender. Use oil that won’t harden even when refrigerated
If it’s coconut oil, it will harden in the refrigerator Emulsify with oil
This acts as an emulsifier, making it fluffy and preventing it from degradation. It mixes well with the oil and becomes soft and fluffy. The amount we made this time was 40g.
Use the whole amount. Next, make the dough. Rice flour (260g), water (210~220g), sugar (20g)
Dry yeast (4g), salt (5g), rice gel (40g)
Coconut oil (20g) You can use sugar, oil, and dry yeast as you like. Coconut oil is not easily oxidized or turned into fat. Rice gel, the key ingredient
Out of focus The dough was too hard.
I thought it would break the mixer, so I added 10g water. Mix with the mixer for 5 minutes Remove any flour that sticks to the sides of the bowl.
Save it before it gets too crumbly. If there is too much water, the top of the dough will cave in after baking. A spatula should leave streaks. It is not easy to make a mold with a cookie sheet.
Use oil spray The first time you use a mold, there is a high probability that it will stick.
Either bake blind or get used to it. Cover with plastic wrap and rubber bands to prevent drying out. Ferment at 40°C for 40 minutes.
(104°F）
Rice flour bread only needs to be fermented once.
(Fermenting twice does not work well for me) After fermentation is complete, preheat the oven to 170°C.（338°F） Spray with water to keep it from drying out.
(Soy sauce spray is useful) Cover with plastic wrap until preheating is finished. Cover the pan with a lid and let it steam.
You can use aluminum foil to make a lid. 170°C（338°F）/20min⇨ 200°C（392°F）/20min
⇨ Remove Lid and Cook at 200°C （392°F）for 5-8 minutes Crunchy Turn upside down and let cool completely Cover with a wet cloth to prevent drying out
If you don’t have a cloth, use kitchen paper instead.
Be careful, it may stick to the bread. It is easier to cut from the side It is like wheat bread The next morning Even after a day, it is still moist! Let’s make a sandwich for breakfast! Microwave (600W) for 1 minute. It’s so fluffy! Toast the crusts of the bread for about 3 minutes to make rusks! The chewing sound comes in suddenly. If you think you can make fluffy bread without gluten
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米粉100％食パン(グルテンフリー）のレシピ詳細↓
(Rice flour bread/gluten free/recipe)↓

グルテンやα化米粉など難しい材料を使わなくても、翌日もしっとりする食パンが作れます。

◇1万回再生ありがとうございます！

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材料（一斤/富澤商店アルスター食パンケース使用）
→使用している型https://tomiz.com/item/00755900
米ジュレ
・米粉　10g
・水　40g
（米粉：水＝1：4）
・米油5g
生地
・米粉　260g
おすすめは「ミズホチカラ」
他にも米粉パン用と書いてあればOK
※こだわってほしいポイントはここだけ！
・水　210g〜220g
・砂糖　20g
・塩　5g
・ドライイースト　4g
・ココナッツオイルなどの油　20g
（米油でもなんでもOK)

スライスは完全に冷めてからお願いします。

ブログにも材料や失敗例など載せておきます。
↓
https://pantohakkou.blog/recipe%e3%80%8c%e7%b1%b3%e7%b2%89100%ef%bc%85%e9%a3%9f%e3%83%91%e3%83%b3%e3%80%8d%e7%bf%8c%e6%97%a5%e3%82%82%e3%81%97%e3%81%a3%e3%81%a8%e3%82%8a%e7%b6%9a%e3%81%8f%e3%82%b0%e3%83%ab%e3%83%86%e3%83%b3/

※夏に作ったレシピなので、
冬場はぬるま湯や発酵を時間を長くする必要があると思います。

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[Ingredients] 1 loaf of bread
loaf pan⇨https://tomiz.com/item/00755900

rice jelly
・10g rice flour
(Mizuhochikara→https://tomiz.com/item/01782200
・40g water
・5g oil

①Mix rice flour and water
②Microwave it for 20 seconds (600W)
③Mix well and repeat the same ② for 4 times
(you can see to bubble up)
④Add oil and mix with hand blender
（Emulsion)

bread dough
・260g rice flour
(Mizuhochikara)
・210~220g water
・20g sugar
・5g salt
・4g dry yeast
・20g oil

①Mix all with hand mixer
②Add rice jelly and micx well
③Transfer ② from bowl to loaf pan
④Cover it with a plastic wrap
⑤To ferment (40℃/104℉/40min)
⑥Mist the surface with water
⑦Put the lid of the loaf pan
⑧Bake 170℃ (338℉)/20min
→200℃(392℉)/20min
→Take the lid off 200℃(392℉)/5~8min

(Please cut bread after it gets cold well.)

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○米粉100％ベーグルのレシピ
→【米粉100%ベーグル】チアシードで翌日も固くなりにくいレシピ/How to make gluten free bagels

○米粉100％ピザのレシピ
→【米粉100％】ピザのレシピ｜How to make gluten free pizza（グルテンフリー）

○米粉100％白パン/乳製品不使用マリトッツォのレシピ
【米粉100％】白パン｜マリトッツォ｜レシピ｜gluten free｜vegan（Haiji no siroi pan｜recipe・Maritozzo）

#米粉100％ #米粉パン #米粉食パン #gluten free #riceflourbread　#riceflourwhitebread