I have made this recipe with long-grain white rice and instant yeast. It turned out really well. Some tips: Soak rice overnight if you can - this was tested elsewhere and found to be the optimal soaking time. Do not add the yeast to the blender for the five minute blend because high-speed blenders can heat the mixture to the point that it kills yeast (40 deg C). Check your mixture with a thermometer or drop a little on the inside of your wrist and ensure it is lukewarm, not hot. If necessary leave it to cool to below 40 deg C / hand-hot. Then add your yeast and blend for just a few seconds to combine. You can substitute 2 tsp of dried instant yeast for the sourdough. Once you have poured the batter into your bread-tin keep a close eye on it because it rises fast (if you have used dried yeast). Mine took roughly 20-25 minutes to rise to the top of the tin. You can have your oven heating for the second half of the rise. Once baked and cooled you can slice and freeze to keep it fresher for longer. Just pull out the required number of slices when needed and defrost or toast.
@ivanacasu6324
8 күн бұрын
Thank you so much for these tips! I was wondering how much dry yeast to add since I don't have a starter. I tried with brown rice, but it didn't rise at all, nada! So, I'm definitely retrying with white rice!
@wslines
2 ай бұрын
I tried making this bread while I was waiting for the starter to develop, which has been "starting" for over a week now, and has not gotten like yours did in the video... I substituted 15g of instant yeast, and that worked for the first time. You need to be VERY careful when you move this dough, because the bubbles might be there, but there is NO gluten holding them in place! WHY do you think that is important? Because without gluten, it can and will fall- either right before you put this in the oven, or right after. I also tried this with a few days old cooked rice, and it did NOT work. It is very important to only use uncooked rice in this recipe. Last night I did this recipe after letting the rice soak overnight, and I had two loaf pans... the bigger one "rose" up, and the second one just sat there and baked a solid loaf or SOLIDIFIED rice cake... no rise at all... which is just bewildering to me. Same rice, same batch, one worked, one did not. Maybe I shouldn't have used two pans and just combined them into a single one? I dunno.... I have the next loaf's rice soaking right now, we'll see! My niece, who is a celiac and can't have gluten ate the first loaf and she and her family seemed to loved it... I also made two loaves that first time, and both "worked"... I am looking forward to a loaf, hopefully this week that does not taste slightly of yeast, because I can taste it when I substituted for that part and used it in this recipe. Also... do not try with milk... that one bricked as well... it made a mochi tasting brick, that I cooled off, cut up into little squares, and dusted with brown sugar and cinnamon, and that was fun... but it did not rise. Don't play around much with substitutions on this recipe, as it seems to be finely tuned into the rice and getting it to rise and be able to stay risen with a descent crumb and crust...
@norcalovenworks
Жыл бұрын
So……..Kazak and I are making gluten free rice bread again. We felt that the previous bread was a bit moist, and a bit dense. We are adjusting the recipe to 25% of the flour scalded instead of 50%, and finally, we will be making a loaf containing 1.5 lbs of flour instead of 2 lbs. We will use the same loaf pan, but will have some more room to rise this way. A little apple cider vinegar was added, as it was suggested this would improve the crumb. Recipe: Scald 6 oz of rice flour 12 oz of boiling water Combine boiling water with rice flour, a ball will form, and then cover and rest for one hour. Dough Combine the Scald from above and: 12 oz water 2 tsp salt 1/4 cup sugar 2 tbl yeast 18 oz of rice flour 2 tbl apple cider vinegar We then adjusted the recipe by adding about 4 oz extra water to make a very stiff batter. Mix until combined, and beat, adjusting by adding water to make a loose dough or a very stiff batter. Pour dough into a greased baking pan, let rise to the top of the pan, and bake at 425 F until the dough temp is 205 F. Note that the bread pan is about half full, and we covered the baking pan with greased tinfoil for the rise. Rising will probably take 1 hour. Baking should take another hour. We will probably grease the top of the loaf during the last 10-15 minutes of cooking. We thought the black sesame seeds looked pretty good on the last loaf.
@Universe111-vl3wl
11 ай бұрын
Yes thank you!! More rice flour sourdough bread recipes please! Can we leave the dough to ferment for 24 hours or longer?
@michaeltantua
8 ай бұрын
In phillipines this is called puto or bibingka.
@MsMuffetsTuffet
Жыл бұрын
How do you create the starter? It looks like you already have a starter going.
@YennyCendekia
Жыл бұрын
Im so glad find your videos n explain about every recipes n technic of making sourdough. Thanks for sharing Gluten. Im indonesian
@mrscarebear4154
Жыл бұрын
How does this bread hold up for sandwiches? Many GF breads fall apart.
@hisukserjeant5204
7 ай бұрын
Thats the main problem No solution on that , i tried everything😩😩😩
@norcalovenworks
Жыл бұрын
I am currently playing with rice flour bread. Mine use yeast, not sourdough. I have been playing around with using a scald of rice flour and water. I use a scald because I have found that the scald can fix some of the issues with rice flour, like improving the texture and the tendency for rice flour products to fail to hold together. Like you, I like baking rice flour in a covered pan at least initially.
@heysimmone
Жыл бұрын
First timer here. Fun and educational video. Sub earned 👍
@MsBgbeauty
7 ай бұрын
Hi, thank you for the recipe! Please if you can tell me how long it takes to rise the dough? And how to make sure it does not over proof and sink in the oven?
@NiyarNok
Ай бұрын
Look so yummy 😋 🤤.Thanks a lot from Thailand, I will try to bake it today but will try a bit different. I think I will try to cook the rice before baking... Let's see how
@jonsiverns8852
Жыл бұрын
Yes please, more gluten free. I’ve made this, with just regular yeast and it turned out lovely. The only problem with any of the gluten free breads, I’ve tried so many, is that they all become inedible by the next day(rock hard). The only recipe I’ve ever found that stayed fresh was a flax meal and psyllium husk mixture. It really is an uphill struggle when baking gluten free bread
@paoloricchiardi9589
Жыл бұрын
How about slicing and freezing a portion?
@GuavaJuice7
8 ай бұрын
I make one with buckwheat groats, salt and water, no starter. (I want to try that method with rice.) I slice it when it's cool and I freeze some of the slices and I keep some in the fridge (because one loaf lasts me ages, but it would go mouldy if I kept it out.) I toast it or warm it up a bit when I want to eat some. It's soft inside and crisps nicely if I toast it long enough. But yeah, gluten-free baking in general is a bit tricky for texture and hardness. I have always needed to toast or warm rice bread.
@irasemabiggs6434
4 ай бұрын
How much yeast did you use? Thank you
@mattmallecoccio8378
Ай бұрын
Can I make it with arborio rice? Or just rice flour? Or do I have to soak regular long grain rice?
@schannegrie
Жыл бұрын
I have tried many times (7) to do the sourdough starter. On the fourth day all the bubbles despair. 😢 And smell like cheese.
@ShaneyCompton
28 күн бұрын
Hi, I do not have an Instagram account, can you put the recipe in the commen section. Pleaseeee
@paoloricchiardi9589
Жыл бұрын
It would be interesting to partially or totally replace white rice with wholewheat rice..
@shelly7017
Жыл бұрын
I would make some of that bread today if I knew how much rapid rise yeast to use in place of the sourdough starter.
@hisukserjeant5204
7 ай бұрын
Yeast feeds parasites in our body (next to sugar) i try to aboid yeast as much as i can)
@zeeteethreedee
Ай бұрын
@@hisukserjeant5204 You breathe, eat, and consume yeast every day. Yeast is in the air. Saccharomyces Cerevisiae, the yeast used in baking is a probiotic yeast that is good for you.
@robinpetersson3081
Жыл бұрын
So easy to add healthy ingredients to this, like seeds and nuts and fiber.
@stevespeakman9465
6 ай бұрын
yes! more gluten free recipes please.
@robertryan8029
Жыл бұрын
Is the weight of the rice the dry weight, or the weight after soaking?
@cavenavasagam6461
8 ай бұрын
That's how we made Indian rice cakes, crêpes and hoppers for centuries.
@GuavaJuice7
8 ай бұрын
I would love to try some of those recipes. Do you have any to recommend? I will try making dosa next, but I would like to try some others too. 😊
@Blueskies1180
10 ай бұрын
I’m so glad this gluten free recipe doesn’t have dairy or eggs! 😊
@reneemarielong6798
Жыл бұрын
So....umm....you used rice flour to make the starter. Why not just use rice flour in the dough recipe?!
@littleladyfrog
Жыл бұрын
Starch the rice grains only lose starch in the soak water. Rice flour has had much of the starch rinsed away.
@bonniejohnstone
9 ай бұрын
Yes! I have a hard time finding gluten free bread that doesn’t have flax or legumes like soy or navy bean/garbanzo flour. My local large grocer sells 1 acceptable bread for $9.00 with ice inside the bread wrapper! Ick! Fed up, I need to make an uncomplicated bread and this looks pretty easy for a 75 year old.
@Prospick
4 ай бұрын
”RICE”
@monicaluu6522
8 ай бұрын
it’s not funny at all !same all same all as you did on other video, just wasting your time to add it & the viewers times to pass it , please make it as short & complete it as possible ! I’m sure everyone would appreciate as I am too ! thank you for your attention!
@carstenkjller6680
7 ай бұрын
My wife has the celiac dissease so more glutenfree recepies please. I bake my own bread from sourdoug, but the glutenfree recepies we have tried. Especially with rice flour, it dries out so enormously fast. How about this bread? The dryness?
@sumohanan4752
3 ай бұрын
Thanks for the Gluten Free Bread Recipe❤ Bro, why not use the Rice soaked Water?
@sergeizhakevich1989
8 ай бұрын
With so much oil it's will be no rise and zero tecxtior in baked bread. This recipe is not working 100% clear.
@mariaqtiturrino4641
Жыл бұрын
Can I use rice flour?
@kikmeister1016
4 ай бұрын
Thankyou Mr Gluten Morgan,loved your recipe ❤
@dinatomaras4883
3 ай бұрын
Excellent gluten free bread bravo thank you very much
@kyling8206
10 ай бұрын
Can I use ready rice flour ? If yes ! How many rice flour ? Waiting yr reply
@claesmansson9070
9 ай бұрын
Rice spelled rice, if you rise to new spelling heights?
@DavidPerezMacCollum
7 ай бұрын
Hola Ramón, genial todos los videos! consulta: se podrá reemplazar masa madre de arroz directamente por levadura al 2%? saludos
@branimirteodorovic2297
6 ай бұрын
Can it be made without huge amount of sugar?
@DruggiePlays
Жыл бұрын
1kg? That's is my weekly rice intake
@kristoferkrus
5 ай бұрын
Wow! How did you manage to prevent your bread from sticking to the side of the pan? When I made this, it stuck so badly. Your bread looks awesome and I'm impressed with they way it just slid right out of the pan. Granted, I didn't use sourdough starter but instant yeast, but I doubt that makes such a big difference?
@nyaruko-do2ok
4 ай бұрын
Try to oil the baking pan.
@kristoferkrus
4 ай бұрын
@@nyaruko-do2ok Thank you. I have done that; it doesn't work.
@nyaruko-do2ok
4 ай бұрын
@@kristoferkrus try lining it with parchment paper
@kristoferkrus
4 ай бұрын
@@nyaruko-do2ok Hm, I might try that!
@Vika-ew6sh
Жыл бұрын
How powerful should be the blender? 1100 W?
@susanchamblee1190
9 ай бұрын
My sister has celiac disease. This glutton free recipe is perfect for her busy life and not much equipment. I know she has a blender. This is great - Thank you. I'm making a loaf and taking it her tomorrow.
@norcalovenworks
Жыл бұрын
This recipe was made by Kazak and I. I wanted him to be able to have bread, but he is allergic to gluten and most grains, so here it is: 16 oz rice flour 2 tsp salt 1/8 cup sugar 16 oz boiling water Combine this and place a plate over the mixing bowl for at least 2 hours. Combine: Scald 16 oz rice flour 16 oz warm water 1/4 cup vegetable oil 2 tbl yeast Mix until there are no lumps, and cover with plate. When the yeast shows some activity, pour the mixture into 2 9x5;baking pans, and cover with tinfoil. When the bread has risen in the pan, crimp the tinfoil tight and place into a 400 degree oven, bake for 40 minutes and then remove the tinfoil and grease the top. Bake until the temp is 205F. It took an extra 20 minutes with the temp at 425 to get to temp and have a golden brown crust. I have made rice bread before, with varying degrees of success. It is my hope that the scald method will get rid of the deficiencies in the bread I have made in the past.
@naqiuddinnazar2498
3 ай бұрын
Hi, can in use leftover cooked rice, blend them to make starter for sourdough?tq
@Kiarec
3 ай бұрын
I don't think so, once cooked the natural yeast on the rice would be killed off and it would probably just mold, amazon has powdered starters that you mix with rice flour or look up how to make starter from scratch
@bovine1163
7 ай бұрын
Thank you to shere your recipe with us 🇺🇸🇵🇾♥️
@Seasoncromwell
7 ай бұрын
Thank you for the gluten free recipe!
@antoniaanderson976
Жыл бұрын
What size is your bread pan
@bovine1163
7 ай бұрын
More gloten free please
@giselsilva
Жыл бұрын
Instead of using wheat or rye, you use RICE (not rise lol). I love this recipe. The crunchiness is amazing! I would love more gluten free bread, if possible. Thank you!
@pamyclark1263
6 ай бұрын
Unfortunately, the “word to text” feature on this app WRITES what it HEARS. It’s confusing to translate words in English with a Germanic speaker.
@onlooker4564
8 ай бұрын
More gluten free bread please ❤
@mariairaci173
Жыл бұрын
Como fazer esse fermento.massa madrem eu tenho esse é feito do mesmo jeito de massa madrem?
@mcgr2004
11 ай бұрын
COULD WE ADD TANZONG?
@fatkucuk
5 ай бұрын
Nice, but doesn’t the sourdough starter contain gluten?
@pennyfarthing1372
4 ай бұрын
It’s made with rice flour - so no there is no gluten in it.
@deniseelias7784
Жыл бұрын
Can cancer patent eat this bread since white flour and rice is prohibited ? Please can you answer me 🙏
@goilo888
Жыл бұрын
Well, the main ingredient is rice, so I very much doubt it…
@Joyfultime1127
9 ай бұрын
I would like to know someone, can I use avocado oil, no sugar or a substitute please
@Kiarec
3 ай бұрын
Avocado oil would probably be fine, but the sugar is there for the yeast in the sourdough to eat as a quick energy before baking
@beata3274
8 ай бұрын
Can I replace oil in recipe with extra water?
@rudolfaligierski3043
8 ай бұрын
No.
@cornfed420
Жыл бұрын
Good stuff as always, Thank you!
@annnajmi978
Жыл бұрын
You make it so easy looking
@douglasthomthom842
Жыл бұрын
Amazing videos
@mariairaci173
Жыл бұрын
❤❤❤😂
@boredshrimp9425
Жыл бұрын
Can I use yeast instead of starter?
@norcalovenworks
Жыл бұрын
See above……I posted 2 recipes in the comments, a first attempt, and a week later, an adjusted attempt.
@Joyfultime1127
11 ай бұрын
Great option, thank you fir this recipe. I have some questions, can I use avocado oil or coconut oil? I can’t have soybean oil. What the sugar is it something else that I can use? Is it better to use rice and blend it than rice flour? How long do I have to preheat my oven I know the temperature but not how long? Thank you so much Morgan you are great!
@sergeizhakevich1989
8 ай бұрын
Если даже неполучилось то хлеб можно использовать в других блюдах вместо картошки например, порезать на кубики и обжарить его в специях на сковороде. Делал что-то на подобий чинахов только с рисом и фрикадельками добавил туда кубики этого хлеба разжарил на остатках специй на сковороде и всё прекрасно подошло.
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