It is a observe as much as clazar123’s submit on gluten free rice shokupan.

The concept was to make use of quite simple pantry substances to make a gluten free loaf with rice. This implies: rice, water, salt, oil, sugar and yeast. Just a few days in the past, I managed to make a easy loaf with soaked short-grain rice. Immediately, I made two loaves with brown rice, one short-grain, and the opposite long-grain.

Each loaves turned out properly. They had been denser than the loaf made with white rice, however that is to be anticipated. I didn’t detect any variations between brief and lengthy grain.

To make a 660g loaf – good for a 15X10X10 cm loaf pan*

*I solely had a 20X10X10, so the loaf was fairly brief. I do not know if the recipe would work if it had been double its top, subsequently the advice above.

1. Soak 300g of brown rice in 300g of water for at the least 18 hours.
2. The subsequent day, mix the rice with all of the remaining soaking water, 20g of oil, 4g of salt and 15g of sugar. Resist including extra water until your blender is absolutely breaking down. Even then, add water in extraordinarily small increments.
3. The combination might be fairly heat after all of the mixing. It ought to resemble a reasonably thick paste that holds the determine 8 for just a few seconds within the batter when the whisk is lifted. If the combination is simply too runny, add a tablespoon or two of rice flour or cornstarch. If the combination accommodates bits of rice, you might want to mix the combination additional. If it nonetheless accommodates rice bits after subsequent mixing, then sieve your combination – the rice grains won’t prepare dinner within the bread.
4. Let the combination settle down barely earlier than including 2g of yeast.
5. Let the combination ferment until bubbly. At batter temperature 22 levels, this took me about 1.5 hours.
6. Give this batter a combination, then add one other 2g of yeast. Pour this right into a buttered loaf pan and go away to rise at batter temperature of about 25-30 levels if potential. You desire a reasonably fast rise right here.

7. Let the batter rise by 2/3 of its top (this took me one other 45 minutes) and bake it at 175 levels for 40 minutes. Let the loaf settle down utterly earlier than you chop into it.

   

To get a brown crust, you might want to be courageous sufficient to not use parchment paper. Simply butter your loaf pan.

If you find yourself with a runny batter after mixing, don’t fret. Simply add a tablespoon or two of rice flour or cornstarch and you’ll be OK. This is the loaf that had a tablespoon of rice flour added to the batter. It used 100% white short-grain rice as an alternative of brown rice. Take notice: if you’re utilizing the recipe above for purely white rice, you will have to cut back your hydration barely. Mix the 300g of white rice with 1/2 of the remaining soaking liquid and go from there. No matter rice you utilize, err on the facet of warning and purpose for a thicker batter first, until your blender begins smoking!!!

Notes:

1. I solely have a really low cost stand blender that I take advantage of to make smoothies and spinach juice (for spinach pasta). Purchased throughout my pupil days within the UK and took it with me to Belgium 7 years in the past (and proceed utilizing until today with an adaptor!) so it is as fundamental as it will probably get. Which means that this bread will work for many mixers. I believe you should have even higher outcomes when you have an excellent mixer.
2. Brown rice batter is method much less starchy than white rice batter. When stirring white rice batter, there’s fairly some resistance, however with brown rice batter, it is perhaps thick however there is not the standard resistance you get with starchy mixtures. For that purpose, it is essential to be sure that the hydration of the brown rice batter is low sufficient, as there’s much less to carry it collectively.
3. Browning of the crust is crucial. Do it by skipping parchment paper and butter your loaf pan as an alternative. My pan has 3 vent holes on the backside, which I lined with parchment.
4. I believe it is potential to cut back the soaking time of the rice by utilizing heat water. To guage whether or not your rice is able to be blended, simply crush one rice grain between your fingers. If it doesn’t crumble, then soak it additional.
5. It’s utterly potential to make this bread with only one rise – add all 4g of yeast to the combination and rise it immediately within the loaf pan. Nonetheless, be sure that your batter is heat (25-30 levels) through the rise. Take notice that the bread may have a much less developed style.