Learn how to make gluten-free bread using Basmati Rice. Easy to make and delicious! Perfect for those following a gluten-free diet.
How to Make Gluten-Free Bread with Basmati Rice/ Easy to Make!/ Gluten Free
Today I bring you a recipe for Gluten-free Basmati Rice Bread! This recipe is perfect for those who have trouble finding Japanese rice. The ingredients are simple and the process is easy to follow. All you need is 300g of raw basmati rice, brown sugar, Guérande salt, dehydrated baker’s yeast, olive oil, and water. The result is a delicious and fluffy bread that is sure to please your taste buds!
The steps to make this bread include preparing the rice, making the bread dough, letting it rise, and then baking it in the oven. The end result is a mouth-watering bread that is perfect for any occasion. Whether you’re gluten-free or just looking to try something new, this Basmati Rice Bread is a great option to consider. Enjoy!
Rice is Nice: Gluten-Free Bread Making Made Easy!
Hello everyone. It’s Mayo. I hope you’re doing well. We meet today for a recipe for sandwich bread with basmati rice. I managed to make bread with basmati rice. It’s amazing, isn’t it? This is basmati rice that I bought in the Muji store. We start by placing the basmati rice in a fine strainer and rinsing it with cold water. We repeat this operation 2 or 3 times. We need 300g of basmati rice in this recipe.
As you know, I have already published a recipe for Japanese rice sandwich bread but it is difficult to find Japanese rice so I will present to you this recipe based on basmati rice. I hope this will be easier to achieve. So, we’re going to submerge it in water for about 3 hours. After soaking, you can break the rice easily with your fingers. Look, the basmati rice has become fragile. So, we’re going to remove the water and then we’re going to weigh the rice. Here, the weight of the rice after soaking in water was 391g.
This weight is very important. This time, we will add water equivalent to approximately 49% of the weight of the rice that we have now weighed. That is to say, it represents 49% of 391g. In a blender, we will put the rice, we will add 20 g of olive oil, 15g of brown sugar, 5g of Guérande salt, and 190 g of lukewarm water at 30°C. And finally, we will add 5g of dehydrated baker’s yeast.
Then, we will put the lid on and we will mix well like this until the dough is very smooth and homogeneous. I used a Vitamix brand blender. This blender is very powerful. I will start with level 1 and then I will gradually increase until level 10. We will collect the dough like this with the spatula and then we repeat the same operation until the dough is smooth and homogeneous. Even if your blender is not powerful enough,.
Repeat several times until the dough is smooth and consistent. Its very important. If you like this video, don’t hesitate to like and subscribe to my channel. Your support allows me to continue making videos! Thank you so much! After the second time, the dough was not yet smooth, so we repeated this same operation again. To make delicious rice breads, it is important to have a very smooth dough. So we repeat this mixture 3 times. As a result, the dough becomes smooth and homogeneous.
And the temperature of the dough will reach 30°. If your dough temperature is lower, the fermentation time will be longer. So be careful. We will grease the inside of the mold with olive oil. But you can also use oil spray to grease it as usual. If your mold tends to stick, I advise you to put parchment paper in a mold instead of greasing. We will pour the dough into an oiled mold. We will mark the height of the dough like this to check the degree of fermentation.
We will remove air bubbles with this pin. We will cover with cling film to prevent the dough from drying out. And we will let the dough rise at 35°C for around 20 minutes. During this time, we will preheat the oven to 190°C with a casserole dish filled with water. After proofing, we will spray water on the surface to prevent the dough from drying out. Rice dough is easy to dry. We will put it in the oven preheated to 190°C for 25 to 30 minutes. This is perfect. We are going to unmold our bread. The dough stuck to the pan a bit, so I think it would be better to put the parchment paper in a pan.
Look, it’s so soft. I made bread with basmati rice for the first time. It’s very interesting. This bread is great for people who are allergic to wheat flour. The particularity of basmati rice is that it is not sticky. This is the big difference between Japanese rice and basmati rice. It can therefore be cut with a knife without cooling it. This is a very good bread not only for people allergic to wheat flour, but also for people looking for gluten-free recipes.
It’s delicious, it’s good for digestion and it’s nicely flavored. The scent of basmati rice goes well with the curry. So I made the Indian lamb curry. As for rice-based bread, I highly recommend toasting it. It’s more delicious! The exterior is very crispy and the interior is soft. We will feast. Enjoy your meal everybody.
