Rice flour bread falls apart! A specialist bread specialist explains the cause of the failure and how to fix it
Komeko's Palette , a gluten-free rice flour bread specialty store, offers gluten-free rice flour bread and gluten-free rice flour bagels that are loved by many people. If you're interested, please check out their product introduction website.
The main reasons why rice flour bread becomes crumbly
Have you ever had the experience of making rice flour bread and it falling apart? Rice flour bread has different characteristics from wheat flour bread, but by selecting the right ingredients and following a few simple tricks in the recipe, you can make delicious, fluffy, chewy rice flour bread. Here, we will explain the main reasons why rice flour bread falls apart.
Effect of rice flour type and amylose content
One of the reasons why rice flour bread becomes crumbly is the type of rice flour used. There are many different types of rice flour, such as joshinko (rice flour) and okonomiyaki flour, which are suitable for making sweets, but rice flour with an amylose content of around 15% is best for making bread.
Amylose is a type of starch in rice, and the higher the content, the less sticky the bread will be, and the more crumbly it will tend to be. Conversely, if you use rice flour with a low amylose content, the bread will tend to be sticky. Choosing the best rice flour for bread making is the first step to making rice flour bread that won't fall apart.
Inadequate adjustment of moisture content
Another reason rice flour bread can become crumbly is if the moisture content of the dough is not adjusted properly. Rice flour is more absorbent than wheat flour, so if the moisture content is as specified in the recipe, the dough can become too hard. If the dough is too hard, it will not ferment properly or will not rise properly when baked, resulting in a crumbly bread texture.
When making rice flour bread, it is important to add water little by little while watching the condition of the dough. As a guideline, the right amount of water is enough to make the dough soft but not sticky.
Breaking of the dough due to over-kneading
Rice flour bread dough tends to fall apart if it is kneaded too much. This is due to the properties of the protein contained in rice flour; kneading the dough causes the protein to intertwine, resulting in a crumbly texture.
Ideally, rice flour bread dough should be mixed until it is no longer powdery. If you knead the dough for too long, not only will the bread become crumbly, but it may also not rise properly, so be careful.
Approximate kneading time for rice flour bread
The ideal time to knead rice flour bread dough is about 3 to 5 minutes. Keep an eye on the condition of the dough and stop kneading when it no longer feels powdery. However, this time is only a guideline. The optimal kneading time will vary depending on the temperature, humidity, and type of rice flour used. It is important to carefully observe the condition of the dough and adjust accordingly.
The difference between kneading by hand and using a bread machine
There are two ways to knead rice flour bread dough: by hand or in a bread machine. Hand kneading is recommended for beginners because it allows you to directly check the state of the dough as you knead. On the other hand, bread machines are convenient tools that allow you to easily make dough, but you should be aware that the kneading time varies depending on the model.
If you are making rice flour bread in a bread maker, be sure to read the instruction manual carefully to find the optimal kneading time. It is also important to check the kneaded state of the dough made in a bread maker and adjust it by hand if necessary.
Causes and solutions for each failure pattern
There are various failure patterns when making rice flour bread. By understanding the causes of failure and taking appropriate measures, you will be able to make delicious rice flour bread. Here we will explain the most common failure patterns, their causes, and countermeasures.
If the fabric tears or cracks
When making rice flour bread, the dough may tear or crack. This problem is often caused by the dough being too dry or not rising enough. Let's take a closer look at the causes of tearing and cracking in the dough and how to prevent it.
Surface cracks due to drying of the fabric
Rice flour bread dough tends to dry out easily. If the surface of the dough dries out, it will be prone to cracks when baked. To prevent this problem, it is important to cover the dough with plastic wrap or a towel after rolling it out to prevent it from drying out. It is also effective to wet your hands with water when handling the dough to prevent it from drying out.
Problems caused by insufficient fermentation
Rice flour bread dough can tear or crack if it is not fermented enough. Insufficient fermentation causes the dough to not rise enough, so it does not stretch enough during baking and tears.
To prevent insufficient fermentation, it is important to ferment the dough sufficiently at the appropriate temperature (28-30°C). Fermentation time will vary depending on the recipe and the temperature, but a good rule of thumb is to ferment the dough until it has doubled in size. It is also effective to ferment the dough in a fermenter or using the keep warm function on a rice cooker.
If it turns out like Uiro
Have you ever made rice flour bread and had the experience of it turning out like "Uiro"? Uiro refers to a situation where the dough becomes sticky and has a gooey texture. This problem occurs when the dough contains too much water.
Because rice flour is highly absorbent, the dough can become sticky even with the amount of water specified in the recipe. To prevent the dough from becoming like uriwara, it is important to adjust the amount of water in the dough. Add water little by little until the dough is no longer sticky, while keeping an eye on the dough. Also, when kneading the dough, it is important to knead it until it is no longer powdery.
Click here for an article on the causes and solutions for rice flour bread turning into Uiro
Fermentation failure (over-fermentation/under-fermentation)
When making rice flour bread, failure of fermentation is one of the most common problems. Over-fermentation or under-fermentation can have a significant impact on the bread's rise and texture. If the dough is over-fermented, the bread will be sticky and sour. On the other hand, if the dough is under-fermented, the bread will not rise properly and will have a hard texture.
To prevent fermentation failure, it is important to check the fermentation status of the dough frequently. Fermentation is complete when the dough has doubled in size. Fermentation time varies depending on the recipe and temperature, so make your decision based on the condition of the dough rather than just the approximate time.
Rapid aging after baking
Rice flour bread has a fluffy texture immediately after baking, but can quickly harden over time. This problem is due to the properties of the starch contained in rice flour, which causes it to retrograde quickly. To prevent rapid retrogradation after baking, it is important to cover the bread with plastic wrap or a towel when cooling it to prevent sudden temperature changes.
Also, when storing bread, it is recommended to store it in an airtight container in the refrigerator. Before eating bread, warm it up a little in the microwave to restore its freshly baked texture.
How to make rice flour bread that won't fall apart
There are many ways to go wrong when making rice flour bread, but by choosing the right ingredients and following the right recipe, you can make delicious rice flour bread. Here, we will explain in detail the key points to making rice flour bread that won't fall apart.
How to choose the best rice flour for bread
To make delicious rice flour bread, it is important to choose the right rice flour for bread making. The texture of rice flour changes significantly depending on the amylose content. Rice flour with an amylose content of around 15% is said to be ideal for bread making. Let's take a closer look at the points to consider when choosing the right rice flour for bread making.
Recommended rice flour brands and their characteristics
Rice flour suitable for bread making is sold under a variety of brands. The following are some of the most popular brands and their characteristics.
[ Rice flour suitable for bread making
- Namizato rice flour: Made with 100% Koshihikari rice from Yamanashi Prefecture, this rice flour is ideal for making bread.
- Homemade bread mix from a rice flour shop: gluten-free, made with rice flour with an amylose content suitable for bread making.
- Sakurai Foods Rice Flour for Bread: Made with 100% domestically produced rice, this high-quality rice flour is perfect for making bread.
These brands of rice flour have an amylose content suitable for bread making and are of consistent quality, making them recommended for beginners.
Can I use rice flour ground in a mill?
You can also make rice flour by grinding rice you have at home in a mill. However, homemade rice flour has a higher risk of failure because the particle size varies and the quality is not consistent.
In particular, if you are not familiar with bread making, we recommend using commercially available rice flour for bread. If you use rice flour ground in a mill, you will need to sift it through a sieve to ensure a uniform particle size.
Correct kneading method and fermentation control
When making rice flour bread, you need to pay attention to how you knead the dough and how you manage the fermentation. Rice flour dough has a chewier consistency than wheat flour dough, so if you knead it too much it can become sticky. When kneading the dough, it's important to knead it quickly until it's no longer powdery. Temperature control is also important when fermenting the dough.
Fermenting the dough at an appropriate temperature of 28-30°C will improve the bread's rise and texture. Fermentation time will vary depending on the recipe and temperature, but as a guideline, you should let the dough ferment until it has doubled in size. Be sure to check the dough's fermentation status frequently and shape and bake it at the appropriate time.
Adjusting the baking temperature and time
When baking rice flour bread, adjusting the baking temperature and time is also important. Rice flour bread is harder to brown than wheat flour bread, so you need to set the baking temperature higher. Generally, it is recommended to bake it at a high temperature of 180-200 degrees.
However, temperatures vary depending on the oven model, so adjust as you go. Also, rice flour bread tends to shrink more easily when baked than wheat flour bread, so it's important to set the baking time to a shorter time. The bread is done when it's browned and you hear a hollow sound when you tap it. By adjusting the baking temperature and time appropriately, you can make fluffy, delicious rice flour bread.
These are the key points for making rice flour bread that won't fall apart. Making rice flour bread is often thought to have a high risk of failure, but by choosing the right ingredients and following the right recipe, you can make delicious bread. Please use these points as a reference and give rice flour bread a try.
How to use failed rice flour bread
There are many ways to fail when making rice flour bread, but you can reuse the failed bread instead of throwing it away. Here we will explain in detail how to reuse failed rice flour bread in a delicious way.
How to reuse it as breadcrumbs
Failed rice flour bread can be reused as breadcrumbs. Breadcrumbs are a versatile ingredient that can be used as a coating for fries and gratins, as well as a side dish for meat dishes and as an ingredient in pasta. To turn failed rice flour bread into breadcrumbs, follow the steps below.
[ How to turn failed rice flour bread into breadcrumbs
1. Thinly slice the bread.
2. Lightly bake in an oven or toaster oven until crisp and dry.
3. Crush the dried bread in a food processor or mortar and pestle.
4. Store in an airtight container in the refrigerator or freezer.
Breadcrumbs can be stored in the refrigerator for about a month, and in the freezer for about three months. To make the most of your failed rice flour bread, why not try making your own breadcrumbs?
Remake into croutons or rusks
Failed rice flour bread can also be remade into croutons or rusks. Croutons are cubes of bread used as a topping for soups and salads, and are a food ingredient characterized by their crunchy texture. Rusks, on the other hand, are baked confections made from thinly sliced bread, and are popular as teatime snacks or appetizers. To remake failed rice flour bread into croutons or rusks, follow the steps below.
[How to make croutons]
1. Cut the bread into bite-sized cubes.
2. Heat olive oil in a frying pan and add the bread.
3. Once the bread is golden brown and crispy, remove from heat.
4. Sprinkle with herb salt or garlic powder to taste.
[How to make rusks]
1. Thinly slice the bread.
2. Preheat the oven to 180°C.
3. Place the sliced bread in the oven and bake for about 10 minutes.
4. Flip the toasted bread over and bake for another 5 minutes.
5. Sprinkle with granulated sugar or cinnamon sugar to taste.
Croutons and rusks made from failed rice flour bread are a dish that allows you to enjoy the chewy texture that is unique to rice flour. Please give it a try and remake your failed bread.
Use as an ingredient in soup
Failed rice flour bread can also be used as an ingredient in soup. Rice flour bread has a chewier texture than wheat flour bread, and adding it to soup adds a nice texture. In particular, adding cubed rice flour bread to cream soup or potage soup can make it a more satisfying dish. To use failed rice flour bread as an ingredient in soup, follow the steps below.
1. Cut the bread into bite-sized cubes.
2. Make the soup.
3. Add the bread cubes to the soup in a bowl.
The bread cubes will soften if you add them to the soup for a while, so it's best to add them just before serving.You can also fry the bread cubes before adding them to the soup to enjoy a more fragrant flavor.
Soup made with failed rice flour bread is a delicious dish in which the chewy texture of the bread and the gentle flavor of the soup are an exquisite match. We encourage you to try making soup using failed bread. These are the delicious ways to use failed rice flour bread.
Even failed bread can be remade into something delicious without throwing it away, allowing you to use ingredients without waste. Don't be afraid of failure, try making rice flour bread, and if you fail, try remaking it into a dish. I 'm sure you'll be able to transform your failed bread into something delicious.
How to store rice flour bread and how to keep it fresh
Rice flour bread has a shorter shelf life than wheat flour bread, which can be a problem, but by knowing the proper storage method, you can enjoy its deliciousness for a long time. Here we will explain in detail how to store rice flour bread and how to extend its shelf life.
Proper freezing method
To store rice flour bread for a long period of time, we recommend freezing it. By freezing it, you can store it for about a month without losing its flavor or texture. To freeze rice flour bread, follow the steps below.
[Proper freezing method]
1. Make sure the bread is completely cooled.
2. Wrap the bread in plastic wrap or aluminum foil, then place it in an airtight bag such as a Ziploc bag.
3. Remove the air from the airtight bag and seal tightly.
4. Store in the freezer.
When freezing bread, it is important to keep it away from air as much as possible. Exposure to air can cause the bread to dry out and develop freezer burn. It is also important to set the freezer temperature below -18°C. If the temperature is too high, the quality of the bread may deteriorate. Rice flour bread has a short shelf life after thawing, so thaw only the amount you need. It is recommended to eat thawed bread on the same day.
Tips for keeping food moist after thawing
When thawing frozen rice flour bread, it is important to keep the bread moist. If you thaw it incorrectly, the bread may dry out and lose its flavor. To thaw rice flour bread deliciously, follow these tips:
[How to thaw bread deliciously]
- Thaw naturally in the refrigerator: Transfer from the freezer to the refrigerator and thaw slowly over 4 to 5 hours. - Do not use a microwave: Thawing in a microwave can heat the bread too quickly and cause it to lose moisture.
- Thaw at room temperature: Leave the bread at room temperature and thaw slowly over 2-3 hours.
- Wrap in plastic wrap or a towel: Wrap the bread in plastic wrap or a towel while thawing to prevent it from drying out.
When defrosting bread, it's important to avoid sudden temperature changes. If you take bread out of the freezer and defrost it quickly at room temperature or in the microwave, the moisture in the bread will evaporate, resulting in a dry texture. Also, wrapping the bread in plastic wrap or a towel while defrosting will prevent the surface of the bread from drying out.
Make sure the bread is completely thawed before removing the plastic wrap or towel. You can eat thawed bread as is, or toast it to make it even more delicious. When toasting, lightly spread butter or margarine on the bread to give it a moister texture.
These are the points to keep rice flour bread delicious when stored. Rice flour bread has a shorter shelf life than wheat flour bread, so you need to be careful about how you store it, but by knowing the proper storage method, you can enjoy delicious bread at any time. Please use these points as a reference and try storing rice flour bread.
Order delicious rice flour bread online at "Komeko's Palette"
For those who find it difficult to make rice flour bread at home, we recommend mail-order services from gluten-free specialty stores . Among them, "Komeko's Palette" allows you to easily enjoy delicious bread made by professionals at home.
Komeko's Palette rice flour bread is made with carefully selected domestically produced rice flour and is carefully baked by artisans. Komeko's Palette sliced bread is characterized by its chewy texture and subtle sweetness, and it tastes even better when toasted. You can easily order Komeko's Palette products through their official website. After ordering, the bread is securely packaged to prevent damage and delivered to your home. Another great feature is that the bread arrives frozen, allowing you to defrost and eat as much as you want. If you're not confident in your rice flour bread making skills or just want to enjoy delicious rice flour bread easily , we recommend trying Komeko's Palette mail order service. You'll be amazed by the deliciousness of authentic rice flour bread you can enjoy at home.
Click here to purchase delicious gluten-free rice flour bread from "Komeko's Palette"
summary
Rice flour bread has different properties than wheat flour bread, so there are various things to keep in mind when making it. By paying attention to a few points, such as the type of rice flour, the amount of water, and how to knead the bread, you can make delicious rice flour bread without any problems.
You can also reuse failed bread without waste by remaking it into breadcrumbs or croutons. Rice flour bread is a food that can be safely eaten by people with wheat allergies. It is also recommended for those who want to eat healthy gluten-free bread. If it is difficult to make it at home, we recommend using the mail order service of a rice flour bread specialty store.
You can now easily enjoy delicious rice flour bread made by professionals at home. While making rice flour bread is often thought to have a high risk of failure, once you get the hang of it, anyone can make delicious bread. Why not give it a try and experience the deliciousness that is a little different from wheat flour bread? We're sure you'll become addicted to rice flour bread!
