Gluten-free recipes for 100% rice flour bread and the role of thickeners
The difference between rice flour bread and wheat flour bread
Characteristics of wheat flour bread and the role of gluten
Bread made with wheat flour is characterized by its unique sticky and elastic texture. This texture is created by a protein called gluten contained in wheat flour. Gluten is a network-like structure that is formed when wheat flour is kneaded after adding water.
This gluten network traps the carbon dioxide that is produced in the dough during fermentation. As a result, the bread rises and has a fluffy texture. Gluten also has excellent water retention properties . It is difficult for moisture to escape even after the bread has been baked, so it can maintain a moist texture for a long time. It can be said that the power of gluten is what supports the deliciousness of wheat flour bread.
Characteristics of gluten-free rice flour bread
On the other hand, bread made with rice flour does not contain gluten . Therefore, it has different characteristics from wheat flour bread. Because rice flour bread does not form a gluten network, the dough does not come together easily and does not rise easily.
Another issue is that rice flour does not have the moisture-retaining properties of gluten, which means that the bread tends to be dry. However, recent advances in flour milling technology have led to the development of rice flour suitable for bread making. By carefully selecting and blending rice flour, it is now possible to make delicious rice flour bread without using gluten.
Tips for making 100% rice flour bread without thickeners
How to choose the right rice flour for rice flour bread
To make bread using 100% rice flour without using a thickener, it is important to first choose rice flour that is suitable for bread making . The degree of starch damage in rice flour varies depending on the milling method. If you use rice flour with a high degree of starch damage, the bread tends to not rise well.
The state of this starch is especially important when not using a thickener to replace gluten. Rice flour with less starch damage is suitable for bread making. Rice flour with low starch damage does not become sticky even when water is added, but the bread will turn out fluffy when baked. There are two points to consider when choosing rice flour with low starch damage:
[ Points to consider when choosing rice flour with low damage
- Select the right rice for the ingredients (floury rice, glutinous rice, etc.)
- Choose flour that is milled carefully (air milling, stone milling, etc.)
In particular, rice flour milled using air milling and rice flour with a starch damage level of 5% or less are said to be ideal for bread making. By using this type of rice flour, gluten-free rice flour bread can be made fluffy without the need for thickeners.
Effect of starch damage
The degree of starch damage in rice flour has a significant impact on bread rise. Starch is regularly arranged in a polyhedral structure within the rice grain. This starch structure can be destroyed by the impact and frictional heat applied during milling. Damaged starch increases water absorption when making bread dough.
At first glance, this may seem like a good thing, but in fact, it causes bread to not rise as well . As starch damage progresses, the viscosity of the dough decreases and it becomes unable to trap fermentation gases. The ideal level of starch damage is said to be 5% or less . Within this range, the starch structure is well maintained, resulting in a fluffy texture for bread. When choosing rice flour, it is also a good idea to pay attention to low levels of starch damage.
Use of finely grained rice flour
The grain size of rice flour also affects the finished bread. If the grain size is coarse, the dough will not be uniform and the bread will have a rough texture. Rice flour with a fine grain size is best for making bread. The finer the grain, the more uniform the dough will be and the smoother the texture of the finished bread will be.
However, care must be taken as the starch is more likely to be damaged if the grain size is too fine. The key to making delicious rice flour bread is to choose rice flour that has a good balance between starch damage and grain size .
Dough handling and fermentation
The importance of not over-kneading
If you knead rice flour bread dough too much, the bread may not rise . This is because the starch structure is destroyed. With wheat flour bread, kneading the dough forms a gluten network, but with rice flour bread, kneading the dough has the opposite effect.
It's best to knead rice flour bread dough lightly until it's no longer powdery . Specifically, it's enough to mix it until the moisture is evenly distributed throughout the dough and it starts to come off the bottom of the bowl. While over-kneading is a big no-no, kneading it too little is also not good . This will cause the moisture in the dough to become unevenly distributed, which will cause the bread not to rise properly. It's important to maintain a sense of balance, and mix carefully until the dough has just the right amount of stickiness.
Setting optimal fermentation conditions
Fermentation of rice flour bread dough is more delicate than that of wheat flour bread. The temperature, humidity, and time conditions greatly affect the finished bread. Generally, the optimal fermentation temperature for rice flour bread dough is said to be 30-35°C .
Within this temperature range, yeast activity is active and the dough rises efficiently. Humidity is also an important factor. High humidity prevents the surface of the dough from drying out and helps maintain the fine texture of the bread . It is best to set the humidity in the proofing device to 70-80%. The proofing time varies depending on the bread's ingredients, but a rough guide is around 30-60 minutes . When the dough has risen to about double its size, it is a sign that proofing is complete.
However, the speed of fermentation varies depending on the environment, so avoid setting a time automatically. The key to making delicious rice flour bread is to observe the condition of the dough and determine the optimal timing.
The mechanism behind the rise of 100% rice flour bread
Starch gelatinization and bubble formation
The key to the mechanism by which rice flour bread rises lies in the gelatinization of starch . Starch is the main component of rice flour and is a polysaccharide made up of amylose and amylopectin. When rice flour is added to water and heated, the starch absorbs water and swells.
If the heat is continued, the crystalline structure of the starch granules breaks down and turns into a viscous gel . This is starch gelatinization. Gelatinization progresses within the dough during the baking process. The starch then forms a network that supports the structure of the dough, and is able to trap the carbon dioxide produced by fermentation . As a result, the dough expands and the fine air bubbles that are characteristic of bread are formed. In the case of rice flour bread, since there is no gluten, starch gelatinization is the key to its rise .
Relationship with starch damage
Starch gelatinization is greatly affected by the degree of starch damage. If the starch is highly damaged, it will have high water absorption and gelatinization will proceed too quickly. This will reduce the viscosity of the dough and prevent it from trapping enough fermentation gas .
The bread will not rise well and will have a sticky texture. Conversely, if the degree of starch damage is too low, the water absorption will be low and gelatinization will not proceed easily. In this case too, the dough structure will be weak and the bread will not rise properly . To make delicious rice flour bread, it is important to choose rice flour with an appropriate degree of starch damage . Ideally, the starch will gelatinize smoothly and form a firm dough structure.
The importance of proper moisture and temperature control
Controlling the moisture content and temperature is also important for starch gelatinization. The ideal moisture content for rice flour bread dough is said to be around 70-90% of the weight of the rice flour . If the moisture content is too low, the starch will not gelatinize properly and the bread will not rise properly. On the other hand, if the moisture content is too high, the dough will be too loose and will not be able to trap the fermentation gases .
Temperature control is also important. Starch gelatinization is said to occur most efficiently in the temperature range of 60-70°C . If the baking temperature is too low, gelatinization will be insufficient and the bread will not rise properly. Conversely, if the baking temperature is too high, the surface of the dough will harden too quickly and the bread may be baked before it has risen sufficiently .
When baking rice flour bread, it is important to set the temperature to 160-180°C and take your time. The key to making delicious rice flour bread is to efficiently gelatinize the starch and create fine-grained bread.
100% Rice Flour Gluten-Free Bread Recipe
Ingredients and quantities
The combination of ingredients is very important to making delicious rice flour bread. Here we will introduce a basic recipe for gluten-free bread made with 100% rice flour.
| material | Quantity (1 loaf) |
|---|---|
| rice flour | 250g |
| sugar | 20g |
| salt | 5 g |
| dry yeast | 3 g |
| baking powder | 3 g |
| water | 200 ml |
| olive oil | 15 ml |
The key to the mix is to use a larger amount of water relative to the rice flour . Because gluten-free rice flour bread has a lower viscosity in the dough, it needs more water than wheat flour bread. Another key point is to add baking powder to help it rise . Yeast alone does not have a strong fermenting power, so baking powder is used to make the dough rise. Adding olive oil will make the bread more moist. Adjust the amount of fat or oil to your liking.
How to make it
Tips on how to mix the dough
When mixing rice flour bread dough, the trick is to mix it lightly until it's no longer powdery . If you knead it too much, the starch structure will break down and it won't rise properly. Put the rice flour, sugar, salt, dry yeast, and baking powder in a bowl and mix lightly with a whisk.
Add the water and olive oil and mix lightly with a rubber spatula . Once the dough has come together, mix until it comes off the bottom of the bowl. Then, cover the bowl with plastic wrap and let it rise in a warm place.
Fermentation and baking conditions
Ideally, rice flour bread dough should be fermented at a temperature of 30-35°C and humidity of 70-80% . You can also use the fermentation function on your oven or place the bowl over a double boiler. When the dough has doubled in size, it is time for the first fermentation. Remove the dough, lightly release the gas, and transfer it to a loaf mold.
The dough in the mold is left to rise for another 30 minutes. After that, brush the surface with beaten egg and bake in a preheated oven at 170°C for 30 to 40 minutes. Remove the baked bread from the mold and let it cool on a wire rack until it cools . Once it has cooled, slice it and enjoy! Making rice flour bread requires different techniques than wheat flour bread, such as the ingredient ratio and fermentation conditions. However, once you get the hang of it, you can make delicious gluten-free bread. We hope you'll find your favorite rice flour and try making your own original rice flour bread.
The moisture retention and shelf life of rice flour bread
Water retention effect of starch
One of the major features of rice flour bread is its excellent water retention . This is due to the properties of starch, the main component of rice flour. Starch has the property of attracting many water molecules. In rice flour bread dough, the starch granules adsorb and firmly hold onto water. This water retention effect makes it difficult for moisture to escape from the bread .
The inside of the bread maintains a moist texture not only immediately after baking, but even after some time has passed. In wheat flour bread, gluten is responsible for retaining moisture, but in rice flour bread, starch plays that role. The fact that rice flour bread can maintain a moist texture despite being gluten-free is one of its great attractions.
Maintains the moistness of bread
Another feature of rice flour bread is its long shelf life . Compared to wheat flour bread, rice flour bread stays moist for a longer period of time. With wheat flour bread, moisture evaporates from the surface over time, making it prone to drying out .
This will cause the bread to become dry and lose its texture. On the other hand, rice flour bread is less likely to dry out because the water-retaining properties of the starch make it difficult for moisture to escape. This keeps the bread moist for a long time, so it keeps well. Rice flour bread can be eaten deliciously at room temperature for about 3 to 4 days.
If stored in the refrigerator, it can last for about a week. However, rice flour bread has a disadvantage in that it is prone to mold growth due to its high moisture content. When storing it, you need to take measures such as storing it in an airtight container. Also, rice flour bread is not suitable for freezing as it releases moisture easily when thawed.
It is recommended to eat as much freshly baked bread as possible. Rice flour bread is gluten-free, yet has a moist texture and keeps well. You can enjoy a different flavor from wheat flour bread, so be sure to give it a try.
Additive-free gluten-free rice flour bread is available for purchase at Komeko's Palette
Have you ever wanted to enjoy rice flour bread more easily? In fact, there is a way to easily enjoy delicious rice flour bread at home. That is by using "Komeko's Palette," an online shopping site specializing in gluten-free products.
"Komeko's Palette" is characterized by its rice flour bread made using ingredients carefully selected by rice flour bread makers and without any additives. It offers rice flour bread that can be safely eaten by people with wheat allergies or those who are trying to follow a gluten-free diet.
Komeko's Palette is not just committed to the high quality of its ingredients . The bread is also made with unique ingenuity. By using rice flour with low starch damage and handling the dough carefully, they achieve a moist texture and long shelf life.
Komeko's Palette also offers original seasonal flavors . They offer a wide variety of breads, from plain breads that make the most of the subtle sweetness of rice flour to luxurious breads that incorporate fruits and nuts. Komeko's Palette rice flour bread can be easily reheated in the microwave.
You can enjoy the freshly baked taste any time, so you're sure to look forward to breakfast or snack time. It's available for purchase online, so even those who find making rice flour bread difficult can easily experience its deliciousness. It's also recommended for those interested in gluten-free diets or those with dietary restrictions due to wheat allergies. Be sure to give Komeko's Palette rice flour bread a try. You'll surely discover a new charm in rice flour bread.
Click here to purchase additive-free gluten-free rice flour bread from "Komeko's Palette"
summary
Rice flour bread is a welcome option for people with wheat allergies or those trying to follow a gluten-free diet. However, many commercially available rice flour breads have issues with their hard texture and poor mouthfeel. Given this situation, rice flour bread made with 100% rice flour without the use of thickeners was developed.
By using rice flour with low starch damage and handling the dough carefully, we have achieved a moist texture and long shelf life. The key to making rice flour bread is the appropriate selection and blend of rice flour, as well as the conditions for fermentation and baking . By using rice flour with low starch damage and using a high amount of water, you can create a fluffy dough.
Temperature and humidity control is key to fermentation, and it is recommended to bake it slowly at a temperature of 160-180°C. The appeal of rice flour bread is that it keeps well, not just fresh from the oven. It can be enjoyed at room temperature for 3-4 days, or in the refrigerator for about a week . You can enjoy a different texture and flavor to wheat flour bread, so be sure to give it a try.
If you find it difficult to make rice flour bread, we recommend ordering it online from a specialty store. Komeko's Palette offers delicious rice flour bread made with carefully selected ingredients by professionals. It's also perfect for gluten-free diets. Be sure to try the deliciousness of rice flour bread. You'll surely discover a new charm in bread.
