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  Apple Fritters
  with Japanese Rice Flour

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RELEASE＆REPORT

• 04/27/2023 [Recipe Video Release] 3 easy resipes with Japanese rice flour (Gluten-free & Vegan)
• 03/06/2023 [HOME] Japanese rice flour infographic is now available
• 03/06/2023 [PRODUCTS] Products information is updated!
• 03/06/2023 [CHEFS’ VOICES] Roanna Canete is now available
• 03/31/2022 [Workshop Video Release] Video of the online Japanese rice flour workshop held in Los Angeles on February 23 is now available!
• 03/31/2022 [Workshop Video Release] Video of the online Japanese rice flour workshop held in San Francisco on February 16 is now available!
• 03/31/2022 [Workshop Video Release] Video of the Japanese rice flour workshop held in Paris is now available!
• 03/31/2022 [Workshop Video Release] Video of the Japanese rice flour workshop held in Munich is now available!
• 03/31/2022 [Recipe Video Release] “Energy Bars” developed by Yoshimi Landemaine(Maison Landemaine)
• 03/31/2022 [Recipe Video Release] “Far Nippon made with Japanese Rice Flour” developed by Yoshimi Landemaine(Maison Landemaine)
• 03/31/2022 [Recipe Video Release] “Gluten-free Apple Crumble Cake” developed by Kanako Okada(Konditorei tanpopo)
• 02/21/2022 [Workshop Video Release] Video of the online Japanese rice flour workshop held at The Culinary Institute of America on December 9 is now available!
• 02/21/2022 [Recipe Video Release] “Cheesy Rice Bread with Japanese Rice Flour” developed by The Culinary Institute of America
• 02/21/2022 [Recipe Video Release] “Apple Fritters with Japanese Rice Flour” developed by The Culinary Institute of America
• 02/21/2022 Uploaded Japanese rice flour classification chart.
• 02/15/2022 [Press Release Posting] The Culinary Institute of America develops two bakery recipes

Gluten-Free,
Lump-Free
and Crumble-Free

Gluten-Free

Japanese rice flour is a gluten-free ingredient.
Rice has been produced in Japan for over 3,000 years, and there has always been a focus on bringing out the delicious flavor naturally possessed by the rice.
Japanese rice flour, made with expert Japanese craftsmanship and boasting exceptional quality, has fine particles that are very uniform in size compared to rice flour produced in other countries, giving it certain qualities that make it especially well-suited for baking the products of a gluten-free bakery.

Lump-Free

Compared to the rice flour of other countries, Japanese rice flour tends not to clump together, and it’s very kneadable.
This makes it an ingredient that’s easy to work with.

Crumble-Free

Breads, cakes, and other baked goods made with Japanese rice flour don’t become crumbly after baking, and they keep their moist richness and soft textures for a long time.
Using Japanese rice flour lets you make foods that are both delicious and gluten-free.