RECIPES

Recipes using Japanese rice flour

Cheesy Rice Bread with Japanese Rice Flour

Ingredients

Yield: 20 pieces

Preheat oven at 450 degrees.

Milk

288 g
Water

114 g
Canola oil

114 g
Salt

0.75 tbsp
Japanese Rice Flour

256 g
Eggs

2 each
Cheese - parmesan - grated

114 g

Combine milk, water, oil and salt in a pot and bring to a simmer.

Remove the pot from the heat and add the Japanese Rice Flour. Stir over medium heat for 2 minutes.

Transfer mixture to a stand mixer and beat with the paddle on low speed for 1 minute.

Add eggs one at a time, scraping between additions Add Parmesan cheese and mix to incorporate.

Portion with a #40 scoop onto parchment paper.

Shape round with wet palms if needed. Rest dough for 1 1/2 - 2 hours to allow starch to hydrate.

Place rolls in a preheated 450°F oven with steam injected for 3 minutes. Turn off oven and allow rolls to set for 5 minutes.

Turn oven back on to 400°F and bake for 15 to 20 minutes or to an internal temperature of 190°F. Finish baking when the rolls reach an internal temperature of 195°F. Serve rolls warm.

Recipes using Japanese rice flour

Apple Fritters with Japanese Rice Flour

Ingredients

Yield: 25 pieces

Preheat oven at 375℉.

Egg yolk

50 g
Whole eggs

50 g
Sour cream

450 g
Milk

120 g
Vegetable oil

25 g
Vanilla extract

6 g

Granulated sugar

150 g
Japanese Rice Flour

525 g
Salt

8 g
Nutmeg - ground

2 g
Baking powder

15 g
Xanthum Gum

5 g

Granny Smith apples • peeled and small diced

2 each

Granulated sugar

200 g
Cinnamon - ground

5 g

Combine all wet ingredients and whisk until smooth or 2 to 3 minutes.

Oven preheated 375°F

Combine all dry ingredients and sift onto parchment paper.

Mix wet and dry ingredients together with a paddle attachment on a stand mixer on medium speed for about 1 minute.

Add the peeled and diced apples and mix them at medium speed for 30 seconds. Rest the batter for 45 minutes to allow the starch to hydrate.

Using 1 ounce or #40 scoop, portion batter into 350°F Frying oil.

Flip fritters halfway through the frying process.

When golden brown on both sides, after about 5 minutes, remove from the oil and finish in the oven for1 to 2 minutes or until fully cooked.

Combine cinnamon and sugar. toss hot fritters in cinnamon sugar mixture wile still hot from the oven.

Recipes using Japanese rice flour

Energy Bars

Ingredients

Yield: makes 11-12 bars

Japanese rice flour

200 g
Buckwheat flour

200 g
Salt

8 g
Baker’s yeast

15 g
Heather honey

40 g
Hot water

300 g
Dried cranberries

60 g
Pepitas

30 g

Combine the Japanese rice flour, buckwheat flour, salt, baker’s yeast, and honey in a large bowl.

Gradually add the hot water (70–80ºC) while mixing until the dough has a uniform consistency.

Add the dried cranberries and pepitas and mix to combine.

Shape the dough into a piece that is 12 cm long and 1.5 cm thick.

Cut the dough into pieces that are 4 cm wide (70 g each). Shape them into bars and arrange them on a plate.

Allow to sit for 30–40 minutes.

Place the bars in the oven at 250ºC for 10–12 minutes.

Recipes using Japanese rice flour

Far Nippon made with Japanese Rice Flour

Ingredients

(one 27-cm mold and one 12-cm mold)

Yumgo Jaune*

180 g
Soy yogurt

50 g
Sugar

100 g
Walnut oil

50 g
Water

240 g
Japanese rice flour

250 g
Chestnut powder

20 g
Vanilla

½ bean
Yumgo Blanc**

270 g
Sugar

150 g
Salt

8 g
Frozen chestnuts

70 g
Crushed walnuts

40 g

*Plant-based egg yolk substitute developed by chefs (Yumgo is the brand name)
**Plant-based egg whites from the same brand

Place the crushed chestnuts and crushed walnuts in the molds (one 27-cm mold and one 12-cm mold).

Combine the Yumgo Jaune, sugar, vanilla bean, and soy yogurt. Mix until creamy.

Add the walnut oil. Then add the water.

Combine the Japanese rice flour and chestnut powder, then add the mixture to the other ingredients.

Transfer to a pot and heat the batter until warmed through.

Combine the Yumgo Blanc and salt in a separate bowl and use a mixer to whip.

Add one-third of the sugar and continue mixing.

Before the mixture becomes a mousse, gradually add the remaining sugar to create a meringue.

Add a third of the mixture in (8) to the heated batter in (5).

Add the rest of (8) and mix, taking care not to collapse the mousse.

Pour the batter into the molds.

Place the molds in the oven and bake at 200ºC for 20 minutes. Then bake at 180ºC for 15 minutes.

Recipes using Japanese rice flour

Gluten-free Apple Crumble Cake

Ingredients

Cake batter

Butter

150 g
Granulated sugar

150 g
Eggs

3
Japanese rice flour

150 g
Baking powder

1/4 tsp
Dash of vanilla extract
Apples

600 g

(sour apple varieties such as Belle de Boskoop work best)

Crumble

Butter

25 g
Granulated sugar

25 g
Japanese rice flour

50 g

Bring all of the ingredients to room temperature. Combine the granulated sugar and softened butter in a bowl and use a mixer to whip until creamy.

Add the beaten eggs in three parts, mixing thoroughly between each.

Mix and sift Japanese rice flour and baking powder together, then add to the mixture, stirring briefly. Because rice flour does not contain gluten, there is no danger of overmixing.

Make the crumble. Mix the Japanese rice flour and granulated sugar in a bowl. Add the melted butter and mix briefly. (the mixture should remain crumbly).

Pour half of the batter into a 20-cm cake pan and smooth out the surface. Peel and thinly slice the apples. Lay half of the slices over the top of the batter.

Pour in the remaining batter and create another layer of apple slices like you did in (5). The double layer of apples will give the dessert a moist texture.

Sprinkle the crumble evenly over the top. Bake for 45 minutes at 170ºC. (Sprinkling cinnamon sugar over the finished dessert is a delicious touch.)

Recipe : Erica Fair

Recipes using Japanese rice flour

American Style
Brioche

Ingredients

Japanese rice flour

1,080g
Salt

24g
Evaporated cane juice sugar

300g
Yeast

90g
Warm milk (110°F/43°C)

3/4CUP(180ml)
RM Temp butter(chopped)

600g
Eggs

18(900g)
Mixed egg for egg wash

2

Add all dry ingredients including yeast and mix until the dough become smooth

Add butter, eggs and milk.

Mix all the ingredients until the contents become smooth.

Pour dough into mini bread molds and let proof for 1 hour at room temperature.

Once proofed, brush with egg wash.

Bake at 329°F(=165°C) for 15 minutes.

Recipe : Regis Guillozet

Recipes using Japanese rice flour

Sandwich Bread
with 20% Buckwheat Flour

Ingredients

Japanese rice flour

400g
Buckwheat flour

100g
Granulated sugar

15g
Salt

10g
Olive oil

25g
Dry yeast

7g
Water at 80.6°F(=27°C)

400g

Mix all the ingredients until the contents become smooth.

After kneading, the dough temperature should be about 77°F (=25°C).

Pour into mold. (the picture has been taken before proofing.)

Let the dough prove at 87.8°F(= 31°C) for 40 minutes.(the picture has been taken before proofing.)

Bake for 50 minutes at 374°F(=190°C). (Leave the door of the oven open for the first 1 or 2 minutes of cooking.)

Recipe : Regis Guillozet

Recipes using Japanese rice flour

Pound Cake

Ingredients

Japanese rice flour

250g
Granulated sugar

250g
Eggs

250g

(about 4 large sized eggs)
Unsalted butter

250g
Baking powder

6g

Make sure butter into room temperature. Mix all the ingredients until the dough become smooth.

Rub the mold with butter. Pour the dough into each mold using the piping bag.

Bake for 30 minutes at 356°F(=180°C).

Recipe : Erica Fair

Recipes using Japanese rice flour

Banana Bread

Ingredients

Japanese rice flour

1,080g
Evaporated cane juice sugar

1,800g
Baking powder

42g
Baking soda

36g
Salt

24g
Cinnamon

18g
Bananas mashed

24 (2,610g)
Canola oil

4・1/2C (1,080g)
Vanilla extract

1/4C+2T (90ml)
Eggs

12 (600g)

Milling the bananas in mixer until the bananas become smooth with a small amount of banana chunks.

Add canola oil, vanilla extract and eggs. Mix until combined.

Add dry ingredients and mix until combined.

Pour 1/4 cup(60ml) to fill mini bread molds.

Bake at 329°F(=165°C) for 25 minutes or until the surface is baked in golden brown.

Recipe : Zachary Golper

Recipes using Japanese rice flour

Rice Flour Bread

Ingredients

Japanese rice flour

175g
Water

425g
Tapioca flour

150g
Oat flour

100g
Coconut flour

75g
Grapeseed oil

50g
Sugar

25g
Yeast

10g
Salt

7g

Combine all ingredients in a mixing bowl with a large spoon, or in an electric mixer with paddle attachment.
Mix until completely homogenous.

Place in an airtight container and store at room temperature for 4 hours, degassing at 1.5 hours and again at 3 hours.

At 4 hours, divide into desired mould with an equal weight for each. Dough will double in size.

Once divided and in moulds, place in refrigerator for 18-22 hours, depending on your schedule.

Preheat oven to 420°F (215 °C).
Bake small breads (17-25g) for 11-13 minutes.
Bake lager breads (50-75g) for 15-17 minutes.

Recipe : Regis Guillozet

Recipes using Japanese rice flour

French Style Brioche

Ingredients

Japanese rice flour

300g
Granulated sugar

57g
Salt

6g
Dry yeast

6g
Baking powder

6g
Milk

132g
Eggs

150g

(about 3 medium sized eggs)
Unsalted butter

132g
Orange flower extract

1 drop

Mix all the dry ingredients (rice flour, sugar, salt, dry yeast and baking powder) in a bowl.

Make sure butter into room temperature. Warm up the milk to 86°F (=30°C). Add the milk, eggs, butter and orange flower extract to "1" and mix until the contents become smooth.

Rub the mold with butter.

Pour the dough into each mold.

Let the dough rise in a dough proofer for 50 minutes at 87.8°F(=31°C).

Bake for 20 minutes at 320°F(=160°C).

Recipe : Erica Fair

Recipes using Japanese rice flour

CINNAMON SUGAR DONUT

Ingredients

Japanese rice flour

1,650g
Evaporated cane juice sugar

1,200g
Baking powder

36g
Baking soda

18g
Salt

12g
Hot water 110°F(=43°C)

3CUP(720ml)
Canola oil

3CUP(720ml)
Vanilla extract

1/4C+2T(90ml)
Eggs

12(600g)
Milk

1 1/2CUP(360ml)
Cinnamon(Topping)

60g
Evaporated cane juice sugar(Topping)

696g
Melted butter(Topping)

678g

Mix cinnamon and sugar for topping together and set aside.

Add all dry ingredients in the mixer. Mix them evenly in the mixer.

Add wet ingredients except the hot water and mix for 1 minute.

Add the hot water slowly and mix until the batter become completely smooth and combined.

Use donut mold pan and fill each mold with about 1/4C(60ml) of batter.

Bake at 329°F(=165°C) for 10-12 minutes or until the surface is baked in golden brown.

While baking donuts, melt the butter (for topping).

After donuts are baked, remove them from mold after 10 minutes. Let them cool down on wire rack.

Dip the donuts in melted butter and then sprinkle cinnamon sugar.

Recipe : Zachary Golper

Recipes using Japanese rice flour

Coconut & Rosewater
Pound Cake

Ingredients

Japanese rice flour

175g
Japanese rice flour(#2)

20g
Sugar

225g
Coconut milk

155g
Eggs

95g
Sour cream

75g
Coconut oil

60g
Butter

55g
Rosewater

5g
Baking soda

2g
Salt

2g
Baking powder

1g

Soften coconut oil in the oven for about 30 seconds (just a little warm, not hot). Then combine with butter and sugar in electric mixer with whisk attachment on high speed.
Add eggs and mix until fully emulsified.

Now reduce speed to low. Add dry ingredients except for rice flour #2, then wet ingredients in thirds:
1/3 dry, 1/3 wet.
1/3 dry, 1/3 wet.
1/3 dry, 1/3 wet.
The batter will be loose, so at the end, add the rice flour #2. Mix for a few seconds then turn mixer off.

Small pound cakes can be baked at 80g each for 22 minutes at 350°F (175 °C).

Recipe : Erica Fair

Recipes using Japanese rice flour

Muffin

Ingredients

Japanese rice flour

1,080g
Evaporated cane juice sugar

798g
Baking powder

90g
Baking soda

36g
Salt

24g
Milk

1 1/2CUP (360ml)
Apple sauce

2 1/2CUP (600ml)
Vanilla extract

2T (60ml)
Canola oil

720ml
Eggs

12 (600g)

Mix dry ingredients evenly in mixer.

Add all wet ingredients and mix until combined and batter become smooth.

Pour 60ml of batter into each muffin mold.

Bake at 329°F(=165°C) for 25 minutes or until the surface is golden brown.

Recipe : Chisako Hori, Satoru Yamada, Paola Marocchi

Recipes using Japanese rice flour

Chocolate Cake

Ingredients

Almond flour

50g
[A]Couverture chocolate

150g
[A]Unsalted butter

120g
[B]Egg yolks

80g
[B]Granulated sugar

90g
Japanese rice flour

30g
Cocoa powder

10g
[C]Egg whites

120g
[C]Granulated sugar

10g

Bake the almond flour in the oven for approximately 10 minutes at 320°F (160°C).

Melt [A] in a double boiler.

In a bowl, add [B] and beat until the mixture turns a pale yellow and thickens to form ribbons.

Add [A] (melted) and mix well.

Add the rice flour and cocoa powder, in this order.

Prepare the meringue [C] in a separate bowl.
Gently fold the meringue [C] into the other ingredients.

Pour the batter into a mold and bake for 40–45 minutes at 390°F (200°C).

Recipe : Zachary Golper

Recipes using Japanese rice flour

Toasted Grain Custard,
Prune Poached with Bergamot,
Short Bread “streusel”

1)Short bread

Ingredients

Japanese rice flour

180g
Cold butter

180g
Confectioners sugar

56g
Salt

2g

Combine all ingredients in an electric mixer with paddle attachment. Mix on medium speed for 5-7 minutes or until it all comes together as a thick cookie dough.

Pack together, wrap in plastic, refrigerate until solid and cold.

Cut to desired shape.

Bake on silpat or baker’s parchment for 12 minutes, 320 °F (160 °C).

2)Toasted Grain Custard

Ingredients

Toasted Japanese rice flour

20g
Milk

285g
Butter

50g
Egg yolk

40g
Brown sugar

25g
Sugar

25g
Toasted steel cut oats

15g
Salt

1g

Toasted the oats at 380 °F (190 °C) for 12-16 minutes or until they turn a darker brown and put off a strong aroma.

Rice flour can be toasted at this time as well, using a separate pan (set aside, once cooled, in an airtight container, to be used the next day)

Be sure to stir (oats and rice flour) every 4 minutes, until thoroughly toasted.

Heat milk to scalding, then pour over the oats in a container that can be sealed tight.

Allow to cool and refrigerate overnight. The next day, in an electric blender, mix the oat/milk soaker together on high speed for 2 minutes. Run this mixture through a fine mesh strainer (to remove oat pulp) and into a small saucepan.

Add brown sugar and salt to milk, and bring to boil.

Meanwhile, add white sugar and toasted rice flour to yolks in a mixing bowl and whisk until completely combined and pale looking.

Pour 1/3 of your hot milk into the mixing bowl to temper the yolks. Whisk quickly to emulsify.

Add another 1/3 of your milk and continue whisking.

Now pour your yolk mixture into the remaining 1/3 of milk in the pot and stir over medium-low heat for 1 minute. Remove from heat and add butter. Continue to whisk until completely emulsified.

Pour into a heat tolerant container, cover tightly and refrigerate for at least an hour.

3)Poached Prunes

Ingredients

Water

250g
Sugar

100g
Whiter pepper

1g
Prunes

15ea
Vanilla bean

1/4ea
Earl grey tea

4 bags ea

(make sure it is high quality)

Heat water to boil. Steep tea bags in heated water for 3 minutes. Remove from water, squeezing out remaining liquid back into the pot.

Reheat liquid with vanilla and pepper until boiling.

Remove from heat and allow to cool for 20 minutes.

Cut prunes into bite-size pieces.

While syrup is still warm add cut prunes to steep overnight (or at least 4 hours) at room temperature in a covered container.

Recipe : Regis Guillozet

Recipes using Japanese rice flour

Sandwich Bread
with 100% Rice Flour

Ingredients

Japanese rice flour

500g
Granulated sugar

15g
Salt

10g
Olive oil

25g
Dry yeast

7g
Water at 80.6°F(=27°C)

310g

Mix all the ingredients until the contents become smooth.

After kneading, the dough temperature should be about 77°F(=25°C).

Pour into mold. (the picture has been taken before proofing.)

Let the dough prove at 87.8°F (= 31°C) for 40 minutes. (the picture has been taken before proofing.)

Before baking, lightly score a line along the top of the dough. Bake for 50 minutes at 374°F (=190°C). (Leave the door of the oven open for the first 1 or 2 minutes of cooking.)

Recipe : Chisako Hori, Satoru Yamada, Paola Marocchi

Recipes using Japanese rice flour

Chewy Pizza Crust

Ingredients

Japanese rice flour

270g
Dry yeast

3g
Olive oil

25g
Salt

2g
Sugar

5g
Water (104°F/40°C)

190g
other toppings

suitable amount

Place all ingredients in a bowl.

Add the warm water and knead until smooth.

Single ball of dough after kneading.

Place the dough in a dough prooferand let rise for 30 minutes at 104°F (40°C).

After rising.

Once the dough has risen, separate into three portions.

Place each portion on a baking sheet and roll out to a thickness of about 5mm (0.2 inches)

Add tomato sauce, cheese and other toppings, and bake for 6 minutes at 480°F (250°C). Serve immediately.

Recipe : Zachary Golper

Recipes using Japanese rice flour

Brown Butter Blondie
with Macadamia

Ingredients

Japanese rice flour

105g
Sugar

160g
Eggs

90g
White chocolate

80g
Browned butter

80g
Macadamia nuts

70g
Salt

3g
Baking powder

3g

Once butter is browned, combine with white chocolate. Once chocolate is melted, whisk together by hand. Separately, combine all dry ingredients except nuts.

In an electric mixer, mix chocolate/butter emulsion with sugar, then add the egg and continue mixing until it is homogenous. On low speed, add in all dry ingredients except nuts.

Chop nuts into small pieces.
Add nuts into the batter.

Grease a sheet pan with pan spray or butter.
Pour in batter. Spread evenly using a spatula.

Bake at 325°F (162 °C) for about 20 minutes. (A toothpick or skewer should pull clean when it is done)

Cool completely and refrigerate to chill them before cutting. Once cut, they can remain at room temperature.

Recipe : Chisako Hori, Satoru Yamada, Emily Brown

Recipes using Japanese rice flour

Tuile Cookies

Ingredients

Egg whites (room temperature)

100g
Unsalted butter

160g
Granulated sugar

160g
Japanese rice flour

60g
Pinch of salt
Sliced almonds

160g

In a bowl, gently mix butter with a rubber spatula until the butter becomes slightly white.
*Do not let air into the butter while mixing

Separate the granulated sugar into five parts and add one part at a time while continuing to stir the mixture.

The mixture should look like this after all the sugar has been added.

Add a pinch of salt. Then add the egg whites to the mixture one at a time.

The mixture will become harder to stir with each egg white.

Add the rice flour and quickly fold it into the mixture.

Add the almond slices when the rice flour is mostly mixed in, and continue to stir.

Spread the dough in a round mold to uniform thickness of 1–2 mm (0.04–0.08 inch).

Bake for approximately 8 minutes at 320°F (160°C). Cool on a rolling pin to create the folded shape.
Baked tuiles become soft with exposure to humidity. Store them in an airtight container with a desiccant and consume within 4–5 days.

Recipe : Chisako Hori, Satoru Yamada, Emily Brown

Recipes using Japanese rice flour

Cream Puffs

1)Cream puff shell

Ingredients

[A]Milk

150cc
[A]Water

150cc
[A]Unsalted butter

90g
Japanese rice flour

105g
Eggs

240g
Granulated sugar

5g
Salt

5g
Optional
Egg yolks

Small amount

Mix [A] together.

Bring [A] to a boil.

Add the rice flour when [A] is at a boil and mix well over heat.

Once the batter heats to around 176°F (80°C) (the gelatinization point of the starch), remove the batter from heat. Divide beaten eggs into several portions and add one at a time, mixing as you go.

Mix the batter untilit looks like this.

Place the batter in a pastry bag and squeeze into round shapes. Brush with egg wash (optional) to create a deeper golden color and bake for 25 minutes at 390°F (200°C).

Cream puff shells may be frozen. To maintain a crispy texture when freezing, take shells out of the oven a few minutes early, freeze, and then bake for the remaining few minutes immediately before serving. Place the chilled custard filling between hot and crispy shell halves to serve.

2)Custard cream

Ingredients

[B]Egg yolks

90g
[B]Granulated sugar

75g
Japanese rice flour

15g
Milk

300cc
Unsalted butter

15g

Dash of vanilla extract

Dash of salt

Place [B] in a bowl and beat until the ingredients turn pale yellow.

Add the rice flour and continue to beat.
*Ingredients are gluten-free and require thorough mixing (more than when using wheat flour).

In a pot, bring the milk to a boil and then add to [B] while mixing.

Transfer the mixture back to the pot.

Mix with a spatula on medium heat.

Turn off the heat after the mixture boils for 1 minute. Add the butter, vanilla extract and salt while continuing to mix.

Thoroughly chill the mixture in the refrigerator.

Recipes using Japanese rice flour

Rice Flour Chiffon Cake

Ingredients

Japanese rice flour

120g
Butter

80g
Milk

80g
Egg yolk

100g
Egg white

180g
Sugar

120g
Trehalose

50g (or sugar 25g)
Baking powder

1 tsp.

Place the butter and milk into a bowl, and heat until melted using a bain-marie or a microwave oven.

Add the egg yolk and an 80g portion of the sugar, and whip it until it turns somewhat white.

Add the egg white, the remaining 40g of sugar, and the trehalose (or sugar), and whip it into a meringue (for 8 minutes).

Add the ingredients from (1) into the ingredients from (2), and then mix in the rice flour and baking powder in two parts using a whisk.

Mix the meringue from (3) into the ingredients from (4) in two parts. Mix the first part using a whisk, then mix the second part gently using a rubber spatula.

Pour the batter into the chiffon cake mold, and use a chopstick or similar utensil to stir the batter and remove air bubbles.

Bake in an oven at 356°F (180°C) for about 30 minutes, and when the baking is finished, turn the mold upside-down and allow the cake to cool.

Recipes using Japanese rice flour

Rice Flour Snowballs
Yuzu Flavor

Ingredients

Butter

100g
Powdered sugar

36g
Almond powder

60g
Japanese rice flour

100g
Yuzu peels

24g
Powdered sugar

(suitable amount)

Allow the butter to return to room temperature, then whip it into a pomade using a whisk. Add in the powdered sugar, then mix it well again.

Mix in the rice flour and almond powder.

Mince the yuzu peels, and mix them in while gathering up the dough.

Divide the dough into portions of 15g, and leave them to chill in the refrigerator for 30 minutes.

Shape the dough into balls, and bake it in an oven at 338°F (170°C) for about 15 minutes.

Put powdered sugar into a plastic bag, and after the freshly-baked snowballs have slightly cooled but are still warm, put them into the bag and thoroughly smear the powdered sugar onto them.

Recipes using Japanese rice flour

Plain Muffins

Ingredients

Japanese rice flour

125g
Corn starch

125g
Baking powder

30g
Eggs

250g
Unrefined cane sugar

50g
Vanilla sugar

50g
Canola oil

250g

Put the eggs and sugar into the mixer bowl. In a separate bowl, mix the rice flour, corn starch, and baking powder.

Mix the eggs and sugar until they become light in texture, and then gradually add the canola oil into them while mixing at a slow speed.

When the oil is completely mixed in, turn off the mixer, and pour in the mixture of rice flour and corn starch. Mix them very gradually to give the batter an even texture.

Feel free to add fruits such as blueberries, cherries, gooseberries, or raspberries.

Pour the batter into a muffin pan so that the cups are about 3/4 full.

Heat the oven to 356–392°F (180–200°C), then bake the muffins for 15 to 20 minutes.

Recipes using Japanese rice flour

Chocolate Muffins

Ingredients

Japanese rice flour

120g
Eggs

50g
Sugar

250g
Butter

210g
Cacao

40g
Black Couverture chocolate

210g
A pinch of salt

Use a bain-marie to melt the butter and chocolate (ensure that it is not too hot).

Mix the eggs, sugar, and salt until it has a slightly whipped texture.

In a separate bowl, mix the rice flour and cacao.

Gently whip the melted butter and chocolate. Gradually add the whipped egg and sugar into it. Take care that the chocolate does not become too hot.

Gradually add the rice flour and cacao prepared in (3) to the ingredients prepared in (4), and mix until the batter is smooth and even.

Pour the batter into the muffin pan up to the height of the rim.

Put the pan into an oven preheated to 392°F (200°C) and bake for 10 to 12 minutes until the muffins are soft in the center.

Recipes using Japanese rice flour

Mini-Bread

Ingredients

Japanese rice flour

500g
Baker’s yeast

40g
Sugar

30g
Salt

10g
Butter or margarine

30g
Water

350ml

Place the butter (or margarine), sugar, and salt in a mixer.

Dissolve the yeast in 50ml of water at 86°F (30°C).

Gradually mix the ingredients from (1) into 300ml of water at 86°F (30°C).

When the ingredients are well mixed and the dough has some stickiness, add the water and yeast. Use the mixer to begin mixing it slowly, and when it becomes well blended, mix it at a higher speed. Stop mixing when the dough no longer sticks to the bowl. The dough is now ready.

Place the dough in a proofing oven at 95–104°F (35–40°C) for 10 minutes to activate the yeast.

When the dough has risen, roll it and stretch it out slightly, and divide it into several portions.

Feel free to add olives, pepperoni, etc. according to your taste.

Form the portions of dough into the mini-bread shape, and place them in a proofing oven for 20 to 30 minutes at 95–104°F (35–40°C) to activate the yeast.
Heat the top rack and bottom rack of the oven to 428°F (220°C). Bake the mini-bread at 392°F (200°C) for 20 minutes, and then at 428°F (220°C) for 10 minutes, until the bread turns golden brown.

Recipes using Japanese rice flour

Rice Bite Pizza

Ingredients

A

Japanese rice flour

500g
Salt

10g
Sugar

40g
Instant dry yeast

7g
Egg yolk

25g
Rice oil

30g
Water

420-450g
Baking powder

3g

B

Pancetta

70g
Mozzarella cheese

100g
Seven spice chili pepper

4g

Mix together all the ingredients of (A).

Add the ingredients of (B) into the ingredients of (A) and mix them.

Ferment for 30 minutes in a warm place at 97°F (36°C).

Spread out portions of 40g. Let sit for 15 minutes. Top with cheese and bake at 380°F (193°C) for 15 minutes.

Recipes using Japanese rice flour

Matcha Mocchy Cup Bread

Ingredients

Japanese rice flour

300g
Salt

6g
Sugar

25g
Skim milk powder

12g
Instant dry yeast

5g
Whole egg

50g
Soy milk

420g
Butter

15g
Syrup

10g
Matcha powder

15g
Rice crackers

Warm the soy milk to 104°F (40°C).

Mix all of the ingredients except for the rice crackers.

Pour 55g of the mixed ingredients into each cup in a 2.75-inch muffin mold.

Ferment for 40 minutes in a warm place at 97°F (36°C).

Top with finely crushed rice crackers and bake in an oven at 400°F (204°C) for 20 minutes.

Recipes using Japanese rice flour

Open-Crumb Bread

Ingredients

Japanese rice flour

375g
Tapioca flour (sifted)

125g
Salt

12g
Dry instant yeast

10g
Sugar

25g
Water

465g
Vegetable oil

65g

Combine all ingredients together until homogenous in color and consistency.

Place the dough in a container that has room for it to expand to 4× its current volume.

Cover the container and allow the dough to sit out at room temperature for 2 hours.

Tap the container so the dough collapses, then place in the refrigerator for 8-15 hours.

Preheat oven to 435°F (224°C).

Remove container from refrigerator

Carefully pour liquid dough into (non-stick sprayed) loaf pans. (355-360g each)

Allow to sit at room temperature for 2 hours. (Cover it with a moist towel, but do not let the towel touch the dough.)

Bake at 435°F (224°C) for 22 minutes.

Let cool completely before serving.

Recipes using Japanese rice flour

Matcha Milk Bread

Ingredients

Japanese rice flour

400g
Tapioca flour (sifted)

100g
Matcha powder

2g
Salt

14g
Dry instant yeast

8g
Sugar

32g
Milk (room temperature)

440g
Butter (room temperature)

50g

Matcha tangzhong :

Milk

100g
Rice flour

47g
Matcha powder

3g

Making the Tangzhong

Whisk milk, matcha powder, and rice flour together in a saucepan over medium heat.

Whisk until there are no lumps and it feels smooth like a thick pancake batter. (approximately 4 minutes)

Place the mixture in a covered container and refrigerate for 6-24 hours.

Making the dough

Add the butter and all dry ingredients together in an electric mixer, or mix together in a bowl using a spoon, until the butter is absorbed by the flour.

Pour in the milk and mix until all ingredients are fully blended. Add tangzhong and mix until the entire dough is homogenous in color and consistency.

Place the dough in a container that has room for it to expand to 3× its current volume.

Cover the container and allow the dough to sit out at room temperature for 2.5 hours. *Tap the container so the dough collapses, then place in the refrigerator for 12-18 hours.

Preheat the oven to 420°F (215°C).

Remove from refrigerator, then divide into 300–400g portions.

Spread a little rice flour on the table, and gently shape the dough into tubes that will fit in the (non-stick sprayed) loaf pans.

Cover with a moist towel and allow to sit at room temperature for 2 hours.

Bake for 20 minutes.

Let cool completely before serving.

Recipe : Yoshimi Landemaine

Recipes using Japanese rice flour

Matcha Bread

Ingredients

Rice flour

250g
Almond powder

50g
Matcha powder

10g
Hot water

250g
Salt

6g
Rice syrup

30g
Baker’s yeast

10g
Natural sourdough (rice)

60g
Yuzu zest

60g
Flaked almonds

60g
Grapes

60g

Put the rice flour, almond powder, salt and matcha powder in a bowl.

While stirring, add hot water (90°C) until the dough is smooth.

When the dough temperature has dropped (to approximately 40°C), add the rice syrup, baker’s yeast, and natural sourdough, then continue to mix until the dough is smooth.

Add the flaked almonds, raisins and yuzu zest, then lightly mix them.

Divide into 200 g pieces, shape them into a stick shape, and put them on the baking sheet.

Let it rest for about 30-40 min.

Put in the oven at 250°C for 20-30 min. (with mist)

Recipe : Yoshimi Landemaine

Recipes using Japanese rice flour

Cereal Squares

Ingredients

Rice flour

500g
Corn flour

100g
Potato starch

400g
Xanthan

15g
Water

1,000g
Yeast

20g
Salt

20g
Seed mix

200g
Sesame for decoration

Put all the ingredients in a blender bowl, and add water. (55-60°C)

Mix the dough until it is smooth.

Add sesame seeds in the molds.

Put 550 g of dough into each mold.

Let it rest for about 50-60 min.

Close the lids of the molds, and put them in the oven for 40-60 min. (depending on your oven)

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A

B

Matcha Mocchy Cup Bread

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Matcha tangzhong :

Making the Tangzhong

Making the dough

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Pound Cake

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