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Chefs’ Voices | 04

Horst Voh

Master baker / owner

Berlin, Germany

What are the challenges in making gluten-free breads in general?

The biggest problem is the lack of “glue” (gluten), which is why the bread does not knead well and is also very difficult to shape, as the pieces of dough run very wide and are not stable. Due to the lack of poring, you also do not have such good freshness.

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Please tell us the reason why you find Japanese rice flour appealing.

With Japanese rice flour, I have the possibility to balance out gluten present in regular flours, as these flours allow for good dough binding due to the types of rice used.

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What do you think is the difference between Japanese rice flour and wheat flour?

Wheat flour usually has around 15% gluten, which absorbs about twice the weight of liquid, which is much less with rice flour, and the dough binding property is not as strong.

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What do you think is the difference between Japanese rice flour and rice flour from other countries?

Most rice flours from other countries are milled with long grain rice, and the whole grain (whole grain rice flour) is usually milled, which significantly reduces the binding power of the dough.

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How easy/difficult is it to work with Japanese rice flour?

Since I am a baker by profession, it is not difficult for me to handle it. However, unlike conventional gluten-free flours, processing Japanese rice flour is much better, because it comes very close to a dough made from wheat flour.

What are the consumer reactions to your products (breads, cakes, baked goods) made with Japanese rice flour?

Most customers are very surprised that you can bake with the rice flours as with normal flour. In particular, customers praise the juiciness and long freshness of the individual breads and rolls—many customers say that you can eat the rolls even after days have passed.

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Japanese Rice Flour

Products made using Japanese rice flour

  • Pig ears

    Pigs ears are made from a puff pastry. This is rolled out in sugar and then folded into a typical shape and then cut.They belong to the group of long-lasting pastries. Pig ears are made from 100% Japanese rice flour.

  • Baguettes

    A light, oblong bread with yeast, without binding agents. The bread is made with sourdough, Japanese rice flour, teff flour and starch.

  • Rolls

    Small, light rolls, with the same dough as above. The rolls are garnished with poppy seeds, sesame seeds, and pumpkin and sunflower seeds.

  • Marble cake, lemon cake,
    & chocolate cake

    For these cakes a batter is prepared, which is made of Japanese rice flour, sugar, eggs, starch and baking powder and which can be refined with various ingredients such as lemons, chocolate, and nuts in different flavors.


Glutenfreie Bäckerei Konditorei Eis Voh

Glutenfreie Bäckerei
Konditorei Eis Voh