VOICES | JAPANESE RICE FLOUR

Chefs’ Voices | 06

Rousseau Takahashi Fumiyo

Pastry chef

Paris, France

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

We’ve experienced some difficulties in developing gluten-free bread.
It can be quite tricky to obtain the ideal consistency without industrial ingredients, due to the lack of protein in the rice flour. However, we are constantly finding natural ingredients that can replace these industrial ingredients.

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

The strong points of rice flour made in Japan are taste and quality (and thinness in particular). The Japanese laws of agriculture are very strict and the use of pesticides is very controlled in order to obtain the better quality. The natural taste of the ingredients is better preserved compared to some other imported products.

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

From my experience, cakes made with Japanese rice flour retain their flavor and texture longer compared to other imported rice flour. Japanese rice flour is more fluid and tastes better.

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

It is very thin, fluid, and very easy to mix and work with.

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

There is flourishing demand for gluten-free rice flour products.
Our customers are very satisfied with our pastries, and the demand for these products is increasing. Customers who are not necessarily looking for rice flour or gluten free products also appreciate our products.