Rice Flour Corn Bread without Psyllium｜Gluten-Free (Wheat Flour Free)｜100% Rice Flour (Komehyaku)
◎Rice flour bread made with corn, which is in season now and delicious.
◊Simply bake it in a mold and it is psyllium-free!
◊Recipes and explanations are subtitled. (Japanese and English)
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Recipes and explanations are included in the subtitles.
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Ingredients
Molds used
→Seria madeleine cups (75 mm dia.), PET laminated paper
(PET container prevents the dough from sticking to the cups)
130g rice flour (Mizuho Chikara)
5g sugar
1.5g dry yeast
1g Salt
5g Oil
100 g lukewarm water (water in summer)
Oil on the surface
Topping
1 stalk corn
As desired
Salt
Cheese
Mayonnaise
Black pepper
Butter and soy sauce
Parsley
40℃/20minutes (room temperature is also good in summer)
→170°C/10 min.
→200°C/10 min.
○Rice Flour Bread Instagram
→ / ku_chan_komeko
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