[Recipe] Gluten-Free Sugar-Free Rice Bread (Banana and Walnut) - Suitable for Those with Wheat Allergies

A yeasted, gluten-free, sugar-free bread made with rice flour, banana and walnuts, fermented using only the natural sugars from bananas, without any added sugars. This bread is ideal for breakfast, lunch boxes and snacks.The gentle sweetness of the bananas combined with walnuts makes it moist and fluffy.

With just a few ingredients, I believe it is very easy to make. This bread is a great choice even for those without wheat allergies.

※Equipment used in this recipe : TIGER Home Bakery KBD-X100 WF

Ingredients

・Rice Flour (Mizuho Chikara, Kumamoto Flour Milling Co., Ltd.) 250g (chilled)
・Water 197g (chilled)
・Salt (Shimamasu) 4g
・Rice Oil (Tsunoshokuhin) 8g
・Red Saf-Instant Dry Yeast (Red Saf,LESAFFRE) 4.5g
・Banana (Tanabe Farm) net weight 100g (about one banana; 70g roughly mashed with a fork, and 30g finely chopped with a knife)
・Walnuts (raw and edible walnuts,Tomiz) 15g (finely chopped)

To enhance the fruitiness
I don’t puree all the bananas
instead, I cut some into small pieces.

I mash the bananas roughly with a fork.

I cut the walnuts into small pieces.

Instructions

Mixing

: Menu 32

Add water and rice flour to the bread pan, and select Menu 32 to start.

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When the bread machine pauses and sounds an alarm (for 5 minutes), add salt and rice oil, then mix.
Finally, add the dry yeast and mix again.

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After the mixing ends and the bread machine sounds an alarm, add the walnuts and banana, then mix until evenly incorporated.

I remove the kneading blade
from the bread machine at the end of mixing.
 (This photo was taken
before removing the kneading blade.)

Fermentation

: Menu 24, 33°C, for 30 minutes

The fermentation is strong,
so it’s not necessary to increase the temperature.

Baking

: Menu 34, dark color, for 30 minutes　

Great oven spring.
The sweet aroma of banana
filled the air even while baking.

The dough has a lot of moisture, so after removing the bread pan from the bread maker, do not take the bread out immediately. Instead, let it sit in the pan for about 5 minutes to cool slightly before removing it. This allows the bread to be taken out more gently without putting too much strain on the dough.

It has a fine crumb and a moist texture.

I recommend waiting about 8 hours before cutting the bread after baking.

The dough has a gentle, fragrant scent with a natural sweetness from the banana, and the fruit pieces add a pleasant accent of flavor and aroma. It pairs well with raw walnuts, resulting in a moist and fluffy bread.

Slices of the rice bread can be wrapped and frozen for later use.

Adjustments Made in the Recipe

Since fresh bananas contain a lot of moisture, I adjust added water to keep the dough balanced.

Rather than fully incorporating the bananas into the dough, I leave some fruit pieces intact. This approach reduces the amount of banana mixed into the dough, preventing it from becoming too wet while allowing the fruit pieces to enhance the banana’s sweetness and aroma.

Since raw walnuts have a gentle flavor, I think they pair well with the mild sweetness of the bananas, so I combine them while adjusting the moisture level. Instead of the usual preparation process, I add them directly.

If you have any questions or encounter any issues with the recipe provided here, please feel free to leave a comment.
I would love to brainstorm solutions together.

※Copyright for this recipe belongs to Lily. For any commercial use, please contact me in advance.