Exploring the Possibilities of Rice Bread with Diverse Styles

The other day, I received a very valuable　piece of advice: Could rice bread be high glycemic index food?

I realized that rice bread could cause postprandial hyperglycemia, or high glucose spikes. In my recipes, I add various ingredients, such as dietary fiber, fats, and oils to help prevent these phenomena. While I believe rice flour itself has a high glycemic index, these ingredients can help lower the overall glycemic index of the rice bread.

In addition to these approaches, I'm also considering other ways to prevent postprandial hyperglycemia. 

Using soy flour, bran powder and vegetables can be optional choices to reduce carbohydrates and add dietary fiber and other beneficial nutrients to manage postprandial hyperglycemia. Depending on the case, these choices may not align with a strict gluten-free approach. However, I don't view it as a binary opposition between rice flour and wheat flour—I’d like to explore diverse approaches without restricting my options.

The benefits of rice bread go beyond being gluten-free; it has a great flavor, a fluffy and moist texture, is easy for beginners to customize, and can be made in a short time. Additionally, by using a bread maker, I can save effort and make bread as conveniently as cooking rice.

I'm genuinely excited to experiment with these new ingredients, try new styles, and expand the possibilities of rice bread.

Spinach-kneaded rice bread trial.
 It may help lower help the glycemic index
of the rice bread.