[Recipe] Gluten-Free Rice Bread (Green Tea Matcha and Sweet Red Bean) - Suitable For Those with Wheat Allergies
A yeasted gluten-free bread made with rice flour featuring green tea matcha, sweet red beans, sweet roasted chestnuts and walnuts, ideal for breakfast, lunch boxes and snacks.
It's suitable for those with wheat allergies.
The gentle scent of the green tea matcha adds a touch of Japanese atmosphere, helping clear the mind and bringing a sense of comforting warmth, peace, and quiet.
Matcha pairs wonderfully with the mild sweetness of sweet red beans and sweet roasted chestnuts.
※Equipment used in this recipe : TIGER Home Bakery KBD-X100 WF
Ingredients
・Rice Flour (Mizuho Chikara, Kumamoto Flour Milling Co., Ltd.) 250g (chilled)
・Green Tea Matcha (Uji Matcha Powder, Pioneer Project) 2g (Adjust the amount of matcha to your preference, between 1.5g and 2.5g※, chilled)
・Water 235g (chilled)
・Sugar (Sudaki Sugar) 3g
・Acacia Honey (Hachiya) 3g
・Multifloral Honey (Fujii Beekeeping) 3g
・Salt (Shimamasu) 4g
・Rice Oil (Tsunoshokuhin) 8g
・Red Saf-Instant Dry Yeast (Red Saf, LESAFFRE) 4.5g
・Sweet Red Beans (Hono Ama Azuki, Maruyanagi) 25g
・Sweet Roasted Chestnuts (Yaki Maron, Hisaya) 25g (finely chopped)
・Walnuts (raw and edible walnuts, Tomiz) 10g (finely chopped, added enough water to completely cover the ingredients, microwaved for 40 seconds at 600W, cooled, rinsed, and drained)
※While increasing the amount of matcha enhances the aroma, it can inhibit fermentation and affect the structure of the bread, resulting in a lower rise or collapse of the bread during baking. I recommend using at most 2.5g of matcha for optimal fermentation. Based on my trials, I suggest using at least 1.5g of matcha for a good flavor, but you can feel free to reduce it further if you prefer a milder taste.
Instructions
Mixing
: Menu 32
Add the matcha to the bread pan, pour the water to dissolve it, attach the mixing blade, then add the rice flour, and select Menu 32 to start.
to help with fermentation.
＊＊＊
When the bread machine pauses and sounds an alarm (for 5 minutes), add the honey, sugar, salt, and rice oil, then mix.
Finally, add the dry yeast and mix again.
＊＊＊
After the mixing ends and the bread machine sounds an alarm, add the sweet red beans, sweet roasted chestnuts and walnuts, then mix until evenly incorporated.
I remove the kneading blade
from the bread machine at the end of mixing.
Fermentation
: Menu 33, 39°C, for 30minutes
Baking
: Menu 34, dark color, for 30 minutes
resulting in a lack of oven spring.
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.
Soft aroma, good fermentation,
and the bread has height.
Rich aroma, fermentation is slightly inhibited.
Intense aroma with a hint of bitterness,
fermentation is inhibited, resulting in a lower height.
I recommend waiting about 8 hours before cutting the bread after baking.
The wonderful aroma of matcha fills the air even while baking, and the pairing of matcha and sweet red beans is truly delightful.
Slices of the rice bread can be wrapped and frozen for later use.
Adjustments Made in the Recipe
Adding matcha to rice flour bread is challenging, but I have explored the balance by adjusting the proportions, ingredients, and moisture content.
Since matcha inhibits fermentation, increasing the amount of matcha can prevent the bread from rising properly. However, I believe that a dough with a richer matcha aroma will be very appealing to those who love matcha.
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.