[Recipe] Gluten-Free Brown Rice Bread (Walnut)

A yeasted gluten-free bread made with two kinds of brown rice flour and walnuts, ideal for daily meals, sandwiches, and toasting.
The combination of the toasty flavor of the roasted brown rice and walnuts is excellent, resulting in a deliciously chewy and moist texture. 

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

Ingredients

・Rice Flour (Mizuho Chikara, Kumamoto Flour Milling Co., Ltd.) 200g (chilled)
・Brown Rice Flour (Gluten-free Brown Rice Flour, Kumamoto Flour Milling Co., Ltd.) 50g (chilled)
・Roasted Brown Rice Flour※ (Brown Rice Flour, Namisato Corporation) 7g (chilled)
・Water 250g (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
・Walnuts (raw and edible walnuts,Tomiz) 15g (finely chopped, added enough water to completely cover the ingredients, microwaved for 40 seconds at 600W, cooled, rinsed, and drained)

※This product may contain traces of wheat, milk, and soy. Individuals with those allergies should exercise caution.

If you’re looking for a vegan-friendly option, please take a look at this link.

Instructions

Mixing

: Menu 32

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

      ＊＊＊

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 walnuts and mix until evenly incorporated.

The dough is soft.
I remove the kneading blade
from the bread machine at the end of mixing.

Fermentation

: Menu 24, 33°C, for 30 minutes

It has a glossy surface.

Baking

: Menu 34, dark color, for 30 minutes　

The brown rice flour tends to inhibit fermentation, 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.

It has a fine crumb and a moist texture.

I recommend waiting about 6 hours before cutting the bread after baking.
The roasted brown rice flour gives it a chewy and moist texture.
Slices of the rice bread can be wrapped and frozen for later use.

Adjustments Made in the Recipe

I found that walnuts tend to inhibit fermentation, making it difficult to achieve a nice crumb in low-sugar breads.
However, with the formulation of roasted brown rice flour, the dough becomes sticky and moist, which pairs exceptionally well with walnuts.

In terms of flavor, the aroma of roasted brown rice flour and the richness of walnuts complement each other beautifully, making this walnut bread an excellent choice.

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.