Rice Bread In Early America - A Recipe From 1770
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- Опубликовано: 8 сен 2024
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Try toasting it in te morning and topping it with Honey or even with Orange Marmalade.
wow... I have never heard of cornbread made that way... partially cooked first huh. I am from the south and we just mix it up and put it in cast iron and put it on the fire
This is a bread made from Rice not corn
BanZandar he did mention that it was the same as period cornbread recipes
I know this. This recipes was also made at the same time as the Cornbread one. The Cornbread one is based on a indian recipe, then later on someone got the idea of using Rice since it was, at the time, more abundant than the corn. In relation to Cornbread it has about the same texture as Cornbread but just a finer grind. It can have whatever you want added to it for taste like Salt or even Nutmeg, sugar, and cinnamon. It can be topped with Honey or butter. Also jams and preserves or even things like Honey butter or even things like Gravys. Like Cornbread , it has many uses.
We Chinese people love Rice bread, too. I used to eat that every morning. We use steaming instead of baking though
I need the Chinese version of streaming rice bread, I RUclips it. 😁
Nice combo with bats
How much time for steaming pleaase!!
@@shamsadis1691 nice one 😂🤣😂🤣
Indians too. But we don't use yeast , we let that ferment naturally
During the 15th and 16th centuries, when the wheat crop failed the cities of Northern Italy would often distribute bread made of other grains to the poor. It was noted in the official records of Genoa at the time that you shouldn't use rice for this bread; the poor liked it and would eat more.
Matt Thomson finally a comment that has no bias. I love history presented as just facts.
@@johntunney1864 uP
But this would have been whole grain rice flour back then, not white rice flour. Also, they did not have any commercial yeast back then either. This matters because when you use white flour (mostly starch) and commercial yeast, you will get almost no flavours (same is the case with white wheat flour). The flavours come form the outer parts of the grain and from the long fermentation with wild yeasts or sourdough.
Last but not least, in the 15th and 16th century, no poor human alive would ever have been eating white wheat bread. This was a luxury, reserved only for the rich and powerful. Ordinary folk would eat whole wheat bread and with the milling technology of the day, the bran was very tough and rough which causes a very unpleasant mouth feel. Also, wheat bran disturbs the gluten development in wheat dough and therefore the wheat bread the poor ate back then would not have been anywhere close to the kind of wheat bread we find today. By contrast, rice bran is softer and less rough and leads to a more pleasant texture.
Thus, if you compare 15/16 century rice bread with 15/16 century whole wheat bread, the rice bread will likely be more tasty. But if you compare 20/21 century white rice bread with 20/21 century white wheat bread, the wheat bread will win. A skilled artisan baker will however be able to beat an industrially produced white wheat bread with an artisanal whole rice bread.
@@trijezdci4588 great insight! Thanks!
@Ninja Thumbs plagiarism for copy pasting in a RUclips comment? Hope you don't kick him out of university 😂
You can improve the structure by adding a teaspoon of psyllium husks. Those contain the same kind of long chained sugars that are responsible for the rise of rye doughs but they are gluten-free. They will soak up a lot of water and form a gel that will trap the CO2 and form bubbles in the dough. You will get a more pronounced rise and a more open crumb as a result.
As for the lack of flavour, this is not the fault of the rice flour, but due to the very short fermentation time. Ideally, you want to use long fermentation, say overnight in the fridge. That will develop flavours. Using wild yeasts like you do in the video is preferable to using commercial yeast because the commercial yeast acts too fast. Ideally, you make a sponge first by mixing a small portion of the flour with the yeast water and let that rest for several hours until it becomes spongy.
The cooked rice flour is called a water roux or a jelly and the process is called gelatinisation. For that, you should only use 5% of the total flour then add 1/5 of starch (potato starch works well) and then mix this with five times the weight of water, stirr well, add the salt of your recipe, then bring the water to a boil while constantly stirring. At about 65 Celsius the mixture will gelatinise. Take it off the heat and then continue to stirr for one or two more minutes, then put the casserole into a cold water bath to cool it down.
Last but not least, you want your flour to soak up all the water well and get some enzymatic activity going before you add the yeast sponge and the psyllium husks, so mix the remaining flour with the remaining water and let it rest for 45 mins to an hour. This is called autolyse. Then add the yeast sponge and psyllium husks and mix, let it rest for 45 mins to an hour before adding the rice jelly with the salt in it. Then mix well and put the resulting dough into the fridge to ferment over night.
The next day, form a loaf and bake in a dutch oven, or in a cast iron loaf pan. For the last 10 minutes remove the loaf from the dutch oven or loaf pan and bake plain to get a nicer, browner crust. Adding a tea spoon of sugar or honey to the dough also helps to get a nicer, browner crust.
trijezdci Do you have any gluten free bread recipe ? Sounds like you know a lot about this .
Hi trihezdi, could you share a rice bread recipe. I tried a mochiko (glutinous rice flour) banana bread but the texture is not what I am looking for. What do you think about using 1/2 rice flour and 1/2 glutinous rice flour?
Thank you for this, it is very helpful.
@@TheFLOPY3032 @Milin Lim Here's a recipe for rice bread that turned out best in a series of experiments:
(1) Main Dough
66% base
19% pre-gel
15% starter sponge
(2) Pre-Gel
66.7% brown rice flour
33.3% potato starch
500% water
33.3% salt
(3) Starter Sponge
100% brown rice flour
100% wild yeast water
(4) Base
60% brown rice flour
15% glutinous rice flour
25% sorghum flour
2% fleawort (psyllium)
6% okra pesto
60% water
Except under #1 (main dough) which are actual percentages, all percentages are baker's percentages: The sum of rice and sorghum flours in each section are 100% for that section. Let the dough ferment for 10 hours at 14 Celsius in the fridge. Then bulk ferment for 4 hours at 28 Celsius. Then form a loaf or loaves and proof for 90 minutes at room temperature. Then bake at 250 Celsius in a preheated oven, ideally with steam. Baking duration depends on the weight of the individual loaves. For 450 g (net) loaves in tin pans, I baked the loaves for 45-50 minutes. When baking in tin pans, take the loaves out of the pans for the last 10 minutes of baking. For extra crust browning add 0.5%-1% (of total cereal flours) honey or molasses.
@@milinlim5211 I don't know what kind of texture you are looking for but I am pretty certain that 1/2 glutinous rice flour will be overkill. I ran a series of baking experiments with 12.5% and 25% glutinous rice flour and the loaves with the 12.5% glutinous rice flour turned out better. Even with only 12.5% glutinous rice they were still very moist and chewy, or as the Japanese call it "mochi mochi". On the other hand, the loaves with 25% glutinous rice collapsed somewhat after cooling as they had too much moisture and too little structural integrity.
"We need to bring this down to a blood temperature." That was such an 18th century thing to say. :-)
itgetter9 well, blood temperature is when you stick your finger in it and it dosent feel hot or cold so...
@@CraftQueenJr I know. I like that way of saying it.
@@itgetter9 uP
but then he commented 100-105... how hot IS his blood??!?
Makes me cringe every time
I have been experimenting with this recipe a lot. It is now the one I use for a pizza crust, just place on a shallow pan, cinnamon raisin bread etc. I even use it like a pizza crust and add cooked onion, garlic, and spinach on top when it is almost done and it vanishes every time I make it. So thank you for making my gluten free lifestyle much easier. Most gluten free breads call for eggs which I can't have so this has been a major change to my daily life.
Ouch, can't eat gluten containing grains myself without getting ill for a week. Would be so much worse without eggs.
THANK YOU!!! Can't believe it's taken 23 years to discover how easy it is to make rice bread!!! My son is HIGHLY allergic to wheat rye and barley. Found out when he was 10 months old. Been buying rice bread and the market has really opened up with people's gluten sensitivities!!! But, sometimes you want to try to make homemade food, so can't wait to try this and tweak it!!!!!🙏
I've been baking a lot of gluten free items at home! So much better than store bought. Trying to get a bunch of videos loaded to help other people do it too!
Instant minute rice can be ground up and turned into a rice version of cream of wheat. I tried making my own rice flour abs found that out.
Weak
I want to have a kitchen filled with only your bowls and plates and all that jazz. It's all so cozy
All that 'jazz' is available for purchase at the website. I'm sure Jon would be happy to set you up with your own collection of bowls and other kitchenware. ;) I have Townsend pieces acquired back in the 1980s that are still going strong today, and would not hesitate to purchase more from them. My experiences in calling customer service to ask questions about the products have been great, and the staff know what they're talking about! (Unsolicited testimonial is unsolicited.)
Kori Emerson agree!
You can buy it but this is outdated and useless
Seriously, I adore to handle with old fashioned kitchen ware, some are still good and could last for a century more 🤗
@@ukaszw6623 Not really. Better to get away from plastic everything and go back to real crockery.
Our daughter tolerates gluten just fine, but has an actual wheat allergy. This sounds like a simple recipe. Thanks!
Thystaff Thywill wow, comparing apples to oranges, i see
Thystaff Thywill - I see the idiots are out in force again. Please shove your confirmation bias where the sun don't shine and stop endangering others with your reckless neglect of medicine.
yea i miss the good ol' times when children died of measels and mumps and whooping cough. Such good ol' days.
Don't forget polio. Good times! Especially for the ones who survived the initial infection and had to spend the rest of their lives in a wheelchair (if they were "lucky") or an iron lung.
This wasn't heard of 40 years ago because people with allergies just withered away and died young, and people never knew exactly why. But please, take your chances with polio, measles, and other diseases! I'll watch.
I LOVE THIS! The whole situation. The fire hob, outside oven, butter knife in leather holder... it’s just brilliant!
That wasn't a butter knife. It's more of a common 'utility' knife, effective at cutting up your food, spreading butter, and a variety of other tasks, including a few less savory.
I really enjoy his cadence, and how he explains things, super friendly, and just sucks you into the topic.
In Asia it's common to make a steamed bread using rice flour. Even though it's just as basic as this recipe, the steaming makes it so moist it is so good I can't stop eating it, even just by itself! But of course, they like to stuff their steamed bread with all kinds of things: meats or bean paste or other goodies. I expect that bread you made there would probably work really well as a side to a beef stew!
we called them rice cake precisely.. but teopokki also coined as rice cake.. if in malay cuisine we call them kuih apam
Hans S but idk why they call them rice cake, but maybe if you try to search fish cake, fish cake also has same consistency, not spongy like cake/bread
Hans S plz search for apam merekah, but the recipe uses cooked rice mixed with yeast with little bit rice flour and wheat flour
That's one of China's delicious influences to my country. We call them siopao around here. Every 7-11 and lawson branches have them on hand.
Kue apam...delicious! ❤❤❤ Very popular here in Indonesia, too.
The cooking of the rice flour in the beginning created the structure for the yeast bubbles to hold on to. That's why it works as a gluten free raised bread.
Huh, that makes a lot of sense. I was wondering why you would bother with the 'extra' step of boilding the water and 'cooking' the flour in it.
Interesting! Thank you for that! Makes a lot of sense.
I was thinking cooking the rice flour helped convert some of the starches into sugar to feed the yeast, similarly to mashing barley malt to make wort in beer brewing.
didn't that gel substitute xantham gum so the bread stays in one piece?
hmm, i wonder if we can make sour bread version using rice flour.
my mother makes this recipe with rice and black gram, it is soaked in water and a few hours later grinded to paste and left for a few hours more to rise. it rises quite a lot and it is then cooked in a kadia with a few coconut pieces. it is called poda pitha in odia.
Thanks for the recipe- will definitely try!
In case anyone else reads this - a kadai is like a pizza oven. Yes, I had to look it up. Yes, I'm That nerd. 😑
Sounds like the same ingredients as idlee, except idlee are cooked by steaming
Oh wow
Sounds similar to dosa.
I am a huge history buff in this time period and I have celiac disease sadly so I'm gluten free and that's an issue but this has made me so happy that I will be able to follow this recipe I will definitely try this
has anyone else rewatched this over and over just because the texture of that bread looks so good
Yay, some South Carolina Lowcountry cooking! My mother and I both have this particular cookbook, and it is an excellent resource. Because of the climate, South Carolinians couldn't grow enough wheat to make proper bread - the wheat always went bad. So, the rice planters improvised. Rice breads, especially the little cakes, took the place of white wheat bread across the Lowcountry. (Though, personally, I confess that I tend to agree more with my North Carolina and Virginia ancestors, who took a dim view of rice breads and rice flour when they were packed off to assist South Carolina during the Revolutionary War. They preferred - and demanded - their more familiar corn meal.)
Ycharea He mentioned "gelatinous" so I was wondering if he was using sweet (glutinous) rice flour (like for mochi) or just a regular rice flour. Since you're from the area where the recipe originates, which rice flour do you use?
I use rice flour from Carolina Plantation Rice. (I also buy their Carolina rices for my rice dishes - the gold rice tastes wonderful with the "poor man's" rice pudding recipe Jon covered recently.) You can visit CPR's site at www.carolinaplantationrice.com. The rice is grown in Darlington County, SC, and it is actually the same kind of rice that was grown in SC in the colonial period. It is produced in small batches; so, it's not easy to find even in local stores. Around Columbia, it's only sold at the SC State Museum, the State Archives, and Fresh Market, but both the flour and the rice itself can be ordered online. Carolina rice (especially the gold) has a different taste from the rice you buy in the store. I've gotten very spoiled on it.
Ycharea Thank you!! (for the quick response *and* the link)
😊💕
I was just thinking about this! I remember hearing that rice farming was big business in South Carolina during the 18th Century, and that wealthy South Carolina plantation owners were known as "the rice kings". As I was watching this video, I was wondering if this was common food in SC. Glad to see that my hunch was correct. Thanks for the info!
Geechie Boy Mill (on Edisto Island) has started growing Carolina Gold as well. People in and around Colleton county might have more luck finding theirs starting next year (they've shipped all their stock already).
While we're talking about them, they have a great variety of corn grits as well, though not all historically accurate to the Low Country.
John, in this day and age, where it often seems the whole world has gone mad, I find your channel to be such a soothing source of joy and solace. Thank you
4 years later I 100% second this. These videos are both interesting and incredibly soothing to watch.
Here in Thailand if making rice flours from 100% hammer milled rice it is best to give the flour a significant rest time after introduction of the yeast to let it rise and form some internal structure upon baking. I've found that rice flour performs better for smaller pieces not so much by weight by but by dimension, about 5-9cm really is the maximum from the centre I've found to work well. Of course if you can introduce either wheat flour or some pure protein flour, you'll get a much more traditional baking experience.
this is great advice! I wonder if this dough would work better as a small steamed bun than a loaf?
Yes it would very well for Bao buns, which are steamed, you really cannot go wrong with them, they are quick and easy, and you can stuff them with just about anything.
Wonder if it's baked in a shallower glass pan of larger dimensions if it will work well?
Yes it will, here in the east, rice loafs are not really a thing, more often it would be very much like Banh mi a baguette. Though you can do so without using say 50% wheat flour, it is better than straight rice flower. If you are trying to avoid gluten, the best methods I know to get a less dense result is (and these are relative) is size, and yeast, aggressive yeast with a good rest time, will give you a good roll with lots of voids inside. I'm not too experienced with 100% rice flour, bit this has worked for me well.
So I think yes, a shallower tray would work well, I'd let the dough sit for about 12 hours, or overnight. Just remember low temperatures slow down the yeast and reduce the rate of leavening.
Thanks John!
As someone who is sensitive to gluten, I was surprised by this title. Who knew a recipe this simple existed back then? I didn't. It actually is simple enough I could try it! :D
Anyway, I have to say, I didn't expect to binge watch a bunch of your episodes this week. You are engaging, humorous, and direct. Genuine. Keep on doing what you do!
Almond milk is a traditional eastern item too.
A lot of these "trendy" items have origins that aren't as modern as media likes to lead us to believe.
Now that flour is hard to come by, this may be a very valuable option. I may be baking this sometime soon.
European: We eat bread a lot
Asian: We eat rice a lot
Genius: Why dont we eat both?
Everyone: HORAYYYYYY
@@witardedphuc
I'm South East Asian (Indonesian), we do have rice bread/cakes, but they are considered as snacks. The main dish would always be rice. But I myself always prefer bread/noodles since childhood instead of rice and I don't know why, my whole family, friends, and neighbors eat rice.
Call it Ja-Pan
I’m Chinese, and people in China have been eating rice cakes for centuries.
Yup. There is a type of snack that is sticky and made from pounding cooked rice. You eat it with sugar. Very good and light on your stomache.
that's because this rice recipe didn't originate from North America. LIES. how? because Rice needs "lots of sun". do you have lots of sun at North America? NO.
Reminds me of a snack sort of thing from the Philippines. It's called palitaw (cuz it's cooked in water and floats to the top once cooked, and the Filipino word for float is litaw). It's coated in sugar and coconut and just tastes sooo good
Makes me want a big old bowl of Cream of Rice…or even Cream of Wheat….YUM!
Omg I'm hungry
Ahh, nostalgic
literally every Filipino party
Excellent! Historical accuracy for folks like me with Celiac disease.
Its must be hard if you live on culture that eat wheat daily. I am an asian, and rarely see people with celilac problem. maybe because we rarely eat wheat.
Novel Nouvel actually there’s plenty of places where gluten can come in-and it’s not just wheat either, but that is the main thing in diets that has gluten. That said, and idk your diet, it’s still found in plenty of Asian dishes (soy sauce, for example, uses wheat). It’s more that celiacs is more common in white people than it is a difference in diet (and a severely low diagnosis rate to an already fairly uncommon disease).
@@leeswiggity6162 I am from Java, Indonesia, we use rice as our main food. We eat wheat product like bread, but not daily. We actualy loves soy sauce, even uses Soy Sauce in many dishes. But i rarely hear (i am 23 Yo) people with Gluten allergy here. Maybe many people dont even know have Gluten allergy in the first place. So Gluten allergy is still uncommon in my place.
Novel Nouvel bro don’t you eat pasta like ?
@@arthurstein-tarnowski4732 I like all pasta, except maccaroni. Somehow i just hate it without any reason.
This is absolutely fascinating. The "hasty pudding" step is exactly like the tangzhong step in Chinese breadmaking, but I think the purpose must be different - the tangzhong adds gelatinised starch to the wheat-based bread, which softens it and improves keeping. In this case it seems more like the gelatinised starch is creating a structure to trap the gas from the yeast, which in the absence of gluten would usually be a problem. Corn has the same issue with lack of gluten, so the technique would translate directly.
I will absolutely try this. I have never heard of a functional rice flour yeast bread that is sturdy enough to make a loaf - only the flat rice crumpets (appam) of South India.
Just want to say to anybody who thinks this guy is stuck in the past, he isn't. He's quite possibly further into the future than most of us. He's kind, informative, educational, unbiased, realistic, he repeatedly acknowledges the facts of the real world more than most youtubers who just want views.
I agree for a different reason, say at some point in the future we experience some sort of civil collapse, he'd likely be one of the most prepared to survive in that sort of situation. He's who I want on my side in the zombie apocalypse lol
Once a Carrington event strength solar storm hits us and takes out our electric grid, because that's not important enough to prepare for apparently, he'll be doing just fine. These skills will be invaluable. People are scared of asteroids, but we've cataloged every asteroid big enough to threaten civilization, and there's none even close to a collision with earth in the next 100 years. We can't predict solar storms though, and we'd only have 2 days warning. We could harden the grid to prevent a disaster too, gotta love human priorities.
I'm actually really impressed by this. It looks like it would be perfect as a base for a thick meat stew like goat water.
I'll show you my goat water
@@JonOroMusic okay show me
Amazing! in india they make rice crepes, NEER DOSA.
pretty much: rice, water, salt. oil for the pan.
Have you had Idli before?
It uses dosa batter, but in a sort of 'flying saucer' shape, and steamed. There are special tiered pans for making idli in the traditional shape, but you can just use muffin pans. We've always used sour dough starter and let it sit in a warmish location over night so it gets nice and sour.
Oh I love neer dose. With sweet fresh coconut chutney. Out standing combination
Yes I am a mangalorian frrom South karnataka in India. We make neer dosa with only rice paste n salt to taste the consistence will be as liquidy as water so the name neer meaning water. if fry it in a pan.
Love the way they found so many ways to fill stomachs, food was fuel to get you through a working day for most of the population and bread is the staff of life in all it's forms. When all they had was rice they found a way to make bread.
I'm always hungry watching these videos. Even if it's plain. I just love the idea of olden times cooking.
I’ve been wanting to make a light GF cornbread, maybe substitute corn flour for half of the dry rice flour would work really well. Thanks for the idea!
i love these episodes. i used some of the cookings for my history class. I got an A.
Frank Bags did you actually make some of the recipes and share?
That is awesome!
Frank Bags i would love to hear the story
Muhammad Rafi Ghifari I made the donuts I've made a few other things just because I like to try to make new things. The apple fritters are amazing.
Frank Bags that's amazing. Two of my favorite things : history and cooking became one. Did you cook it 18th century style too???
When you're Asian... Rice-based breads and pastries are an everyday thing. :) I'm actually craving some right now. :) Thank you for your clear instructions and for sounding so welcoming. :) I love your kitchen and enthusiasm. :)
wonder how will be these bread fried in Butter in the Pan , and take it with a Coffe&milk (the latino version of latte coffe)
As far as gluten is concerned, if your ale was made with barley, wheat or rye, it would obviously contaminate the loaf with gluten, HOWEVER, I loved this recipe, the cooking of the rice to activate the starch in the beginning is absolutely brilliant!
Jennifer L. Wilson Not necessarily bacteria love gluten depending on the length of fermentation it could be rendered safe. I've read where some sourdoughs have tested as being safe for celiacs
Even today, with modern filtration, a small amount of beer made with barley would have enough gluten to make my husband and our two children very ill. An illness that takes weeks, sometimes months to recover from. So, I will not be a guinea pig for your flagrant disregard for others health. Reminds me of the chef who was purposefully feeding people gluten foods claiming they were gluten-free because he thought it was a fad. Incidentally, I have a wheat allergy, which can even be triggered from distilled whiskey. So, I find your reply both off-based and demeaning.
@@LambiLives - Calm down, spazz
wow.... get off your high horse. She simply said that it may be safe for people with gluten sensitivity, not that it absolutely was. Further, she did not suggest you be a Guinea pig for it, nor was her comment in any way flippant, condescending, dismissive or rude. Your comment, however, is a large part of the poor perception of gluten sensitivity. I respect the difficulties that you must encounter due to being so sensitive to gluten, I can only imagine how careful you must be to avoid illness, but that does not excuse your boorish behavior to someone who did absolutely nothing to you and was simply offering up an observation.
@@LambiLives chill out, snowflake.
Idea to make this a dessert kinda bread. Nutmeg, cinnamon, and vanilla. Allspice usually has nutmeg and cinnamon so that would work also an alternative. You could technically add sugar to but idk sometimes some spices and maybe an extra egg is all you need.
I suffer from Celiac thanks for the great recipe
Boa Boy I cook for a celiac grandchild. Experiment with combinations of flours. You can't exactly replace wheat, but each flour has different qualities. Eggs and milk help texture, too, along with guar gum. Best wishes.
Yeast isn’t gluten free is it?
@@suhail45678 yeast is bacteria, not gluten or even a fiber. It's a bunch of tiny organisms
Ted the meme god
Thanks for clarifying
@Raihan2 hm. interesting. I always thought it was a bacteria.
Great video!!....I had no idea rice bread existed in the the 1700's, or that rice was so popular. That's what so important about this channel. Thank you.
they had nut milks like almond or walnut milk back then too, they used it as a replacement for real milk when it wasn't available. just about every food we have today could be found somewhere in the world back then
I totally forgot you Americans have a different temperature-scale.
When you said "blood temperature, about 100°" I was questioning you being a human (maybe a dragon?) ;)
Melvin Klein I’m from America and I was questioning that as well. normal blood temperature is 98.6 degrees and anything higher than that is a fever. 105 degrees could land you in the hospital.
@@personananymous231 at the time the Fahrenheit scale used 100 as the body temperature of a healthy young man and 0 as the freezing point of sea water, but since they didn't have super accurate measuring tools a humans body temperature was actually slightly lower at 98.6 but read as 100. So "blood temperature" would have been 100 degrees.
It's easy to forget, but the US _does_ form roughly 2/3 english as a primary language speakers globally, and drops down to about 40% when you count English as a second language speakers. It's better to use both measurements since they dont teach the metric system much in US schools so most people dont understand it well enough to remember the conversions off the top of their head and the US would make up the lions share of english speakers.
@@arthas640 I don't know if you're American or not from your comment and I don't want to assume. We do learn the metric system in the US though! We don't use it day to day, but most of us know it pretty well. We can measure in meters and weigh in grams with little to no trouble. The thing that throws us off it temperature though. For us, 100° is extremely hot and 0° is extremely cold. It doesn't work like that for Celsius...
@@arthas640 We actually do get taught the metric standard in _every_ US school as that's the scientific standard. I use both the metric system and the customary system in my household :)
I really wish I had known about this instead of spending all that money on gluten free bread.
Spiral, I agree! And the almond and coconut flour I have too! The almond flour I can use. Wonder if I can adapt almond flour to this recipe, but think it's not finely ground enough.
shashakeeleh
I bet that they would work, just the texture of the finished product might be a little different. The general premise of the recipe is not so different from potato bread.
Richard, I agree. Thanks!
Another gluten-free option is chickpea (garbanzo) flour. Used some to make a batter for pakoras the other day, and it works like regular batter. Not sure what kind of structure it would give to bread since I can't even get regular bread to have good structure, but there ya go.
Spiral Breeze not all rice is gluten free.
That bread looks like it has amazing texture...and the book sounds fascinating as well!
I love the way be gives the directions! My mother-in-law was very old school Southern. Recipes passed down "word of word of mouth". There's no quarter cup...just eyeball of handful of measurements.
add a little sugar to get a better rise
or honey.
I was going to do that 👍
Adding sugar makes it rise _faster,_ but not necessarily _better._ It also shouldn't be placed in a too warm place; the ideal temperature for bread yeast is about 20-30°C - if the dough is too warm, you'll get uncontrolled fermentation and a yeasty flavour.
It's not the sugar or lack of it, it's the lack of gluten. Gluten helps the bread dough become stretchy and holds in the CO2 to make that fluffy loaf we all love. It's hard to make a good fluffy gluten free bread.
K Vjqxzz 😉 I see what yah did there.
Huh, surprised ya didn't title the video "Gluten-Free Bread from the 17th century"
So, so, soooo glad he didn't.
laaaawls
I only buy organic free trade gluten-free rice.
Corn bread is also gluten free :P
Not if you buy the mix, it's not.
I’ve added the term “savors and flavors” to my daily parlance.
Glad this got recommended. I always have a lot of rice in my house, and a whole lot of time on my hands.
I always feel so blessed when people mention my home of the Carolinas. Love this recipe, I think I'll try it and come back and comment my results.
There are many ways to make breads from rice flour. I never really knew that much about it until I lived throughout Asia for five years.
With rice growing in the Carolinas back then there had to be recipes for breads too.
Thanks for presenting one today.
Kid Goku, Where's nimbus?
Huh, I guess rice can be used for practically anything
Justin Y. Why are you literally everywhere
I made a computer out of rice.
shut your mouth
No u
Justin Y. ...
Sort of related, but I must mention- I'm partially Chinese and I remember eating dim sum and having some light, semi sweet rice bread. I would probably love this one!
Are you sure it was rice?
McDucky yes, it's steamed and semi sweet. Again, very different than this. But the idea of the recipe took me back to 95', compelling me to look it up🙂
Some places call it "white cake" or "Chinese rice cakes". It's steamed with an oily coating. It was one of my favourite things as a kid. Nowadays it's pretty rare to find a Chinese bakery that make them well. They were common here in Toronto in the mid 80's. Within Chinatown, I mean. Now when I do get them you can taste the corner cutting. Really good white cake back in the day had the slight yeasty tang to it. Now they use baking soda or baking powder.
White sugar cake! Yeah, that stuff used to be good back when they made it right. It's a giant carb bomb tho, so I never try to make it for myself...
Christina Tom
LOL! I have no problems with carbs myself. If you ever make it to Toronto Canada then you need to visit the Mississauga area. They've got a Chinatown area there with a few bakeries where white cake's made in the traditional way. The texture, smell and taste are on point.
"white sugar cake". That is a more modern name I'm certain. I had never heard or seen that used until the mid 2000's and believe me, with the amount of visits to Chinese bakeries I make, I would notice. lol. It was always labeled either "white cake", "Chinese rice cakes" or "steamed rice cakes".
my wife is a celiac, i use this reciepe a lot :)
Ė
But what nationality are you ?
@@iac4357 what relevance is my nationality? just curious :) i'm a beef fed mid western boy with normal 'merican' mixed heritage. . . my wife on the other hand is mixed native and french creole, her intolerance started around 30 yrs old which shocked a lot of the doctors. so we immediately went on a dietary change crash course and thanks to resources like @townsends we've managed to build a better dietary repertoire than i would of developed otherwise.
Charlestonian here! Rice is extremely common and used to be eaten with every meal back in the day. I always heard that rice from the Lowcountry during that era was the emperor of China's favorite, a little tall tale I've heard all my life, not sure if true. I had no idea they made bread with it!
I bet that bread would be tasty with cinnamon and raisins mixed in.
Scott Lippert Great idea honestly. Maybe whip up a frosting. Breakfast done right.
Put sambal on it.
YES.
Reminds me of Irish rice pudding.
How about cinnamon, some oats, and some chocolate chips?
I knew it! It had to come from the lowcrountry of South Carolina. Rice was the main cash crop in the time period.
I can't believe I JUST found this channel! It's like... the best channel on youtube!
Is that your actual kitchen or a set? I love it, reminds me of Howl's Moving Castle. I also love Liziqi's kitchen, so much beauty in the simplest kitchen designs.
That starts out looking like grits, and is probably the wettest bread dough I've ever seen. I'm just more used to steaming rice breads as opposed to traditional baking methods, but now I have to give this a try! You always have the most interesting things to try.
I have never heard of 17th century rice bread. I thought that was a strictly modern thing because of the rising number of people who are allergic to gluten. It's amazing how we have lost so many recipes to history that used to be so common to our ancestors. In re-learning these recipes and sharing them, we are regaining a bond with history that you can't find in a book. I love the idea of trying these recipes out and thinking about how everyday people might have eaten the same thing hundreds of years ago. It must be a really cool feeling when you try something out for the first time and it works (and hopefully tastes good!) and you think to yourself, "I can't wait to share this with our RUclips community!" Thank you so much for all you do. It's always a joy to watch your videos.
I am just assuming it wasn't popular back then. Imagine trying to find rice flour in 17th century. I can’t even find it today in nearby Walmart.
@@alwaysnever6004 look in the international section, they sell rice flour in small plastic bags there, i've found it at both publix and walmart
Alexis Ryuun walmart sells different things depends on the region. My Walmart sells croc meat but don’t have rice flour.
Always Never Most Walmart's have a gf section now. If not, order from Bobs Red Mill online.
Not a criticism but a correction. Celiac disease is not an allergy. It's a genetic intolerance of gluten. I have desensitized systematically to some ( not all) allergens, but you can't fix a genetic intolerance to gluten, unfortunately. Separate, some people are allergic to wheat specifically.
I would add sugar to the yeast and water, sweet rice is delicious.
Or even a little vanilla extract and some honey...
Or you could whip up some butter with some cinnamon or some honey and make a compound butter to spread over the top of the bread at its conclusion...
That sugar will help it rise too.
You could sweeten it with molasses for a traditional Southern taste.
Rice recipes were abundant in South Carolina due to the rice plantations around the coast. Many of the "receipt" books in the area at the time, not to mention letters written, include rice recipes.
And rice required wet climates.
Depending on what you used in the ale, the barm might not be gluten free. Still if I stick to the regular yeast (as long as it is a gluten free variety), this would be a cool recipe for my gluten-intolerant girlfriend.
ILoveFilm247 you can use a 50/50 with bean flour to get a full protein too. The texture and process doesn’t change much.
ILoveFilm247, you are correct. I have Celiac Disease and wheat allergy, so I must eat gluten-free. If the barm is from the ale, where barley hops are used, then what he made is NOT gluten-free, because that barm still contains elements of the barley. Gluten is found in wheat (all varieties), barley, rye, triticale, and all of their derivatives, such as hops and malt. However, if the store-bought yeast packets of today are used with water, then it would be. The funny thing is with wheat, only the head of the plant contains gluten. The stalk and the starch are gluten-free, so a product can contain wheat and still be declared as gluten-free. People with wheat allergy must be careful as a result, because gluten-free and wheat-free are not exclusive.
This series always entertains and calms me. Love trying out the recipes.
Oh I would love to make this. My family might not want it but that’s ok I’ll eat it all.
I'll have some :)
lol, that's how my family is, ALL the time.
It's bread. Worst case scenario it's bland or burnt.
Cooking with non-Newtonian fluids!
That’s gonna go fine in a stew
Emily Nelson oooooooooooohhhh yeahhhh. Wayyyyy better than cornbread
I was thinking fry it with olive oil and put it in a garlic bread paprika soup
We are on a stay-at-home order nation-wide and your channel is one of the many that is gonna fill my time and make me feel happy in these trying times. Thank you~ I hope everything is okay for everyone~
We call it here in the Philippines as "Bibingka" and you can do a search on that word here in YT
Jon, I know u have previously said ur no cook - but *man* I love ur descriptions 🤣 “blood temperature”, “gloop”, “ *slightly* warm”. U make it sound so appetising... Wot a crack up 🤣🤣 I’m still gonna try this cos it looks delish 👍🏼👍🏼✌🏼
Blood temperature is the point where you stick your finger in it and it’s not hot or cold.
As always this is so fascinating! Rice is the staple crop where I live and cornmeal almost impossible to buy, so this recipe was especially interesting. Thank you so much for these videos.
Looks delicious! I love rice in all of its forms
scraperindustry it's so pretty and white too, imagine with some strawberry jam on top for breakfast 😍
I just recently tried rice milk, and I actually really liked it...especially when you add a tiny little bit of vanilla extract to the carton.
Emily Williams You took my thought right out of my head.
That is probably the simplest gluten free bread recipe I've ever seen! I will definitely try it. Thank you so much!
This guy is great. So dedicated. I've got to try this rice bread.
Your kitchen is so perfect for my high tech amish lifestyle. I'd love to get the plans on your kitchen set up. The cooking area mostly! Please!
This would be excellent with lemon blueberry ginger marmalade.
I don't there are many things that wouldn't be good with lemon blueberry ginger marmalade! YUM!!!
Bruce Tidwell you are right. But this bread would Definitely showcase it!
Bruce Tidwell What about pizza?
Never had that kind of marmalade but that sounds all kinds of tasty!
My mom makes a Meyer Lemon and ginger marmalade , it’s really good.
Looks amazing, Mr. T! Gotta try this out myself. Maybe make a sweet one with cinnamon and spice for dessert. Like some kinda... horchata bread! Yeah!
I love your earthen oven and earthen house. Such an efficient stuff to bake the bread into and a cozy place to have a snack.
As a disabled person I appreciate the fact that your trying to do stuff like this!! Anything helps and your doing a good job.
What does being disabled have to do with this
@@Saucegod207 never you mind. He did not see the comment anyway.
I don't even need to watch this to know I will like it, so I just liked it the second I clicked on the notification :) ❤️
I wonder why I like this channel (and this man) so much. I never like history, I'm not American, I'm not white, I don't live in 4 season country, and I don't live in the 18-19th century (I can't imagine to live without electricity, smartphones/laptops, and internet!). But he made it all interesting (and somewhat funny) and I found myself keep watching (and learning) something new in his channel.
I love rice, I love bread, what could go wrong? Sounds delicious!
My Chinese grandmother grew up in a very poor part of the fujian. She moved to the US in the 1970's and used to make something very similar to this for me when I was a kid. She says she used to do this with the burnt, leftover rice when she was younger.
I like how many steps have approximated quantities. It all comes down to intuition and observation. Lovely. I'm totally trying this with some yeast I got on a petri dish.
*+Townsends*
John, I know I've mentioned this before but some days you remind me so much of _Neelix_ from _Star Trek Voyager_ that I keep thinking you're him. You're not, are you? Hahaha - j/k. Seriously, that rice bread looks like a great option for those that have some significant gluten sensitivity such as cœliacs. Good stuff. Here in New Zealand, we'd put ™Marmite on it, which is a yeast extract spread full of vitamin B type goodies. Most people hate it the first time they have it but we grow up with the stuff here and love it on toasted bread or just plain, fresh bread with butter, of course.
Yeah, he did seem kinda familiar . . but that guy from Star Trek V. never seemed so smooth and natural. This stuff is top shelf!
I see it now that you've said it! It's his smile! I also agree with John Knight - Jon is Top Shelf! 😁
I think Marmite (Ourmate at least) has wheat in it...
Love the history and the recipes, and John Townsend, Thank you for sharing.
Reminds me of the milk bread recipes I was looking at earlier, the first steps are very similar!
I never thought that we could have rice bread,. I’ll definitely make this bread. In our village, we steamed this and sprinkled it with grated fresh coconut and a pinch of salt. On the dough we can add brown palm sugar for color and sweetness or just plain white sugar. Yes it’s also yeast based and glutinous rice powder can also be used.
I like your experimental spirit. It is so much easier to learn when one is able to accommodate the occasional failure. You can always feed it to the chickens. Depending on where you live and when you have lived, different grains are available. This looks like a pattern that would accommodate most gluten-free and low-gluten grains. I'll bet it would work well with rye, barley, oats, and more. Mixing the grains might even be better. And, of course, you could always add other things you have on hand. Personally, I love adding a potato element to breads, either water in which potatoes have cooked, or mashing up the potatoes themselves. It adds tenderness and improves keeping qualities. Many times it took a lot of ingenuity to keep from starving. When food consumption is about staying alive as opposed to the entertainment value that prevails today, I don't think you'll find many overweight people.
This looks pretty good. In Hawaii we eat rice cakes in different varieties as a standard part of the cuisine. We generally use the Japanese word for it, mochi. It's an acquired texture. As a kid I wasn't a mochi fan (in fact I hated it). But have grown to like it. It's quite good as dumplings in chicken soup (ozoni), served as part of New Year feasts. It's particularly good with ice cream, too. I'd love to try it as risen bread.
Legit old school Gluten Free Bread ❤️
I tried this recipe tonight. I am not sure if I made it correctly. I followed your recipe and baked on 400f, but for over an hour not 25 minutes. Am I supposed to have a toothpick come out clean? My bread was much more brown in color than one you have pictured, the inside was still too moist, and never dried out Can you help?I love your channel, thank you for all the hard work!
Ella Fausz Try cooking at a lower temp, such as 325, so the bread has a chance to rise more (and be less dense) before the hard crust forms and prevents further rising. That works for me when baking for my celiac grandchild.
Had the same problem ! I even baked it for an additional 30 min and still not baked
My folks used to make something like this for both Chinese and Cambodian holidays. Great with shredded coconut and caramelized palm sugar!
This bread honestly reminds me of my own recipe for peasant bread that I make on occasion. Really good as a filler with meals too, so thanks for the new recipe idea.
Butter infused with lemon zest would be an amazing addition to this bread!
Mmm.
I think that simple rice bread would go really well with black bean soup.
I love starches, breads, pasta, rice, are my favorite foods tbh.
Me too. I just wanna disbelieve all this carbs demonization
Gosh everything could be wrong in the world but these videos still calm me
Great for people who are allergic to wheat and corn, like me. I make pancakes from buckwheat(misnomer)and brown rice flour. Very good when molasses, ginger, and cinnamin are added to the mixture.
This is what I’m gonna be eating all quarantine long(I ran out of bread and don’t have enough flour to make more)
strangely enough, an old Chinese guy gave me some rice bread yesterday.
How was it?
The question still being left unanswered
It's been a year, fam: how was that bread?
Tastes like Corona virus
We call that puto. It's pretty common here in Asia
It's nice to see you guys use the ol' earthen oven again! I thought bees had gotten in it or something.
THANKS for finding and sharing a fine alternative 'bread' recipe. The slice held together so well that I could imagine it as encasing sandwich meats and cheeses. OR sopping up a sauce.