Can I ask you what size mold you used? The video doesn't say anything about the mold size and that's the only reason I haven't gotten around to making it yet :/
Очень понравился, визуально, ваш хлеб! Пышный, нежный, мягкий, белый! Наверное ещё и вкусный. Вопрос: можно ли вместо дрожжей использовать ЗАКВАСКУ хлебную?
Ακόμα και αν χρησιμοποιείς προζύμι καλό είναι βάλεις και μαγιά. Χρειάζονται και τα δύο. Το προζύμι θα το βοηθήσει να διατηρηθεί περισσότερο. Δεν ξέρω όμως πως λειτουργεί το προζύμι σε αλεύρι ρυζιού γιατί πάντα έχει την τάση να δίνει μια ξινή επίγευση. Δεν χάνετε τίποτα να δοκιμάσετε.
Мне кажется,что вряд ли закваска справится.И хлеб из риса может перебродить.У меня на 15 минут дольше простоял,а потом в духовке опустился в середине процесса выпекания.А закваска пшеничная ,да и любая другая непредсказуемая.
I really love how Table Diary videos use close-ups. It's like learning directly from a professional chef. The background music is so calming and keeps me focused. ❤❤ The instructions are so clear, I'm confident I can make this recipe just as delicious as in the video❤❤❤
Déjeme decirle que es usted un mago de la cocina. Yo no puedo comer pan de trigo,ni avena 😢y gracias a su arte, intentaré hacer este pan. Muchas gracias por compartir sus recetas y conocimientos. Disculpe los anuncios que pone debajo de las instrucciones no permiten ver los ingredientes y proceso. Ojalá pudiera compartirlos de otra manera. Gracias nuevamente y un saludo cordial desde Puebla, México.
❤ Thank you! ❤ I made this today and it truly IS AMAZING! When sliced, it toasts up beautifully and has great texture and taste. Great video tutorial, easy to prepare with great results. Again, thank you ❤.
I can’t eat gluten because I have an intolerance, bread substitutes at the store are so expensive! I’ll have to try this bread out, it looks wonderful, and I always have a lot of rice at home. 😋
I tried making this today but I forgot to add the oil… I only realised after rewatching the video because my batter didn’t rise at all after proving for over an hour. I didn’t want to waste the batter so I tried making idli (steamed Indian rice cakes) since the batter seemed very similar, but although the batter firmed up, it didn’t turn out right. Then I had the idea of cutting the cakes into round slices and pan-frying them, then having them with a bit of soy sauce. They turned out pretty tasty and the texture was kind of like glutinous rice cakes. I’m gonna try making the bread again tomorrow, with the oil this time 😆
@@Javz177 I didn’t forget the yeast. But I did forgot the sugar and salt in addition to the oil the first time 😆 (it wasn’t shown in the video and I didn’t prepare all the ingredients beforehand.) For my second attempt yesterday, I forgot to add the sugar and salt again as I only realised yesterday that this step was not shown in the video. I added them in over an hour after proofing and it did rise eventually so I baked it. It was OK but not entirely bread-like. I will try again, making sure to add ALL the ingredients at the right time 🤣 hopefully it will turn out right!
Waao I never think this kind of recipe can be make amazing..❤big 👍 thanks.I am from India in Mumbai... pls tell me after putting yeast in the rice how long takes time to prove ?
I love how you’ve transformed a simple ingredient like rice into a soft, delicious loaf. The texture looks perfect, and it’s such a great gluten-free option too! I’m excited to try this out-it’s amazing to see how versatile rice can be. Thank you for sharing this unique and healthy recipe! 🙌😊
Le agradeceré mucho si comparte su receta para hacer el pan que menciona,yo no puedo comer pan de trigo,ni avena e intentaré hacer este pan. Gracias y un saludo cordial desde Puebla, México.
@@rocioescobar7819 Idli recipe 1 cup urad dal 2 cup rice water, for soaking and grinding salt according to your taste Instructions firstly, in a large bowl soak 1 cup urad dal for 2 hours. also, soak 2 cup idli rice for hours. after, 1 hour of soaking of urad dal, drain off the water and transfer to the grinder. grind for 45 minutes adding water as required. use urad dal soaked water for grinding, as it helps in fermentation. scrape the sides and grind until the batter turns soft and fluffy. transfer the batter to a large vessel and keep it aside. in the same grinder add soaked rice and grind. grind to a coarse paste adding water as required. transfer the rice batter to the same vessel. mix well making sure everything is well combined. mixing the batter with hand helps to aid fermentation. cover and ferment in a warm place for 8 hours. the batter is well fermented when it has doubled in volume. mix the batter gently, without disturbing the air pockets. add 2 tsp salt and mix gently. grease the idli plate with oil and pour the batter. steam the idli for 10 minutes or until the toothpick inserted comes out clean. finally, enjoy soft idli with chutney and sambar. Or any curry of your choice For more clarity check in youtube for the recipe
@@Taimoori2024 I made the bread. I didn't believe it would work, but it worked! After I blended the rice, the batter got much thicker than on the video, it was more like regular bread dough and was constantly getting thicker. Also, I didn't have a special bread mold, so just used a small baking dish. It took, I think, about half an hour to ferment in the dish, and then I put it in the oven. It stuck terribly to the parchment paper 😔 The texture is like cake, not bread. But it smells a lot like rice, not freshly cooked one 😅 so I'm not really fond of this bread. I believe you can make sandwiches and the filling can disguise the smell, but unless I have to have a gluten free diet, I won't bake it again. It was a great experience though.
You are the best. I have tried more than one method and this is the easiest. I felt happy just watching. When I find free time, I will try it. Thank you.
Hi, I would like to ask what kind of rice did you use? Is it the normal one or is it the sticky rice? As in this video I saw it's short grains, so I wondering is it sticky rice?? I usually used medium grains.
@@hannahmars-funfactsandart Oh my god 😅 you made me realize that I never used sticky rice 🤣 so that was the real problem thank you for enlightening me on this important point
@NanaNONA-z8m oh yaaa? Hehehe here in Indonesia we use both plain and sticky rice. Usually the color of white sticky rice is like milk, but I wasn’t sure about the color of the rice in the video. Well, I’m going to give it a try then. Thankyouuuu
Se ve delicioso, tengo una duda, porque no se agrega la levadura en la licuadora junto a los demás ingredientes, sino que se deja hasta el final y mezcla a mano.
Rice is a carbohydrate that you should be careful about consuming because it raises blood sugar, but this cooking is interesting and good, showing that this food can be used in other ways. Thank you.
Greetings from Bangalore, India. This is so interesting. Could you please tell me which rice you used for this? Will it be ok to use any type of raw rice? Thank you for this unique recipe.
200 g de riz 110 g d'eau 10 g de sucre 2 g de sel 10 g d'huile de cuisson 3 g de levure Laver le riz. Couvrir d'eau jusqu'à 5 cm au-dessus du niveau du riz. Laisser tremper toute la nuit. Égoutter le riz ramolli mais ne pas jeter l'eau. Mettre le riz ramolli dans un mixeur avec 110 g d'eau de riz, 10 g de sucre et 2 g de sel. Mélanger jusqu'à obtenir un liquide lisse. Ajouter 10 g d'huile de cuisson et mélanger à nouveau. Laisser refroidir au réfrigérateur jusqu'à ce que la température soit comprise entre 22 et 25 degrés Celsius. Ajouter 3 g de levure en poudre. Mélanger un peu avec un fouet. Couvrir un moule à pain de papier sulfurisé. Verser le mélange de riz à l'intérieur. Laisser fermenter jusqu'à ce qu'il ait atteint environ 1,5 fois sa taille d'origine (60 à 70 % du volume du moule à pain). Enfin, cuire au four à 200 degrés Celsius pendant 40 minutes. Ne couper le pain qu'une fois qu'il a complètement refroidi. (C'est Google Translate. Je suis désolé pour les éventuelles erreurs, mais les parties de base sont claires.)
@@meisievannancy Липкость риса, несмотря на отсутствие глютена, обусловлена высоким содержанием амилопектина. Это разветвлённый полисахарид, который при варке впитывает большое количество воды и образует клейкую гелеобразную структуру.
@@antaressargas5101 Thank you for the very useful information. It sounds like rice can be used to replace some traditional additives to create stickiness to bind together certain recipes. Thanks again. Regards from South Africa.
Cảm ơn bạn đã chia sẻ video biến gạo thành bánh mì rất hây nhìn rất ngon và đẹp mắt 👍💯 chúc bạn và gia đình nhiều sức khỏe an lành hạnh phúc và thành công 💕💕💕 luôn Đồng hành cùng bạn ạ 🤝🤝🤝.
Hi, I would like to ask which kind of rice you used? Was it just normal short grain or was it sticky / glutenuos rice? If it's normal rice, can I use medium grain rice? Thank you.
is it possible to find this bread mold in the US? I can't eat gluten, and this would be a very useful tool for my kitchen, along with the RUclips recipe.
![[No-oven] Fluffy Rice Bread Recipe :: My Family Doesn't Stop Eating :: Rice Flour Recipe](http://i.ytimg.com/vi/cQzOmC3P534/mqdefault.jpg)
췌장염 앓은 후에 유당, 글루텐 소화 못시켜서 엄청 고생했는데 그 때 순쌀식빵 먹고 얼마나 위안받았는지 몰라요. 오늘 이 레시피 소개해주셔서 감사해요.
네! 앞으로 글루텐으로 힘드신 분들을 위해 이런 레시피도 종종 소개해 드릴게요😝
@@table_diary 그리고 간편 만들기로 해주세요~ 😆😆😆
ruclips.net/user/shortsQv5mZJpNNqM?si=_MVwKDJOx5u6HFNo
شفاكي الله وعافاكي اختي في الله
@@Salafia.manhajona هي ليست مسلمة اختك في الله لا تجوز الا لمن يدين بالاسلام انهم لا يؤمنون بالله
이거 파는 곳이 있어서 먹었는데 식빵 느낌은 아니구요. 구운 술빵? 잔기지떡 같은 느낌이라 생각하시면 되요. 식빵이라 생각하고 먹으면 실망할 수도 있는데 이 고유의 맛을 느끼고 드시면 맛이 괜찮아요!
❤밀가루로 만든 음식을 먹으면 속이 더부룩하고 소화 잘 안 되는 사람인데~너무 반가운 건강한 식빵이네요~^^아이에게 주기도 좋은것 같아요. 레시피 감사합니다
앞으로도 소화 잘되는 빵도 많이 보여드릴게요😍
멋지네요. 따라 하고싶어지네요 ㅎㅎ👍
@@table_diaryvou acompanhar , é necessário.
와ᆢ당신은 정말 미쳤어요. 어떻게 이런걸 세상에ᆢ 너무 감사합니다.
thank you. My mom can't digest wheat that well. I am going to try this! 💛
쌀에는 글루텐이 없어서 부풀지 않아요. 그래서 시중에 파는 쌀가루에는 밀가루가 일정양 섞여있죠. 그렇지 않으면 잔탄검이라는 첨가물을 넣어야 빵처럼 부풀 수 있어요. 순쌀로만 빵을 만들다니... 놀라서 여러번 봤네요.
그러게요.. 쌀에는 글루텐이 없어서 부풀지 않더라구요.. 집에서 쌀가루에 이스트를 넣고 해봤지만 실패했는데.. 도대체 어떻게 부푼걸까요..!? 신기하네용
한번 믿고 따라해볼까 진지하게 고민중이에요
쌀이 식빵으로 변신?구움색 촉감 맛ㆍ최고일것같아요
좋은 말씀 정말 감사합니다!!😍
.
I substituted sugar with honey, and cooking oil with olive oil. Turned out great. Not too sweet, but fragrant and fluffy.
Can I ask you what size mold you used? The video doesn't say anything about the mold size and that's the only reason I haven't gotten around to making it yet :/
Очень понравился, визуально, ваш хлеб! Пышный, нежный, мягкий, белый! Наверное ещё и вкусный.
Вопрос: можно ли вместо дрожжей использовать ЗАКВАСКУ хлебную?
Ακόμα και αν χρησιμοποιείς προζύμι καλό είναι βάλεις και μαγιά. Χρειάζονται και τα δύο. Το προζύμι θα το βοηθήσει να διατηρηθεί περισσότερο. Δεν ξέρω όμως πως λειτουργεί το προζύμι σε αλεύρι ρυζιού γιατί πάντα έχει την τάση να δίνει μια ξινή επίγευση. Δεν χάνετε τίποτα να δοκιμάσετε.
Мне кажется,что вряд ли закваска справится.И хлеб из риса может перебродить.У меня на 15 минут дольше простоял,а потом в духовке опустился в середине процесса выпекания.А закваска пшеничная ,да и любая другая непредсказуемая.
I really love how Table Diary videos use close-ups. It's like learning directly from a professional chef. The background music is so calming and keeps me focused. ❤❤ The instructions are so clear, I'm confident I can make this recipe just as delicious as in the video❤❤❤
Thank you😍
Déjeme decirle que es usted un mago de la cocina.
Yo no puedo comer pan de trigo,ni avena 😢y gracias a su arte, intentaré hacer este pan.
Muchas gracias por compartir sus recetas y conocimientos.
Disculpe los anuncios que pone debajo de las instrucciones no permiten ver los ingredientes y proceso.
Ojalá pudiera compartirlos de otra manera.
Gracias nuevamente y un saludo cordial desde Puebla, México.
❤ Thank you! ❤ I made this today and it truly IS AMAZING!
When sliced, it toasts up beautifully and has great texture and taste. Great video tutorial, easy to prepare with great results. Again, thank you ❤.
쌀100%로 빵이 만들어질줄은 상상도 못했어요! 글루텐으로 힘들어하는 친구 만들어주러 갑니다❤
좋게 봐주셔서 감사합니다😍
Wow, 감사합니다. 저는 칠레 사람이에요.
마 함 칠레
I can’t eat gluten because I have an intolerance, bread substitutes at the store are so expensive! I’ll have to try this bread out, it looks wonderful, and I always have a lot of rice at home. 😋
Have you tried it yet? I want to cook it, but doubt...
Same. I have celiac and this looks amazing. I hope it tastes good as well
Which types of rice did you used?
The ads at the bottom are annoying. The linked items should be in description
They covered the subtitles
@@som3000yes
반죽도 안하고 떡처럼 치댄것도 아닌데 엄청 신기하네요...?
발효의 힘이죠. 밀가루는 이미 가루라서 치대야 하는 거고요
초초초초초간단 코멘트 추가여 좋은 레시피 감사합니다❤
많이 감사합니다! 빵이 정말 맛있어 보여요
Beautiful sharing 🌹🤗
I tried making this today but I forgot to add the oil… I only realised after rewatching the video because my batter didn’t rise at all after proving for over an hour.
I didn’t want to waste the batter so I tried making idli (steamed Indian rice cakes) since the batter seemed very similar, but although the batter firmed up, it didn’t turn out right. Then I had the idea of cutting the cakes into round slices and pan-frying them, then having them with a bit of soy sauce. They turned out pretty tasty and the texture was kind of like glutinous rice cakes.
I’m gonna try making the bread again tomorrow, with the oil this time 😆
Don't forget the yeast
@@Javz177 I didn’t forget the yeast. But I did forgot the sugar and salt in addition to the oil the first time 😆 (it wasn’t shown in the video and I didn’t prepare all the ingredients beforehand.)
For my second attempt yesterday, I forgot to add the sugar and salt again as I only realised yesterday that this step was not shown in the video. I added them in over an hour after proofing and it did rise eventually so I baked it. It was OK but not entirely bread-like.
I will try again, making sure to add ALL the ingredients at the right time 🤣 hopefully it will turn out right!
@clarie91s You'll get it right I have faith.
@@Javz177 Thanks!
Waao I never think this kind of recipe can be make amazing..❤big 👍 thanks.I am from India in Mumbai... pls tell me after putting yeast in the rice how long takes time to prove ?
The video says :
Let it sets until it rises to 70-80% volume in the baking tin. Do not over fermented than that.
Hope it helps.
I love how you’ve transformed a simple ingredient like rice into a soft, delicious loaf. The texture looks perfect, and it’s such a great gluten-free option too! I’m excited to try this out-it’s amazing to see how versatile rice can be. Thank you for sharing this unique and healthy recipe! 🙌😊
Can you please convert the measurements
Like 200g rice into how many tablespoons
And all the measurements used in this recipe
I have measuring cups of 1/2 1/4
허허 참..이런게 가능해? 더군다나..폴딩작업도 없씨? 와 신박! 역시 세상은 배울게 많군요..감사 함해봐야겠음.
أنتِ تجعلني أشعر وكأنني طاهٍ محترف بفضل شرحك الواضح والتفصيلي لكل خطوة
#وصفات_ليتني_همك
Can we substitute brown rice with white rice?
헐~~쌀로식빵 처음 보네요 군침도네요
베이킹전용 쌀가루 아니어도 되는게 너무 신기합니다. 레시피 감사해요^^
베이킹 전용 쌀가루면 더 좋지만! 우린 집에 그런거 없잖아요ㅎㅎㅎ
저처럼 밀가루 알러지 있는 사람들에겐 진짜 유용한 레시피네요 정말 감사합니다❤
우와 미쳤따!!! 나 밀가루 알러지있어서 빵도 못먹고 나중엔 에라 모르것다 막먹고 몸 붓고 온몸에 트러블올라오고 혈관터진듯이 붉은 반점 막 생기고 화장실에서 살았는데 이젠 걱정 없어여!!!!!❤❤
跟著食譜做了2倍的量.成品很好吃.感謝分享❤
We need scales in USA get gram measures? Ive always been told 5 grams of any product isn't same amount as a different product. Its
By weights... ?
오늘 해보니 저는 완전 찰떡이 되네요. ㅜㅜ
너무 좋네요~~
Nice recipe! Although in India we usually make idli and dosa, similarly by fermenting it naturally.
Will definitely give this a try.😊
Le agradeceré mucho si comparte su receta para hacer el pan que menciona,yo no puedo comer pan de trigo,ni avena e intentaré hacer este pan.
Gracias y un saludo cordial desde Puebla, México.
@@rocioescobar7819 OH yes sure 😊
I am Sharing you the link of idli recipe you can try
ruclips.net/video/WWRad-nOgVE/видео.htmlsi=Hc9BQtNEUan2Wd6u
@@rocioescobar7819
Idli recipe
1 cup urad dal
2 cup rice
water, for soaking and grinding
salt according to your taste
Instructions
firstly, in a large bowl soak 1 cup urad dal for 2 hours.
also, soak 2 cup idli rice for hours.
after, 1 hour of soaking of urad dal, drain off the water and transfer to the grinder.
grind for 45 minutes adding water as required. use urad dal soaked water for grinding, as it helps in fermentation.
scrape the sides and grind until the batter turns soft and fluffy.
transfer the batter to a large vessel and keep it aside.
in the same grinder add soaked rice and grind.
grind to a coarse paste adding water as required.
transfer the rice batter to the same vessel.
mix well making sure everything is well combined. mixing the batter with hand helps to aid fermentation.
cover and ferment in a warm place for 8 hours.
the batter is well fermented when it has doubled in volume.
mix the batter gently, without disturbing the air pockets.
add 2 tsp salt and mix gently.
grease the idli plate with oil and pour the batter.
steam the idli for 10 minutes or until the toothpick inserted comes out clean.
finally, enjoy soft idli with chutney and sambar.
Or any curry of your choice
For more clarity check in youtube for the recipe
@@priyaashirvadam9060 muchas gracias 😊
Спасибо, пошла готовить, риса много, буду в хлеб превращать, надеюсь, что получится
Добрый день, получилось? У меня сейчас рис замачивается)
@@lina_mityukova
Please share results
@@Taimoori2024 I made the bread.
I didn't believe it would work, but it worked!
After I blended the rice, the batter got much thicker than on the video, it was more like regular bread dough and was constantly getting thicker.
Also, I didn't have a special bread mold, so just used a small baking dish.
It took, I think, about half an hour to ferment in the dish, and then I put it in the oven.
It stuck terribly to the parchment paper 😔
The texture is like cake, not bread. But it smells a lot like rice, not freshly cooked one 😅 so I'm not really fond of this bread. I believe you can make sandwiches and the filling can disguise the smell, but unless I have to have a gluten free diet, I won't bake it again.
It was a great experience though.
Да, но запах не очень и к бумаге прилипло)
А у вас как?)
최고! 생쌀로 베이글 만드는 레시피도 올려주세요~~
오!!! 밀가루랑 버터 없다니❤ 여기채널 요리들 건강한느낌이 전부 맘에 드네요 레시피 알려주셔서 고마워요
Que arroz é? É glutaminoso? Eu amei essa receita, meu pães não ficam assim igual ao seu ,parabéns acredito que ficou uma delícia ❤❤
também fiquei com essa dúvida
А если намазать вкусным маслом- это наверное ВКУСНОТА!!!❤
Very, very nice! Thank you.😊
You are the best. I have tried more than one method and this is the easiest. I felt happy just watching. When I find free time, I will try it. Thank you.
Hi, I would like to ask what kind of rice did you use? Is it the normal one or is it the sticky rice? As in this video I saw it's short grains, so I wondering is it sticky rice?? I usually used medium grains.
@@hannahmars-funfactsandart
Oh my god 😅 you made me realize that I never used sticky rice 🤣 so that was the real problem thank you for enlightening me on this important point
@@hannahmars-funfactsandart
I appreciate that 👍😁
@NanaNONA-z8m oh yaaa? Hehehe here in Indonesia we use both plain and sticky rice. Usually the color of white sticky rice is like milk, but I wasn’t sure about the color of the rice in the video. Well, I’m going to give it a try then. Thankyouuuu
@@hannahmars-funfactsandartsudah cuba ? Saya berbesar hati jika kamu sudi kongsi hasilnya bagaimana..
Muchas gracias estoy preparando tu receta con arroz integral espero me salga igual que a ti❤❤❤
👋 Bonjour ! J'ai une question 🤔 quel sorte de riz faut-il utiliser ?
I wish I had this iron container to bake this bread. I think rice bread rises better with this type of contrainer.
Can I use brown rice ?????please tell me 😊😊
I think brown rice has no consistence so the result highly like not same as the video
Se ve delicioso, tengo una duda, porque no se agrega la levadura en la licuadora junto a los demás ingredientes, sino que se deja hasta el final y mezcla a mano.
🎉🎉🎉🎉🎉🎉🎉🎉. Beautifull, THANK YOU VERY MUCH MY FRIEND. I from Brazil 🇧🇷🇧🇷.
Você fez com arroz comum ou com com aquele arroz japonês?
Mulțumesc frumos pentru rețetă!
Din România!
🙏🇷🇴
The Vow is so amazing and wonderful, nice sharing friend
Спасибо, а интересно, этот хлеб вкусный?
Rice is a carbohydrate that you should be careful about consuming because it raises blood sugar, but this cooking is interesting and good, showing that this food can be used in other ways. Thank you.
Rice isn't a carbohydrate, it contains carbohydrate. Regardless, they are our primary nutrient and will raise your blood sugar. What's your point ?
캬~~ 오늘도 유익한 요리 배우고 갑니다! 감사해요!
Greetings from Bangalore, India.
This is so interesting. Could you please tell me which rice you used for this? Will it be ok to use any type of raw rice?
Thank you for this unique recipe.
Рис можно использовать любой.Главное его размолоть без крупинок.Так чтобы получилась кремовая текстура.
La masa fermenta solo con el Arroz?
No faltaría gluten?
El arroz en principio no lleva glúten.
O es levadura química?
Lo probaré pero no lo veo claro
تحول رائع وفكره لذيذه جدا
سلمت يداك 🤤👌🏻😋
Ecrivez les ingrédients et doses en français SVP .Merci .
200 g de riz
110 g d'eau
10 g de sucre
2 g de sel
10 g d'huile de cuisson
3 g de levure
Laver le riz. Couvrir d'eau jusqu'à 5 cm au-dessus du niveau du riz. Laisser tremper toute la nuit.
Égoutter le riz ramolli mais ne pas jeter l'eau.
Mettre le riz ramolli dans un mixeur avec 110 g d'eau de riz, 10 g de sucre et 2 g de sel. Mélanger jusqu'à obtenir un liquide lisse.
Ajouter 10 g d'huile de cuisson et mélanger à nouveau.
Laisser refroidir au réfrigérateur jusqu'à ce que la température soit comprise entre 22 et 25 degrés Celsius.
Ajouter 3 g de levure en poudre. Mélanger un peu avec un fouet.
Couvrir un moule à pain de papier sulfurisé. Verser le mélange de riz à l'intérieur. Laisser fermenter jusqu'à ce qu'il ait atteint environ 1,5 fois sa taille d'origine (60 à 70 % du volume du moule à pain).
Enfin, cuire au four à 200 degrés Celsius pendant 40 minutes. Ne couper le pain qu'une fois qu'il a complètement refroidi.
(C'est Google Translate. Je suis désolé pour les éventuelles erreurs, mais les parties de base sont claires.)
와 쌀만 가지고 식빵이 된다니요 내일 당장 만들 겁니다 쌀 먼저 담그러 갑니당
Você tem uma receita de pão fácil assim para pessoas diabéticas?
Are there any differences between instant rice flour & your own rice flour for the Result ??
다이아손을 가진 식탁일기님👍짱
Можно ли заменить крупу рис на рисовую муку?
Interesting. I did not know that rice can develop gluten. Must give it a try sometime. Thanks.
В рисе нет глютена.
@@antaressargas5101What causes the rice to stretch and be "glued" together like flour?
@@meisievannancy Липкость риса, несмотря на отсутствие глютена, обусловлена высоким содержанием амилопектина. Это разветвлённый полисахарид, который при варке впитывает большое количество воды и образует клейкую гелеобразную структуру.
@@antaressargas5101 Thank you for the very useful information. It sounds like rice can be used to replace some traditional additives to create stickiness to bind together certain recipes. Thanks again. Regards from South Africa.
@@meisievannancy From Russia with love 🌹💐🐱
I can't believe this.. Can't wait to try
What kind of rice do you use for this recipe? Is it specific rice or brand?
ممكن توضيح؟
هل تركته يرتاح بالثلاجة؟
قصدي قبل ان تضع الخميرة
ايوة وضعته بالتلاجه لتنخفض درجه الحراره لانه كان ساخن بسبب كثرة الضرب بالخلاط
How much to bake rice bread in the air fryer or microwave oven .
와.. 이렇게 간단하다니 감사해요
혹시 간단한 쌀카스테라도 가능할까요❤
이제 밀가루 대신 쌀가루로 대체하려고 찾다가 정말 유익한 정보 감사합니다~
궁금한게 있는데요. 쌀가루로 하게되면 몇g람으로 하면 될까요?
Thank you 🙏🙏🙏 ❤❤❤❤❤❤ i have problems with gluten and don't like a standard gluten free bread.
請問浸泡米過夜是放室溫還是放冰箱冷藏？
We are vegan so we much appreciate this bread, love it! I wish to know who is singing? thank you
Cảm ơn bạn đã chia sẻ video biến gạo thành bánh mì rất hây nhìn rất ngon và đẹp mắt 👍💯 chúc bạn và gia đình nhiều sức khỏe an lành hạnh phúc và thành công 💕💕💕 luôn Đồng hành cùng bạn ạ 🤝🤝🤝.
Hi, I would like to ask which kind of rice you used? Was it just normal short grain or was it sticky / glutenuos rice? If it's normal rice, can I use medium grain rice? Thank you.
تماماً اليوتيوب عرض لي محتوى قناتك كما لو كان يعرف تماماً فيما افكر!!🥰👌🏻✨
شكراً جزيلاً لك ، هذا ما احتاجه ✨❤
is it possible to find this bread mold in the US? I can't eat gluten, and this would be a very useful tool for my kitchen, along with the RUclips recipe.
Can I make it with rice flour
좋은 참고 자료가 되겠네요. 감사합니다.
Sôoo tempting really appreciate your efforts great job well done 🎉🎉🎉
Maravilha de receita, muito obrigada por compartilhar 😊🎉 Saudações do Brasil ❤😊
Per me questa ricetta è fantastica, proverò a farla. Grazie mille.
에어프라이어로는 할수업을까요?
Looks delicious...what type of rice you have used?
I think its raw rice becoz the color of the rice is lyk that
Wow, ini pertamakalinya saya melihat resep roti dari 100% beras. Tidak sabar mencobanya. Terima kasih telah memperkenalkan resep ini.
오 너무 신박하다!
اي ده محدش عربي هنا غيري 😂 +ناويه اجربها بس علي الله تطلع زي النتي عملها 😂 ♥
جربيها واذا نجحت اجربها بعدك 😅✨️
جربتيا؟
فيه احد جربها
جربتيها ؟😊
هل جربتيها ؟؟؟
How long should it ferment?
Не забывайте-Вас очень любят в России)))))
대박요❤❤
올리브유 또는 버터를 넣어도 될까요?
그리고 찹쌀가루를 좀 섞어도 되나요?
OMG! Thank you soooo much for this genius recipe! It's help me a lot!
By the way, can I pour in some milk before it starts fermented?
Is the sugar absolutely necessary? Or can I exclude it?
Achei interessante, aqui no Brasil, nunca experimentei este tipo de pão, vou fazer, parece que fica bom.
Thanks for sharing, if I use rice flour instead of rice will the result be different?
Этот рецепт не адаптирован под рисовую муку.Даже не пробуйте заменить, ничего не получится.
Great video thank you for sharing have a good day 🥰👍
What do you do with it afterwards? Can you toast or grill it?
Vah re vah kya khubsurat recipe banai hai❤🎉
شكرا لهذه الوصفه الرائعه ،،انني اعاني من حساسيه الكلوتين❤❤❤
Kira2 butuh waktu berapa menit yah agar adonan nya mengembang 1.5 kali lipat?
Which type of rice did you use?sticky? Aromatic?or minikate?
Merci beaucoup !! This is exceptional... I will swap the french 🥖 to your bread for a while, to help me build muscle 💪. Merci !!!
Очень интересно спасибо 👍👍👍😍