Making rice flour bread quickly and easily in the microwave using just one heat-resistant bowl

Introduction

I suddenly remembered that I had some rice flour left over. It was from the other day when I made milk bread by mixing rice flour with wheat flour.

There was still plenty left. So, I decided to challenge myself to make bread using only rice flour in the microwave. A recipe on Cookpad was helpful.

That is what I am talking about today.

Using only rice flour

Unlike wheat flour, rice flour seems to be primarily starch, and mixing it doesn't produce gluten. Moreover, there is no fermentation process using yeast, just baking powder. For now, I used the "Former Diplomat's Wife's Recipe" for "Japanese Chestnut Soy Milk Rice Flour Bread" recipe(1) as a base. Since I arranged it quite a bit, please consider it a different thing from the original recipe.

I didn't have cream cheese, so I used 3 tablespoons of butter and 3 tablespoons of milk instead, and raisins instead of chestnuts. The consistency of the batter probably needs to be adjusted depending on the size of the egg, etc. Since I used eggs and raisins, I added a few drops of vanilla oil.

Just mix it all together

Throw the ingredients into a heat-resistant microwave bowl one after another. In the case of wheat flour bread, you would knead it thoroughly to encourage gluten formation, but since it is just rice flour, that kind of stickiness doesn't appear. So, mix it well until uniform. The batter is ready in no time. I adjusted it with milk to the same softness as pancake batter without feeling any stickiness.

Of course, I added baking powder. I didn't have any idea how much it would expand, so I used a little less and mixed it well.

The rest is in the microwave

Just cover the heat-resistant bowl lightly with plastic wrap and microwave at 600W for 3 minutes. That's it. It is certainly easy. Or rather, it is so effortless that I feel like I could have put in a little more effort. Next time I make it, maybe I will try baking it in the oven like regular bread. That doesn't seem like it would be a problem either.

Usually, I finish washing the bowl and other items while the bread is baking. This time, there were no extra dishes to wash other than the one measuring spoon I used for mixing and the bowl I put in the microwave. Moreover, it was finished before I even had much time to spare. It is as effortless as the "Former Diplomat's Wife's Recipe" I saw described.

Tasting it

The finished product is about the size of a large melon pan. In the end, it is close to a raisin steamed bun. The degree of puffiness seems to depend on the amount of baking powder. The taste is close to a steamed bun. Since it is microwaved, there is no browning, so it lacks a toasted aroma, but it is fluffy when freshly made. The sweetness is gentle and goes well with the raisins, making it just right.

One issue is that it tends to get hard when it cools down. If you just reheat it in the microwave for about 20 seconds, it returns to almost its original softness.

Conclusion

With such quick and easy cooking, you can make it right when you want to eat it. Depending on the filling, it might be good to make it as a lunch instead of rice, bring it to work, and heat it up in the microwave to eat.

What if I reduced the sugar and instead pre-cooked ingredients for meat buns or gyoza and stuffed them inside? Maybe I will try that next time.

Citation

(1)Cookpad: From the recipe by a former diplomat's wife "Japanese Chestnut Soy Milk Rice Flour Bread"
(2024.10)

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