Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps

The best part about this bread is that it’s foolproof. Plus, you likely already have all of the required ingredients hanging out in your pantry.

Made from white rice, this bread comes together quickly with the use of a blender. And with the exception of soaking the rice, it’s in the oven in less than 30 minutes. The result is a moist, spongy, delicious tasting bread with a surprisingly great texture.

How does rice turn into bread? Rice is full of starch and fiber, and by soaking and blending it, you’re essentially turning it into flour.

#blenderbread #quickbread #glutenfree #riceflour

Need bread in a hurry? Want a gluten-free variety that doesn’t taste like cardboard? Do you consider bread-making a hassle? Are you a neophyte baker who wants to take baby steps towards dough enlightenment? If the answer to any of these questions is yes, this recipe is for you.

[thedolph]

the original recipe: How to make chez. jorge's RICE BREAD.
THE RECIPE:
360 g (2 cups) raw white rice
240 g (1 cup) water, room temp
45 g (3 Tbsp) vegetable oil or vegan butter
6 g (1 tsp) salt
25 g (2 Tbsp) light-brown sugar or maple syrup
7 g (2¼ tsp) instant yeast
DIRECTIONS:
1) Opt for rice that is naturally soft, springy, and fragrant. I found the best results with short-grain Japanese and Taiwanese rice; long-grain rice (like basmati, jasmine), glutinous rice, or rice flour all give poor results.
2) Wash the rice like you would for cooking and soak in new water for 2 hrs, at room temp.
3) Drain rice well and add to a high-powered blender along with all ingredients, yeast last.
4) Blend until very, very fine, about 2-3 mins; unblended grains will sink to the bottom, causing problems in the rising / baking process.
5) Now the batter should be warm, about 40 C (105 F), no hotter.
6) Pour the batter into a lightly-greased non-stick loaf pan (consider parchment paper if yours isn't non-stick). Mine is 24 cm x 10.5 cm x 9 cm. Whichever loaf pan you choose, make sure the batter only comes half-way up initially.
7) Cover and proof at 40 C (I use my oven's lowest temp) until 1½ times the original size.
8) Take the pan out and preheat the oven to 190 C (375 F). As soon as the batter rises to nearly 2 times the original size, bake uncovered for 35-40 mins, or until golden-brown on top.
9) Be sure to spritz the top with water every now and then, as the rice batter is highly prone to drying-out.
10) Once baked, release the loaf onto a wire rack, to cool. It's best fresh but can last a few days in the fridge.

[JaronPower]

I made this as gluten free pizza in a sheet tray and in a shallow cast iron pan and it was outstanding.

[MegaStamandster]

Awesome recipe! Though, rice starches do not gelatinize until 154-172f. The reason for keeping it below 105f is for the yeast. So, if you blend it all really well and _then_ add your yeast, you'll be pretty safe tearing through the mixture without worrying about killing the yeast. Just make sure it's between 90-105f (tepid). I would stipulate that a good portion of why this works is the aeration of the mixture (which is why pound cake is so fluffy!) via the blender and distribution of the yeast. Also, don't use parboiled rice! (that should be a given)

[nancymosley]

Nw here. This looks great but disappointed that I went to your site and signed up for email and set up a password and then clicked this one recipe and immediately you ask for $$. No access without membership. I’m unsure why you wouldn’t be upfront at the beginning that in order to access this recipe you have membership costs. Disappointed when I’ve been GF for 8 years and was so excited to find a recipe that wasn’t made with a lot of eggs 😔I usually never complain on videos — it’s not my style to do that but I was disappointed and this was the only way I knew to let you guys know. On the positive — I enjoyed your video. Great that you showed the mess up even.

[celestina-divinemotherearth]

Suddenly gluten free baking seems lot easier and fun. Thank you guys❤Big love❤🤗

[kenhunt]

Chef Cutie-Pie forgot to mention his recipe is behind a “dreaded pay wall” on the referenced site. 🤷🏼‍♂️

[cjjw]

Ohhh my gosh! Thank you so much for sharing. I'm gluten free and I have a very hard time paying 8 dollars for a tiny loaf of bread. I am disabled from a attack at work. My arms are very weak. This one is right up my alley. THANK YOU!😋❤

[imac]

One of the best bread making videos I have seen, and I have seen a lot, yeah they left out precise measurements but you can work this out experiment a little, but guy took time to explain some science behind bread making and I appreciate that.

[governingbodylanguage]

I love that you soak the rice. That's traditional, and people say it helps take out some of the natural occurring arsenic. (Rice takes up arsenic from soil, all soil has some.)

[EverythingIsAJunkDrawer]

Watched the whole thing waiting for measurements, checked the description and clicked the link. They don't play around, they even call it the paywall. Warning: there are no measurements for free, this is 5-minute crafts tier click-bait. Very disappointed.

[justindirose]

I really liked the video, but the recipe behind a paywall is a major turnoff. Clicked the dislike button. I'll figure this one out on my own, thanks.

[estebansixto]

Excellent! This is the first recepie that works for me, starting from just rice...simple fast and delicious!

[MsRobyn]

He was amazing, his personality just enhanced it all for me. great video. bread looks delicious and i love the mistakes and do overs. authentic creative interactive and heartwarming is all captured in this video. Thank you for sharing, hope to see more great Gluten-Free recipes.

[leahstewart]

This is a game changing process! I need to get a powerful blender. Thanks.

[redwoodsorel]

I learned a trick you might like to try.
Soak grains twelve hours, three cups of grain.
When you blend your grain and water only add one and a quarter cups water, one tablespoon of lemon juice and two teaspoons of salt. Blend and pour into a half gallon jar and cover w a tea towel for twelve to fifteen hours to culture your sourdough. Pour into lined pan and bake 450 for one hour.

Voila sourdough.delicious sourdough makes yummy toast.

[leacyt]

I used my BlendTec, and used the recipe as posted by TheDolph except used regular butter. OMG so delicious I don't want to stop eating it. The crust is sooo crispy but the crisp doesn't last all night. The flavor is slightly sweet and the texture is slightly gummy or wettish, in a good way, very difficult to explain. You just have to make it and try it yourself! Highly recommended.

[anniedove]

Best, most entertaining baking demo video ever! I have seen many, many cooking vids, too.

[tarotbysemaj]

What GREAT Infectious energy. You really made me laugh. Too funny especially when you see a reflection of ones-self in another on YouTube. What fun to see you share your passion and your enthusiasm. What a JOY!!!! Keep up the great work!!!! Oh and your good on the eyes too, but it's your HEART that rings the loudest and gets our attention. Keep being you and sharing your Authenticity. If I had a blender beyond an Oster from 1965, I might give it a try!🤣😂😉🧡✨🧡

[JustAHevel]

I am someone who does not like baking, but I've been wanting to make gf bread for my wife. This looks very simple and fun! I certainly may take a stab at this! I have a Blendtec-love it!

[teardrop]

Thank you for showing the first and second attempts!