Rice Amazake Bread [Gluten-free]
If you have a rice cooker at home, this multi-functional gadget will help you cook not only rice, but also steam root vegetables (sweet potato, yam, etc), make quick ferments such as Amazake (fermented rice beverage), or make bread and cake! It's as useful as any instant pot!
I made this bread this morning while I took a shower. It's that easy! All you need to do is to assemble the ingredients. You can also freeze the leftover for busy mornings. Just grab and reheat it at office!
|Serving: 6||Prep time: 45 minutes|
200 g Rice flour
3 tsp Baking powder
1 Egg *
2 Tbsp Coconut oil
150 g Amazake **
200 ml Soy milk (or other milk)
1/4 tsp Salt
Miso caramel sauce ***
- Mix all the wet ingredients together. If coconut oil is solid, melt it first.
- Add in the dry ingredients and mix until well incorporated.
- Pour the mixture into the rice cooker and set start.
- When it's done, cool it down for 30 minutes to 1 hour at room temperature until it releases heat. When it's still hot, it's hard to cut it clean.
- Cut the bread and serve it with your choice of toppings.
* If you want to make it vegan, you can make flax egg with 1 Tbsp flaxseeds (grounded) and 3 Tbsp water, mix it and let it sit for 5 minutes until the mixture becomes gelatinous. When you do use flax egg, it may take longer to bake (for a rice cooker, you may need to do 1 regular setting for cooking rice - 40-45 minutes, and 1 quick setting - 23-25 minutes for cooking rice).
** In this recipe, I used kabocha Amazake and oat Amazake. Any type works, but concentrated one gives more sweetness.
*** Other options include maple syrup, honey, apple sauce, and nut butter.
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