Recipes using rice flour


Not only is this bread safe for people with wheat allergies, but because it is made from rice, it is also very filling and ideal for when you need a little extra energy.

★Ingredients (for 1 loaf of rice-flour bread)

Rice flour bread flour 300g
Fresh yeast 15g
(6-7g for regular dry yeast, 10-15g for Shirakami Kodama Dry)
Sugar 6g
Salt 3g
vegetable fats 21g
Water 200∼230ml

★How to make

①Weigh and prepare ingredients.
②Add rice flour, sugar and salt to a bowl and stir gently.
③ Add water to the dry yeast and dissolve well.
④ Make a depression in the center of ② and add the yeast and mix with a rubber spatula.
⑤When there is no more flour in the bowl, add oil and mix further.
⑥When the oil is absorbed throughout and the bowl no longer feels greasy, it is ready.*The consistency of the dough is about the same as a baby’s cheek or an adult’s earlobe.
⑦Primary fermentation. If your oven has a fermentation function, temperature 40°C for 15 minutes. If you do not have an oven, boil water at 40°C for 15 minutes. Adjust according to room temperature.
⑧Rub on a floured tray and shape into the size of a baking pan.
⑨Cover with plastic wrap and leave at room temperature for 30 to 40 minutes. If your oven has a fermentation function, let it rest for 30 minutes at 40 degrees Celsius.
⑩Place in oven and bake for 45 minutes at 200-210 degrees Celsius without preheating. 30 minutes or so is good to check and adjust the temperature.
⑪Let cool enough on a net before cutting for better cutting.

※Photo shows a commercial version for 15 loaves.


Dumplings, a classic Japanese confectionery, are also easy to make. Why not try making dumplings, a traditional Japanese sweet, easily?

★Ingredients (for 1 loaf of rice-flour bread)

Dumpling mix flour 200g
Water 200cc

★How to make

①Prepare ingredients.
②Put dumpling mix flour and water in a bowl and mix well with a whipper (until there are no lumps of flour).
③Put into a heatproof container and heat in a microwave oven (600W) for about 1 minute and 30 seconds.
④Remove from microwave and mix well with a wet wooden spatula. 5) Place in microwave again and mix well until there are no lumps.
⑤Put the mixture back into the microwave oven and heat at 600W for about 2 minutes and 30 seconds.
⑥Remove from microwave and mix all together with a wet wooden spatula. If the dough is still raw after heating, put it in the microwave again to heat.
⑦Place the dough from step ⑥ in a bowl of water and chill.
⑧Remove the dough to a table lined with plastic wrap, and knead with a snap of the wrist to form a round dough ball.
⑨Stretch the dough into a stick shape and cut into dumpling-sized pieces with a spatula, etc. (10 equal pieces).
⑩Form the dough into a round shape with the palm of your hand.
※It is also delicious sprinkled with kinako (soybean flour) or mitarashi (soybean paste) sauce.

《Decoration cake》

Decoration cake made with rice flour. Since it is gluten-free, it is healthier for you and your family and friends.

★Ingredients (15 cm in diameter)

Premium rice flour 60g
Sugar 60g
Rice oil 10g
Milk 15g
Two eggs

★How to make

①Weigh and prepare the ingredients.
②Add the sugar to the bowl in which the eggs are cracked, and place the entire bowl over a pan of simmering water. Mix well with a hand mixer or other mixer until the mixture becomes firmer, and mix slowly at the end to eliminate air bubbles.
③Sift the rice flour, add it to the bowl, and mix gently as if scooping up the mixture from the bottom.
④Gently add the oil and milk and mix.
⑤Pour the batter into a cake pan lined with a cookie sheet and drop the pan from a height of about 10 cm two or three times to release the air.
⑥Heat in a preheated oven at 180°C for 30-40 minutes.
⑦If the dough does not sink when touched, it is OK; let cool on a net.
※It is also fun to mix matcha or cocoa into the dough.


①Prepare whipped cream, strawberries, blueberries and mandarin oranges.
②Slice the rice-flour sponge cake into 1/3-thick slices and spread the whipped cream on the surface and sides of the bottom layer of batter.
③Arrange the thinly sliced strawberries and spread the whipped cream on top of them.
④Place the sponge cake in the middle, spread the whipped cream on the surface and sides, arrange the strawberries, and spread the whipped cream on top. 5) Place the topmost sponge cake on top and spread the whipped cream on the surface and sides.
⑤Place the topmost sponge cake on top and spread whipped cream on the surface and sides. Finish carefully.
⑥Decorate with whipped cream, strawberries, blueberries, mandarin oranges, and mint

■Outside Edition

《Rice-flour scones made by the writer》

★Ingredients (15cm in diameter)

Rice flour for baked goods  250g
Baking powder 2 1/2 teaspoons
Sugar 20g
A little salt
Unsalted butter 70g
One egg
Milk 70g
ground toasted sesame seeds  As much as you want

①prepare ingredients.
②Sift the mixture of rice flour, sugar, baking powder and salt into a bowl.
③Cut the butter into 1 cm cubes and mix it with the flour while mashing it with your fingers.
④Crack an egg and add milk.
⑤Mix until powdery and combined, then place in the refrigerator for 30 minutes.
⑥Remove from the refrigerator, divide the dough in half and mix one half with black sesame seeds.
⑦On a floured table or bat, use a rolling pin to roll out the dough to about 1.5 cm thick, and use a cup to cut out the molds. Place the dough on a baking sheet lined with an oven sheet.
⑧ Put in a preheated oven at 200-210 degrees Celsius and bake for 12-13 minutes.