Abstract

Rice flour is becoming increasingly popular due to the growing need for healthier ingredients and the high price of wheat flour. More and more people are seeking rice flour not only as a countermeasure against allergies, but also because they want to make healthier breads and pastries these days.
This book is a "best selection" of recipes for breads and pastries made with rice flour by the leading rice flour cook, Hiro Takahashi.
From the ever-popular fluffy and glutinous rice-flour bread to chiffon cakes that taste better with rice flour than wheat flour, there are 100 recipes!　
You can enjoy the aroma, sweetness, and texture that only rice flour can offer.
Unlike wheat flour, rice flour does not produce gluten when mixed with water, so there is much less chance of making a mistake such as making a hard texture. Another major attraction of rice-flour breads and pastries is that they are far easier to make than those made with wheat flour, since there is no need to sift the flour in advance.
The book also includes a number of process cuts that make it easy to understand the work process.

※The bread recipes in this book use "Kyushu Mizuho Chikara Rice Flour".
It has a high amylose content, low stickiness, and low water absorption, resulting in fluffy breads.
There are various types of rice flour, and even if the package says "for bread," the water absorption rate varies depending on the milling method and fineness of the particles, and the bread may not be baked fluffy. We recommend the use of this flour, especially for those who are new to rice-flour bread.

Author’s Information

Rice flour specialist, food coordinator and food consultant. Presides over "hiro-cafe," a class specializing in rice flour. While working for a major travel agency and an IT company, she learned cooking and started working as a food coordinator. After her own child developed allergies to rice flour, she entered the world of rice flour and fell in love with its appeal. Later, recognizing the importance of rice flour in society, she devoted herself to the culinary world. Currently, she is active in rice flour seminars, lectures, corporate product development, and providing recipes.