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

Thanks!!

You are awesome!! I don’t understand why he doesn’t give out clear measurements……

Best comment

Tqsm

Stupid video with no measurements. Thank you for sharing

I came here to say the same thing! The quantities weren’t on the video, so I went to the website to get the quantities and can’t even do that. It comes across as dishonest. Thankfully I found another blender GF bread recipe online.

@@ColetteCorr could you share the recipe please?

@@Dave-H Ingredients: 170g short grain white rice (raw) 20g coconut oil 12g maple syrup 3g salt 3g instant yeast 110ml water. Serves 2. Recipe by Chloe Ting. There are two similar recipes that have been shared in the comments on this video as well.

@@ColetteCorr thanks for sharing dear may Allah bless you and your family.

Thanks for the heads up! Videos ok, but the guy sure is annoying

Thank you

Thank you

Have you tried this recipe you have written and how did the bread taste?

@@fetrafetra3979 yes it’s pretty good I’d say it’s a pretty basic one and if you want to season it how you want go for it. Just watch hydration of the dough and definitely the temperature of the dough so the yeast doesn’t die.

@@jonsoncw Thanks for your response 👍🏻

Would like to see a video instruction on this

@@frankpeter6851 maybe I could make one! I'll try next time I make it.

Do you have to drain the water from soaking before putting in the blender?

@@chrisz7494 yes, 1. Soak twelve hours 2. Drain and rinse well 3. Put in blender w 1 1/4 cup water, 1 tablespoon lemon juice and 2 teaspoons of salt Blend well, pour into half gallon jar place tea towel over it. Culture 12 to 18 hours Pour into paper lined loaf pan Bake one hour at 350 degrees I actually bake an extra fifteen minutes I like it better. Cool completely, slice and toast with toaster on hottest setting

Do you bake it at 350° or 450°?

Can you write us the measurements?

Yep, that's how I make pizza with fresh tomatoes in the summer. (In a smallish cast iron pan with a lid cracked for steam release and I flip it and then add toppings. I like to stick in under the broiler BRIEFLY to finish) It's good.

Did you prebake the crust?

@@gattamom I make gluten free pizza in an small well seasoned iron pan with a lid, cracked a bit for steam, and I do flip it before I put topping on. I usually toss fresh chopped tomatoes, fresh chopped basil, dried oregano, garlic (powder), chopped sliced salami or pepperoni, and shredded mostly mozzerella together first and then top with an appropriate amount of the mixture and put the lid back on. I like to finish under the broiler, but not entirely necessary. Yep, you know: gluten free bread doesn't have the strength of gluten, so we have to baby it a little.

@@gattamom yeah I cooked it until it was browned on top, then flipped it over so the browned bit was the underside, and put the toppings on and cooked it further

@@MsMars. A bread machine will do almost all the work for you. 😊

@@MsMars. i have shoulder integrity issues too…as well as Hypermobility in other joints so have to try trot to mix or lift, and all from wheelchair ! A mixer is my next dream purchased. Do you recommend the mini or next one up ?its only me using it,

if you search youtube for GF recipes, a plethora come up! A great resource ")

Yes....I also refuse to pay ridiculous amounts of money for a small loaf of gluten free bread! This just proves it doesn't take many ingrediants to make GF bread....so...in my eyes, it shouldn't cost so much.....and I will be making this bread for sure.

@@karlenemacdonald6549 how did you know the measurements of recipe?

Thks that's what i will try 👍🏻

...or start with cold water.

Good advice. Thank you.

I was thinking the same, blending it without the yeast, let the mixture cool, then mix in the yeast.

Anyone have any idea what would happen if I omit the oil as I don't buy or use it, besides toasted sesame oil for flavoring.

Easy to find it on Pinterest.

@@deepthoughtswithjessica searching for what? I tried until I was too tired to tap anymore.

Hahahahaha

Someone posted this in the comments, though it looks like they used regular sugar in the vid but I could be wrong. I'll reshare: Per George Lee's Instagram post (their inspiration) 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 6g (1 tsp) salt 25g (2 Tbsp) light-brown sugar or maple syrup 7g (24 tsp) instant yeast DIRECTIONS: 1) Opt for rice that is naturally soft, springy, and fragrant. 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. Wash the rice like you would for cooking and soak in new water for 2 hrs, at room temp. 2) Drain rice well and add to a high-powered blender along with all ingredients, yeast last. Blend until very, very fine, about 2-3 mins; unblended grains will sink to the bottom, causing problems in the rising / baking process. Now the batter should be warm, about 40 C (105 F), no hotter. 3) 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 x9 cm. Whichever loaf pan you choose, make sure the batter only comes half-way up initially. 4) Cover and proof at 40 C (l use my oven's lowest temp) until times the original size. 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. Be sure to spritz the top with water every now and then, as the rice batter is highly prone to drying-out. 5) Once baked, release the loaf onto a wire rack, to cool. It's best fresh, but can last a few days in the fridge.

@@debprivate7840 thank you so much🙏

could you use ghee?

Is this UK cups or American? Trying to convert to dl. Thanks

That seems like an lot of oil…? Is that correct three-quarter cup?

Search for EmmyMade Blender Rice Bread. One commenter kindly wrote down the recipe

@@pollyoz2193 thank you 😊

It would be click bait if the title was “gluten free recipe”. It’s not. It’s “gluten free bread in a blender”. What did they show in the video? Gluten free bread made in a blender. Shocker. It’s not click bait. It’s creative chefs helping others by sharing their time, wisdom, and insight… and earning a living.

Are you entitled to get the recipe for free?

@@lmd2454 most channels provide recipes for what’s made

The soil most contaminated with arsenic used as a pesticide in former cotton growing fields, mainly in the American South. White basmati rice from California, India, and Pakistan, as well as sushi rice from the United States, may be lower in arsenic than other forms of rice, according to some studies.

Wow! I dont have a oven! Pls share the link for pressure cooker bread. Thank you!

@@prakruthi333 I cooked this recipe in a rice cooker, not a pressure cooker. I used the normal setting for cooking rice. I would not do it in a pressure cooker but I don’t have one.

@@volcanerd36 thank you

How do you cook it in a rice cooker? I have a cook or warm button..thats it?

how you do it I'm the rice cooker?

Do you know where I can find the measurements? The link posted is a paywall trap.

@@RedRoseSeptember22 your right ! I hadn’t noticed because I didn’t try making it yet, so sad 😞! What a tease, well all I can suggest is try searching similar recipes & hopefully someone has one with the measurements. I just assumed they were in the description but nope you have to pay. If I ever find a good one ☝️ I will try to link you it, good luck as for me so far anything with yeast goes wrong 😑 but I’m still trying to get it right 😊.

@@RedRoseSeptember22 so I was just looking around & if you go to “Emmymade” youtube channel she has a video “ how to make fluffy rice bread in 1hour” ( I think that was the title) & again no measurements but if you cast your eyes over to the comments someone has posted them for us 👍🏼👍🏼🤩! I’m gonna screenshot them. I haven’t tested it but hopefully it should be good. Hope that helps.

The perfect lentil bread recipe is in Soy Ahora... I can send u recipe when I translate it in English.

We're on it. 😎

Sure

@@chefsteps yes more gluten free!!! with no rice. I have a horrible time digesting gluten/wheat

@@azadkhan-pj4kq you have to choose something as a base if you want GF and rice is the go to because it's rare that people are allergic to rice.

if you do a RU-vid search for GF, a plethora of videos come up. A wonderful resource!

My thoughts exactly. Idli for sure.

Hope you enjoy!

@@chefsteps please do let me know should i omit yeast as I am a celliaic disease patient should i use youghrt Please reply me

My daughter is also allergic to wheat. I am trying to find new recipes for her.

@@FreshRecipes I have tried many reciepes of rice flour all turned out too good

@@FreshRecipes I use a lot of different flours depending on the results I want. Rice, potato starch, and oat flour give me some great results for cakes, cookies, muffins, etc. I'm also using a lot of grains I'd never considered before. It's trial and error finding recipes you like.

The recipe is in the description :)

@@SIMSOTRON No, it is not. There is a link to their website to purchase access to the recipe.

His personality is great. Had to really look hard to tell if he wasn't the Trump impersonator that's so popular now. Sounds a lot like him.

@@barbarahamilton586 dont diss trump like that. this guy is an annoying little twerp

Do share the measurements of ingredients if you've tried this recipe

Right? I was drooling lol.

I was so bummed when I found that out. I am going to experiment though and try different flours. I just wish he wouldn't have made it a subscription website.

You would be correct, however some countries don't have arsenic in their soil. I still wash my rice anyways, but it's important to always do research into which countries of origin have arsenic in their rice patties

Hi how are you I'm trying to make the food your making right now but it doesn't work. May you give me more advice? I put rice flower but it isn't as perfect so it doesn't work Thank you

If you pause the video you can get some measurements. Looks like just over 200 ml water, likely a cup. 100 ml of oil, or about 1/2 cup Looks like he has approximately 3 cups total in his blender. So probably 1 and 3/4 cups or 97 grams of rice. Just experiment with the yeast/sugar/salt ratio. Soak rice for at least 30 minutes. Add ingredients to a high power blender. Blend on high till 105 F/40.5 C. Let proof for about 20 minutes. Oil your baking vessel. Spritz with water. Bake @ 365F/185C for 30 minutes.

@@matthews9969 Yep, I was about to freeze the video to grab that info. Thanks!

@@flashyboy626 there are no measurements.

@@matthews9969 I am a noob in the kitchen I'm not good at experimenting, I really need guidelines like what is in written recipe.

@@jennwilson9581 Per George Lee's Instagram post (their inspiration) 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 6g (1 tsp) salt 25g (2 Tbsp) light-brown sugar or maple syrup 7g (2.5 tsp) instant yeast DIRECTIONS: 1) Opt for rice that is naturally soft, springy, and fragrant. 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. Wash the rice like you would for cooking and soak in new water for 2 hrs, at room temp. 2) Drain rice well and add to a high-powered blender along with all ingredients, yeast last. Blend until very, very fine, about 2-3 mins; unblended grains will sink to the bottom, causing problems in the rising / baking process. Now the batter should be warm, about 40 C (105 F), no hotter. 3) 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 x9 cm. Whichever loaf pan you choose, make sure the batter only comes half-way up initially. 4) Cover and proof at 40 C (l use my oven's lowest temp) until times the original size. 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. Be sure to spritz the top with water every now and then, as the rice batter is highly prone to drying-out. 5) Once baked, release the loaf onto a wire rack, to cool. It's best fresh, but can last a few days in the fridge.

why do you worry about the temperature of yeast whle blending when you can just add yeast after you blended it?

@@emmereffing These active yeast granules are Hardy forgiving creatures, but they have their limits. Knowing the right temperature to activate them is useful in almost every yeast bread-making application.

ah so I should try putting yeast in my hot tub

@@emmereffing Nothing wrong with that, but you're saving time by starting the fermentation early

Exactly what I did.

My thoughts exactly.

You can also break the time up for blending to give it a little time to cool before you finish blending.

I wondered as well.

Maybe add the salt after all ingredients are mixed in the blender.

Avocado might Work as fat substitute aswell in case that's of interest

Awesome IF it TASTES as good as it LOOKS...? RIGHT ? LOL

Whoa I've never heard of this! Sounds like a game changer!

@@quirkyviper Since it's from RU-vid, I am unsure if it means what they say but if you search RU-vid with "Modern Wheat vs. Ancient Einkorn", the lady will demonstrate a residue from modern wheat which is kind of disturbing. If what she concludes is true, it explains a lot.

It has a nice flavor compared to regular flour...yes in I tasted the flour. If it tastes good before, it should taste better afterwards, right? History of modern flour is crazy, I call it frankenfood. No wonder so many people are "allergic" to it. It's GMO and then treated with glyphosate and then nutrients are separated, probably discarded (wheat germ, etc. Is the powerhouse of nutrition of wheat) Then they have to artificially "fortify" it...on and on. There's a lot to the history. Suffice to say we are screwed without some geniuses having ancient grains.

Yeast is a micro fungi, it is not made out of barley. It can and will consume sugars that are in barley, but there is multiple steps to it. It won't just consume raw barley. Even so, bakers yeast is cultured on sugar water. If it may contain gluten it has to disclose that on the label. Yeast is a fungus, and naturally gluten free.

I have a Vitamix, but NOT paying $69 for a simple recipe.

More to come!

@@chefsteps awesome! Looking forward to it

Ingredients for Rice Bread: 1 cup of water (room temperature) 2 and 1/4 tsp instant yeast (7g) 2 tbsp sugar (24g) 3 tbsp oil (30g) 1-2 tsp salt 2 cups of raw short-grain rice soaked for 2 hours

😟 I still have nerves in my fingers, so I won't be a baking hero 🏋️

Why would the mixture be hot?

@@flashyboy626 The blender makes the mixture heat up while its blending, thats why it was 105 when he used the thermometer.

@@WickedIsPopular i dont blend like that. I always pulse so it doesnt get as hot

@@flashyboy626 The blender they are using is not just some random blender. They are using a high end super high speed blenders. You can literally cook soups in them from raw ingredients while just blending. You need to blend this as shown to get the rice fine enough, pulsing will take a month to finish.

@@robertm4050 yeah i know nothing about blenders. A rookie mistake is to put something into a blender without first pulsing but u probably have now idea that these high end blenders you so admire do break if used incorrectly by an amateur

I do that with baking powder because otherwise it pops the lid of the blender off.

@@volcanerd36 so just simply add the yeast & baking powder later after blending, right ?

@@ubaidullahakhtar9727 Yes, but only one. I didn't use yeast, just baking powder. Or you can use yeast.

Do have the measurements for this recipe by any chance? I've tried to have a look through the link that's included in the description here but it doesn't show me :(

Overproofing usually causes dough to sink

@@sunnymac7067 Thank you for that thought! I cannot imagine that’s the problem, but I’ll try again keeping that in mind.

I made the bread three times, and they all fell during baking.

@@Joan-ot9nf someone posted recipe further up in comments 😁😁

Same my dude! Can't eat dairy, gluten, or nuts...we've got this tho!!

@@elizabethstephens8801 I’m going to make this tomorrow.

@@mailallanmunrocom double same no gluten or dairy it blows just been making that whole food diet

Have you tried cauliflower based pizza? Many recipes online.

Taste 🤢, yes there are alternatives BUT don't expect the same taste and texture... it's not there with cauliflower.

Some places where rice is grown have high arsenic levels in their soil, so that is it is recommended to wash rice