Go to the Recipe: Quick & Easy Flourless Blender Bread
Anyone have any tips for using rice flour? I've tried it several times and it always looks like the over proofed picture, and comes out very greasy. I'm using 350g rice flour with 350g water, as suggested. I've tried proofing for less time (down to 5 minutes) and using ⅓ oil. But it still won't come out properly.
Any advice would be greatly appreciated.
lol, yeah, I had this happen to me on my second loaf despite making it exactly the same way as the first...it's a touchy recipe!
Is it possible to substitute some of the rice with koji rice? For example if I did 275g of rice and 75g of koji rice. Would it still work or would I use the koji as an inclusion?
Okay, just tried this recipe for the first time today... and while in the oven, it exploded. Yes, exploded. It's a good thing I had a pan of water underneath it, that it caught most of the bread debris. But I have no idea what I did wrong. Anyone else experience this? Anything I need to do different? I used instant yeast, vegetable oil... and blended in my new Vitamix (just treated myself) until it hit 104 degrees. Then I proofed for 20 minutes. I don't have 2 mini-loaf pans, I used my 1 lb loaf pan that seemed to fill just fine, and it proofed until the top part was just underneath the rim.
Yellow heirloom dent corn is what was used in the bread. Any corn you use to make tortillas in raw form can be used. I do suggest adding sugar, and adjusting the fat content and maybe using butter or coconut oil. The corn bread with this method was a touch dry so adding some love in the form of hydration will aid in texture. An egg would improve the moisture but the water will need to be reduced down to account for the egg. The corn is much more absorbent than the rice or other grains.
What form of corn do I use for the corn version and how long do i soak it ?
This was surprisingly good & so easy. Thank you! I’m now going to make the gluten free blender bread stuffing!
For a Combi oven with 30% steam is the baking temperature still 185°C / 365°F? What about estimated bake time?
Today I am wondering about the role the oil is playing in this recipe. My understanding of oil/fat in a traditional flour bread recipe is that it keeps the loaf feeling more moist. This recipe uses as much as 3x more oil that I see in some traditional white bread loafs. And when it comes to gluten free bread, they are usually too moist/heavy to my tastes.
Is the oil playing a different role in this recipe (just flavor perhaps)? I might test with just 30g of oil in a future batch and see what happens. Has anyone already experimented with that?
I've been playing with this recipe for a couple weeks. I keep a lot of dry active yeast around not instant yeast. So the modification that has been working best for me is: proof half the yeast (7g) in 50grams of the water heated to about 100-105. Add to the blender and continue with the recipe as written.
Has anyone figured out the right amount of batter to make a perfectly 'square' loaf in a 9" x 4" pullman loaf tin with the cover on?
Did you find something that worked for your Merridith?
The directions do not call for rinsing the rice before soaking, Is that how everyone is treating this? Has anyone tested rinsed vs. un-rinsed?
Are you keeping the tops moist before baking and giving enough steam in the beginning? Flat tops or sinking is a sign of over hydration or underbaking. Try changing brand or type of rice?
I’ve tried this like 5 times, it always flattens in the oven, have tried everything, soaking the rice over night, blending to the exact temperature. What do I do
I have made the basic recipe a couple times with great success. I also had success with adding some rolled oats and raisins to make a Irish Soda-like bread for a GF friend on St Patrick's Day. I need some help with whole grains. I made a batch with 70% whole rye berries and 30% Jasmine Rice (total 350 grams) Soaked it for 12+ hours. It soaked up a significant amount of water, so it didn't take much to get to 700 grams total. When blending it was very thick, so I had to add a little more water, maybe a 1/4 cup. It proofed nicely, taking about 15 minuted to reach the top of the loaf pan. It took almost an hour at 365F in a convection oven to reach 205F, and when cooled, was mushy at the bottom, like the picture of an under done bread. The taste of the crusty top was very good. Any suggestions?
Any thoughts on using this recipe in a bread machine? I have one that I've never used 🙈
Thanks so much! I’ll try that.
Use as much as half the amount and you will still have great results. Proof to the same height in the pan. It may or may not take longer.
I user a mixture of wholgeain basmati and red rice with 5% wild rice mixed in, and it turned out great! The yeast flavour was a bit overpowering for me. Is it possible to use less? If so, should it proof longer?
Including a picture of the (nonetheless) delicious result:
Would this work made from dried garbanzo beanshis?
I'm obsessed with this recipe I've made it multiple times in the past couple weeks. I'm new to baking but I'm going to attempt a banana bread with Nutella swirl next. I may add an egg and replace the water with milk and see how that goes.
First try! I used quinoa and extra virgin oil. Double batch in one large loaf. 325 in convection oven for about 45 minutes. Turned out amazing!
Hi Guys,
I#m studying to become a registered Dietitian and I used this recipe for a lot of patients with celiac disease. Gluten-free bread often sucks and this one is amazing, especially with the possibility to swap the grains. They look stunning and I had nothing but positive feedback.
Thank You so much! Love the effort the Chef Steps Team puts into their recipe development!
Greetings from Germany
Will work in any oven no problem. It is all about keeping the top moist before baking and some steam in the initial bake phase.
I am about to try this bread for the first time. I have a Vitamix for the blending, but I need to know if this recipe will work in a regular oven and if the temp and cooking time are the same. I don't have the space for the extra gadget, nor can I afford them.
Thanks, it all makes sense now. I'm a seasoned cook, but a very (VERY) novice baker. I didn't realize that my large pan was more like a double pan. Thank you for your very quick reply!
The recipe is for 2 mini loaves and make a small amount of batter. If you have a loaf pan that large I would almost double the formula. The recipe as is fits well into a 1# loaf pan with dimensions of 8x4 inches.
I followed the directions to make the batter and then put it in a large pan (10.5" X 5.5"). The batter barely reached 1/4 the way up the sides upon pouring. Currently allowing to rise to see what happens, but this doesn't look like enough batter at all. After soaking, the rice weighed about 480 g and then I added the 220 g of water for 700 total. All other ingredients I've double checked and it's right. Any idea where I could have gone wrong?
I still blast with extra steam when loading oven.
Highly recommended at 30% steam. Still spray tops to keep batter moist on top during proofing, this is key.
Can I use a combi oven to generate steam? if so do you +have a recommendation on %
Whole grains, I recommend 8 hours, other hulled grains is the same at 4 hours minimum.
When subbing the rice, what is the recommended soaking time? Would it still be 4+ hours?
5-3/4 by 3-1/4 by 2-1/4-Inch. Link for pans is above in equipment block.
This should work wonderfully. I would add one egg (=50 g), increase fat (soft butter?) by 20% (=100 g) , and to keep the same hydration, reduce water to 160 g. Alternatively you could try egg yolks only at 3 each (=45 g) and reduce water to 180 g. You can also use milk instead of water. Let us know and share pics!
What are the measurements of your loaf tin?
Would it be possible to use this method to make an enriched bread? I am thinking about a GF Challah sort of loaf? I don't need vegan, I need GF. If it can be done, how many eggs would I use and how would I adjust the water content to make up for the extra wet ingredients (i.e the eggs)?
Recipe performs best when batter is blended to 105°F. From the picture it appears to be under blended. High speed blender is needed for ultra smooth batter.
I’m having real difficulty with this recipe. It always seems to collapse when baked, and I’m not sure if it’s an over/under proving issue. They rise to about 1cm under the rim of a 1lb ton, they look good before they are baked, but then they turn out like the photo which won’t seem to insert below the text and is awkwardly splitting this paragraph. This is the exact recipe using jasmine rice I’ve tried once with instant yeast and again with saf-levure. The blender I use is an attachment to a stand mixer, the batter seems perfectly smooth but does not heat up.
Thank you! I will go shopping then.
You really need a blender for this one. A high speed blender is a super useful tool. A food processor will only produce a coarse gruel. And with a blender you can make all the other recipes that require one, from soups to hollandaise. An immersion blender is an in between option.
This looks great but I only have a food processor at home - will that work on overnight soaked rice? I’ve ground up rice into something pretty close to rice flour in my spice grinder before, wonder if that could work. Or do I just spring for the blender and get it over with? Thanks!
The nature of the glutinous rice is to be sticky and chewy. It is not the most desirable for this recipe. You can try a blend of another grain to help with structure but again that type of rice is difficult to get just right.
I happened to have a lot of glutinous/sticky rice and tested twice with this. Everything seemed to work (soaking for several hours, blending reaching correct temperature, rising, baking to within the correct temperature), but the dough just doesn't bake and ends up as a gluey goo inside. The first time I baked it for 35 minutes and the second I tried 65 minutes with the same result. I guess that the special character of the glutinous rice makes it less suitable for this recipe, or am I totally missing something? Could overproofing result in something similar? Does anyone know what may have happened? By the way: even in this unfortunate form the result is quite tasty, e.g. by frying slices in some butter.
Hello BT, Peak height is different from internal temperature. Sinking is always underbaking as the starches have not set. What type of rice did you use, for reference?
Thanks for the tips! While I didn't end up with a bubbled over mess this time, the center of my loaf significantly collapsed shortly after reaching peak height in the oven. Progress, but the result is again inedible. Is there anything else I can do? This recipe is the reason I paid for a subscription and it's totally defeating me.
Wild rice is related to rice but has a different make up with a waxy outer layer. Less water may be the answer you seek as each particular grain will have nuances in its absorption.
Increase the oven temp by 20°F and reduce the liquid amount to 190 g when blending. Give that a whirl. You may find the baking time decreases too.
So I am working on my first try today. I have a ninja blender, has anyone had success with the ninja? I did wild rice today and feel by the time I had a lumpy consistence that I was on my way to gelatinous mess. Has anyone else tried wild rice? Did I need more water? I also tried quinoa and it ended up to watery. I ended up mixing the two together and feel I got the consistency, except that it still had a grainy feel. Something tells me that ninja is not the correct blender. any help would be great.
I am working on the buckwheat right now. I only just saw the comment about the short soak, which explains the doubling in size with the overnight soak. I followed the rest of the directions and ended up with a full size loaf and a small loaf. Both are proofing right now. I did end up adding more water to match the consistence on the video, but I was adding the water while blending and am unsure of the amount. Will give an update once baked.
Any tips for high elevation? I'm around 6000ft. First attempt was overproofed and not blended enough (newbie to high-speed blending). Second attempt and batter looked like the video and was well below pan rim after rising, but again I have an over proofed explosion in my oven.
I have made this and was very pleased. I would like to try dried potato flakes. Would there be any adjustments?
This grain we did not test. It will require a short soak since buckwheat can become saturated quickly.
could this be done with buckwheat?
