Go to the Recipe: Quick & Easy Flourless Blender Bread
This looks great! Looks like there is a corn version suggested to try - what form is the corn in? Like corn meal, or dried or .. ?
Dried whole kernel. This was the most dried out of all the grains we tested and could use some help. Increasing the liquid, fat, and sugar should help with this. Corn is a thirsty turtle.
Thank you!
I'm really curious to try this with corn or lentils. My wife has really strong food sensitivities to virtually all grains except corn. Unfortunatley, she can't handle yeast either. She gets this really expensive grain-free keto bread which uses baking soda. Any suggestions as to how much baking soda to try or other leavener suggestions?
Will definitely try this! One question though - is the 210g water meant to be warm when adding it to the blender? Or is the heat created by blending? Just don't want to mess up and kill all my yeast.
What size bread pan? 8.5" x 4.5" or 9" x 5" or something else?
Would this work with something like almond flour? I'm eating keto these days...
Might sound dumb, but would this work with simple all purpose flour? 350g flour + 350g water?
I am disappointed that you don't give the pan dimensions or timing, should you want 1 large loaf.
Is it the same amount of grains as it is of rice? (350g?)
If I use white rice flour, do I use the same amount / weight?
Do I still have to soak the flour?
I wonder how this will be using either clarified butter or ghee as the fat? Gonna try it this weekend!
Room temp or cold tap is best.
350 g flour, 350 g water. No soaking needed.
Standard 1# loaf pan. 8.5 inches x 4.5 x 3. Smaller loaf pans are linked above.
8.5" x 4.5"
Yes. Although whole grains tend to be more thirsty and do better with 50 grams added water.
Has anyone tried this as a gluten free pizza base? Might give it a crack next time the Melbourne weather lets me.
Let me know what you think of the results
me too!
I’d like to know too. My husband just started keto…
All purpose and/or bread flour,
What about the extra time needed for the larger pan?
Wow, this looks like a lot of fun!
Stick a probe in it and let it get to 205-210°F in the center.
Did you try it with cooked or leftover rice?
Egg white, almond meal and psyllium make great keto rolls.
I am going to try this with oat flour. I saw several years ago a chef who put a sheet pan on the bottom rack of her oven , let it heat up and put ice cubes on it to create steam. I think this might work great with this bread. I am diabetic and always looking for a good bread recipe that I can eat. Something that will not cost me an arm and leg. lol
It will not Brady sorry. The starches have already gelled at that point.
Not something we tested sorry.
Thank you Matthew. Thoughtful of you to respond.
Anyone try chickpeas? (I’m thinking with parsley, cumin, etc to make a falafel bread)
Then it sounds like something I need to test this weekend :-)
Followed the directions pretty much as written. Used Jasmine, soaked it overnight. After adding 210 grams of water I was still 31 grams shy of 700 so I added more water. Rose as expected, though my mini loaf pan is 6 3/4 " instead of 5 ¾”, so I adjusted the amount in that pan proportionally. The remaining dough was made into muffins.
Baked in the Breville smart oven as directed. I am leery of spraying water on the quartz heating element for fear of cracking them. The bread baked to 210°f. When cooled and sliced the crumb was soft and moist. It reminded me of sponge cake texture. I have not tried toasting it yet.
I used a scale that measures to .01 grams for the Yeast and Salt accuracy because the kitchen scales are fickle at those small amounts, varying by 2 grams. You should have used teaspoon and tablespoons. I believe they are accepted in Canada. The yeast was equivalent to 4 teaspoons, which seems like a lot for this amount of dough, but it did not taste yeasty. The salt is equivalent to 2 teaspoon of Diamond Crystal Kosher salt. My taste buds say half of that would be plenty. That is closer to the amount I use in a normal loaf of bread.
A suggestion- After soaking the rice, retain the water when draining the rice as it is starchy (desirable). Weigh the rice and add the reserved water to attain the 700 grams suggested.
I used a Vitamix. The temp came close to 110 and the blade was hot. I suggest either chilling the water being added to the rice, or do not add the yeast until the 90 seconds of blending is completed. Check the temperature of the dough and add the yeast when at the correct temperature, giving it a quick final blend.
An idea to try for flavor: At some point, use some of the oil to brown the rice in a skillet for a nuttier flavor. I am thinking before soaking. Some of the oil will be lost in the soaking water. If browning after soaking, more of the reserved water will be needed to attain 700 grams as some will be boiled off. I have no idea what effect this will have on the starch granules.
3 days later- keeps very well in a plastic bag. Still quit soft. The loaf is gone, muffins are still in the freezer.
Thanks
Heed the warning regarding overproofing. My loaves sunk in the middle during baking. Flavor is great. Will try again, maybe as muffins.
Incredible recipe. Worked really well.
Made it tonight, and I’m honestly super impressed.
I should’ve read the recipe properly beforehand and realise it makes a batter, not a dough, so had to pour it into a rectangle pan, but still turned out great. Par-baked it in my pizza oven at around 200c until the top became browned, then took it out of the pan and flipped it over so the browned side became the underside. Topped it, cooked it to cook the toppings, and it turned out great.My wife tried it out and was super impressed, and she normally hates gluten free stuff. (Also, the sauce is black as its tartufata, as my wife is allergic to tomato).
That seems to be a hasty reply. There are several instances where precooked starched are used ( think of the japanese milk bread for instance ). so it is not that obvious to me that precooked rice should be written off. I have seen recipes ( of gluten-free breads ) calling for cream of rice, which is precooked rice indeed. There is also the empanadas using the PAN corn flour ( white and / or yellow ), that is precooked corn flour as well.
I was going through my Modernist Breads "bricks" and have not found reference to this approach, that i kind of like it, but not in this raw state. I need to mull this over lol!
I followed the recipe exactly, with a five hour soak (though used a standard 1# loaf pan rather than minis). It rose and baked up fine in a convection oven to 205 degrees in the center. The flavor is great, though it is definitely very moist and has a slightly gummy crumb, particularly toward the bottom of the loaf. I tried toasting a piece and it tasted great, though the top part browned much more quickly than the bottom. I suspect it needed more baking time? Perhaps the larger pan needs more time?
So if use oat flour use 400g water for 350g flour?
I used butter, came out delicious.
Came out great. After coming down to room temp it definitely had a boozy/yeasty aroma, but that dissipated after an overnight rest in the fridge.
my guess is that you wouldn't need oil to brown the rice for the best flavour, a dry pan and dry rice would be best. taking inspiration from Thai laab, where toasted rice powder is essential. If you overshoot the blended temp and are afraid of killing the yeast, try blending on low speed while holding ice packs or an ice water soaked cloth around the blender, temping every 20 sec.
tangzhou in milk bread is only a minority percentage of total flour (most of the flour in the recipe are not gelled yet).
for other grains is it still the same grain to water ratio?
I tried this recipe last night with jasmine rice and overall it worked out pretty well! I baked the bread in a larger loaf pan in a regular oven, and soaked the rice for 5 - 6 hours. The loaf sunk slightly in the middle. It wasn't domed like the loaves in the video. Do you think that I overproofed the dough? I let it proof for 45 minutes to get it closer to the edge of the loaf pan. Also, the loaf registered 207F, so I don't think I underbaked it.
I’m having the same issue. I’ve made three loaves, and none of them have gotten the same rise as the video. I’m even using the same blender as Grant, getting the batter to 105°.
The taste is great, and what does come out is fluffy. I’m just not getting that same rise. Not sure why.
I used beef tallow and it worked just fine.
So if I wanted to create a fermented bread like a sourdough using the blender method what would be the best way to go about it? I was thinking I could just replace the instant yeast with some sourdough starter but would I need to let it proof longer in this case? Also could I replace the yeast with the same weight of sourdough starter or would the equivalents be different?
looks great!
Have any of you tried replacing some of the water in the dough with dairy, perhaps a partly mix of yoghurt can give at more sour breadstyle taste? - a a teaspoon or vinegar?
I tried something crazy- I used parboiled rice; for som reason it required the triple amount of water and was still the same consistency as stale potatoe mash 😀
You could try it the same way dosa ia done. Dosa recipes are pretty similar to this bread but lentils and rice are soaked and mixed together. Just let it ferment in a warm place for a few hours until it starts bubbling. As long as you don't use rice flour it should work.
I made something akin to this, but with Buckwheat groats and quinoa, water, and salt. I let it sit and bubble, then baked it up. No rise as I didn’t use yeast, but very much like Nordic rye loaf. I also added pepitos to the mix, some got toasty during baking. The quinoa provided nice crunch to the crust as well. I miss rye something fierce, had to trim it out by following FODMAP diet.
Crumb shot
I liked this. My bread, made with jasmine rice, looked good and had a nice taste. Though I followed the recipe exactly, I thought it was just a tad bit too gummy. I know the guidelines were that more soak time means less gaminess, but mine soaked a good 18 hours and still had a certain stick-to-your-teeth quality. Still, I’ll be going back to this. It was fun and I’m interested to see what happens with different grains or with lentils.
Brilliant work, really appreciate and a good foundation for additional adaptations. Thanks!
Hello Chefsteps. I don't understand why my bread sinks. could you give me some advice? Thank you.
Hello Ivan, Most sinking comes from under baking. Using a thermometer will help with this to make sure starches are fully gelatinized and set. Shoot for at least 200°F for internal temperature.
Thank you very much for the reply. The sinking occurs when it is still in the oven, and I can not remedy it. could you please give me any other recommendations? I would greatly appreciate it.
Over proofing can also cause it to collapse. Mind the batter temperature to not be too hot. Bake before the batter reaches the top of the pan.
did you ever try the almond flour ? would love to know how it came out.
there's a lot of variables to yeast baking, ambient temperature, moisture, five minutes too long proofing, etc. that are hard to pin down. Maybe change up the proof and see if that works. Although if you're getting a fluffy tasty loaf its a win in my book.....
I baked for 40 minutes in a 365°F degree convection oven with good results (205°F internal temp)
