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

Jun 29, 2024

You know, I've met a lot of people who say they don't like baking for all kinds of reasons. I think this is like beginner baker's gold. It's the starter baker's recipe. Today we are going to make wonderful

bread

, super easy, super fast, just a few. ingredients and it's delicious and it turns out it's

gluten

free

, that's crazy. Rick always wants the youtube thumbnail of him. What a wonderful

bread

. There are many recipes for white rice type bread dough from Taiwan, China, India. This is the reason I like it is that you can do. It goes with almost any rice available on the market and comes together super fast in a

blender

Our brilliant chef Matthew has gone crazy. He developed this same recipe from every grain you can think of. You have to get it on chefs.com. okay, you don't need much rice, the same rice, rice already collected in a bowl, you need to soak the rice for how long, it depends on how much of a hurry you are in so you can start making the bread right here. right into the

blender

, but if you soak the rice for even 20 or 30 minutes, we've found that it's very helpful when you have dry rice, it's basically like this hardened shell of starch, but as you soak it, the starch starts to soften and that means when you mix it it's going to be finer and when it's finer that means it's going to be fluffier, so I'm going to set this one aside, I'll make a loaf later, this guy has been soaking for about 30 minutes , it just gets like a little puffier, chalkier or seems a little cloudier than fresh rice, we're not trying to get all the starch out, we're just soaking it, we drain everything, it goes in the blender, this is what we have , a little more water, oil, you can use any oil you want, it

will

just change the flavor, you can go neutral, you can olive oil, sesame oil, whatever you want, salt, you need salt to give it a little flavor, sugar , a little flavor, also speeds up the yeast and the yeast makes red rice, that's all.

More Interesting Facts About,

bread in your blender will blow your mind quick gluten free blender bread chefsteps...

I don't. I don't think I need anything else. The rice goes in the blender. The sugar. If you notice, these are all the same ingredients that you always put in bread. Salt. Very little salt. The bread doesn't taste like anything. Too much kills the yeast. You go out. The one you like. Keep an eye out for this is why I often add double and triple the amount of yeast to many breads. One goes up much faster. Two. I love its yeast flavor. You know, it's a very flavorful, flavorful yeast-flavored oil. You can't use oil, the bread

will

be a little chewier, a little denser, a little less springy, but you can use too much oil and the bread wants to rise, split, sink again and become dense, so there's a little middle left. perfect. ground we'll cover it at chestnuts.com that's it I'm going to go real slow this is like a

quick

bread everything goes in pour it bake it easy but I'm going to stop and talk a little if you want a high powered blender the vitamix use the breville we like the breville you know you don't want to lose like the moisturizers you bought at the supermarket for 29 bucks probably won't work if I mix them up a little bit I'll have crunch and there won't be enough fine flour, basically rice flour, to get a good sponge.

If I mix too long and it gets too hot, I can kill the yeast completely, it can gel and hydrate the dough. starch and it will be like a gum, like a gum paste, so I recommend going full speed until you get a thermometer, you go to 105 or so and you stop because these are any of these high powered blenders that will make a smooth paste And pleasant. They will also heat up nicely and the yeast will die if it gets 120 125 130 here's the other thing, sugar, starch, all these good things, the yeast will start eating them right away and if it's 105, it's its most active point. temperature, so we're going to pour the dough in and immediately, as you'll see in the first few minutes, it's going to start to rise and rise and rise, it's fermenting very

quick

ly and then it's going to be poured right into the oven.

Part of why this bread is made in an instant and so quickly, part of the fact that we are making the flour, the dough, we are fermenting it and preparing the yeast, all in the blender, all in one step, so it is something magical to do. That way Am I even plugged in? Maybe we'll find out, murph, here we go, I'll cool it off for a second. You know, if you like steamed milk, like you're making coffee or espresso or something. I'm just seeing how hot. We're, we're in a minute just because we're making a video.

I'll pause and temper it and see where we are. Do, do, what do you know? 105. Thank goodness we stopped, you were able to do it. small bread big bread muffins I like small bread it bakes nice and fast right now this is fermented and you can taste it like it's starting to taste like a little tingly this recipe I have is made for two of these freshly cracked pans the load see how it moves and then it moves, they also call it liquefaction, that's like settling, going from solid to liquid, okay, I'll start here with a little bit of water, that moisture at the top will have a good effect. a little bit of film so it doesn't dry out harden is the technical word for baking and it starts to crack and break and split and

your

loaf of bread just comes flying out like this Matthew just mixed these 20 minutes ago 30. they are the same soufflé on one side here a little bit, so we'll bake them and see what happens.

I think you'd like to go over them, but we'll also bake these when they get to the top. It shakes quite a bit, incredible, huh? Rice makes a couple of ingredients. I'm nervous, should we put it on a tray so it doesn't bake all of our items or do you think no, I'm going to spray it a little more? What I have to do here is 365 30 minutes, but I want to maintain humidity, so check this out. I love this little tray here, this drip tray and you put some water in here. Ok, done, do it, so let's look at it, but who cares, let's take the opportunity to screw something up and learn from it. this is over testing, we make mistakes, we make messes, we make mistakes too, it happens all the time, they will still taste amazing, I just don't want the oven to be ruined with little pieces of rice bread all over the elements, you know, three two. beep, wonderful bread, it's ready guys, check it out wow, wow, wee, whoa, we were, we're not really tempting you, but we shouldn't take you out of the oven yet either, but I'll do it just in case. guys see we're on I hope you are oh yeah that's good how pretty these are oh my gosh oh maybe I don't even need a knife to take this out.

Our wonderful bread in the blender is ready, it is already baked if I let it. in the pan it will be more rubbery, moist and sticky and the whole bread, the loaf in general, can start to dry out a little more that way, sometimes you want that, like a banana bread or something, to make it more sticky on the outside, you know, check it out. I would never do this if I was going to cut it, but it's like I have to do it with this spread that makes a good loaf of bread. We have a lot of good things about yeast, yeast science, other breads, all kinds of