Our Rice Flour Success

May 8, 2009 Maruchan No comments exist

In order to find a suitable replacement for yeast in our dough we had a look at rice flour.

Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice flour.

It is sold here in Japan under the name of Mochi-ko, which is used to make sticky rice cakes apparently.

Apparently rice flour is often used as a replacement for wheat flower to make gluten free food. It can replace wheat flour as a binding element in sauces, but it can not fully replace wheat flour, simply because it lacks gluten.

Rice flour can replace up to 1/4 of any wheat flour.  Baked goods made with rice flour tend to be crumbly.  Since rice flour absorbs more moisture, you may need to add more liquid to recipe.

So, I started off with 10% rice flour in a recipe without yeast. The result was quite positive. The baking time was a lot shorter than without rice flour and the temperature could be reduced. The resulting waffle is not as easy to split as the recipe with yeast, but still acceptable. The waffle surface is not as dark as the yeast or soy flour equivalent, but yields a nice golden brown stroopwafel. The stroopwafel becomes more crumby and is sweeter than the yeast waffle. I did some tasting tests with friends and many preferred the crumby texture of the rice flour waffle.\r\n\r\nThe resulting waffle sweetness is a bit too sweet for the Japanese taste. Since the stroopwafel is filled with stroop (syrup), I will reduce the amount of sugar in the waffle and try again.’

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