Rizfarine is a rice flour designed for pastry, baking, and cooking. It is the best alternative to wheat flour (cake flour) and has been appreciated by professionals since its development in 2003.
It is an ultra-fine rice flour made from 100% selected short-grain rice grown in the wild in Japan. Rizfarine is widely used in cooking, particularly as a thickener for stews and as a batter for fried dishes.
Why use Rizfarine?
* 100% gluten-free Japanese rice
* Gluten-free
* Absorbs less oil than wheat flour and makes textures crispy
* Helps bread stay fresh longer
* Gives cakes a unique, moist, silky texture
* The particle size is half that of wheat flour. Its fineness makes it ideal for making soft, melt-in-the-mouth dough.
It is ideal for making bread, cakes, chiffon cakes, cookies, pies, and canelés.
Country bread recipe with rice flour Ingredients:
Rizfarine rice flour 190g
Hokkaido warabimochiko glutinous rice flour 10g
Granulated sugar 12g
Salt 4g
SAF Red instant dry yeast 5g
Psyllium powder 7g
Rice bran oil 15g
Water (approx. 37°C) 220g
Rice flour (for dusting) appropriate amount
Water spray appropriate amount
- Place the Hokkaido warabimochiko glutinous rice flour and rice flour in the mixer bowl with the sugar, salt, and instant yeast.
- Add the lukewarm water (37°C) and mix.
- Add the rice bran oil and continue mixing.
- Then add the psyllium powder and mix with a silicone spatula until you obtain a smooth dough.
- Shape into a ball and cover with cling film.
- Leave to rise at 40°C for 20 minutes.
- After the resting time, knead the dough with a silicone spatula.
- Shape the dough into a ball and sprinkle with rice flour.
- Place in a suitably sized proofing basket (sprinkle with a little rice flour just before) and cover with cling film. Leave to rest for 10 minutes at room temperature.
- Turn the dough out onto a baking sheet and sprinkle well with rice flour.
- Make a cross-shaped incision with a razor blade and brush with rice bran oil.
- Lightly mist the whole thing and cover the ball with a glass bowl suitable for baking.
Bake covered for 15 minutes at 250°C, then remove the bowl and continue baking for another 15 minutes. Remove from the oven and leave to cool on a wire rack.
