【ホームベーカリー】一番簡単にグルテンフリーの米粉パンを作る方法｜パナソニックSD-MDX４使用

[Caution] If the temperature exceeds 20℃, reduce the amount of yeast and use cold water. Ingredients are listed below ⇩ We will be making gluten-free rice flour bread using the Panasonic SD-MDX4 home bread maker. It's amazing that you can make gluten-free bread just by putting in the ingredients and pressing the start button! We will bake three loaves of gluten-free rice flour bread in total: two using Panasonic's recommended "Kome no Kaori" flour and one using "Mizuho Chikara" flour, and compare the differences. [Table of Contents] 00:00 START 00:36 Explanation of Rice Flour 02:01 Making Rice Flour Bread with Komenoka (Panasonic Recipe Book) 04:30 Making Rice Flour Bread with Komenoka (Original Recipe) 07:41 Rice Flour Water Absorption Comparison Experiment (Komeno Kaori vs. Mizuho Chikara) 08:30 Making Rice Flour Bread with Mizuho Chikara (Original Recipe) 12:48 Comparison of Baked Products 15:33 Taste Impressions [Ingredients] ① Panasonic Home Bakery Recipe Book...Cannot be disclosed ② Original Recipe using Komenoka: Komeno Kaori (rice flour for bread)...300g Yeast...4.5g (Reduce to 3g or less if the temperature exceeds 20℃) Salt...6g Sugar...20g Rice Oil...10g Water...310g (Use cold water if the temperature exceeds 20℃) ③ Original Recipe using Mizuho Chikara: Mizuho Chikara (rice flour for bread)...300g Yeast...4g (Reduce to 3g or less if the temperature exceeds 20℃) Salt...6g Sugar...30g Rice Oil...15g Water...246g (Use cold water if the temperature exceeds 20℃) #HomeBakery #GlutenFree #RiceFlourBread #Panasonic #BreadMaking #Around60 #RiceScent #Mizuhoshikara