HOW TO MAKE ★RICE FLOUR SHOKUPAN★GLUTEN-FREE BREAD RECIPE (EP200)

LEVEL★★☆
IMPORTANT NOTE: READ THIS BEFORE START BAKING

180×100×120 mm Shokupan mold

300g rice flour (or normal rice flour)
5g instant dry yeast (you can also use active dry yeast)
25g sugar
4g salt
250g water for Mizuho Tikara, 300g water for normal rice flour
12g vegetable oil (canola)

My baking stuff list on Amazon the store:

Facebook:

Instagram

Check out my store on Amazon!
You will find what I am using in my video.

※Kitchen Princess Bamboo earn small amount of commission from the store. The profit is saved for “Give Away”!

music:youtube music library

Sharing output get better skills.
Thanks! Love from Japan♡

#kitchenprincessbamboo#shokupan#glutenfree

You May Also Like