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JAS organic rice "one Tsugaru Roman" at made!

Organic rice flour 500 g ★ two or more orders buy discount! (HZ)

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Upon checking! Rice flour bread making is as follows
● rice flour-sugar-salt-butter-water-bread or oven
-Natural yeast or dry yeast (Recommend >>>White Raine until yeast dry 10 g × 5 680 Yen) 
-Gluten flour (without foil.Recommend >>>
Gluten flour 200 g 280 Yen) 
Recipe ideas Materials How to make a point

● rice flour bread (gluten-containing)
* Rice powder course of baking equipment use

(One minute)

-Rice flour 200 g 
• Gluten 50 g
-Sugar 15 g 
• Salt 4 g 
• White shamans until yeast 5 g 
-Unsalted butter 15 g 
• Water 185 cc

1. Put bread beforehand mix the rice flour and gluten.
2. Add from white shamans until yeast is falling into the 30cc of water (hot water 35 ° c) every 5 minutes and mix well.
3. Because of bread, do I need to note the unique temperature control along description of each?

● rice flour bake
(With gluten)
* Make and knead with your hands.


-Rice flour 200 g  
• Gluten 50 g 
-Sugar 30 g   
• Salt 4 g 
• White shamans until yeast 5 g
Warm water (35 ° c#) 30 g
-Unsalted butter 30 g 
• < 1 egg, water (30 ° c#) amount &gt; total 150 g

1. Pretend white shamans until yeast in lukewarm water into place about 5 minutes.
2. In a bowl mix rice flour and gluten well, mixed with sugar, salt, mix in the butter to crush.
3. Add well-beaten eggs and water, yeast melted adapted well in hand, one BLOB of dough.
4. To put the air on even knead (15-20 minutes).
5. And divide the dough 12 soon, rounded to clean the surface arranged on a baking sheet at 38-40 ° c 50 to 90 minutes 2 to 2.5 times the size until the fermentation.
(Careful not dry dough along the way,)
6. In a 200 ° c oven baked in about 10 to 15 minutes.

● Mitarashi dango

(15-16 minutes)

-Rice flour 100 g 
-1 teaspoon of salt and 5 cups 
-Hot 100 cc
-Sauce {acne 3 tablespoons of sugar, 1 tablespoon of soy sauce and 100 cc of water
1 tablespoon potato starch}

1. In rice flour mixed with salt, stirring with chopsticks while putting hot water into about 2 degrees often knead with both hands.
2. 1 15-16 squares and the rounds into round balls.
3. Pot with plenty of water to boil, boiling, add on 2. 浮ki上gattara balls, while the heat to low boil 1 to 2 minutes more takes to the water, raised in a colander, drain the.
4. Simmer until all cool in sauce ingredients into pan to fit pan, always near the bottom Pan thickens.
5. The resulting sauce will over dumplings.

-Cream stew (salmon)

Boil and stir ingredients,
Last cold soy milk
Rice flour melted besides poultry,
A thick solid
The white stew!

(4 servings)

-Rice flour 40 g
Mushrooms-1 Pack
-Potato big 1
-4 to 8 small onions and salmon (raw) 3-4AS 
-2 cups water    
-Ajinomoto soup
 (Western-style) 2 
-Soy milk 2 to 3 cups and 4 tablespoons of oil 
-Salt, wine, pepper
 1 tablespoon of each 

1. Small onions peeled and cut in half. Salmon into large chunks and add salt and pepper would keep falling. Potato peeled larger cut to align. Mushrooms are small into the tassels.
2. Enter the great water and the broth, bay leaf and stir small onions in the oil until soft boil.
3. Rice flour with soy milk should beat.
4. Simmer over medium heat until becomes thick, stirring constantly with a spatula, add potatoes and 3 small onions when you pass the skewers.
5. Is thickened in addition salmon with mushrooms, simmering on low heat, fire through the salmon salt and pepper would be in the adjust to taste.


(Diameter 26 cm 1 min)

-Rice flour 100 g 
Great taste of Bouillon powder
-3 g (1 TSP) baking powder
-3 g (1 TSP) sugar
-A pinch of salt
-1 egg
-100 cc of water
Yam-50-100 g
-Cabbage 150 g 
-Oil dosage
-Your favorite ingredients (squid, shrimp, pork, green onions, fried, pickled ginger, etc.) as appropriate

1. Rice flour, whisk the baking powder. Grated Yam was pulled out. The cabbage into thick strips.
2. Put ingredients in a cool Bowl and mix well with a whisk.
3. 2 plus mix cabbage, your favorite gear.
4. Turn over once baked in a frying pan over medium heat, brown back by return much of a cook.
It is fully cooked through.

< Will discount on orders of 2 or more. >

* Apply discount price below depending on the quantity of your order. (After ordering will get a fixed price. )
-1: 743 yen (tax excluded)
-2-9: 686 yen (tax excluded)
-More than 10: 657 yen (tax excluded)

■ capacity: 500 g
■ date:
■ raw materials: organic JAS s. "of Tsugaru Roman"
* Tested radiation and less than 1 Bq / not detected.
■ date: date of manufacture 1 year
■ How to shipping: at room temperature (refrigerated shipping available)
★ organic JAS certified products

★ us-domestically produced rice flour bread 3 eating
And can increase Japan's food self-sufficiency rate to 1% said.

★ rice flour is on you can use instead of the new flour, dumpling flour, potato starch.

-Bread is moist!Tempura is good and dry
Rice flour is not sucking up oil and crispy fried food such as fried chicken, Tempura,
Crispy texture and long-lasting and healthy.
Bread outside is crisp and the inside moist finish.

-Various dishes, pastry making!
Rice flour bread, cake, cookies, cake, steamed buns, Mitarashi dango,
Pancakes and Tempura cloth, Okonomiyaki, white sauce, such as wide use.

Latest Product Reviews (4) Translating...

Posted by 虹侑 , 2016/03/21 10:26:57
Posted by ch******* , 2014/02/06 05:26:39
ストック用に購入しました。米粉料理に填まってます。米粉を使った すいとん.チヂミヤキ.天ぷら.ケーキ.お菓子造り と結構 粉を使うので なくなる前にリピさせて頂きます。
Posted by ha***************** , 2011/09/10 08:34:58
天ぷらでもホットケーキでも 何でも使えて、しかもおいしいので とても便利です。 オススメです♪

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