Rice flour milk bread

My basic ratio of ingredients for a loaf of bread is 'flour 100%, liquid 80%, + others...' and I like to vary the types of flour or liquid, or add other ingredients such as nuts, fruits and jams.

Today, I mixed rice flour with strong flour. The inside of the loaf was beautifully white and the texture was so nice and soft. I couldn't taste the rice flour much but it had a subtle sweetness of rice.

Next time I'm going to add more rice flour to see if the dough still keeps a good spring and shape. ;)

Ingredients:

Strong flour 200g

Rice flour 50g

Milk 200g

Brown sugar 20g

Yeast 3g

Salt 3g

Butter 20g

1. Put all the ingredients except butter in the standing mixer, and knead for a few minutes.

2. Add butter. Keep kneading for 10 minutes.

3. Place the dough in a clean bowl, cover with cling film and rest it until it has doubled in size.

4. Punch the dough to let the air out. Make a ball and rest the dough for 10 minutes.

5.Grease the tin. Reshape the dough and place in the tin. Rest it until it has doubled in size.

6. Preheat the oven to 190ºc. Bake for 40 minutes.

Gluten free ginger cupcake

Even though I'm not particularly on any special diets (except non-meat...), I sometimes like to try recipes for special diets such as gluten free, wheat free, sugar free...

So today, I'm going for "gluten free". I used rice flour as an alternative to normal flour and unrefined palm sugar instead of refined white sugar. Sounds more nutritious and healthier, no?

Since I'm a big ginger lover and brown sugar and ginger go so well, I've added a lot of ginger in the cake. When I was mixing the ingredients, the spicy flavour of ginger was hitting my nose heavenly...

I was slightly worried that the cake might not rise with rice flour but it did come out looking just perfect! As soon as I bit into one, I was like..."I'm genius..." Oops sorry... I'm normally a humble baker..., but this gluten free cupcake was so tasty. Just how I like it!

Ingredients:

Rice flour 130g

Corn flour 20g

Palm sugar (grated) 150g

Butter 150g

Egg 2

Milk 50g

Baking powder 1 tsp

Ginger powder 1tsp

Crystallised ginger (chopped)  2-3 tbsp

1.Preheat the oven to 180ºc. Cream butter and palm sugar until it's fluffy.

2. Add eggs and milk into 1 and mix well.

3. Sift together rice flour, corn flour, baking powder and ginger powder into 2. Fold in.

4. Fold chopped crystallised ginger into 3.

5. Pour the mixture into a cupcake mould. Bake in the preheated oven (180ºc) for 20-25 minutes.