TOKYO–(BUSINESS WIRE)–The Japan Food Product Overseas Promotion Center (JFOODO) has released two gluten-free recipes using Japanese rice flour, cheese rice bread and apple fritters. These recipes were developed by the Culinary Institute of America (CIA). JFOODO will reach out to bakeries to promote these signature recipes in an effort to popularize Japanese rice flour in the United States.
New Recipes: Cheese Rice Bread and Apple Fritters
In recent years, mochi-based soft baked goods have grown in popularity in the United States, paving the way for other innovations in the category. For this project, CIA Consulting chefs developed recipes that played on familiar foods, such as apple fritters and pao de queijo, a Brazilian cheese bread, using rice flour instead of flour. fermented tapioca, substituting rice flour for other types of flour. In apple fritters, rice flour has replaced wheat flour, resulting in a softer, fluffier batter.
Chef Dianne Rossomando, associate professor of cooking and baking at the Culinary Institute of America, elaborated on the recipes and said, “Honestly, I was surprised how good the apple fritter tasted with rice flour. , because it was fluffier and softer. After repeated trials, I realized that one of the reasons for the success was that the fine rice flour enhanced the taste of the apple, emphasizing the sweetness and tartness of the apple.
And David Kamen, Deputy Director of CIA Consulting, commented: “In selecting the recipes to develop, I was intrigued by the idea of substituting rice flour for fermented tapioca flour in pao de quejo. The two products we worked on are gluten-free, but they deserve recognition because they are also delicious.
CIA hosted a bakery and pastry webinar in December.
These new recipe videos are featured on the Japanese rice flour promotional site.
―Japanese rice flour promotion website: https://riceflour-jfoodo.jetro.go.jp/index.html
―JFOODO plans to host additional webinars in February 2022, per Retail Bakers of America: Explore Tickets for Japanese Rice Flour, Tuesday, February 22, 2022 at 1:00 p.m. | Eventbrite