Just one year ago, I was plagued by abdominal pain, constipation, diarrhoea and unable to go out all day without rest, caught a cold or a bacteria infection every two months. A naturopath advised me to avoid gluten so I overhauled my diet. After that, it turned out that I was also sensitive to dairy and also eggs, especially raw or half-cooked. After eliminating them completely, I finally got all
energy back. However, I love bread, so I was disappointed. I tried many gluten-free breads without eggs or dairy but most of that contains guar gam or Xanthan gam. I don't like that slimy texture on the tongue after having gluten-free breads with this kinds of food additives. I still couldn't find breads I like. At the time, I heard that HIROSHIMA University in Japan developed new bread baking recipes which are 100% natural, 100% gluten-free. From ScienceDaily
I looked into it, found a rice bread made with just only rice, sugar, oil, salt, yeast which looks exactly like wheat bread! This caught my interest, I looked up where I could try this rice bread and where I could learn the recipe. I booked a flight to Japan the following month. After arriving, I went to the bakery straight away and was surprised. It was fluffy and soft on the inside just like wheat bread. I could barely taste the flavour of rice. During my tutorial, the recipe had great impact on me. The rice flour is ground quite coarsely, just 2g of water, just 3minutes of fermentation time produces a totally different result. The recipe is super sensitive, and I really respect the person who invented this science! After coming back to Australia, I tried to reproduce the recipe more than hundred times and finally succeeded! Our organic rice bread has no artificial additives, using all natural ingredients. We use only organic rice, All ingredients are no GMO. We make rice bread to order, also will partner with market in Sydney!
