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Rice Flour Pullman Bread – Vegan
ココナッツオイル入り米粉食パン

Not so long ago I made this Rice Flour Pullman Bread.

It was my first time to use rice flour for bread and I really liked the texture the rice flour created, and this time I decided to make it vegan and used coconut oil in place of butter and used soy milk instead of water and powdered milk.

I also made some other changes to the recipe based on my past experience.

The result was amazing!

Can you tell how soft this bread turned out?

Loved the texture and I don’t think there was anything missing due to the use of coconut oil.

I actually liked this version better than the first one.

I like a little thicker slice like this one.

But my husband prefers much thinner slices.

The bread is delicious when just out of the oven, but it’s also great for toast, too.

This is one of my favorite ways to enjoy a toast.

Terry calls it a “monkey toast”!

Peanut butter (creamy, always!) and banana slices.

Yum!!!

And my husband’s homemade cold brew coffee completes my favorite breakfast.

Rice Flour Pullman Bread with Coconut Oil (for one 4.5×4.5×7-inch pan)

250cc soy milk, lukewarm
6g dry yeast
6g salt
2 tablespoons sugar
300g bread flour
30g all-purpose flour
45g rice flour
30g coconut oil
canola oil (for greasing the pan)

1. Put soy milk in a large bowl.
2. Add yeast, salt, and sugar to the milk. Mix well.
3. Add flour. Kneed.
4. Add coconut oil and continue to kneed until it’s manageable and you can form a smooth ball.
5. Cover with plastic. Let it rise for about one hour.
6. Push the dough down. Divide the dough into two balls. Cover with a towel and let them rise for about 20 minutes.
7. Roll them out and fold the both sides in. Roll them to make two logs. Set them in a greased pan.
8. Preheat oven to 400F.
9. Let the logs rise until it comes up to almost the top of the pan.
8. Bake for about 30 minutes.

Orange Cranberry Cardamom Cookies
オレンジクランベリーカルダモンクッキー

We were at a home decor store the other day, and they had some cookies for their customers to try.

Terry had a bite and he said it was cardamom cookies and he liked them.

I love anything with cardamom and decided to make cardamom cookies myself.

Mine has orange zest and dry cranberries along with cardamom.

This time I decided to experiment with coconut oil.

I used coconut oil for cookies for the first time, and they turned out great!

The texture is a bit different (easily crumbles) and I wasn’t sure first,  but it slowly grew on me.

They also freeze very well and I like their harder texture when frozen as well.

Orange Cranberry Cardamom Cookies

1/4 pound coconut oil
1/2 cup cane sugar
1.5 cups all-purpose flour
a pinch salt
ground cardamom
orange zest from 1 orange
1/4 cup dry cranberries

1.Preheat the oven to 350 degrees F.
2. In a bowl mix together all the ingredients. Shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick. Cut with a cookie cutter. Place the cookies on a parchment paper lined baking sheet.
4. Bake for 20 to 25 minutes.

Edamame Veggie Sushi Roll
枝豆べジ巻き

What do you make when you want to clean up your fridge?

Soup is usually my go-to dish in a case like that, but making sushi rolls can be a good way to use up all the things you have in the fridge, too.

How beautiful is it?

In this sushi roll you’ll find daikon radish, carrot, spinach, olive salad, and mashed edamame.

It’s just an example, and you can be creative with ingredients.

I cannot really think of anything that shouldn’t be used for sushi rolls!

You can serve them individually or on a large platter for sharing.

Edamame Veggie Sushi Roll

Japanese roasted seaweed sheet (nori)
sushi rice
-1.5~2 cups Japanese white rice, hot/warm
-1 tablespoon vinegar
-1 tablespoon sugar
-salt
1/3 cup edamame mash (cooked edamame salted and roughly mashed)
veggies (I used daikon radish, carrot, spinach, and olive salad from a jar)

1. Make sushi rice. Mix vinegar and sugar. Add to hot/warm rice. Combine well (do not mash rice; the rice needs to keep its shape!). Salt. Let it cool.
2. Place a roasted seaweed sheet (nori) on plastic covered sushi mat.
3. Put the rice on the seaweed sheet. flatten the rice with wet fingers (again do NOT mash the rice!).
4. Place edamame mash and veggies on the rice. Roll it. Slice. Serve with soy sauce.

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