{"id":43495,"date":"2017-04-29T10:47:29","date_gmt":"2017-04-29T14:47:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=43495"},"modified":"2017-04-29T10:59:10","modified_gmt":"2017-04-29T14:59:10","slug":"rice-flour-pullman-bread%e7%b1%b3%e7%b2%89%e5%85%a5%e3%82%8a%e9%a3%9f%e3%83%91%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43495&lang=en","title":{"rendered":"Rice Flour Pullman Bread
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\"21\"<\/p>\n

I’ve noticed that rice flour has been popular in Japan the past few years.<\/p>\n

A lot of recipes with rice flour are everywhere.<\/p>\n

I’m not sure if it is because more people are interested in the gluten-free diet like in the U.S., but I’m not sure.<\/p>\n

Based on my casual observation, however, people simply seem to like the unique texture the flour creates.<\/p>\n

\"18\"<\/p>\n

I found this recipe on the largest online recipe site in Japan.<\/p>\n

I call this “Rice Flour Pullman Bread”, however, it’s not solely made of rice flour, therefore, it is NOT gluten-free.<\/p>\n

Actually the portion of the rice flour is quite small; the large portion is a mixture of bread flour and all-purpose flour.<\/p>\n

\"24\"<\/p>\n

I hope you can tell how soft this bread is from this picture.<\/p>\n

Although the amount of rice flour is not too large, it definitely creates a unique texture.<\/p>\n

It’s soft and chewy at the same time, and absolutely delicious!<\/p>\n

I really enjoyed this bread when it was just out of the oven.<\/p>\n

\"17\"<\/p>\n

It’s also wonderful when toasted.<\/p>\n

\"14\"<\/p>\n

I wanted some fresh flower in the house and looked at the flower section in the local grocery store this morning.<\/p>\n

I tend to be attracted to plants that are often seen as “background”, something you’ll see in a wild field.<\/p>\n

So, I came home with this.<\/p>\n

The tag attached to it said “Solidago”.<\/p>\n

\"19\"<\/p>\n

Recipe Credit: commeline (recipe in Japanese)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve noticed that rice flour has been popular in Japan the past few years. A lot of recipes with rice flour are everywhere. I’m not sure if it is because more people are interested in the gluten-free diet like in the U.S., but I’m not sure. Based on my casual observation, however, people simply seem […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-43495","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43495"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43495\/revisions"}],"predecessor-version":[{"id":43530,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43495\/revisions\/43530"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}