MITAKE Gluten-free Rice Flour Mix for Bread and Cooking - 300g

• Gluten-Free

• Received the official Japan Non-Gluten Certificate.

(*The most honorable certificate for gluten-free produces. Only products with less than 1ppm are certified.)

• Packaging includes a zipper design which helps for easier storage

• Made with rice

• Bread made from this mix is moist with just the right amount of fluff

• Good for bakery and dessert-making

• Does not contain the top 7 allergens

Can be used for cooking, bakery or dessert-making:

1. Cooking: Fried chicken, Baked rice dishes

2. Bakery: Bread, cookies, buns

3. Dessert: Cupcakes, all sorts of cakes

4. Others: Okonomiyaki, Squid Burning

(Using the 65°C “Tongzhong” method to bake the bread with this bread mix for optimum quality)

Ingredients: Japonica rice.

Product of Japan

Nutritional Info

Recipes

Gluten-Free Okonomiyaki
Irresistible "chewy and fluffy" sensation! It's a dish that is hard to resist having seconds!

Yield: 
This recipe will make 3 pieces of okonomiyaki with a diameter of 15cm each.

Ingredients: 
Rice flour, 125g
Dashi broth, 150ml
Eggs, 3 eggs
Cabbage, 300g (shredded cabbage makes it easier)
Green onions: Approximately 15cm
Agedama (tempura crumbs): 5 Tablespoons (25g)
Pork belly slices, 120g
Yamaimo (grated): 80g
Oil, Sufficient amount
■ Topping Ingredients:
Shrimp, pickled ginger, sauce, mayonnaise, aonori (dried seaweed flakes), bonito flakes: optional and as much as you like!

Instructions:

1. In a bowl, combine rice flour, dashi broth, eggs, and grated yamaimo. Mix well.
2. Shred the cabbage, finely chop the green onions, and mince the pickled ginger. Add shredded cabbage, chopped green onions, pickled ginger, and agedama (tempura crumbs) to the mixture from step 1. Mix well.
3. Preheat a hot plate and lightly oil the surface (amount not specified). Pour the batter onto the hot plate and shape it into a 15cm diameter circle. Place the pork belly on top of the batter.
4. Cook until the bottom side is browned, then flip it over and continue cooking for 7-8 minutes or until thoroughly cooked. Covering it while cooking will help make it fluffy.
5. Once cooked, spread sauce and mayonnaise on top, and sprinkle desired amounts of bonito flakes (katsuobushi) and aonori (dried seaweed flakes).
6. Enjoy your delicious gluten-free okonomiyaki!

Rice Flour Tomato Cream Stew
Warm and comforting ☆ Add tomatoes to the rice flour cream stew! Enjoy a refreshing acidity that sets it apart from traditional cream stew.
Ingredients/Quantities
Serving Size: 4 people
Onion, 1 onion
Carrot, 1/2 carrot
Potato, 1 potato
Broccoli, 1/2 head
Chicken thigh, 60g
Oil, for heating the ingredients
Consommé stock powder,1/2 teaspoon (or use your homemade broth)
Whole tomatoes, 200g
Rice flour powder, 2 Tablespoons
Milk of your choice, 200ml
Water, 100ml
Salt and pepper, A pinch to taste

Instructions:

1. Boil the broccoli until it is slightly firm. Cut the onion, carrot, potato, and chicken thigh into bite-sized pieces.
2. Gradually add milk to the rice flour powder and mix well.
3. Heat oil in a pot and stir-fry the chicken thigh. Then add the onion, carrot, and potato, and continue stir-frying.
4. Once the chicken is cooked, add water and whole tomatoes. Bring to a boil, then season with consommé, salt, and pepper. Cover the pot and simmer for about 10 minutes.
5. Gradually add the mixture from step 2 while stirring to thicken the stew. *Mix the mixture well just before adding it.
6. Finally, add the broccoli and adjust the seasoning with salt and pepper. Your dish is now complete.

Enjoy your rice flour tomato cream stew!

Find more recipes HERE. (they are in Japanese)

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