Bread in Your Blender Will Blow Your Mind _ Quick Gluten-Free Blender Bread _ ChefSteps

You know , I've met so many people who say they don't like baking for all sorts of reasons .

I think this is like beginner Baker's gold .

It's that Gateway Baker's recipe today .

We are going to make wonder bread super easy , super fast .

Only a few ingredients and it's delicious and it happens to be gluten free .

That's crazy .

Rick always wants his youtube thumbnail .

What ?

It's wonder bread .

There's a lot of white rice type bread dough recipes out there from Taiwan , China , India .

This one , the reason why I like it is you can make it with pretty much any off the shelf rice and it comes together super fast in a blender .

Our brilliant chef Matthew has kind of gone off the deep end .

He developed the same recipe from every grain you can think of .

You gotta get it at chef dot com .

All right , you don't need much stuff .

Rice , same rice already scooped rice in a bowl .

You got to soak the rice for how long ?

Well , it depends , it depends how much of a hurry you're in .

So you can go right into making the bread right here right into the blender .

But if you soak the rice , even 2030 minutes we found goes a long way when you have dried rice , it's like basically this hardened shell of starch , right ?

But as you soak it , that starch starts to soften up and that means when you blend it , it's gonna be finer and when it's finer , that means it's going to be fluffier .

So I'm gonna put this one aside .

I'll make a loaf later .

This guy .

It's been soaking 30 minutes or so .

It just gets like a little bit puffier .

Chalkier .

Looks like a little cloudier than fresh rice .

So we're not trying to wash all the starch off .

We're just soaking it , drain everything goes in the blender .

Here's what we got a little more water oil .

You can use any oil you want .

It'll just change the flavor .

You can go neutral , you can olive oil , sesame oil , whatever you want .

Salt , you need salt for a little flavor .

Sugar .

A little flavor also speeds up the yeast and yeast makes the red rice .

That's it .

I don't think I need anything else .

Rice goes in the blender Vasa sugar .

If you'll notice these are all the same ingredients you always put in bread salt .

Too little salt .

Bread doesn't taste like anything .

Too much kills .

The yeast salt is one you want to like keep an eye on .

Here's why I add like double triple the amount of yeast often into a lot of breads .

One it rises way faster .

Two , I love the yeasty flavor of it .

You know , like really nice savory , umami , yeasty flavor oil .

Easy .

That's it .

Oil again .

You could do no oil .

The bread will be a little bit chewier .

A little denser , a little less spring , but you can do too much oil and the bread kind of like want to rise and split and sink again and get dense .

So there's a perfect little middle ground and we'll cover that on chef dot com .

That's it .

That's everything .

I'm going like extra slow .

This is like a fast bread .

Everything goes in , pour it , bake it easy .

But I'm gonna stop and talk for a little bit .

You want a high power blender , the vitamin , the wearing the Brel we like the brave lumber .

You know , you don't want of those like oysters that you got at your grocery store for $29 probably won't do the trick .

If I blend it a little bit , I'll have crunchies and there won't be enough , fine , enough flour .

Basically a rice flour to actually get a nice sponge if I blend too long and it gets too hot , I can kill the yeast altogether further .

I can gel and actually hydrate the starch and it'll be like a gum , like a gum paste .

So I recommend going full blast until you get a thermometer and you go to 100 5 or so and stop because any of these high power blenders that are going to make a nice , smooth pace are also going to heat up .

Right .

And the yeast is going to die if it gets to 121 125 130 .

Here's the other thing , sugar starch , all this good stuff .

The yeast is going to start eating it right off the bat .

And if it's 105 it's its most active temperature .

So we're going to pour the batter in and it's going to immediately you're going to see it in the first few minutes .

It's going to start rising and rising and rising .

It's proofing really fast and then poop right in the oven .

Part of why this bread is done in an instant and so quick part of the we're making the flour , the dough , we're proofing it and kind of priming the yeast all in the blender all in one step .

So it's kind of magic that way .

Am I even plugged in ?

Maybe let's find out perfect or here we go it down for a second .

You know , if you like steam milk , like you're making coffee or espresso or something like that .

Same thing .

I'm just see a hot for up to a minute just because we're making a video .

I'll pause and I'll temp it and see where we're at .

Do , do , do , do , do what do you know ?

105 .

Good thing we stopped .

You can do little loaf big loaf muffins .

I like the little loaf bakes nice and fast .

Right now .

This is fermenting and you can taste it .

Like starting to taste like a little tingly .

This recipe that I've got is dialed in for two of these pans .

Just split the load .

Yeah .

See how it goes .

J and then it goes to , yeah , it's called liquefaction that like Celine from solid to liquid .

All right .

Start here .

A little bit of water here that moisture on top is going to have a nice little film .

So it doesn't desiccate case Harden is the technical baking word and it starts to really crack and break and splits out and your bread loaf goes shoots out like that .

Matthew just blended these what ?

20 30 ?

They're even like souffle up the side here a little bit .

So we're gonna bake these .

See what happens .

I think they could possibly like go over .

But we'll also bake these ones when they just get to the top .

Pretty jiggly amazing .

Huh ?

Rice .

A couple of ingredients makes me nervous .

She put on her trace that doesn't bake all of our elements or you're like , nah , I'm gonna hit it with a little bit more spray .

What I got going on here is 3 65 30 minutes , but I want to keep on the moisture .

So check this out .

I love this little tray here , this drip tray and you go a little water here .

Point done .

Knew it So let's look at it though .

Who cares ?

Let's take an opportunity to screw something up and learn from it .

This is overproof .

We goof up .

We make messes , we screw up too .

It happens all the time .

These are still gonna taste amazing .

I just don't want the oven to be all screwed up with little rice bread , lumps all over the elements .

You know .

21 be wonder bread .

It's ready guys .

Check it out .

Wow .

Wow .

We , we , we , I actually didn't tempt these but shouldn't take them out of the oven yet either , but I'm gonna do it just in case just in case you were at .

Uh , I hope you're Oh yeah , that's good .

How pretty are they ?

Oh my God .

Oh , maybe I don't even need a paring knife to get this out .

Our wonderful blender bread is done .

It's done baking .

If I leave it in the pan , it'll be more gummy wet , sticky .

And the whole bread , the loaf overall can start to dry out a little bit more that way .

Sometimes you want that for like a banana bread or something .

It's stickier on the outside , you know ?

Sure .

I would never do this if I was gonna slice it .

But it's just like I have to with this bread .

That is a nice loaf of bread .

We've got so much good stuff about yeast .

Science of yeast , other breads , all sorts of gluten free recipes too .

If that's your thing .

Hamburger buns , brioche , croissants , all sorts of stuff , stuff , chef ups , get it all .