HOW TO MAKE ★RICE FLOUR SHOKUPAN★GLUTEN-FREE BREAD RECIPE (EP200)

LEVEL★★☆
IMPORTANT NOTE: READ THIS BEFORE START BAKING
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180×100×120 mm Shokupan mold

300g rice flour (or normal rice flour)
5g instant dry yeast (you can also use active dry yeast)
25g sugar
4g salt
250g water for Mizuho Chikara, 300g water for normal rice flour
12g vegetable oil (canola)


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