Fluffy Cloud Rice Bread
Fluffy Cloud Rice Bread
How to Make Soft and Sweet Rice Bread Like a Cloud
Due to recent allergies, I’ve been avoiding wheat flour, so I decided to make bread with rice! It turned out incredibly soft, like an Angel Chiffon cake, airy and sweet. I followed a method I learned from making a rice tiramisu cake, which was initially called ‘rice cookies.’ However, they were so soft that calling them cookies felt wrong, so I’ve decided to call them ‘Cloud Bread.’ This recipe is perfect for those seeking a delicious, gluten-free alternative that’s wonderfully light and melts in your mouth.
Ingredients- 106g Wet Rice Flour
- 4 Egg Yolks
- 4 Egg Whites
- 40g Sugar (for egg whites)
- 40g Sugar (for egg yolks)
- 16g Cornstarch
- 2g Vanilla Extract (or Vanilla Essence)
Cooking Instructions
Step 1
First, sift the 106g of wet rice flour through a fine-mesh sieve at least twice. This step ensures a finer texture, making the bread exceptionally soft. In a separate bowl, whisk together the sifted rice flour and 16g of cornstarch until well combined.
Step 2
Carefully separate the egg yolks from the egg whites and place them into two different mixing bowls. The yolks will be used for richness, and the whites will be whipped into a meringue for lightness.
Step 3
To the bowl with egg whites, add 40g of sugar in three additions while whipping with a hand mixer or whisk. Adding sugar gradually helps to create a stable and glossy meringue.
Step 4
Whip the egg whites until they form stiff peaks. This means that when you lift the whisk, the meringue stands up straight and doesn’t curl over. A firm meringue is crucial for achieving a fluffy, cloud-like texture.
Step 5
In the bowl with the egg yolks, add the remaining 40g of sugar. Whisk this mixture until it becomes pale yellow and creamy, resembling a ribbon consistency. Continue whisking until the volume increases and the mixture looks fluffy.
Step 6
Add 2g of vanilla extract (or vanilla essence) to the yolk mixture and give it a quick whisk. Vanilla enhances the flavor and helps to mask any potential eggy aroma. Whisk briefly to incorporate.
Step 7
Gently fold about one-third of the stiff meringue into the yolk mixture using a spatula. Use a ‘cutting and folding’ motion to incorporate it without deflating the meringue. This lightens the yolk base.
Step 8
Add the remaining meringue and the sifted rice flour/cornstarch mixture to the bowl. Fold everything together gently and quickly using the spatula, again using the ‘cut and fold’ motion. Be careful not to overmix, as this can cause the meringue to collapse and result in dense bread.
Step 9
Spoon or pipe the batter onto parchment paper or a baking mat. You can use a piping bag for decorative shapes, or simply drop spoonfuls of batter to create freeform shapes resembling small pancakes or clouds. The texture is more important than perfect appearance here!
Step 10
Bake in a preheated oven at 170°C (340°F) for about 15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven. Enjoy these wonderfully soft rice breads while they are warm!
