High protein and high gluten flour rice flour, a staple of Japanese cuisine, can be used to make mochikiri, a delicious, gluten-free, rice-flour rice dish.
This dish is usually served with kumon or kosho rice, but it can be made with any rice variety.
High protein and gluten-based rice flour can also be used as a substitute for rice flour in Japanese cooking, especially in rice-based dishes like mochika rice flour.
When you cook rice flour with mochiki rice, you’re really adding high protein to your meal and making it richer.
Mochiko is the Japanese word for “flour,” and is also the name of the ingredient in mochiri rice flour recipes.
It is a kind of flour that is slightly thick but very light and fluffy.
It’s made from rice flour that has been soaked in water for about an hour, then heated to 180°F for about two minutes, and then it is strained into a batter.
The batter can be baked or rolled up and stored in an airtight container for later use.
I’ve made a few different mochike rice flour variations and tried different ways to use them, but the key is to use the best flour available.
I’m a fan of high protein mochi, but you can use a lower protein flour if you want to add some flavor.
A good source of mochimori is the rice starch called kombu.
This rice flour is a mixture of brown rice starch and starch from the rice, with little starch from wheat.
If you don’t like rice flour but still want to make your own mochicake, you can substitute it with another kind of rice starch, like brown rice or buckwheat, which is much lower in protein.
This is what the mochicki recipe below calls for.
This is what mochico’s mochidashi rice flour looks like.
To make this recipe, you’ll need:1.
2 cups of whole wheat flour, such as whole wheat rice flour or wheat flour with added gluten (such as kombun or mochimbu)2.
2 tablespoons of brown sugar or honey (optional)3.
1 teaspoon of baking powder (optional; not listed in recipe)4.
1 tablespoon of salt (optional, but recommended)5.
1 cup of water (2 quarts or about 1 quart)To prepare the rice flour:1) Put the whole wheat and brown rice in a large bowl and set aside.2) Heat the water in a saucepan and add the brown sugar, honey and baking powder.
Whisk until the sugar is dissolved.
3) Pour the mixture into a medium bowl, and add half the rice and the brown rice, stirring until the mixture is well blended.
Add the salt, then the remaining rice, and stir again.4) Set the bowl aside for about five minutes, until the batter is soft enough to work with.5) Using a rubber spatula, stir in the remaining half the brown or rice flour and stir until the rice is incorporated into the batter.
If the batter looks lumpy, add a bit more water.6) Bake at 350°F (180°C) for about 45 minutes, or until the edges are golden brown and the moshu is soft.
This should take about 10 minutes.
If you want a different flavor, you may add more brown sugar to the batter, or you may just replace the brown with sugar, as I did in the makudori rice flour recipe below.7) Remove from the oven and cool completely before serving.
Make your own version of moshimori mochichimori.
For a gluten-Free version, you will need:5 cups whole wheat or other gluten-containing rice flour (if using brown rice)1 teaspoon of brown or white sugar2 teaspoons of baking soda1 teaspoon ground cinnamon (optional8) 3 cups water (about 3 quarts)Preheat oven to 350° (180 °C).
Place the rice in an ovenproof dish and coat it with cooking spray.
In a large saucepan, combine the rice sugar, baking soda and cinnamon.
Whizz the rice until the brown and white sugar dissolve, then pour it into the saucepan.
Add water to keep the sauce from boiling, and continue stirring until it reaches a boil.
Add in the water and stir.
Set the heat to medium high.
When the rice begins to brown, add the remaining sugar, water and cinnamon mixture.
When it reaches the desired consistency, you are ready to begin adding the flour to the mixture.
Add a bit of the brown, and mix until it is evenly mixed.
Add salt and baking soda if necessary. Mix until