Name: Non Gluten Pumpkin Bread | Japanese Rice Flour
Prep time: 15 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup Japanese Non-Gluten Rice Flour; 1/2 teaspoon baking powder; 1 cup almond flour or another gluten-free flour of choice; 1/3 cup tapioca flour; 1 teaspoon baking soda; 1 teaspoon pumpkin spice; 3/4 cup cane sugar; 1 1/4 teaspoon cinnamon; 1/2 teaspoon salt; 1 cup pumpkin puree; 1/3 cup unsalted butter, melted and cooled; 1/3 cup sour cream or plain yogurt; 2 large eggs, lightly beaten

This is very healthy and easy recipe for Japanese Rice Flour jelly. I thought about making some desserts using Rice Flour and I tried using canned fruit. You can use your favorite canned fruit, but using fresh fruit are also good. I topped it with coconut cold foam for added Aavor!

YIELD: 4 servings
PREP TIME: 5 minutes
FRY TIME: 12 -15 minutes
RECIPE TYPE: Gluten -free, Vegan, Kids friendly, Dessert

Ingredients

10 oz Canned fruit with syrup (I used Pineapple)
4 Tbsp Milk
2 Tsp Japanese Rice Flour
6 Tbsp Coconuts cream or Milk (For topping)

Directions

Step 1

Put pineapple with syrup in a blender.

Step 12

Transfer to a pot and add milk and rice four

Step 3

Stir over low to medium heat.

Step 4

Stir with a spatula. When mixture becomes sticky, reduce to low heat and stir for 1 minute.

Step 5

Remove from heat in a container and refrigerate.

Step 5

Make coconut foam using milk frother

Cook’s Notes

Make sure all the ingredients are non-gluten or gluten-free.
Be careful when stirring because it can easily to burn. Please make sure to cook over low to medium heat.