This is the clearest and most accessible textbook on raw‑rice bread. It is the only book that includes both shaped‑bread and loaf‑bread recipes created by the author who developed the world’s first method for making bread directly fromrice.

Despite being gluten‑free, made without wheat flour, eggs, or dairy, the results are astonishingly delicious.

Rice bread will change everything you thought you knew about bread and rice.

You can make all kinds of breads using the rice you already have at home: round rolls, sandwich loaves, country bread, cuppé, bagels, pizza, coronet pastries, and more.

The method is incredibly simple. Just place soaked raw rice, oil, maple syrup, salt, yeast, and other ingredients into a blender and switch it on.

The dough for rice bread is made entirely by blending. It’s ready in just three minutes. No kneading, no pounding—just blend and go.

For loaf bread, simply pour the smooth blended dough into a mold. For shaped breads, add psyllium husk (dietary fiber) to the smooth dough, blend until it comes together, then shape as desired.

With only one rise, rice bread becomes wonderfully fluffy and chewy. It stays delicious even after cooling, and even when made with older rice.

Length: 128 pages

Language: Japanese

Publisher: Nagaoka Shoten

Release Date: April 10, 2026

Dimensions: 25.7 × 18.2 × 1.2 cm