Webinar to highlight Japanese rice flour’s versatility in gluten-free baking
Next week, the Japan Food Product Overseas Promotion Center (JFOODO), established by the Japanese government, will be sponsoring a virtual cooking demonstration using Japanese rice flour.
Taking place on Thursday, December 9 at 3 pm EST, the 45-60 minute webinar will feature Dianne Rossomando, associate professor of baking and pastry at The Culinary Institute of America, and Setsuko Otsuka, a leading expert on Japanese rice flour.
Chef Rossomando will demonstrate recipes for gluten-free apple fritters and cheesy bread, and Setsuko Otsuka will be sharing her Japanese rice flour cooking secrets and will also be demonstrating her cooking methods. Attendees will also receive free samples of Japanese rice flour after the event.
Japanese rice flour is a gluten-free ingredient. Rice has been produced in Japan for over 3,000 years, and there has always been a focus on bringing out the delicious flavor naturally possessed by the rice. Made with expert Japanese craftsmanship and boasting exceptional quality, Japanese rice flour has fine particles that are very uniform in size compared to rice flour produced in other countries, giving it certain qualities that make it especially well-suited for baking the products of a gluten-free bakery.
Registration for the Japanese rice flour demonstration can be found here.