Bread in Your Blender Will Blow Your Mind
Bread in Your Blender Will Blow Your Mind is a medium Fusion recipe that serves 6. 200 calories per serving. Recipe by ChefSteps on YouTube.
Prep: 40 min | Cook: 35 min | Total: 1 hr 30 min
Cost: $1.40 total, $0.23 per serving
Ingredients
- 2 cups White Rice (any short‑ or medium‑grain white rice, rinsed)
- 1.5 cups Water (room temperature for blending)
- 2 tablespoons Olive Oil (neutral‑flavored oil works too; adds tenderness)
- 1 teaspoon Salt (fine sea salt; too much will kill yeast)
- 1 tablespoon Granulated Sugar (feeds the yeast and adds a subtle sweetness)
- 2 teaspoons Instant Yeast (double‑standard amount for rapid rise; active dry yeast can be used (same amount))
Instructions
Soak the Rice
Place the rinsed rice in a large bowl and cover with water. Let it soak for 30 minutes to soften the starches.
Time: PT30M
Drain and Transfer
Drain the soaked rice thoroughly and transfer it to the high‑power blender.
Time: PT2M
Blend the Batter
Add water, olive oil, salt, sugar, and instant yeast to the blender. Blend on high for about 1‑minute, stopping to check the temperature with an instant‑read thermometer. Stop blending when the batter reaches roughly 105 °C (221 °F).
Time: PT5M
Temperature: 105°C
Prepare the Pan
Lightly spray the loaf pan (or muffin tin) with cooking spray or brush with a thin layer of oil. Pour the batter into the pan, smoothing the top with a spatula.
Time: PT5M
Proof the Batter
Cover the pan loosely with a clean kitchen towel and let it sit at room temperature for 30 minutes. The surface will become bubbly and rise noticeably.
Time: PT30M
Bake the Bread
Pre‑heat the oven to 350 °F (175 °C). Place the pan on the middle rack and bake for 30‑35 minutes, or until the top is golden brown and an internal temperature of 190 °F (88 °C) is reached.
Time: PT35M
Temperature: 350°F
Cool and Serve
Remove the pan from the oven and let the bread rest for 10 minutes. Then gently lift the loaf out with a spatula and transfer to a wire rack to cool completely before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 200
- Protein
- 3 g
- Carbohydrates
- 40 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, Vegetarian
Allergens: Yeast
Ingredient Substitutions
- Instead of White Rice: Brown rice (will need longer soak), Millet
- Instead of Olive Oil: Canola oil, Sesame oil, Vegetable oil
- Instead of Salt: Kosher salt (use 1.5× amount)
- Instead of Granulated Sugar: Honey (use ¾ tbsp), Maple syrup (use ¾ tbsp, reduce water slightly)
- Instead of Instant Yeast: Active dry yeast, Sourdough starter (replace yeast, increase fermentation time)
Equipment Needed
- High‑Power Blender
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Loaf Pan (8×4 inch) or Muffin Tin
- Cooking Spray or Oil Brush
- Instant‑Read Thermometer
- Oven
- Spatula or Offset Knife (optional)
Critical Steps — Do Not Skip
- Soaking the rice to soften starches
- Blending until the batter reaches ~105 °C without overheating
- Proofing the batter just until it becomes bubbly
- Baking to an internal temperature of 190 °F
Chef Tips from the Video
- Use a neutral‑flavored oil if you plan to pair the bread with savory spreads; sesame oil adds an Asian note.
- A quick splash of rice vinegar (½ tsp) in the batter brightens the flavor and helps the crumb stay tender.
- For a golden speckled top, brush the loaf with a little melted butter before baking.
Troubleshooting
Bread is dense and did not rise.
Check that the yeast is fresh and that the batter temperature did not exceed 120 °C during blending. Ensure the proofing environment is warm (20‑25 °C).
Crust is hard and cracks.
Cover the loaf with foil halfway through baking or add a pan of water to the oven to create steam.
Batter is too watery and spreads.
Drain the soaked rice more thoroughly and reduce water by ¼ cup. You can also add an extra tablespoon of rice to thicken.
Storage
Refrigerator: Wrap tightly in plastic wrap; lasts up to 4 days.
Freezer: Slice, wrap each piece in freezer‑grade bag; up to 2 months.
Room temperature: Best eaten the day of baking; can sit uncovered for 1‑2 days but will dry out.
Make-Ahead Tips
- The batter can be prepared up to the proofing stage and refrigerated for up to 12 hours; let it come to room temperature before baking.
- Fully baked loaves freeze well; reheat in a toaster oven for a fresh‑out‑of‑the‑oven texture.
Frequently Asked Questions
What is the cultural significance and history of Wonderbread in gluten‑free cuisine?
Wonderbread was created by ChefSteps as a modern, beginner‑friendly alternative to traditional wheat breads, showcasing how rice can be transformed into a light, fluffy loaf. It reflects the growing demand for gluten‑free staples that don’t sacrifice texture or flavor, bridging Western sandwich culture with Asian rice traditions.
What are the traditional regional variations of rice‑based bread in Asian cuisines?
Across Asia, rice‑based breads appear as Taiwanese “mochi‑bread,” Indian “rice roti,” and Chinese “steamed rice cake.” Each varies in texture—some are dense and chewy, others are steamed and spongy—depending on the type of rice and fermentation method used.
How is Wonderbread traditionally served in American households?
In the United States, Wonderbread is typically sliced and used for sandwiches, toast, or as a side for soups and salads. Its neutral flavor makes it a versatile base for both sweet spreads like jam and savory toppings such as avocado or hummus.
What occasions or celebrations is Wonderbread commonly associated with in gluten‑free communities?
Because it’s quick and reliable, Wonderbread is popular for everyday meals, potlucks, and holiday brunches where a gluten‑free bread option is needed. Its easy preparation also makes it a favorite for school lunches and family gatherings.
What authentic ingredients are essential for traditional rice bread versus acceptable substitutes?
Traditional rice bread relies on plain white rice, water, oil, salt, sugar, and yeast. Substitutes like brown rice, millet, or sorghum can be used, but they may require longer soaking or different water ratios. Oil can be swapped with neutral oils, and honey can replace sugar for a different flavor profile.
What other gluten‑free dishes pair well with Wonderbread?
Wonderbread pairs nicely with gluten‑free soups such as tomato bisque, salads like kale‑apple slaw, and protein‑rich dishes like grilled chicken, tofu stir‑fry, or chickpea curry. It also works well as a base for avocado toast topped with smoked salmon.
What are the most common mistakes to avoid when making Wonderbread?
Common errors include over‑blending the batter (which overheats the yeast), using too much water (resulting in a runny batter), and letting the dough over‑proof. Also, baking at too high a temperature can cause a hard crust before the interior is fully cooked.
Why does this Wonderbread recipe use a high‑power blender instead of a traditional mixer?
A high‑power blender creates a true rice‑flour paste by fully breaking down the grains, which a stand mixer cannot achieve. This fine texture is crucial for the light, airy crumb and for reaching the optimal 105 °C temperature that activates the yeast quickly.
Can I make Wonderbread ahead of time and how should I store it?
Yes. After baking, let the loaf cool completely, then wrap tightly in plastic wrap. Store at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze sliced portions for up to 2 months. Reheat in a toaster or oven for best texture.
What texture and appearance should I look for when Wonderbread is done?
The top should be golden‑brown with a smooth, slightly glossy finish. The loaf will be jiggly when gently shaken, and an internal temperature of 190 °F (88 °C) indicates a fully cooked, fluffy interior. The crust should be soft, not hard or cracked.
What does the YouTube channel ChefSteps specialize in?
The YouTube channel ChefSteps focuses on modern, science‑based cooking techniques, often using high‑tech equipment like sous‑vide, high‑speed blenders, and precision tools. Their videos blend culinary education with experimental recipes that push traditional boundaries.
How does the YouTube channel ChefSteps' approach to gluten‑free baking differ from other cooking channels?
ChefSteps emphasizes equipment‑driven methods—such as using a Vitamix to create a fine rice‑flour batter—and explains the underlying food‑science, like temperature control for yeast activation. This contrasts with many channels that rely on traditional mixing and longer fermentation times.
Last updated: September 6, 2026
