The Motivation of the Research
On a special day in 2011, when we promoted our rice flour bread
(include gluten)in a department store, a stewardess who lives in
America stopped at our counter and asked
“does the rice flour bread contains no gluten?”
At that moment, we knew that what is the most crucial part
in the research of 100% rice flour bread.
That stewardess’s family members are allergic to gluten.
According to her, there are lots of people suffering from wheat allergy
although the gluten-free bread is popular in America
most of them are not delicious enough.
Hence, she hoped that we can develop a kind of delicious
rice flour bread that without any wheat flour.
After talked with that stewardess, we began to develop
a totally new rice flour bread which can be eaten by
children and the people who have gluten allergy or
prefer the food with no artificial food additives.
The Process of the Research
The most difficult thing we faced during the process was
how to make the bread rises without any gluten.
Most of the gluten-free rice flour bread in the market are
made from allergic material such as soy flour or
food additive like thickener and expansive agent.
However, we attempt to develop a new kind of rice flour bread that
are free from any allergens or food additive.
In order to make the dream come true
we break the normal procedure, work with all heart and soul.
In order to develop the rice flour bread without gluten or
artificial food additives like thickener and expansive agent
our researcher Mr.Ino who has a vast experience of Japanese sweets
does the experiments day by day, finally he succeeded in 2018.
Have a try, and you will be moved by the amazing taste.
