I made this bread for my daughter who has flour and egg allergies.It's best to use rice flour with a thickening agent and trehalose in it. If using other flours, it might not be as fine and won't be able to absorb the moisture well enough, so they might not be good to use. Recipe by Chihimari

Using easy ingredients from a microwave recipe book, I re-arranged the amounts and directions. I made it so that it would be easy to remember.In Step 1, let it boil gently. In Step 2, add the flour all at once and mix it in quickly. In Steps 3 & 4, quickly stir until your arm aches and gets tired. Mix it quickly around and around. Absolutely do not open the oven door while they're baking during Step 8. If you always follow these points, they'll expand and puff up well. For 12 puffs. Recipe by Miike no gohan

I thought up this recipe because I wanted to make a pizza that my daughter, who is allergic to flour, could eat. The outside of the crust is crispy. The center is slightly chewy due to the rice flour. Recipe by Bonrakusa

One of my favorite is simple Pandesal especially during breakfast serve with coffee. Pandesal or pan de sal (Filipino and Spanish for "salt bread"),is a common bread roll in the Philippines. It is made of flour, eggs, yeast, sugar and salt.

So we’re all in quarantine and we still want bread this recipe is filled with simple ingredients and easy to make . Give it a try! it’s fluffy and delish!

Puff-Puff is one of the oldest snacks we have but it's sweetness is what makes it still rolling I just love it. #Smallchopsrecipecontest

These sweet crunchy dumplings are made of small dough balls fried till golden then dipped in sugar syrup.

I wanted to make simple egg or dairy-free dough that can be used in different types of breads or pastries. I tried many recipes and finally arrived at this recipe. These are fluffy and chewy rolls.Activate the yeast first if necessary.Adjust the amount of lukewarm water as the consistency of the dough will change by the humidity, the type of the flour that you are using, and many other factors. If you are adding other ingredients, add them before the first rising. The filling can be wrapped in the dough during the second rising when you reshape the dough. Recipe by Manchan00

Handmade Puff Pastry Cookies topped with Sugar! Simple, Sweet, and Crispy Leaf-shaped Pies. Please try it and have fun!! Please be careful not to melt the butter when you make puff pastry dough. If the dough gets soft too much, please chill.

I was looking for low-sugar bread recipes to limit my sugar-intake. There were a lot of rich and heavy bread recipes, so I came up with these simple table rolls using less ingredients to make inexpensively.Apparently, bread will turn out soft and moist if you bake it for a short time at high temperature, rather than baking it for a long time at low temperature. So if you like moist bread, adjust the baking time accordingly.I made the bread in the profile photo to eat with a soup. I used 100 ml of lukewarm water, and bake for 20 minutes at 200℃, so they turned out a little dry. Recipe by Inakanoanekko

Fluffy soft light breads are tasty too, but simple hard breads are perfect for any meal.If you can bake them with familiar ingredients, your child will love "mom's bread" and remember them forever instead of store-bought ones.When measuring flour with a cup, lightly scoop out the flour instead of stuffing it hard then level the flour and remove the excess on top.If it's difficult, measure it by weight.Add water every time you think the dough needs more water while kneading. For petit 6 loaves. ficelle size 4 loaves.. Recipe by pogue

I like chewy bagels, but I like soft and dense ones as well. These bagels can be used in many ways and are easy to eat.They're also good for sandwiches.Cover the dough with a damp cloth from the first rising to the shaping stage (Since the rising time is not very long, it is technically called “floor time”). Cloth is not needed during the second rising.For a smooth finish, remove the trapped air out of the dough really well before shaping the dough. Recipe by Masacchi