1.
rice flour bread; bread made from rice flour
Bread made using rice flour instead of or in addition to wheat flour. Popular in Japan as a gluten-free alternative and as a way to promote domestic rice consumption.
Composed of 米粉 (rice flour) and パン (bread, from Portuguese "pão"). Part of a broader trend in Japan toward using domestically produced rice in non-traditional ways. Rice flour bread has a distinctive moist, chewy (もちもち) texture that differs from wheat bread.
Common collocations
- 米粉パン専門店: rice flour bread specialty shop
- 米粉パンを焼く: to bake rice flour bread
- グルテンフリーの米粉パン: gluten-free rice flour bread
Cultural note
The Japanese government has promoted 米粉 products since the 2000s as part of efforts to increase rice consumption, which has been declining as Japanese diets become more westernized. Many school lunch programs now include rice flour bread made from locally grown rice.