Learn how to make one of the easiest gluten-free, crusty on the outside, soft and chewy on the inside mochi bread. This is truly fuss-free recipe and a big hit in our house
Whisk all the dry ingredients together in a mixing bowl. In another mixing bowl, whisk together the wet ingredients. Gradually fold in the dry ingredients until you can form a dough. It will be slightly sticky to touch but you should be able to form a dough
Shaping:
Preheat oven to 350 F and line baking sheet with parchment paper or silicon mat. Divide the dough into 12 equal pieces and roll into roughly about 1.5 inch size smooth ball. Place on the baking sheet about at least 1-inch apart
Baking:
Spray some mist of water on top of the ball and place in the oven, 3rd rack from the top and bake for about 25 minutes (about 30 minutes in my oven) until the bread is crusty on the outside, but soft and no longer wet inside. If you make a larger piece, you may need to bake it for 40 minutes or until tooth pick inserted in the middle comes out clean
Remove from the oven and let stand for about 5 minutes and then transfer to cooling rack to let them cool down completely. They are best eaten when fresh. Once cooled down, the inside remains moist and the crust is a bit harder, but still taste great
Storage and reheating:
Store them in an air-tight container at room temperature for up to 2-3 days (they don't last that long at our house). Wrap them in plastic wrap and then freeze if you want to store them longer. Thaw in the refrigerator before reheating
To reheat in oven or toaster oven, spray with some mist of water and then wrap them in aluminum foil and then bake at 350 for 5 minutes. To reheat in microwave, cover the bread with some moist clean kitchen towel or paper towel and heat for about 1 minute or less