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Do we have to be concerned about rice and rice flour in baked goods, like bread, when it comes to bacteria development?

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

Recorded

This event was on January 28, 2025

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.

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Question

Kristin T. Østrem

Do we have to be concerned about rice and rice flour in baked goods, like bread, when it comes to bacteria development?

Answer

So bacteria development and rice flour is something that people do worry about, but typically when you're putting it in a baked good, you're heating it up to the point where any of that bacteria development would actually be killed off. So you don't have to worry about that rice flour being in your baked goods, as long as it's baked to a proper temperature, it's gonna kill off any kind of bacteria that you would actually have in your bread products as well or your baked goods. Um, but just like any other kind of flour or baked goods you do, it has a shelf life. So once it reaches that shelf life, you might wanna, you know, get rid of it after it gets in that shelf life as well. But you shouldn't have to be too concerned about the bacteria development in the baked goods, as long as you bring it up to the proper temperature, it will kill off any of the bacteria development that would be in that rice flower.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.