Who said it was impossible to make 100% rice bread without any starches or xanthan gum? This rice flour bread is soft, bendable, airy, and very light! The crust is not hard at all, the bread is very easy to slice. It is dairy-free, paleo, low-oxalate, nightshade-free, and low-salicylate as well!
I've tested this bread again and again until I discovered the best texture and flavor combination. Yeast doesn't raise rice flour very well and even when combined with brown rice flour it still had a dense and gummy texture after baking. Since I'm not using whole wheat flour, I needed to come up with a different solution than yeast.
So, I tried the quick bread method and it worked so much better! Quick breads rely on eggs and baking powder (or soda) as leavening and raising agents (like this banana bread) so there is no need to rest, proof, or ferment this bread, all you need to do is mix and bake!
Rice Flour Bread Recipe
I made sure this recipe is really easy to make, so I've included only the necessary ingredients. No butter, no coconut or olive oil, no gums, and no yeast!
If you want to use a store-bought gluten-free flour blend, I'd recommend you look for a bread recipe designed to be used with it.
Yes, you can! There are two methods to homemade rice flour. One is with a high-speed blender (like Vitamix or Blendtec) and another one can be made with a regular blender or food processor.
Low Fodmap Rice Flour Yeast Bread
A better option is to get Japanese short-grain rice instead of a long-grain type. If you can, try buying organic white rice because it tends to be lower in arsenic which is toxic in large amounts.
Don't be intimidated by the amount of steps you see here! The recipe is straightforward and simple. It might take you longer the first time, but it will get easier once you get the process down!
Separate the egg yolks and whites. You can simply use your hands and let the egg whites slip through your fingers into the bowl. Place the yolks in a separate bowl.
Rice Flour For Next Gen Gluten Free
Make sure that none of the yolks get into the whites because the fat will inhibit egg whites from whipping into stiff peaks.
I recommend separating one egg at a time using a separate bowl and adding the whites one by one to the larger bowl because you never know when a yolk will break and contaminate the egg whites.
You will need an electric mixer for the next step. Beat the egg whites at high speed of your electric mixer until they form stiff peaks. It will take a couple of minutes.
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Once egg yolks are ready, add psyllium gel to the mixing bowl with the yolks and mix with the electric mixer until evenly incorporated.
Add the egg whites to the rest of the ingredients and mix until it looks like a thick cake batter. Don't overmix!
Now, line your baking loaf pan with parchment paper. You can do it however you prefer, but I find that if you make cuts from the corners of the parchment toward the center (about halfway), it makes it easier to line a bread pan with minimal wrinkles.
Ingredient Gluten Free Rice Flour Roti
I recommend using a smaller loaf pan (8x4/20x10cm) to get a taller loaf but if you only have the standard 9x5/22x12cm, you can use that as well.
I like using clothespins to hold the paper in place while I pour the bread dough into the loaf pan. Make sure to remove them before placing the pan into the oven!
Smooth the batter using a silicone or an off-set spatula and bake the bread for 1 hour at 350F/175C. Take the bread out of the pan, remove the parchment paper, and transfer the loaf onto a wire rack.
Easy Gluten Free 100% Rice Bread (no Gum)
Pro tip: weigh your flour with a digital scale if possible, otherwise make sure to use a spoon & level method instead of packing the rice flour into the measuring cups.
I recommend either eating this bread fresh (the day of baking) or freezing it. Don't get me wrong, this is not the kind of bread that will crumble the next day, but I find that the texture does change 1-2 days after baking.
You make regular BLT sandwiches or go the extra mile and make an avocado grilled cheese sandwich to serve next to fresh roasted tomato soup.
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You can serve it with almond butter or peanut butter and jelly, or slather it with butter and some delicious elderberry jam!
Finally, serve this bread as a side to soups and stews. I especially like this rice flour bread next to a bowl of hearty Ukrainian beet soup!
If the bread dries out and becomes hard, you can either grind it into bread crumbs and make breaded pork chops or use it for French toast or croutons.
Gluten Free Brown Bread —wheat Free With A Hearty, Wheaty Taste
No grittiness here! In spite of being made of 100% white rice flour, this bread is spongy, airy, and soft. It does remind me of sponge cake a little bit but that is because we are using eggs to create structure and air pockets.
The flavor is neutral, so this bread will be great for both sweet and savory sandwiches. This is a good alternative to the regular wheat white bread.
If you don't like the sponginess, then try making gluten-free bread with a mix of flour and starches like this no-knead rustic loaf. There you will get a true bread flavor & texture!
Simple Gluten Free Banana Coconut Bread {made With Rice Flour}
If eaten fresh, this bread is not gritty but it does get drier after a couple of days. This is why I recommend slicing and freezing rice flour bread instead of keeping it at room temperature.
I wouldn't say this bread tastes eggy, it rather has a flavor similar to A sponge cake. Since we are only using one type of gluten-free flour, the flavor is not the same as with regular white bread.
This bread is made with white rice flour only and it is a good option for those who can't have starches or whole grain flours. This rice bread is airy and light!
Easy Rice Bread Recipe
Remove the bread from the loaf pan immediately after taking it out from the oven to prevent a soggy bottom. Cool the bread on a wire rack to ensure airflow on all sides.
Make sure to keep the egg whites clean. If any fat gets into it, it won't whip into stiff peaks! Use a clean bowl and whip the whites first, then go onto the yolks.
Serving: 3 medium slices Calories: 374 kcal Carbohydrates: 70.3 g Protein: 10.5 g Fat: 5.6 g Saturated Fat: 1.7 g Cholesterol: 164 mg Sodium: 652 mg Potassium: 438 mg Fiber: 4 g Sugar: 0.4 g Calcium: 168 mg Iron: 1 mgLet me clarify, this is not gluten-free bread made with rice or rice flour but regular style bread made with cooked rice! We belong to a predominantly rice eating community like most of South India and even with adaptations of non-traditional dishes into our everyday meals, I cook rice for at least one meal a day. Most of the time, I manage to cook just enough rice so there’s not anything leftover.
Rice Flour Bread (gluten Free)
I’ve had any number of days when I’ve had leftover rice and I can think of any number of ways to use it up the next day, disguised or converted into something else or the other. However, making bread with leftover rice is something new to me. So I was surprised to come across a recipe for baking bread with leftover rice some time back.
Apparently it is an old-fashioned bread recipe, though I couldn’t find much information on it, I’m sure its once of those recipes that happened in the good old days when some enterprising home baker decided to try baking bread with leftover rice.
I found this an unusual recipe and a great way to use up leftover cooked rice, and made some changed to the original recipe.
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I used 2tbsp oil instead of 3 tbsp margarine, as I don’t use margarine. I also substituted half of the flour with whole wheat flour, used bread flour instead of all-purpose flour (for a comparitively less dense bread) and reduced the yeast a bit. I also chose to add a little roasted and crushed cumin to my dough. Don’t use cumin powder as it won’t give you the flavour, and its better to leave it out altogether if you don’t have cumin on hand.
You can use any variety of leftover rice to make this bread, though using scented rice like basmati or brown rice or wild rice will give your bread a little more flavour. You wouldn’t even know there was rice in it unless you looked very carefully. This recipe is a keeper.
I’ve seen a couple of instances where bakers have added stuff like corn kernels and cumin, and also used added other flours like rye and barley to enhance the flavour of this bread.
Gluten Free Rice Flour Bread Recipe (dairy Free, Soy Free Option)
Let me clarify, this is not gluten-free bread made with rice or rice flour but regular style bread made with cooked rice! We belong to a predominantly rice eating community like most of South India and even with
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