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Gluten-free Rice Bread makes wonderful sandwich bread or toast, great with or for any meal of the day, a versatile loaf that’s easy to make! While most gluten-free breads combine rice flour with potato-derived flours (like tapioca and potato starch), this recipe is more allergy-friendly — also free of yeast and gums.
Easy Gluten-free Rice Bread is free of yeast, dairy (optional), refined sugar, refined oil and potato! No: potato starch, arrowroot, tapioca or cassava (all in the potato family). And no gums! No xanthan gum, because it’s problematic for some people and not safe for babies.
Vegan Gluten Free Bread Recipe Without Yeast
Most gluten-free bread loaves (and gluten-free flour mixes) combine rice flour with tapioca or potato flour, but roughly half of the population does not digest potatoes and grains well when eaten together. This recipe uses rice flour alone to create a truly delicious, gentle-to-digest slicing bread for sandwiches, toast or any of your bread needs. Only healthy, real food ingredients!
While I personally enjoy potatoes, the other advantage of keeping potato starch out of rice bread recipes is: This recipe is nightshade-free. For those who get inflammation from potatoes, this recipe is safe.
(And most potato starch on the market is sourced conventionally; potatoes belong to the list of Dirty Dozen produce items — that are full of pesticide residues and should only be consumed organic. So all that conventionally grown gluten-free bread … not so good.)
No Yeast Focaccia Recipe
White rice flour — This great pantry staple yields a tender loaf and even provides healthy carbs and resistant starch. (I don’t use brown rice flour because it’s harder to digest … which means our bodies can’t access the nutrition.)
Psyllium husk powder — Psyllium husk grows worldwide and comes from a shrub-like herb called Plantago ovata. Each plant produces over 10, 000 tiny seeds. Psyllium husk powder is a soluble fiber made from the husks of the seeds — that helps with regularity and is prebiotic . PHP is often used in Keto baking because it has zero net carbs and helps to create a light, nice bread texture!
That’s why I use it here: Psyllium husk powder is a great alternative to other flours that are harder to digest, and it’s naturally gluten-free.
Gluten Free Seeded Loaf (mixed Seed Bread)
Your flour, and I don’t want to either. I’m a busy lady, and I bake daily, so I don’t want to eye a scale. I want my recipes to work with a simple measuring cup system.
If you also prefer to use measuring cups and spoons, that’s great. While some claim that it doesn’t work as well, I disagree. If you take care when measuring your ingredients, most gluten-free recipes do not need to be weighed, especially for small batch home cooking.
So, good news! This recipe is not finicky! Just use your trusty measuring cups. Don’t worry about doing everything perfectly, and you’ll be so happy with this easy, terrific loaf of bread.
Easy Homemade Bread (no Yeast)
Note:Don’t confuse nested measuring cups with a liquid measuring cup. You don’t want to measure dry ingredients in a liquid measuring cup.
This dough comes together really easily. No dough hook or electric beaters are needed. In fact, I just use a fork to mix my ingredients.
Then I grab a rubber spatula and roll the dough in the bowl until a loaf shape is created with a rounded, smooth surface.
Sandwich Bread Without Yeast
This I roll into my prepared loaf pan (simply lined with a strip of parchment paper so the finished loaf is easy to pull out). Then I briefly shape the dough a bit further with lightly wetted fingers, so the loaf is taller in the center and slopes down on the sides.
There are two reasons why it’s good to consider or reconsider your loaf pan: the first is the size of the pan, and the second is what material the pan is made of. I get this question a lot: What pan did you use to bake that loaf of bread?
Tip: Choose to use a slightly smaller loaf pan when making sandwich-style bread loaves, if you want your loaf to be tall.
Gluten Free Multiseed Bread
While I could just make a bigger recipe to fit a bigger pan, I don’t increase the ingredients because I need the bread to cook through to the center without the exterior getting too dark.
For this reason, I don’t bake with a traditional 9×5 inch loaf pan. I choose an 8-1/2″ by 4-1/2″ by 2-3/4″ loaf pan. Be sure to use this smaller pan size if you want your loaf to rise higher instead of being lower and broader.
Aluminized steel works well for bakers because aluminum conducts heat really well. And aluminum is perfectly safe to bake with as long as you’re not using acidic foods like lemon juice or tomatoes (which react with the metal). Here’s a good aluminized steel loaf pan.
Gluten Free Rice Free Bread
If you don’t want to invest in a new pan, no problem. Just be aware that when this bread is baked in a larger pan, it won’t rise as high.
Nope! This bread is as easy to make as a loaf of banana bread! There’s no yeast in this recipe, no need to wait for it to rise.
However, if you want to make this loaf extra gentle to digest or want the sour flavor, you can make this loaf into Sourdough Gluten-free Rice Bread. In this case, see the Recipe Notes below, where I walk you through the extra step. In my experience, most people do not need to ferment white rice; it’s already pretty gentle. But some people do! If that’s you, enjoy the sourdough version of this recipe.
Easy Homemade Gluten Free Bread Recipe
The crust on Easy Gluten-free Rice Bread is a little rustic and crusty — in a good way. It’s a nice thin crust, not hard or too tough, with a nice crunch.
The interior baked dough is spongey, tender and soft. However, it’s not lofty or fluffy … more like a half whole grain rustic loaf, a bit dense, mildly chewy and very enjoyable.
I actually love this bread plain, sliced thinly. You can slice into it about 20 minutes after it comes out of the oven! Warm and plain, I find it delicious!
Rice Flour Bread (gluten Free)
Did you know? Conventional rice production uses over forty different pesticides to control weeds and insects — while organic production supports research on methods for decreasing levels of arsenic in organic rice.
Why eat white rice instead of brown rice? Hard to digest, whole grains’ nutrients are locked in unless released through a form of pre-digestion like the sourdough process. Also, when tested, brown rice is consistently higher in inorganic arsenic content than white rice. (source)
So surprisingly, white rice is actually healthier than brown rice! You can read more in this recipe post — why white rice is now considered healthy and even Paleo.
Gluten Free Soda Bread Recipe (no Yeast!)
Honestly, it is hard to find white rice flour that’s organic. Many stores do not carry it. You can buy a few bags at a time here.
Like a good artisanal loaf, you can actually leave this bread out on the counter for up to 24 hours! I just flip the cut side down on the cutting board or a plate, so the exposed middle doesn’t dry out when exposed to the air. If you happen to pull this loaf out of the oven in the evening, just leave it out until morning, then enjoy all day or wrap it.
To freeze for longer term storage, pre-slice the bread. Then freeze for 30 to 60 minutes so slices stay separate. Then wrap and freeze for up to 3 months. To eat, just pop off the number of slices you need, and toast or warm gently.
Ingredient Gluten Free Rice Flour Roti
While most gluten-free breads combine rice flour with potato flours, this recipe is more allergy-friendly! Gluten-free Rice Bread makes wonderful sandwich bread or toast, great with or for any meal of the day, a versatile loaf that's easy to make. (Low oxalate and low salicylate.)
How to make Sourdough Gluten-free Rice Bread You'll need either probiotic, living sauerkraut juice (or the probiotic liquid from another fermented vegetable) OR probiotic whey to make this recipe.
Note: If using farm eggs that have never been refrigerated, you do not need to refrigerate this loaf at all. Simply leave out at warm room temperature overnight, and bake in the morning.
Gluten Free Rice Bread (vegan)
Calories: 196 kcal | Carbohydrates: 34 g | Protein: 4 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 12 mg | Sodium: 226 mg | Potassium: 43 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 142 IU | Calcium: 8 mg | Iron: 1 mg
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