Gluten-Free Rice Bread

Gluten-Free Rice Bread


17 people made this

An easy to make gluten-free bread with a texture very similar to denser wholemeal bread. Especially good toasted with butter.

Lindsay Schott

Serves: 12 

  • 2 1/4 cups (280g) white rice flour
  • 1 cup (125g) brown rice flour
  • 2 1/2 teaspoons xanthan gum
  • 1 teaspoon gelatine
  • 3 tablespoons caster sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon egg replacer
  • 1/2 cup (60g) powdered milk
  • 2 1/4 teaspoons dry yeast
  • 3 eggs
  • 1 teaspoon cider vinegar
  • 3 tablespoons walnut oil
  • 125ml warm water (45 degrees C)

Preparation:20min  ›  Cook:1hour  ›  Extra time:2hours proofing  ›  Ready in:3hours20min 

  1. To help ensure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum and salt. Mix very well. The flours need to be completely combined.
  2. Combine the gelatine, sugar, egg replacer, powdered milk, beaten eggs, vinegar and oil. Beat until well combined.
  3. Combine the flour mixture, egg mixture and yeast together and beat well. A stand mixer works best for this. Add warm water to dough if mixture is too dry. The dough should be somewhere between a normal bread dough consistency and a batter.
  4. Pour into greased 23cm x 13cm loaf pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 165 degrees C until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

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- Rated on - 04 Aug 2015

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