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Gluten Free Rice Bread

Makes 1 loaf

A yeasted bread made using rice flour, ideal for sandwiches and toasting. Slices of rice bread can be wrapped and frozen for eating another day.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan


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  1. Rub some oil around the inside of a 500g/1lb bread tin.
  2. Put the rice flour, xanthan gum, quick yeast, sugar and salt into a bowl and mix them together well.
  3. Add the water and stir into a thick smooth batter.
  4. Sprinkle the oil over the batter and using a spatula turn the mixture a few times in the bowl.
  5. Tip the dough into the prepared tin and smooth the top.
  6. Invert a large mixing bowl over the tin and leave in a warm place until the bread has risen to the top of the tin, 60-90 minutes.
  7. Pre-heat the oven twenty minutes before you are going to bake.
  8. Bake for 55-60 minutes.
  9. Turn the loaf out of the tin and leave to cool on a wire rack.
  10. Allow the bread to cool completely before slicing.


500g/1lb bread tin and 2 x mixing bowls


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

55-60 minutes
My new favourite gf bread. Tiny slices of course but it tastes great.
By Lisa Rennison
10 Jul 2021
Replaced xanthan gum with 3 eggs and slightly less water. Absolutely delicious and easy recipe. Nice to have a gluten free recipe with just rice flour.
25 May 2018
Nice idea, I like to use rice flour
By Nagham Ghanem
11 May 2018
Can you make this bread in the bread machine too? Thanks
By Kathy
04 Mar 2018
Looks good but not cooked through.
By Gill Bowler
13 Sep 2017
Hi, I tried your recipe with a couple of changes and it tuned out really well. 1. I used 500 ml soy milk unsweetened warmed in the microwave then added the yeast and 1 T honey instead of sugar and let it sit several minutes. 2. I added 7 T finely ground flax seed to the rice flour along with the salt and deleted the oil. I also deleted the Xanthan Gum. 3. I mixed the wet with the dry ingredients using dough hook beaters on my mixer. I lined a bread pan with parchment paper and placed the dough in the pan smoothing it out, then I put the pan in the cold oven, set the oven at 175° C turned it on. After 15 min., I covered the loaf with parchment paper and continued baking for a total time of 70 min. The crust is a very nice golden brown and when I sliced a heal off the bread it held nicely together. It has a very nice flavor and I'm looking forward to trying it again after it cools completely. I think your recipe is a terrific for people like me who need to stop eating wheat bread but find it very hard to resist.
By Valerie Schmid
05 Aug 2017
It seems that bread made from rice flour can never be really fluffy and light, like a supermarket loaf. As I have trouble generally with some of the starches they tend to use (maize/corn especially, tapioca maybe), I avoid "gluten free" bread flours. This recipe worked for me first time. Moist, fairly dense but not too dense. Fan oven @ 200°C, and having read here that some people had trouble with stickiness in the middle, I baked for the full 60 minutes, then removed the foil and left in the oven for a little longer whilst it cooled down. No stickiness left in the middle. I also sprinkled some sesame seeds on the top before baking. Really, really delicious. My partner even said so too so it must be good :)
By Dr Angharad Shaw
29 Jul 2016
I make mine without a xanxam gum. I aim for the cake consistency and let it rise for 60 min. Mix it again and let it rise for further 30mins and bake. Perfect bread everytime. No measurements, sorry. I usually just estimate
By Mrs Umulkhayr Salehe
04 Apr 2016
I've noticed some of the reviews mention the bread not being cooked correctly on the inside even when following recipe... but I see no answers to why this maybe happening? Would like to know before trying recipe please
By Mrs Kim Ear ly
20 Mar 2016
Pls what can be used to replace the use of xanthan gum?

Many thanks for your review, unfortunately we do not have a direct replacement for Xanthan Gum. This acts as a binding agent for the bread to provide elasticity for the bread. Kind Regards, Doves Farm.

By Miss Temitope Ogunnaike
10 Mar 2016
I tried this bread recipe for the first time today. Like Mr Ellis the outside of the loaf was good & crispy but the inside was undercooked, badly. I followed the recipe to the letter, including the cooking time. Can anyone suggest what I did wrong?
By Mrs Janet Frymann
07 May 2015
I'm new to eating Glutin free cooking. I found this bread easy to make and very good mmm!
By Ms Shannan williams
04 Mar 2015
Tried this in my Panasonic Breadmaker (SD-255) on the Gluten Free program (Dark Crust). First time I have attempted to make bread with rice flour. Slightly heavier than wheat flour bread. I will probably increase the salt to 1.5 tsp next time. But nevertheless the bread came out perfect.
By Mrs M Taylor
18 Oct 2014
I made this, followed it to the letter and the crust was superb. Unfortunately the rest was undercooked. It is doughy, but just about edible. Is there an experienced baker who can explain where I or the recipe went wrong?
By Mr Tim Ellis
22 Feb 2014
This turned out really great! I loved how easy it was and the bread was moist and delicious. Will definitely be making it again!
By Ms michael-anne myrvang
02 May 2012

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