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You are here: Home > Recipes > Rice Bread

Rice Bread

Doves Farm recipe

Our recipe

A bread alternative made using rice flour.

Customer rating: CakeCakeCakeHalf CakeEmpty Cake 9 customer reviews

Servings

Unit of measurement

Ingredients

500 gRice Flour
2 tspsXanthan Gum
1 tspSalt
2 tspsSugar
2 tspsQuick Yeast
550 mlWarm Water
3 tbspsOil

Method

  1. Mix in the warm water, sugar and quick yeast.
  2. In another bowl mix the rice flour, xanthan gum and salt.
  3. Beat in the yeast liquid and stir well.
  4. Mix in the oil and pour into an oiled 1kg/2lb bread tin.
  5. Smooth the top and leave to rise for 90 minutes.
  6. Cover the tin with metal foil.
  7. Bake in a pre heated oven for 50/60 minutes.


Rate this recipe using the review button below, or click here to discuss it in our forum.
 

Temperature & cooking time:
220°C/Fan200°C/400°F/Gas 7

Dietary status:
Without Gluten, Without Nuts, Without Soya, Vegetarian, Without Wheat, Organic.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

9 Reviews
5 stars: 5
4 stars: 0
3 stars: 0
2 stars: 2
1 stars: 2

Average Customer Rating:

CakeCakeCakeHalf CakeEmpty Cake

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By Dr Angharad Shaw

29 Jul 2016 | 22:11 UTC

Rating: CakeCakeCakeCakeCake

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 Mrs Umulkhayr Salehe

04 Apr 2016 | 18:48 UTC

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

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 Kim Ear ly

20 Mar 2016 | 15:48 UTC

Rating: CakeCakeCakeCakeCake

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 Miss Temitope Ogunnaike

10 Mar 2016 | 08:38 UTC

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

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 Mrs Janet Frymann

07 May 2015 | 22:29 UTC

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

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 Ms Shannan williams

04 Mar 2015 | 21:33 UTC

Rating: CakeCakeCakeCakeCake

I'm new to eating Glutin free cooking. I found this bread easy to make and very good mmm!

By Mrs M Taylor

18 Oct 2014 | 18:11 UTC

Rating: CakeCakeCakeCakeCake

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 Mr Tim Ellis

22 Feb 2014 | 12:24 UTC

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

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 Ms michael-anne myrvang

02 May 2012 | 21:43 UTC

Rating: CakeCakeCakeCakeCake

This turned out really great! I loved how easy it was and the bread was moist and delicious. Will definitely be making it again!