Rice Bread

Makes 1 loaf

A bread alternative made using rice flour.

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

Ingredients

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  1. Measure the warm water into a jug, stir in the sugar and quick yeast.
  2. Put the rice flour, xanthan gum and salt into another bowl and mix them together.
  3. Stir the prepared liquid into the flour to make a thick batter.
  4. Add the oil and stir to bring together a soft, doughy mass. 
  5. Tip the dough into the prepared bread tin and smooth the top. Leave the dough in a warm place to rise for 90 minutes.
  6. Cover the tin with a piece of tin foil large enough to cover the tin, folding it around the edges.
  7. Bake in the pre-heated oven for 55-60 minutes.
  8. Turn out the loaf and leave to cool on a wire rack. Allow the bread to cool completely before slicing.

Equipment

1kg/2lb bread tin, greased

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

55 - 60 minutes
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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