By You will love the simplicity and ease of this Gluten-Free Rice Flour Bread recipe, and you will want to make it again and again. It is fluffy, soft, and perfect as a sandwich, toast, or snack.
No-knead Rice flour yeast bread
This no-knead rice flour yeast bread is easy to make, doesn’t require any fancy equipment or special ingredients, and makes the perfect sandwich bread. It’s sweet-tasting, but not too sweet, and it smells great when you’re toasting it.
The best part about this recipe is that it only takes 15 minutes of hands-on. The remaining time is just for proofing and baking! And your house will smell amazing while it bakes.
Satisfy Cravings With This Gluten-Free Rice Flour Bread
There’s nothing better than pulling fresh bread out of the oven. If you’re sensitive to gluten, finding recipes can be tricky. Look no further with this gluten-free rice flour bread recipe.
With this gluten-free rice flour bread, you can satisfy your bread cravings without sacrificing taste. You’ll be amazed at how closely it matches the taste, texture, and appearance of regular wheat flour!
It has a dense yet soft and chewy on the inside, with With a slightly sweet flavor. However, just like any all-natural gluten-free bread recipe, you may find it not as airy as most regular yeast bread made with white flour.
Rice Bread (sandwich bread) – Our New Found Love
This rice bread is our newfound love. It took me many attempts to get here, but it’s all worth it because it has become our family staple.
We love this recipe because it’s simple, inexpensive, and delicious. It’s also easy to make in bulk and store in your freezer for those days when you need a quick snack or meal.
Whether you have gluten sensitivity or want to avoid wheat in your diet, this gluten-free rice flour bread recipe will soon be your to-go!
This recipe is wheat-free, xanthan gum-free, and free from other allergens that are usually added to gluten-free bread. It is made with simple ingredients like white rice flour, psyllium husk, fat, baking powder, yeast, sweetener, eggs, salt, and apple cider vinegar.
Make sure to keep reading below for the recipe and much-needed details.
The Deal on Rice Flour
If you’re having trouble finding it, check out local Asian markets or natural food stores, and you can also get it here on amazon.
Keep in mind rice flour doesn’t absorb liquids as wheat flour does, so be sure to give your dough time to rest and hydrate before baking.
Ingredients for making Rice Flour Bread
- Rice flour is the main ingredient
- Salt controls yeast growth and encourages browning.
- Yeast and Baking powder are the leaving agents used in this recipe. Please use both for best results.
- Coconut oil or melted butter adds rich flavor and makes the bread tender.
- Apple cider vinegar will help to activate the leavening, so please don’t skip it!
- Sweetener of choice: sugar, honey, monk fruit, xylitol
- Eggs help to strengthen the bread
- Warm water
How to make Bread with Rice flour
The recipe is a simple one. Simply proof the yeast, mix all of the ingredients together, let rise, and bake!
- Proof the yeast
- Combine the dry ingredients
- Mix the yeast mixture with the dry ingredients and the wet ingredients.
- Proof and bake
Using Apple Cider Vinegar
Apple cider vinegar works with baking powder to help fluff up the bread a bit. It’s also a bit sweeter compared to other kinds of vinegar. Don’t worry about tasting any of the vinegar. It will not show in the final result.
How Do I Make My Own Rice Flour?
You need a powerful blender or a coffee grinder to finely grind rice grains if you don’t have rice flour. Only grind a little at a time. this will let the grinder blade work more efficiently.
Run the flour through your grinder a second time if it doesn’t turn out to be as fine as you’d prefer.
How Long Does It Take?
The whole process takes 1 hour and 30 minutes. However, you only need about 15 minutes of hand’s on time. All the remaining time will be hands-off -proofing time and baking time
What Do I Serve It With?
Bread, gluten-free or not, can be used in so many fun ways.
If you want something savory:
- Try fig jam and goat cheese.
- Create an excellent breakfast with avocado and a fried egg.
- Satisfy your sweet tooth with peanut butter and bananas.
You can also serve it alongside an entree, such as these baked chicken drumsticks.
Enjoy it fresh out of the oven, or save some to snack on for a couple of days. Either way, each bite will be heaven. You’ll want to hide from others if you want to savor every crumb.
Notes:
- You can find Rice flour at any Asian market and here on amazon.
- The rice bread needs a lot of steam to create a good crust, so be sure to put a pan of water in the oven while baking.
Are you following my gluten-free recipes? Here are some of our favorites:
- Oatmeal Banana Bread
- Oatmeal waffles
- Injera – 100% gluten Free Teff Flour Flat Bread
- Flourless Chocolate Cake
Baking gluten-free? Learn more about Sorghum – The Versatile Grain.
Gluten-Free Rice Flour Bread recipe
Ingredients
Yeast
- 4 teaspoons yeast
- 1 teaspoon honey or sugar
- 1 cup warm water
Dry Ingredients
- 2½ cups white rice flour
- 5 tablespoons psyllium husk
- 3 tablespoons sweetener Sugar, honey, erythritol, monk fruit…
- 1 teaspoon salt
- 1½ teaspoon baking powder
Liquid Ingredients
- 2 large eggs
- 1 cup warm water
- 4 tablespoons coconut oil or butter
- 2 teaspoon apple Cider Vinegar
Instructions
- Yeast: Prepare the yeast by dissolving the honey (sugar) and yeast in warm water in a medium bowl. Leave for 5 to 10 minutes to bloom.
- Dry ingredients: Mix all the dry ingredients together – white rice flour, psyllium husk, sweetener, salt, and baking powder.
- Wet Ingredients: Make a well at the center of the dry mix and add the proofed yeast, eggs, 1 cup warm water, coconut oil, and apple cider vinegar. Mix until all the ingredients are well combined. The resulting batter will be wet.
- Rest: Leave it for 5 minutes, and some of the moisture will be absorbed by the dry ingredients then, you will have a soft dough.
- Prepare the pan: Line an 8.5 by 4.5 pan with parchment paper and spray or grease with oil.
- Mix the dough again and turn it into the prepared loaf pan, then cover it with a damp clean kitchen towel and leave it to rise for 40 to 45 minutes or until the dough rises slightly above the level of the pan.
- Preheat: Meanwhile, preheat your oven to 375F.
- Bake: Place the dough in the oven and leave it to bake for 30 to 35 minutes.
- Cool: Leave to cool completely before slicing through. Enjoy!
Notes
- You can find Rice flour at any Asian market and here on amazon.
- The rice bread needs a lot of steam to create a good crust, so be sure to put a pan of water in the oven while baking.
Nutrition
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Hi Lola
I love how simple this was to make! Thank you for sharing this recipe.
Do you store your bread in the fridge?
Hi 😊 I’m so glad you found the recipe easy to make. I usually keep my bread in an airtight container at room temperature if I’ll be eating it within a few days. For longer storage, I prefer freezing it to keep it fresh. Thanks so much for stopping by 🥰
Can I make this in a bread machine?
Great question! I’ll be honest, I haven’t tested this one in a bread machine yet, so I can’t promise how it’ll turn out. If you give it a try, please come back and tell me how it went. I’d love to know!
I didn’t want to give stars because I am not sure if I did something wrong. My bread was very brown, and it turned a little purple. What did I do wrong?
Oh mine, sorry to hear that Susan! It’s the psyllium husk brand you used. Some psyllium husks turn blue after they react with baking powder/soda. I like the ‘Anthony’s’, ‘Yerba’, or ‘now brand’. You can check them on Amazon.
Just made this loaf and it came out PERFECTLY! Thank you.
So happy to hear that 😊
I’m glad the loaf turned out perfectly for you. Thank you so much for trying the recipe and for the lovely feedback. It means a lot🙂
Hi, your bread recipe looks plausible for my tiny kitchen. May I know the purpose of the sweetener and is 30g of it really necessary please?
Also, I only have instant yeast instead of yeast. Could you please advise me on how i may need to change up the sequence or your recipe for using instant yeast pls? Thanks!!!
Hi! 😊 Sugar helps the yeast rise and adds flavor. 30 g works fine. With instant yeast, just mix with dry ingredients; no proofing needed.
You mention that the dough will be “wet” after combining ingredients, but these measurements are more liquid batter than wet dough. The resulting bread was good, but not as fluffy as I would expect from levened bread. Do we really add a cup of actived yeast water and a second cup of warm water as the instructions say?
Yes, Bakerman, the mixture will be a batter not dough. The warm water is needed otherwise the bread will turn out hard.
Thanks Lola for this recipe. I’ve been substituting my own home milled brown rice flour.
Comes out perfectly.
Brown rice flour bread is dencer and even more grainy but still all the same.
I’ll try white rice in the fututo see if I get a fluffier texture.
I am happy to know that the brown rice flour worked out. Thanks for the feedback.
Really wayyy to salty I don’t know how this is highly rated
Sorry that its salty for you. You can reduce your salt next time.
I love this recipe! Do you have any alternatives for eggs? I tried replacing eggs with the flax seed + water mix, but I think this replacement changes the consistency of the batter. After the first mix, the batter remains crumbly and soft (instead of being wet as you’ve mentioned here). Any idea what I can do to fix this?
Hi prath, I haven’t tried replacing eggs with flax seed and water in this recipe before, so I’m not entirely sure how it might affect the batter. It sounds like the texture may be a bit tricky with that substitute. Unfortunately, I’m not sure how to fix it in this case.
Hi, could I replace the psyllium husk with potato starch instead?
Hi Anne, swapping psyllium husk with potato starch can change the texture, as they have different roles. Psyllium husk binds ingredients, while potato starch thickens.
I am allergic to eggs and wheat and gluten. This recipe looks amazing! Would I be able to use replacer or a different substitution for the two eggs? Would a flax egg work with the taste?
Thanks!
Heidi
Sorry Heidi, I haven’t tried it without eggs, but someone in the comments tried using flax and it didn’t work for them.
This is the recipe works great! the best of several recipes I have tried. Easy and delivers. Thanks Chef Lola
I’m so glad you loved the recipe! 🙂
Absolutely LOVE this recipe and the directions are so easy to follow. Since I like using this bread for breakfast I decided to add raisins, walnuts and cinnamon and it turned out delicious (but I added so many raisins and walnuts I needed two loaf pans). Also, I baked it for 45 minutes and it turned out perfectly.
Glad you made it your own with the variation. Keep enjoying it, Maureen.
Can I skip psyllium husk as I have an allergy to it?
It won’t bind without the psyllium husk but I’m not sure if other binders like flax meal or chia seeds will work.
@Lola Osinkolu, chia seeds worked for me
Thank you so much for sharing this GF recipe. I made it today and the loaf turned out quite well, in terms of flavour and texture. I had to bake it for longer than instructed, as the inside was still gummy at 35 minutes. Other than that, will definitely repeat this accessible recipe!
That’s great, Amy. Thanks for the feedback.
can i use butter instead of coconut oil?
Yes you can.
Do I need to put in psyllium husk or can I miss it out
Can I make this in the bread maker? If so, how long to bake it in the bread maker
Hi Jim, I haven’t tried the recipe in a bread maker.
Can you explain to me why : When I use psyllium envelopes in a gluten-free bread recipe, when I toast my bread in the toaster, and then add butter or margarine, the bread is sticky in the mouth. It’s very unpleasant. Yet I bake the bread between 35 -45 minutes at 350* F. I find that there is a lot of water in the recipe versus the amount of flour.
Hi Lola,
I baked this for 35 minutes and it smelled wonderful and looked done, but was gummy inside because it wasn’t done cooking. Any tips on how to know when it’s actually done baking?
Thanks!
To check for doneness, use a thermometer cooking to 210 degrees. You can also take the bread out and tap the bottom side. If you get a hollow sound, the bread is done. Let the bread completely cool before cutting.
What kind of psyllium husk do you use? There are many types out there, and i have never used it before. Thank you for the recipe, I am excited to try it.
Thank you for this recipe! I made this and it turned out perfect. I plan to make this on a regular basis and never want to purchase GF bread from the grocery store again!
This is great, Teresa
This is the best gluten free bread recipe I have tried so far! Thank you! I replaced the psyllium husk and eggs with ground flax seed and it worked well. I have one question though:my bread seems to have a few hard, small crystals in them when its done. Any idea why this is and how to prevent it? Would really appreciate any ideas. Thank you
This is amazing. So many store bought and gf flour recipes are so dry and crumbly. Can you double or triple the recipe?
Thank you
Sure Judith. Feel free to double the recipe.
By far the best gluten free bread i’ve ever managed. I’ll use less sugar and a bit more salt next time I think but other than that 10/10 no notes. <3
Thank you,Timmy
Could I make this as a sourdough bread?
Great taste, however, needs ALOT more time raising and baking than is stated here. Would be helpful to know what interior temp should be for oneness.
Is psyllium husk necessary?
Yes, it is.
Very confusing Recipe says baking powder.
The last post says baking soda.
So, which is it???
Sorry about that. Use baking powder.
Can I freeze this bread?
Yes, it’s freezes well.
Hello Chef Lola,
When do you mix the yeast into the rest of the ingredients?
Thank you so much!
Hi Marita, you mix it in at step 3. (The recipe has been adjusted to reflect that).
Are there 2 cups of water total in the recipe?
Yes Sherry, you need 2 cups in all.
This recipe is SO quick and easy to prepare! But more importantly, it’s delicious! In fact, thanks to finding this recipe, I’ve decided that I’m done with buying $10 loaves of GF bread. This is better and at a fraction of the price! I used 2 cups of white rice flour and a half cup of brown rice flour. I also reduced the sugar/ sweetener (allulose in my case) to 2 Tbsp instead of 3, just because I prefer my bread less sweet.
Thank you so much for this fabulous recipe!
Thank you so much caroline for your kind words and sharing your experience with the recipe! I’m thrilled to hear how much you enjoyed making it and the modifications you made. It’s always great to see others putting their twists on recipes and adapting them to suit their preferences.
When do you add the yeast mixture? I can’t see this on the instructions, thanks.
Tom you will proof the yeast first then add the other ingredients. You can see the instructions again.
HI Lola, thanks for sharing this recipe! Have you ever tried it with sweet rice flour?
No, Victoria. I haven’t tried it with sweet rice flour.
We loved this loaf! Very simple to throw together. Only reason I removed a star is 1, the psyllium reacted with the baking powder and made the loaf slightly purple and it took WAY longer than 35min to bake even with the same size pan and bigger pan. Held together great without becoming crumbly like many gluten free bread. Can’t wait to make a grilled cheese and French toast with this! Thanks!
Thanks for the feedback 😊
Glad you enjoyed it!
Is there something that I can use in the recipe instead of eggs as I am allergic to them.
Hi Peter, I haven’t tried it without eggs.
@Peter,
You can try gelatin, or creamed bananas, ground flax also works pretty well. As an aside, my children are allergic to certain species of eggs, neither can have chicken, one can have duck, another Turkey. Perhaps alternatives might be an option for you too
what does the Psyllium husk do? I don’t it or the amount used in the ingredient but I see it in the method? Thanks, Tom
The psyllium husk acts as a binder so the bread does not fall apart.
Quick question Is there something you can use in the place of psyllium husk?
Hi Miranda, I haven’t tried it without Psyllium husk.
@Lola Osinkolu, would flax seed work instead of the psyllium?
@Miranda, hey I substituted an equal amount of ground flax seed and it was delicious! Also read ground chia seed could work but I haven’t tried it
Is the cup of water in the yeast the same as the the cup of water in the wet I ingredients? 1 cup total or two?
It’s two cups. One cup to proof the yeast and the other one cup will be added with the other wet ingredients (number 3).
Hi Lola
I’m confused…
I’m trying to make the rice flour bread.
1) Do I need to use a mixer for this recipe?
2) Also, it says to put baking powder, but above I read to not forget to put the baking soda also.
3) My bread did not rise in the 45 minutes prior to baking. I kept it in a warm place.
I used gluten free yeast.
Please help me.
Thanks
My apologies, I’m just getting to see your questions. No, you don’t need a mixer, and you don’t need baking soda. You need baking powder. I have adjusted the post to reflect that. The bread should rise. Gluten-free yeast is not a problem at all. Did you proof the yeast?
Yes, Sammy. You can use it to make it stronger. If you don’t have it, that is fine.
Hi, it should rise in about 45 minutes in a warm oven.
@Lola Osinkolu, how long for proofing?
@Lola Osinkolu, How long do yo proof
Apologies for the mix up. The recipe calls for baking soda and the lid is to the removed before the bread gets into the oven for baking. I hope that helps?
@Lola Osinkolu, baking soda or powder… ? Still not clear message on that. Excited to make this.
Kindly use baking soda, Elizabeth.