Gluten-Free Rice Bread
This gluten-free rice bread is made by blending soaked white rice into a smooth batter, then proofing and baking into a naturally soft, chewy loaf without any wheat flour or gums.
This gluten-free rice bread is made by blending soaked white rice into a smooth batter, then proofing and baking into a naturally soft, chewy loaf without any wheat flour or gums.
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Soak the raw white rice in water for 2 hours.
Drain the soaked rice and add it to a powerful blender.
Add water, vegetable oil, salt, sugar, and instant yeast to the blender.
Blend on high speed until you have a smooth, thick batter, resembling 'rice super glue'.
Pour the batter into a greased loaf pan.
Spritz the top of the batter with water to prevent it from drying out.
Cover the pan with a towel and proof in a warm place (40°C / 105°F) for 20 minutes, or until it has doubled in size.
Uncover the pan and give the top a final spritz of water.
Bake in a preheated oven at 190°C / 375°F for 35-40 minutes.
Let the bread cool before slicing and serving.
Store cooled loaf wrapped at room temperature for up to 2 days, or freeze for up to 3 months; refresh by spritzing with water and warming in a 350°F oven for 10 minutes.
blender or food processor (to purée soaked rice) · loaf pan or Dutch oven (for shaping and baking)
Blending whole soaked rice creates a smoother batter with better hydration and texture, resulting in a lighter, chewier crumb than rice flour alone.
The recipe includes a proofing step after shaping; proof until the loaf rises noticeably and springs back slowly when poked (typically 1–2 hours at room temperature).
Yes. Cool completely before wrapping and freezing for up to 3 months. Thaw at room temperature or reheat directly from frozen in a 350°F oven.
Instant yeast (also called bread machine or rapid yeast) is specified; active dry yeast works but may need an extra 15 minutes proofing time.
The rice-based batter produces a naturally tender, thin crust. For more crust definition, spritz with water before baking and bake at the higher end of the oven temperature.
