Gluten-Free Rice Bread | CookOS

Gluten-Free Rice Bread

Name: Gluten-Free Rice Bread
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1 servings
Ingredients: 1 1/2 cups white rice, raw; 1 cup water; 2 tbsp vegetable oil; 1 tsp salt; 1 tbsp sugar; 1 tbsp instant yeast; Water, for spritzing

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.

🏷️Rice bread 🏷️Gluten-free 🏷️Gluten-free bread 🏷️Bread 🏷️Baking Easy recipe

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Total

1h 5m

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

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Ingredients

1 1/2 cups white rice, raw
1 cup water
2 tbsp vegetable oil
1 tsp salt
1 tbsp sugar
1 tbsp instant yeast
Water, for spritzingoptional

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Instructions

1
Soak the raw white rice in water for 2 hours.
2
Drain the soaked rice and add it to a powerful blender.
3
Add water, vegetable oil, salt, sugar, and instant yeast to the blender.
4
Blend on high speed until you have a smooth, thick batter, resembling 'rice super glue'.
5
Pour the batter into a greased loaf pan.
6
Spritz the top of the batter with water to prevent it from drying out.
7
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.
8
Uncover the pan and give the top a final spritz of water.
9
Bake in a preheated oven at 190°C / 375°F for 35-40 minutes.
10
Let the bread cool before slicing and serving.

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Tips & Notes

Pro tips

Soak the rice thoroughly (at least 30 minutes) before blending to ensure a completely smooth batter with no grit—this is key to texture.
Use instant yeast and proof in a warm spot (75–78°F); rice dough rises more slowly than wheat dough, so don't rush.
Spritz the loaf with water just before baking to encourage oven spring and prevent the top from cracking.
Rice bread crumbs more easily when warm; wait until fully cooled before slicing for the cleanest cuts.

Substitutions

white rice → brown rice (adds nuttiness; may need +1–2 tbsp water due to bran absorption)
vegetable oil → coconut oil or melted butter (for different flavor profile; use same amount)

Storage & make-ahead

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.

Equipment

blender or food processor (to purée soaked rice) · loaf pan or Dutch oven (for shaping and baking)

Common Questions

Why do you blend soaked rice instead of using rice flour?

Blending whole soaked rice creates a smoother batter with better hydration and texture, resulting in a lighter, chewier crumb than rice flour alone.

How long does the dough need to proof?

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).

Can I make this ahead or freeze it?

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.

What kind of yeast should I use?

Instant yeast (also called bread machine or rapid yeast) is specified; active dry yeast works but may need an extra 15 minutes proofing time.

Why is the crust soft instead of crispy?

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.