This fresh gluten-free bread relies on brown rice flour and tapioca starch bound with eggs and xanthan gum to create structure and a slightly chewy crumb. The combination delivers a naturally nutty flavor typical of brown rice-based baking.
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In large bowl, whisk together brown rice flour, tapioca starch, and xanthan gum. Add eggs. Switch to a wooden spoon and stir until a dough forms. Generously dust your counter with brown rice flour. Turn dough out onto counter and knead a few times until fairly smooth.
Divide dough into four equal pieces and work with 1 piece at a time, keeping the rest covered. Press the dough to flatten it slightly. Using a pasta machine set at the widest setting, run the dough through 2 times. Continue rolling dough through successively narrower settings until you reach the second-to-last setting.
Cut dough sheet in half horizontally and pass each through the fettuccine cutter. (The spaghetti setting is too thin for this gluten-free pasta.) Dust pasta with brown rice flour and place on a rimmed baking sheet. Repeat with remaining dough pieces.
Bring a pot of salted water to a boil. Cook half the batch of pasta until tender, about 5 minutes. Toss with sauce. Repeat with remaining pasta. Serve immediately.
Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze wrapped for up to 3 months; thaw at room temperature before serving.
loaf pan or banneton basket · kitchen scale (highly recommended for flour measurements)
Yes, white rice flour works as a 1:1 substitute, but the bread will have a milder, less nutty flavor and slightly lighter color.
Xanthan gum acts as a binder and provides elasticity, replacing gluten's structural role in holding moisture and creating chewiness.
Eggs provide binding, leavening (air incorporation), and moisture. They're critical for crumb structure in gluten-free doughs.
Yes, refrigerate the dough up to 24 hours in an airtight container. Bring to room temperature before baking for best rise.
The loaf should sound hollow when tapped on the bottom and have an internal temperature of 205–210°F (96–99°C).
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