If you are looking for a gluten-free bread recipe, you will love this rice flour bread. It is easy to make and very tasty.
If you follow a gluten-free diet, due to a lifestyle or an allergy, then you know that getting a bread that is rich and without wheat is HARD.
Many gluten-free breads are tough, come vacuum-packed after traveling thousands of miles, and suspiciously last months without refrigeration.
I don’t know about you, but at least it generates a little concern for me when I see fresh food that is not beaten with anything. It ends up giving me the feeling that it is made of plastic or with a lot of chemicals that I don’t want to put on my body.
But let’s get back to this rice flour bread.
It is a gluten-free bread with a very good texture similar to sandwich bread. It is slightly dense with a slightly crispy outer crust.
Although it is not as airy a bread as those made with wheat and yeast, it is a recipe that is easy to make and that keeps very well. It really is a very substitute for traditional bread.
It’s a wheat-free, xanthan gum-free recipe so even if you have a limited pantry you can still make it. It is also free of other common allergens found in traditional bread such as oatmeal or barley.
The main ingredient in this recipe is rice flour. Rice flour is basically rice that is very finely ground until it has a texture similar to powder and is widely used in gluten-free baking and cooking because it gives very good results.
Doughs made with rice flour tend to have a slightly crispy and dense texture.
Something important is that you know that rice flour, unlike wheat flour, does not absorb as much liquid so quickly so it is important to let the dough rest before baking it to allow the rice to hydrate.
What ingredients do you need to make rice flour bread
Now that we talk about all the ingredients that this recipe does not have, it is time to talk about the ones that it does have.
- Rice flour
- Glutinous rice flour: This flour has a texture more similar to starch or cornstarch. You can get it in Asian stores and it gives the bread better texture.
- Yeast and baking powder
- Melted butter: You can use coconut oil too
- Apple cider vinegar
- Honey or maple syrup
- Egg whites
How to store gluten free bread
I don’t know about you, but at least I always wonder how I can maximize my time in the kitchen. So if a recipe keeps well and I can freeze it, it has a lot of extra points for me.
One great thing about this rice flour bread is that it keeps refrigerated for a couple of days but can freeze really well.
I slice it and store it sliced in an airtight bag and freeze it. When I’m ready to use it I take it straight from the freezer or freezer to the toaster and it looks perfect. Literally like fresh.
Rice flour bread recipe
- 3 cups of rice flour
- 1/2 cup + 1 tablespoon glutinous rice flour
- 1 1/2 teaspoon salt
- 2 teaspoons of baking powder
- 2 teaspoons yeast
- 2 tablespoons melted butter or coconut oil
- 3 egg whites
- 1/4 cup of honey
- 1 1/4 cup water
- 1 tablespoon apple cider vinegar
- Beat the egg whites until stiff or meringue stiff or until fluffy and airy. Reservation.
- In a bowl mix the rice flour, glutinous rice flour, salt, baking powder and yeast.
- Add the melted butter, honey, water, and apple cider vinegar until incorporated. Beat for 5 minutes.
- With the help of a spatula, add the whites to the bread mixture using enveloping movements.
- Let it rest for 30 minutes. While preheating the oven to 200 degrees and grease a baking tin.
- Transfer the dough to the mold and bake for 45 minutes or until golden and ready.