Gluten-Free Rice Bread (Vegan)

This Gluten-Free Rice Bread is crusty on the outside, soft on the inside and perfectly soft and doughy! It's also no-knead, yeast-free, oil-free, free from sugar and super easy to make!

This Rice Bread is made using a mixture of brown rice flour and white rice flour. I'm really happy that this combination worked as it means the bread has a completely neutral flavour, which is quite rare in gluten-free bread recipes.

This recipe is made using a special method, which I discovered would work well for yeast-free breads while I was testing a gluten-free vegan baguette recipe: oven steaming.

Tips for steaming bread in the oven

• Make sure to add boiling water to the baking dish.
• Place the bread on a higher rack in the oven and place the baking dish of water on the lower rack.
• If the water in the baking dish all runs out during the baking process, make sure to refill it.
• Be VERY CAREFUL when opening the oven door to remove the bread, because a lot of HOT STEAM will escape from the oven and you might burn yourself.
• To prevent this from happening, open the oven door first, then step back until all the hot steam has escaped from the oven before putting your hands inside to remove the bread. Also, make sure to wear oven gloves and a long-sleeved shirt.
• Make sure to leave the bread to cool completely before slicing.

How to make this recipe

Scroll down to the bottom of the post to see the full recipe.

• Mix together all the ingredients in a glass mixing bowl.

Tip: Use a measuring jug to measure out the water.

• Transfer the batter into a one-pound loaf tin.

Tip: Line the tin with greased baking paper to make the bread easier to remove after.

• Sprinkle over mixed seeds to decorate, if desired.

• Fill a baking dish up to halfway with boiling water.
• Place the bread on a higher rack in the oven and place the baking dish of water on the lower rack.
• Bake in the oven for around 40 minutes.

Tip: Transfer the loaf to a cooling rack to cool down completely before packing away to store because otherwise the steam from the warm bread will get trapped and you'll end up with soggy bread!

• Leave to cool completely before slicing.

How long does this Rice Bread keep for?

This Rice Bread is definitely much better eaten freshly made, but it keeps well covered in the fridge for a good few days. If not eaten on the day it's made, it's best toasted before eating.

More gluten-free vegan bread recipes

• Gluten-Free Vegan Chickpea Bread
• Gluten-Free Vegan Blueberry Banana Bread
• Gluten-Free Vegan Irish Soda Bread
• Gluten-Free Vegan Almond Bread
• Gluten-Free Vegan Oat Bread
• Gluten-Free Vegan Dinner Rolls
• Gluten-Free Vegan Seeded Buckwheat Bread
• Gluten-Free Vegan Cornbread
• Gluten-Free Vegan Bread Rolls
• Gluten-Free Vegan Oatmeal Bread
• Gluten-Free Vegan Biscuits
• Gluten-Free Vegan Oat Flour Bread
• Flaxseed Bread
• Quinoa Bread
• or browse the whole collection!

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Gluten-Free Rice Bread (Vegan)

This Gluten-Free Rice Bread is crusty on the outside, soft on the inside and perfectly soft and doughy! It's also no-knead, yeast-free, oil-free, free from sugar and super easy to make!

3.71 from 126 votes

Print Pin Rate

Course: Bread

Cuisine: Global

Keyword: gluten-free bread, gluten-free vegan bread, rice bread

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 12 slices

Calories: 121kcal

Author: Rhian Williams

Ingredients

• ▢ 225 g (1 ½ cups) brown rice flour
• ▢ 150 g (1 ¼ cup) rice flour
• ▢ 3 tablespoons tapioca flour
• ▢ ¼ teaspoon salt to taste
• ▢ 3 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
• ▢ 375 ml (1 ½ cups) water

To decorate (optional):

• ▢ Poppy seeds, sunflower seeds, sesame seeds etc

Instructions

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Mix together all the ingredients in a bowl.
• Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
• Scatter over mixed seeds to decorate, if desired.
• Fill a baking dish up to halfway with boiling water.
• Place the bread on a higher rack in the oven and place the baking dish of water on the lower rack.
• Bake in the oven for around 40 minutes, until risen and an inserted skewer comes out clean.
• Be VERY CAREFUL when opening the oven door to remove the bread, because a lot of HOT STEAM will escape from the oven and you might burn yourself. To prevent this from happening, open the oven door first, then step back until all the hot steam has escaped from the oven before putting your hands inside to remove the bread. Also, make sure to wear oven gloves and a long-sleeved shirt.
• Leave to cool completely on a wire rack before slicing and before putting away to store (it's much easier to slice the day after it's made).
• Tastes best eaten freshly made, but keeps well covered in the fridge for a good few days - if not eaten on the day it's made, it's best toasted before eating.

Video

Notes

This recipe is made using a special method, which I discovered would work well for yeast-free breads while I was testing a gluten-free vegan baguette recipe: oven steaming.

How do you steam this bread in the oven?

Steaming bread in the oven might sound complicated, but it's super easy! All you need to do is bake it in the oven with a baking dish filled with water. The water from the baking dish will release steam in the hot oven and create a humid environment for the bread to bake.

What is the point of oven steaming?

Baking bread in a steamy, humid environment creates a doughy texture, meaning it doesn't fall apart when slicing, and a super crispy crust. It also creates a better flavour! 

Tips for steaming bread in the oven:

• Make sure to add boiling water to the baking dish.
• If the water in the baking dish all runs out during the baking process, make sure to refill it.
• Be VERY CAREFUL when opening the oven door to remove the bread, because a lot of HOT STEAM will escape from the oven and you might burn yourself.
• To prevent this from happening, open the oven door first, then step back until all the hot steam has escaped from the oven before putting your hands inside to remove the bread. Also, make sure to wear oven gloves and a long-sleeved shirt.

Nutrition Facts

Gluten-Free Rice Bread (Vegan)

Amount Per Serving

Calories 121 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 75mg3%

Potassium 89mg3%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.