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.
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.
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!
If you can't find brown rice flour in your local supermarket, you'll be able to find it in local health stores or online.
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)
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
- 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.
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Andrea
Hi. Can I use just rice flour? I don’t find the brown one. Thank you and congrats for this great website
Rhian Williams
Thank you! Using 100% white rice flour won't work in terms of texture as it'll be too hard. I have lots of other bread recipes on my site using different types of flour so I would suggest maybe taking a look at those recipes and using a different mixture of flours if you can't find brown rice flour!
Onys
My rice flour must have been very, very different than yours, I had to pretty much triple the water, and it still wasn't very dough like. I used a spoon to get it flat on the pan, heh.. First try was wet in the middle despite 25min longer baking time (skewer was clean!) and wouldn't rise, though I didn't have baking soda so that's on me. I guess I should try rising the heat a bit in case my old oven is not heating enough, and buy some baking soda..
Rhian Williams
Thank you so much for your feedback, I'm so sorry about the problems. Adding baking soda will definitely help it rise. What type of rice flour did you use?
Onys
I used mainly some sort of coarse rice flour (middle eastern package, can't read it) combined with 1 cup glutinous rice flour (both white), and maybe 1/4 cup coconut flour. Was planning to make it with buckwheat flour originally, but turns out it was not buckwheat but coconut, so I used only a very little of it. I'm not supposed to eat brown rice, so gotta figure out how to make it with other combinations. I'll check your other recipes for my next try as you suggested above 🙂
Rhian Williams
Thank you for letting me know. Ah yes unfortunately the glutinous rice flour, coconut flour and coarse rice flour won't work for this recipe. I have lots of other bread recipes using different types of flours so please check those out if you can't get hold of these flours!
Louise
Do you know if I could use white vinegar instead of apple cider vinegar? My son's only three and he's allergic to everything you can think of, I really want to make him this today and I can't find apple cider vinegar anywhere
Rhian Williams
White vinegar will work in place of apple cider vinegar!! I hope you'll like this recipe!
Ali
I followed the recipe exactly, but mine turned out very flat :/. I did use “white rice” flour instead of “rice” flour. Is there a difference? My dough was also pretty sticky/dry. What should the consistency be?
Thank you!! Love all of your recipes.
Rhian Williams
Hi - thank you for your feedback and so sorry to hear that. Using a smaller loaf tin will help it rise more. White rice flour is what I meant by rice flour. Adding some extra water to make a slightly looser batter will help too. Sorry again!
Anonymous
Hi. The amount of water doesn't seem to be enough. When I mix all it is very very dry. Not dough like.
Rhian Williams
Hi - sorry to hear that. Perhaps you are using a different type of flour? You can add a little bit more water until it achieves a more dough-like consistency.
Steve
Like some of the above comments, there seems to me to be errors in the quantities of the brown&white rice flour and water. My first effort followed the recipe exactly but had to add 150ml water to get a dough like mix
and there was a lot more mixture than needed for a 1lb tin (assuming it would have risen which it didn't). The result was more akin to a building block than to a loaf of bread but will play around with quantities and see what happens. I would very much like to produce a loaf looking like the one in the photo as it looks exactly what I've been looking for. Is there a video of this loaf being made?
Rhian Williams
Thank you so much for your feedback, I'm so sorry to hear that. I will check the quantities again. I haven't made a video for this exact loaf of bread, but I've made one for this other very similar bread recipe: https://www.rhiansrecipes.com/gluten-free-vegan-bread/ hope that helps!