• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Thanksgiving/Christmas Recipes
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Thanksgiving/Christmas Recipes
  • Cookbook
  • Blogging Tips
×
Home » Recipes » Baking & Desserts

Gluten-Free Rice Bread (Vegan)

Last updated - September 20, 2023; Published - May 30, 2019 By Rhian Williams 143 Comments

Jump to Recipe Jump to Video Print Recipe
A collage of two rice bread recipes

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!

A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

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.

How do you steam 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 bread?


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!

Where can you buy brown rice flour?


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.

Raw gluten-free rice bread batter in a glass mixing bowl
  • 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.

White gluten-free rice bread batter  in a black loaf tin lined with baking paper
  • Sprinkle over mixed seeds to decorate, if desired.
White gluten-free rice bread batter topped with seeds in a black loaf tin lined with baking paper
  • 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.
A loaf of gluten-free rice bread topped with mixed seeds in a loaf tin

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!

A loaf of gluten-free rice bread topped with mixed seeds on a silver wire rack
  • 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.

A sliced loaf of gluten-free rice bread on a sheet of brown baking paper

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

A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

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!
3.75 from 138 votes
Print Pin Rate
Course: Bread
Cuisine: Global
Keyword: gluten-free bread, gluten-free vegan bread, rice bread
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes 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.

More Baking & Dessert Recipes

  • A slice of gluten-free vegan yogurt cake on a plate with a fork
    Gluten-Free Vegan Yogurt Cake
  • A sliced loaf of vegan apple bread on a wire rack
    Vegan Apple Bread (Gluten-Free)
  • A vegan lemon drizzle loaf cake with three slices next to it on a marble background
    Vegan Lemon Drizzle Loaf Cake (Gluten-Free)
  • Three baked banana oatmeal bars topped with pecan nuts on a marble background, with a bite taken out of one
    Baked Banana Oatmeal Bars (Vegan + Gluten-Free)
  • Share
  • Tweet

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Diana

    February 10, 2021 at 5:17 pm

    Greetings, i have the bread in the oven now....it did not rise.
    I weighed the flours and wondering how heaping the baking powder spoonfuls should be? Could you translate that into level spoons?
    The top of your bread in the photos before seeds is really smooth, mine was puffed up and not smooth although I mixed it well. Should i have smoothed it out with a spatula? Yours looks more batter-like, mine seemed drier. hmmm..
    I am sure it will taste wonderful. Thank you

    Reply
    • Rhian Williams

      February 10, 2021 at 9:36 pm

      Hi - I'm sorry to hear that! Did you make any substitutions? 1 teaspoon baking powder = 5g. 1 heaped teaspoon = 10g!

    • Diana

      February 11, 2021 at 11:26 pm

      Aaahhh that was it! i did not heap the teaspoons to double, so actually it is 6 level teaspoons of baking powder!

    • Stephen

      April 28, 2021 at 3:14 pm

      I followed the recipe exactly by weight, including the baking soda and powder. It did not rise at all.

    • Rhian Williams

      April 28, 2021 at 3:23 pm

      I'm sorry to hear that - what size was your loaf pan?

  2. Sarah

    March 11, 2021 at 5:23 pm

    Hi, is it possible to substitute the tapioca flour for something else? Thanks

    Reply
    • Rhian Williams

      March 11, 2021 at 7:12 pm

      Cornflour (cornstarch) or arrowroot should work!

  3. Vaibhav Mishra

    March 30, 2021 at 12:26 pm

    5 stars
    Thanks for sharing this blog with us

    Reply
    • Rhian Williams

      March 30, 2021 at 1:16 pm

      Thank you!

  4. Alex

    April 04, 2021 at 7:56 pm

    Hello,
    Can I substitute the brown rice flour with more white rice flour or oat flour or almond flour?
    Thank you.

    Reply
    • Rhian Williams

      April 04, 2021 at 10:54 pm

      If you want to use oat flour or almond flour, then I recommend using my oat flour bread recipe (https://www.rhiansrecipes.com/oat-flour-bread/) or almond flour bread recipe (https://www.rhiansrecipes.com/almond-bread/) instead!

  5. Eleanor Ling

    May 11, 2021 at 6:41 am

    how many gram is 3 heaped teaspoons baking powder?

    Reply
    • Rhian Williams

      May 11, 2021 at 2:38 pm

      30g!

« Older Comments
Newer Comments »

Primary Sidebar

A collage of two rice bread recipes
Photo of Rhian Williams

Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

More about me →

Popular Recipes

  • Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background
    Vegan Blueberry Muffins (Gluten-Free)
  • A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate
    Oat Flour Pancakes (Vegan + GF)
  • A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it
    Coconut Flour Bread (Vegan + Gluten-Free)
  • Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background
    Vegan Coconut Flour Pancakes (Gluten-Free)
  • A loaf of oat flour bread with two slices
    Oat Flour Bread (Vegan + Gluten-Free)
  • A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers
    Vegan Baked Cheesecake (Gluten-Free)
  • A loaf of quinoa bread topped with seeds with two slices next to it
    Quinoa Bread (Vegan + Gluten-Free)
  • Six vegan sausage rolls on a black slab
    Vegan Sausage Rolls (Gluten-Free)

Footer

A collage of two rice bread recipes

↑ back to top

About

  • About
  • Privacy Policy & Disclosure
  • Copyright Notice

Newsletter

  • Subscribe for free updates

Contact

  • Contact
  • Work With Me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·