Gluten-Free Rice Bread (Vegan)

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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

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

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