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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Daniela
Can you use rice flour only? I don’t have brown rice flour
Rhian Williams
Unfortunately not, sorry! I have a lot of other bread recipes on my site though that don't require brown rice flour: https://www.rhiansrecipes.com/recipes/baking-desserts/bread/
Brenda Boivin
Hi, I am wondering if you could make this recipe without the apple cider vinegar. I am having a lot of food allergies and I am not sure if I can have apple cider vinegar. Please let me know. I need to make my own bread because of having these allergies. Also, I see that someone asked you if they could just use white rice flour and you said no. With my allergies that is what I would have to do.
Rhian Williams
You can replace the apple cider vinegar with any other white vinegar, or lemon juice! If you're not able to eat brown rice flour, I've also got a lot of other bread recipes on my site which you might want to check out, all using different types of flours: https://www.rhiansrecipes.com/recipes/baking-desserts/bread/ Hope that helps!
Monica Smith
Hi. I made this for my Grandson who has about 20 food allergies and can eat about 20 safe foods. I did it with a little variations. I did not use any baking powder instead I used more baking soda and molasses. then I added Grapeseed oil and Turbinado sugar and less water. It turned out Awesome! It was soft and very sweet! I have to admit it was my second try at it. Even though it turned out more like a dessert instead of a bread that he could use for sandwiches or toast. I think I am on the right path. I will defiantly try some more or you recipe's.
Thank you for sharing all of your recipes!
May God Bless you Always!
Rhian Williams
Thank you so much for sharing your feedback, so glad to hear you like it! And thank you for sharing your substitutions!
Paula
Hi there, I'm interested in experimenting with adding yeast to a rice flour bread recipe. Do you think it would be ok or work in this one? Thanks!
Rhian Williams
Hi - yes it would! Would love to hear how you get on if you try it! Thanks
Anonymous
Is it ok to use only brown rice flour? I don t have white one currently 😬
Rhian Williams
No, sorry! I have a lot of other bread recipes using different types of flours, which may be more suitable for you though! https://www.rhiansrecipes.com/recipes/baking-desserts/bread/?swcfpc=1