Rice Bread (Gluten-Free)

Rice Bread (Gluten-Free)

Food intolerance and sensitivity is the inability to properly digest or fully process certain foods. Sometimes the effects can be mild but for some people it can be pretty severe. This causes discomfort and may lead to chronic symptoms and illness. Food intolerances and sensitivities are quite common and it can be genetic or triggered by life events or sickness. The only way to feel better is to eliminate the food from your diet once it is identified.

There are four main types of food intolerance namely,

1. Gluten intolerance
2. Dairy sensitivity
3. Fructose sensitivity
4. Yeast sensitivity

There are many other less common sensitivities like corn, soy, and food additives that may become apparent because of an untreated intolerance in the four main types above which sets the body on “alert”. You can read more about it here and here.

At one point, our family was on a yeast-free, gluten-free, dairy-free, sugar-free, and egg-free diet. We have always enjoyed a variety of foods and when we were told we should give this everything-free diet a try, I did not think it was at all possible. I was totally lost but to make a long story short, I eventually got round to it and stuck with the diet for over a year. I then slowly re-introduced some of those ingredients back into our diets. It was a tremendous challenge, one I shudder to have to repeat!

Anyway, this recipe is for Stella who requested for a gluten-free bread recipe from me not too long ago. Stella writes a wonderful blog with healthful and delicious recipes. She also tries to educate us with the benefits of adding whole grains and cutting salt and sugar in our diets. The recipe below was adapted from the Basic Featherlight Rice Bread by Bette Hagman in her book The Gluten-Free Gourmet Bakes Bread. I highly recommend this book if you are thinking of doing a gluten-free diet.

Bread making can be a little tricky and I have found that it can be dependent on the moisture content of ingredients and atmospheric pressure among other things. I have made this bread many, many times using the bread machine and have tweaked the recipe to come up with a perfect loaf for the conditions I have in my kitchen. I have omitted some ingredients and adjusted the amount of sugar and yeast used in the original recipe. For this post, I made the bread twice using agave nectar instead of sugar. I used the bread machine the first time, and a hand held electric beater the second time. For starters, I will say that it is perhaps easier to use the electric beater as you can adjust the rising time whereas the bread machine has set times and sometimes the dough can be over proofed causing it to collapse while baking.

Here are some of the specialty ingredients required to make this loaf of Rice Bread.

Rice Bread (Gluten-Free)

Rice Bread (Gluten-Free)
 
Prep time
Cook time
Total time
 
Serves: 1 loaf
Ingredients
Dry Ingredients
  • 1 cup (150g) brown rice flour
  • 1 cup (120g) tapioca flour
  • 1 cup (130g) corn starch
  • 3 tsp potato flour
  • 2¼ tsp guar/xanthum gum
  • 1½ tsp unflavored gelatin
  • 1½ tsp egg replacer
  • ¾ tsp salt
Wet Ingredients
  • 1 egg
  • 3 tbsp (52g) butter
  • 1 tbsp agave nectar or 1½ tbsp sugar
  • ¼ cup (25g) dry milk powder
  • ½ tsp dry yeast granules
  • 1½ cups (360ml) water at about 110?F (43°C)
Instructions
  1. Grease and flour a 9"x5" loaf pan.
  2. Combine all dry ingredients including sugar (if using in place of agave nectar) and yeast in a medium sized bowl.
  3. In a large bowl, beat together egg, butter, and agave nectar (if using in place of sugar) until blended, about 2 minutes.
  4. Add 1 cup (240ml) of water to the egg mixture. Turn mixer to low and add dry ingredients a little at a time. Slowly add the remaining ½ cup (120ml) water. Make sure dough is the right consistency as it should be like a thick cake batter.
  5. Spoon batter into prepared pan, cover, and let it rise for about 75 minutes until the dough reaches almost to the top of the pan.
  6. Bake in a preheated 400?F (200°C) oven for about 55 minutes. Cover with aluminum foil after the first 10 minutes. Remove and allow to cool on a rack before slicing.
For Bread Machine
  1. Combine all dry ingredients including sugar (if using in place of agave nectar) but not yeast in a medium bowl.
  2. Pour water, egg, and agave nectar (if using in place of sugar) into bread machine pan. Sprinkle dry ingredients over, ensuring that it covers the water. Add butter in a corner of the bread pan.
  3. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to normal/basic setting, medium crust. Press Start.
  4. Remove bread from the pan at the end of the baking cycle and turn out onto a wire rack to cool.
Notes
I like to remove the kneading paddle when the bread is done with the final kneading when using the bread machine so that it will not be baked into the bread and cause a big hole at the bottom when you remove it later.

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Comments

  1. 5starfoodie says

    This bread sounds fantastic! There is a rice flour based bread in my supermarket that I really love and it would be fun to make it at home.

  2. rotinrice says

    Hi Natasha! Good to see you back. Hope you had a great vacation.

    Rice bread is really expensive at the stores. It is great to be able to make your own :)

  3. rotinrice says

    Thanks Angie! I think the gelatin helps to hold the bread up as the all the flours used have no gluten. It seems to work.

  4. lequan@luvtoeat says

    You sure know how to make something as plain as bread look super yummy Biren. Even looking at the unbaked bread gets my appetite going, or it could also be because I'm just a little piggy…teehee. Either way, that's one great looking loaf of bread! And can I also add that I adore Stella and her lovely, witty blog! Oh and holy moley, an everything-free diet!? For over a year too!? Kudos to you and your family for that. I don't think I'd even last a day.

  5. Stella says

    Hey Biren, thank you! I was so happy when I saw this post in my dashboard, and even happier after reading and seeing you mentioned me trying to get you to make this. Sweet! The bread looks so nice by the way. I would never look at that loaf in a bakery and think it was gluten free. So I'm putting tapioca starch, guar gum, and the milk powder on my grocery list. I have everything else.
    Oh, and I've read that breads like this can be tricky in different climates, so I will just expect possible problems (smile).
    p.s. A year with none of those foods above? That's amazing to me. I imagine it being like mega detox!

  6. rotinrice says

    Hey Stella, you are most welcomed :) My boys enjoy this bread and so it was no problem for me to make it. It is a really nice loaf of bread and yes, you would not think it is gluten-free if you did not read the ingredients list. BTW, you have to buy TAPIOCA FLOUR and not tapioca starch.

    Yep, it is definitely MEGA detox!! It was crazy….I was cooking all the time as we could not go out to eat.

  7. Joyti says

    Gluten-free bread sounds amazing…it seems more healthy somehow than regular bread…and it looks delicious

  8. Julie M. says

    This is one beautiful loaf of bread. You would never know it was gluten free! I have a good friend of mine that is a celiac and is always looking for delicious bread replacements. i will definitely be passing this one on.

  9. cozydelicious says

    My best friend can;t eat gluten and I would love to be able to bake bread for her! This is so excitig. Great recipe!

  10. Patty Price says

    I have bought rice bread in the market and I thought it was pretty good. Your bread looks delicious and it is definitely interesting to read about how to make it at home. I wonder how it freezes if I were to make a couple of loaves at one time and freeze one of them.

  11. rotinrice says

    It freezes just like any wheat loaf. I always slice the entire loaf and freeze half of it for another day. I would leave it on the counter for 45 minutes to an hour to thaw when needed.

  12. Joanne says

    I can't imagine having to give up all of these ingredients but kudos to you for making it work. This bread looks awesome…I would never know it was gluten-free!

  13. A SPICY PERSPECTIVE says

    I'll have to give this a go! I spent an entire summer (a couple years back) learning to make gluten-free breads–which my family rejected every time!!! Maybe I can sneak this one past them!

  14. Mary says

    Your bread looks great and It's wonderful to have a recipe such as yours on hand for friends who are gluten intolerant. I hope you are having a great day. Blessings…Mary

  15. Reeni says

    I went six months once without gluten and slowly started eating it again and have been fine as long as I keep it to small amounts. I never had much success with baking during that time – I ate a lot of corn tortillas. This bread looks great, just like regular. Thanks so much – definitely going to give it a try.

  16. rotinrice says

    Gluten intolerance is quite common and now more and more people are aware of it. I am surprised at the response I am getting here and may post more gluten-freee recipes in the future. GF baking is quite a challenge and it took me a while to get the hang of it.

    Like you, we also try to cut down as much as we can. Glad to hear that you can at least tolerate some of the gluten now :)

  17. IJust LoveMyApron says

    I just noticed you made quite a bit of bread. They all look delicious including this one! Gluten-free is a new food trend and I've seen a lot of people going on that route. Great post!

  18. Prerna@IndianSimmer says

    Hey there,
    I was looking for a gluten free bread recipe and look what I found! Love the recipe and love your blog.
    So looking forward to stealing some more awesome recipes from you :-)
    Keep up the good work!

  19. denise fletcher says

    I've been on a breadmaking bender the last 2 weeks and have been making all sorts of bread almost daily. Breadmaking is such a joy! I think I'm addicted…

    I have to try this – I'm intigued by the gelatin. I need to scout for some of the ingredients though!

  20. Choy Soo Ying says

    My brother is celiac and hasn’t taken bread for years as gf breads are so expensive in Malaysia! I will be visiting him this CHINESE New Year and would like to make this for him! The only problem is I can get all the ingredients except for brown rice flour ( I will use white) egg replacer, guar gum or xanthan gum. What can I replace them with? I will be making your peanut cookies for him too! Thank you so much!

    • Linda says

      I used egg replacer because of egg sensitivities in the family but you can certainly use a regular egg although I have not tried it with this recipe. You may have to experiment a little on the amount needed. I would use just one egg to start with. As for the guar or xanthum gum, use yeast instead. Start with half teaspoon and see if that works. I hope that helps.

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