Brown Rice Flour Bread Recipe
A hearty, nutty-flavored gluten-free bread with a tender crumb and crisp crust that toasts beautifully for sandwiches or alongside soups.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">360g brown rice flour</li><li class="ingredients-single-item">60g tapioca starch (or potato starch)</li><li class="ingredients-single-item">25g psyllium husk powder</li><li class="ingredients-single-item">7g instant yeast (1 standard packet)</li><li class="ingredients-single-item">1 tbsp xanthan gum</li><li class="ingredients-single-item">6g salt</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">60ml olive oil (or melted butter)</li><li class="ingredients-single-item">30g honey (or maple syrup)</li><li class="ingredients-single-item">350ml warm water (40-43°C)</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23 x 13 cm (9 x 5 inch) loaf pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Kitchen scale</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by lightly greasing your loaf pan and lining it with parchment paper, allowing some overhang on the sides for easy removal. This preparation step is crucial for gluten-free breads, which can stick more easily than wheat-based ones.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl of your stand mixer, whisk together the brown rice flour, tapioca starch, psyllium husk powder, instant yeast, xanthan gum, and salt. The xanthan gum is essential here as it mimics the elasticity that gluten would normally provide in traditional bread, helping to trap air bubbles and create structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Check the temperature of your warm water using a digital thermometer - it should be between 40-43°C (105-110°F). This temperature range activates the yeast without killing it. If the water is too cool, the yeast won't activate properly; too hot, and you'll kill the yeast organisms.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the eggs, olive oil, honey, warm water, and apple cider vinegar until well combined. The vinegar helps with the rise by creating an acidic environment that enhances yeast activity and improves the overall structure of gluten-free bread.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients. Once incorporated, increase to medium speed and beat for 3-4 minutes. Unlike wheat dough that can be overworked, gluten-free batters benefit from extended mixing time which helps develop structure. The batter will be thicker than regular bread dough but still quite wet - this is normal and necessary for proper rising.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the batter to your prepared loaf pan, smoothing the top with a wet spatula or wet hands. Cover loosely with oiled plastic wrap and place in a warm, draft-free location to rise for 45-60 minutes, or until the dough rises to about 1 cm (½ inch) below the top of the pan. Gluten-free breads typically don't double in size like wheat breads, so don't be concerned if the rise seems modest.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough is rising, preheat your oven to 180°C (350°F). Position the rack in the middle of the oven for even heat distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once risen, gently remove the plastic wrap and bake the bread for 45-50 minutes until the top is golden brown and the internal temperature reaches 99°C (210°F) when measured with a digital thermometer. If the top is browning too quickly, loosely cover with aluminum foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let the bread cool in the pan for 10 minutes. Then, using the parchment overhang, carefully lift the loaf out and transfer to a wire rack to cool completely, at least 2 hours before slicing. This cooling period is crucial - cutting too soon will result in a gummy texture as the starches need time to set.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cooled, slice with a serrated knife. For the best texture, toast the slices lightly before eating. Store in an airtight container at room temperature for up to 3 days, or slice and freeze for up to 3 months, with parchment paper between slices for easy separation.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is xanthan gum essential in gluten-free bread recipes?
Xanthan gum mimics the elasticity that gluten provides in traditional bread. It creates structure by binding ingredients, trapping air bubbles during rising, and preventing the bread from becoming crumbly. Without it, gluten-free breads typically lack cohesion and proper texture.
Can I substitute brown rice flour with other gluten-free alternatives?
Yes, you can substitute part of the brown rice flour with sorghum, millet, or white rice flour for different flavour profiles. However, maintain the same total flour weight and don't replace the tapioca starch, as it provides essential binding properties for proper texture.
What's the best way to store homemade gluten-free bread to maintain freshness?
For maximum freshness, store completely cooled gluten-free bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the entire loaf, place parchment paper between slices, and freeze for up to 3 months, toasting slices as needed.
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