Gluten-Free Brown Rice Flour Bread
By the Gluten Free Recipes team ·
Enjoy a wonderfully tender and slightly nutty gluten-free bread, perfect for toasting or sandwiches. This loaf boasts a satisfying crust and a soft interior, making it a versatile staple for any meal.
At a glance: This medium baking recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free instant yeast — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Brown Rice Flour Bread: When preparing this baking recipe, to prevent cross-contamination with gluten, always use certified gluten-free ingredients and ensure all your baking equipment, surfaces, and utensils are thoroughly cleaned and free from any residual gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Brown Rice Flour Bread: This recipe is carefully crafted using a certified gluten-free flour blend and other gluten-free ingredients. It avoids all gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
- 1 tsp xanthan gum (omit if your GF flour blend already contains it)
- 1 tsp certified gluten-free instant yeast
- 0.5 tsp salt
- 1 cup warm water (about 105-115°F)
- 2 large eggs, at room temperature
- 3 tbsp olive oil or melted unsalted butter
Instructions
- 1
In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free instant yeast, and salt. Ensure all the dry ingredients are thoroughly combined for even distribution.
- 2
In a separate medium bowl, whisk together the warm water, room temperature eggs, and olive oil or melted butter until well combined. The mixture should be smooth and homogenous.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a paddle attachment on low speed until a thick, sticky dough forms. Gluten-free dough will be considerably stickier and wetter than traditional dough; this is normal.
- 4
Lightly grease your hands with oil or water, or line a baking sheet with parchment paper. Gently shape the dough into your desired loaf form, or place it directly onto the prepared parchment. Allow the dough to rest for about 10 minutes at room temperature before baking.
- 5
Bake in a preheated oven at 375°F (190°C) for approximately 20-25 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). Allow the bread to cool completely on a wire rack before slicing to ensure the best texture.
Nutrition (per serving)
Tips & Notes
- If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
- Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
- Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.
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