easy-rice-bread

Easy Rice Bread

10 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    2 h 50 m
Lindsay Schott
Recipe by  Lindsay Schott

“This bread is a little heavier than ordinary bread. But it is gluten-free and easy to make.”

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Ingredients

Adjust Servings

Original recipe yields 1 loaf

Directions

  1. To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.
  2. Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.
  3. Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.
  4. Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

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Reviews (10)

Rate This Recipe
CALLALILLIE
104

CALLALILLIE

For gluten-free bread, this is 5 stars all the way...with some changes. The mix was too dry for me too, I added at least an extra cup of water. I left out the milk powder as we can't have it, worked fine. I baked it 325 degrees in my convection oven for 45 minutes and it was perfect. Even after cooling it's great, with a texture very similar to heavier whole wheat bread, which I love. I am thrilled to have this recipe. Thanks!!!

Lauren
65

Lauren

This was a great recipe for gluten free bread. I did take other people's suggestions. I soaked the rice flour in the liquid for 20 minutes, no dry milk and 4 eggs instead of the egg substitute. Rising takes a good amount of time. But everyone loved it here. Tastes great toasted with clarified Butter. Good for Nomad Genotype dieters.

KUPCAKE63
54

KUPCAKE63

I am on a Wheat and Dairy Free Diet for my Rhuematoid Arthritis and this recipe was great for me. It actually tasted normal and my family REALLY couldn't tell the difference!!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 237 cal
  • 12%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 39.8 g
  • 13%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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Easy Whole Wheat Bread

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Easy Bran Bread Rolls