Soft, Fluffy Brown Rice Bread (Gluten-Free, Dairy-Free)
This soft and fluffy brown rice bread is simple to make, and is great for making sandwiches, or toasting and spreading with butter and jam. Made with brown rice flour for extra fiber, this easy yeast bread is totally gluten-free and dairy-free too.
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Jump to:
- My Love for Homemade Bread
- Super Easy Brown Rice Bread
- Why This Recipe Works
- Make Your Own Brown Rice Flour
- Ingredients You’ll Need:
- Ingredient Notes/Substitutes:
- How to Make Brown Rice Bread (Step by Step)
- Dish by Dish Tips and Tricks
- Recipe FAQs:
- Other Bread Recipes You’ll Love:
- Soft, Fluffy Brown Rice Bread (Gluten-Free, Dairy-Free)
My Love for Homemade Bread
Of all the baked goods out there, homemade bread is definitely my favorite to bake.
While quick breads such as this wildly popular easy honey oat bread or this low-carb coconut flour bread are simpler to throw together and bake, baking yeast breads has become almost therapeutic for me, and watching the yeast work its magic to make the dough double in size has never ceased to amaze me.
I’ve baked plenty of yeast breads over the years. In particular, my husband Juan and I love enjoying toast with jam in the mornings, so I literally make a loaf of bread every week.
Sometimes it’s this foolproof soft, fluffy gluten-free bread, other times it’s a more fiber-rich buckwheat bread, and most recently, it’s been this easy brown rice bread.
Super Easy Brown Rice Bread
When I say this loaf of gluten-free bread is super easy to make, I’m really not kidding. It’s all a matter of mixing wet ingredient with dry ingredients and then letting the dough rise before baking.
This recipe is also completely gluten-free and dairy-free, which means that even those who are Celiac or have gluten or lactose intolerances can enjoy a large slice of homemade bread!
Why This Recipe Works
Unlike breads with gluten, in this gluten-free yeast bread recipe there’s no kneading involved, no double rise required, and trust me when I say that this bread always comes out great. Plus, it has a beautiful dome shape that I absolutely love!
Even if you don’t have access to affordable gluten-free flour blends, you can still make this recipe, because no flour blend is required! The only flour you’ll need in this recipe is brown rice flour.
Make Your Own Brown Rice Flour
One of the key ingredients in this recipe is brown rice flour, and it’s really simple to make your own in just minutes! All you need is brown rice, a high-speed blender, and a fine-mesh sieve.
Check out my easy tutorial on how to make brown rice flour and learn to make your own homemade rice flour today!
Ingredients You’ll Need:
This is a visual overview of the ingredients you’ll need. For the specific quantities and measurements, please refer to the recipe card at the bottom of this post.
Ingredient Notes/Substitutes:
- Brown Rice Flour: I like making my own 5-minute homemade brown rice flour, but you can easily buy it online instead. Since this recipe is specifically to make brown rice bread, I wouldn’t recommend swapping it with white rice flour, as the textures are different (white rice flour is starchier than brown rice flour). If you would like to make this with other gluten-free flours with a texture similar to brown rice flour, you can use millet flour or sorghum flour in equal quantities.
- Sunflower Oil: I used sunflower oil because that’s what I always have on hand. Alternatively, you can use any neutral vegetable oil.
- Psyllium Husk Powder: Psyllium husk powder is essential in the recipe for binding the ingredients and creating the beautiful dome-shape loaf, and I do NOT recommend substituting it with any other ingredient. If you have psyllium husks, you can grind very finely to get a fine psyllium husk powder.
- Sugar: Sugar is required as food for the yeast to feed on so the yeast will be activated and make the bread rise. Do not leave it out.
- Instant Yeast: I like using instant yeast because it doesn’t need to be activated beforehand.
- Xanthan Gum: Since this is a gluten-free recipe, xanthan gum is required as a replacement for gluten to help bind the ingredients together.
- Baking Powder: In addition to the yeast, baking powder helps to give the loaf a little more rise to make it fluffier.
- Eggs: I have not tested this recipe with an egg-replacer, so I don’t know how it will turn out. (If you do try it without eggs, please leave a comment letting me know how it goes, thank you!)
How to Make Brown Rice Bread (Step by Step)
1. Grease
Grease an 8″x4″ metal loaf pan.
2. Whisk Dry Ingredients
In a large mixing bowl, whisk the brown rice flour, psyllium husk powder, instant yeast, sugar, baking powder, xanthan gum, and salt together.
3. Add Liquid Ingredients to Form Dough
Add the warm water, sunflower oil, and eggs to the dry ingredients and mix well to get a wet and shaggy dough (the dough is supposed to be shaggy, so don’t worry).
4. Transfer to Pan
Transfer the dough to the greased loaf pan and smooth out the top with a wet spatula.
5. Let Dough Rise
Cover the dough pan with a kitchen towel and let the dough rise approximately 30 to 40 minutes in a warm, draft-free place until it has almost doubled in size. (Tip: I like to place the loaf pan in my microwave with the power off – it creates the perfect draft-free and warm environment for rising dough).
6. Preheat Oven
During the last 10 minutes of the dough rising, preheat oven to 350F and adjust the oven rack to the middle position.
7. Bake
Bake the dough for 40 to 50 minutes until bread has turned dark brown on top and the loaf sounds hollow when tapped. Remove loaf from the oven.
8. Cool Completely Before Slicing
Let the loaf cool for 10 minutes in the loaf pan, before removing and letting it cool completely on the wire rack. Slice only once the loaf has completely cooled.
Dish by Dish Tips and Tricks
- Use a Metal Pan: I highly recommend using a metal loaf pan as it will ensure that the bottom and sides of your loaf will be uniformly brown, and that the bottom of the bread is fully-cooked does not stick to the pan (which may happen if you use a glass loaf pan).
- Use a Serrated Knife to Slice: Make sure to use a serrated bread knife (a knife with ridges) to slice the loaf to prevent the loaf from being squashed (which will happen if you use a knife with smooth edges).
- Slice and Freeze: A tip to ensure you have sliced bread ready always is to slice the bread and then wrap it in plastic wrap and freeze. Whenever the craving strikes for homemade bread, simply remove a slice or two and toast!
Recipe FAQs:
Since this recipe is specifically to make brown rice bread, I wouldn’t recommend swapping it with white rice flour, as the textures are different (white rice flour is starchier than brown rice flour). If you would like to make this with other gluten-free flours with a texture similar to brown rice flour, you can use millet flour or sorghum flour in equal quantities.
To store this bread, simply place the bread in an airtight container and store in the refrigerator for up to 5 days.
Yes, of course you can freeze this gluten-free rice bread. Simple wrap the cooled loaf in plastic wrap and then freeze for up to 3 months. Let the bread thaw completely overnight in the refrigerator before slicing.
Other Bread Recipes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Soft, Fluffy Brown Rice Bread (Gluten-Free, Dairy-Free)
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This soft and fluffy brown rice bread is simple to make, and is great for making sandwiches, or toasting and spreading with butter and jam. Made with brown rice flour for extra fiber, this easy yeast bread is totally gluten-free and dairy-free too.
Ingredients
- 2 cups brown rice flour
- 1 3/4 cups warm water (approximately 105F – 115F)
- 1/4 cup sunflower oil
- 1/4 cup psyllium husk powder
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 3/4 teaspoons xanthan gum
- 2 eggs, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Grease: Grease an 8″x4″ metal loaf pan.
- Whisk Dry Ingredients: In a large mixing bowl, whisk the brown rice flour, psyllium husk powder, instant yeast, sugar, baking powder, xanthan gum, and salt together.
- Add Liquid Ingredients: Add the warm water, sunflower oil, and eggs to the dry ingredients and mix well to get a wet and shaggy dough (the dough is supposed to be shaggy, so don’t worry).
- Transfer to Pan: Transfer the dough to the greased loaf pan and smooth out the top with a spatula.
- Let Dough Rise: Cover the dough pan with a kitchen towel and let the dough rise approximately 30 to 40 minutes in a warm, draft-free place until it has almost doubled in size. (Tip: I like to place the loaf pan in my microwave with the power off – it creates the perfect draft-free and warm environment for rising dough).
- Preheat Oven: During the last 10 minutes of the dough rising, preheat oven to 350F and adjust the oven rack to the middle position.
- Bake: Bake the dough for 40 to 50 minutes until bread has turned dark brown on top and the loaf sounds hollow when tapped. Remove loaf from the oven.
- Cool Completely: Let the loaf cool for 10 minutes in the loaf pan, before removing and letting it cool completely on the wire rack. Use a serrated bread knife to slice once the loaf has completely cooled.
Notes
- Brown Rice Flour: I like making my own 5-minute homemade brown rice flour, but you can easily buy it online instead. Since this recipe is specifically to make brown rice bread, I wouldn’t recommend swapping it with white rice flours, as the textures are different (white rice flour is starchier than brown rice flour). If you would like to make this with other gluten-free flours with a texture similar to brown rice flour, you can use millet flour or sorghum flour in equal quantities.
- Warm Water: Make sure your water is between 105F – 115F. The water needs to be warm enough to activate the yeast, but not so hot that it kills the yeast.
- Sunflower Oil: I used sunflower oil because that’s what I always have on hand. Alternatively, you can use any neutral vegetable oil.
- Psyllium Husk Powder: Psyllium husk powder is essential in the recipe for binding the ingredients and creating the beautiful dome-shape loaf, and I do NOT recommend substituting it with any other ingredient. If you have psyllium husks, you can grind very finely to get a fine psyllium husk powder.
- Sugar: Sugar is required as food for the yeast to feed on so the yeast will be activated and make the bread rise. Do not leave it out.
- Instant Yeast: I like using instant yeast because it doesn’t need to be activated beforehand.
- Xanthan Gum: Since this is a gluten-free recipe, xanthan gum is required as a replacement for gluten to help bind the ingredients together.
- Baking Powder: In addition to the yeast, baking powder helps to give the loaf a little more rise to make it fluffier.
- Eggs: I have not tested this recipe with an egg-replacer, so I don’t know how it will turn out. (If you do try it without eggs, please leave a comment letting me know how it goes, thank you!)
- Use a Serrated Knife to Slice: Make sure to use a serrated bread knife (a knife with ridges) to slice the loaf to prevent the loaf from being squashed (which will happen if you use a knife with smooth edges).
- Storing/Freezing: To store, place the loaf in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled loaf in plastic wrap and freeze for up to 3 months. Let frozen loaf thaw completely in the refrigerator overnight before slicing.
- Adapted from: Eat Beautiful
- Prep Time: 10 mins
- Rising Time: 40 mins
- Cook Time: 50 mins
- Category: Bread
- Method: Baking
- Cuisine: American
I have been experimenting with making different kinds of gf bread. I wanted to try a whole grain version so I made this one. It came out light and fluffy and delicious. This is my new go to gf bread recipe for everyday bread
So happy to hear that Judy! Glad to know this brown rice bread is your new go-to GF bread recipe!
I used a glass loaf pan….
The bread rose and baked for 50 minutes to 200 degrees internal temperature. However, while cooling, it fell and when I sliced it, the bottom was raw and it’s a little stodgy. I returned it to the oven to see if another 15 minutes will cook it and save it. The piece I sliced was delicious but raw. Really hopeful. Next time I’ll use the metal pan.
Hi Stacey, I recommend using a metal loaf pan because it ensures that the loaf browns and cooks properly on all sides. Regarding the loaf falling once baked, you can try to reduce the amount of liquid used to get a thicker dough (you’ll need to let it rise a little longer if the dough is less wet, but it will probably ensure that your loaf doesn’t sink once baked).
Okay, I know you say you don’t recommend substituting it, but I am VIOLENTLY intolerant to psyllium. Is there anything else that might work?
Hi Jessica, sorry to hear that you are intolerant to psyllium husk. If you are able to take chia or flax, then you can try to replace the psyllium husk powder with equal amounts of ground chia seeds, or ground flax seeds. Hope this helps, and happy baking!
I made this bread today and it is delicious but it isn’t fully cooked through even after more than an hour of baking. There was a lot of moisture in the pan when I took it out after the cooling period. I used the correct amount of water and all of the other ingredients, so I’m not sure what could have happened. Any ideas?
Hi Miriam, sounds like the dough might have been a bit wet (this depends on humidity where you live, season you’re in, etc). You can try reducing 1-2 tablespoons of water/liquid, and that should fix it! Regarding baking time, each oven is different, so it might require a little more or less time depending on the humidity/wetness of the dough.
Happy baking!!
Oh wow! I made this bread on Sunday (with a marginal change in flour combos but mainly brown rice flour) and it turned out amazing! It is 3 days later and it still tastes fresh! I’ve been experimenting with various recipes since being diagnosed celiac a few years ago and this is by far the best! I feel human again! The only thing I did differently was to add 5 ice cubes onto tray at the bottom of the oven to create steam which helped with the rise and ultimately the crust. Thank you so much!
Hi Val! So happy to hear that you loved this brown rice bread! Also, thanks for sharing the tip about placing 5 ice cubes on the tray at the bottom of the oven. Happy baking, and hope to see you around the blog again sometime soon!
xx,
Felicia