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
Do you have nutritional value of this bread? thanks!
Hi Andrea, if you scroll down to below the recipe card at the bottom of the post, there is a section with nutritional value. https://www.dishbydish.net/soft-fluffy-brown-rice-bread/#tasty-recipes-24581-jump-target
I NEED BREAD MAKER RECIPE FOR BROWN RICE FLOUR BREAD PLEASE – ONLY BREAD MAKER MACHINE
Hi Wendy, you can use this recipe (place all the ingredients in your bread machine and bake using the GF bread setting).
Excellent recipe. This is my go to for sandwich bread. Thank you so much for this recipe.
Hi Michelle! YAY! Makes me so happy to hear that you really enjoy this bread! Happy baking and hope to see you around the blog again sometime soon!
has anyone made this in a bread machine?
Hi Patty, I personally don’t own a bread machine, but I know readers have had good success making it in the bread machine with the gluten-free bread setting.
Happy baking!
Finally! A gf bread recipe that works! I have been trying for years to find the perfect gf sandwich bread and this hits all the marks for my family. I made this in my KBS MBF10 bread maker. The only minor modification I made was to add 1 tsp pectin power to the flour. I also found that it is important to use Xanthan gum (instead of Guar gum). If I cool this bread upside down it doesn’t cave in at the top either.
Hi Atherton! So happy to hear that you and your whole family enjoyed this brown rice bread 🙂 Thanks for sharing the modifications you made, and thanks for the tip on cooling the bread upside down (although doesn’t the top get squashed when it’s upside down?).
I made this bread last night. The flavor is delicious! I was looking for a bread that would serve for sandwiches and I think this is a good one for both texture and taste. The bread definitely needs the full proving time and perhaps even longer. The bottom of the loaf was not very airy and my bread sunk some once it was baked. The top got very brown in the oven by the time I had baked it for 40 minutes. Next time I will cover with foil toward the end and bake for the full 50 minutes. It was delicious toasted this morning.
Hi Jan! So happy to hear that you enjoyed this brown rice bread 🙂 Yep, cover the top with foil if it gets too brown and then continue baking for a while so it will be fully baked all the way through. Happy baking and happy 2025!
Hello! I just tried a recipe that uses all your same ingredients, but not xantham gum. Can I omit it? I would like to try this recipe!
Hi Amanda, xanthan gum is the substitute for gluten in gluten-free flours, and helps to better bind the ingredients together. I recommend that you add it in for the best results.
worked awesome but it didnt rise very much i have new yeast and everything do you know what im doing wrong ?
Hi Bev! If your dough didn’t rise much it could be that it needed more time to rise (in the winter it takes longer because it’s colder, and in the summer it rises faster cos of the heat). Alternatively, it could be that the dough was not wet enough, so you can try adding 1 or 2 tablespoons extra of warm water. Hope this helps, and happy baking!
Hi, can you tell me why eggs are necessary please?
Hi Heidi, the eggs are necessary to help to bind the ingredients together, and also helps in the dough rising, so I definitely recommend adding the eggs in.
Hello, I just tried this bread and it was super slow to rise despite it being warm, and actually lost what volume it did gain once it went in the oven. I know my yeast and baking powder are fresh and happy, so I’m wondering if you could help me work out what went wrong. I’m a seasoned bread baker when it comes to wheat dough, but this is my first foray into wheat-free territory.
I followed the recipe exactly, reducing the water by about 1/8 cup as I live in a humid area. I did use psyllium husk that I put in the blender, although I found it hard to get it all the way to a fine powder – do you think that might have affected it’s ability to retain the CO2? Any other thoughts?
Rising issues aside, I thought the taste was nice and I’m keen to give it another go, especially since this loaf doesn’t rely on tons of highly processed starches like many other recipes.
Hi Sally! Thanks for letting me know how it went, and let’s try to troubleshoot. Usually I find that for gf breads with higher content of whole grain flour (such as brown rice flour in this case), the dough tends to be drier and denser because of all the fiber, and hence take a longer time to rise. It sounds like your dough may need a little more water (I would suggest to add that 1/8 cup of water back in despite the humid area you live in), as the wetness of the dough helps it rise better. Maybe you might always want to try using storebought pysllium husk powder (NOW brand is good) just to be sure that it works well.
I hope you do give it another go, and that this time you enjoy it as much as we do! Happy baking!!
xx,
felicia
I made this recipe and with 2 cups of flour, it was definitely NOT shaggy, as was described in the recipe. I ended up adding more flour to what was a pretty liquid mix as far as bread making goes. Dunno. We shall see – in the rise process now.
Hi Julie, how did your loaf turn out in the end?
Hi Felicia, this is the first time I have ever made bread, and I’m very happy with the results, its really yummy and better than any store-bought gluten free bread. I like that it is moist and uses brown rice flour. I took a risk and used extra virgin olive oil, but I like the flavour it brings. I was worried at first that the dough just wasn’t rising, but realised that my kitchen may have not been warm enough at the time, so I put it in the oven at 30 degrees C. for the half hour and that did the trick, then it rose well before I baked it.
Thank you very much for this recipe!
Hi Bee!
So happy to know that your first foray into GF bread baking went successfully! Also, I like the fact that you used olive oil for the flavor, definitely adds a beautiful taste to the loaf. And yes, regarding the bread dough rising, the room temp really makes a difference (I find that the same dough will take 1 hour to rise in winter, and just 30 minutes in the summer). Glad to have you here, and I hope that you’ll enjoy this GF bread baking journey! See you around the blog again sometime soon!
xx,
felicia
Fresh out of the oven and cooling! Gorgeous! Very pleased. Made yeast free so a few substitutions, but overjoyed! Thank you!!!
YAY! So happy to hear that Dani! Glad you enjoyed this brown rice loaf even without the yeast. Did you replace the yeast with more baking powder?
Hi There love the softness of my bread but it collapsed in the middle a-bit, thoughts.?
The bread was very easy to make
Hi Amy! So happy to hear you enjoyed the bread! Regarding collapsing in the middle, it could be because the dough was a little too wet (could be due to the humidity where you live etc). The dough shouldn’t jiggle too much, if you get what I mean. You can try reducing the amount of water by 1/8 cup to 1/4 cup, you will get a drier dough, which will take a little longer to double in size, but it will ensure that it doesn’t collapse in the middle once baked.
I dont see how many eggs or whites in the ingredient list. How many please.
Hi Grammy! If you click on the “Jump to Recipe” button at the top of the first, it’ll take you to the recipe card where it says 2 eggs is required.