Easy Rice Flour Bread Recipe
Naturally gluten-free rice flour bread made with simple pantry staples. Warm water activates dry yeast while oil creates a tender crumb. The dough rises until doubled, then bakes until golden and cooked through. Perfect for those avoiding wheat or exploring alternative grain breads.
Ingredients
Instructions
- 1
Combine oil and warm water in a bowl and mix well
- 2
In a deep bowl, add sifted rice flour, yeast, sugar, and salt, then mix until integrated
- 3
Create a well in the center and gradually add the oil and water mixture
- 4
Mix until you have a thick, smooth, and homogeneous dough
- 5
Transfer dough to a greased loaf or bundt pan and cover with plastic film or clean kitchen towel
- 6
Let rise for about 60 minutes or until dough has doubled in size
- 7
Preheat oven to 400°F for at least 10 minutes
- 8
Bake until cooked through, about 30 minutes, testing with a toothpick inserted in the center until it comes out clean
- 9
Remove from oven and cool for a few minutes before turning out of pan
Tips
Use a toothpick or skewer to test for doneness; it should come out clean when the bread is fully baked
Rice flour dough is naturally denser than wheat-based dough; the final loaf will have a different texture than traditional bread
Good to Know
Cool completely, then wrap tightly. Keep at room temperature up to 2 days, or freeze up to 1 month.
Prepare dough up to 4 hours ahead. Cover and refrigerate, then bring to room temperature before baking.
Serve sliced, warm or at room temperature. Pairs well with butter, honey, or savory spreads.
Common Mistakes
Do not skip the sift of rice flour to avoid dense clumps in the final loaf
Do not use cold water; warm water activates yeast properly
Do not open the oven during baking to avoid sudden temperature drops that collapse the rise