Easy Rice Bread

Easy Rice Bread

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

2 h 50 m servings 237 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 13
  1. 16 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

Found the mix to be very dry. Had to add 2 cups of water to make it manageable. It would help to give a length of time to bake, since there is no way to check if it is done. For some reason t...

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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, ...

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. ...

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!!

Hi, I haven't tried this recipe yet, but I have tried a bunch of rice only bread recipes. A few tips that work on bread in general. I will try this recipe in a week or so. But I wanted to leave...

Found the mix to be very dry. Had to add 2 cups of water to make it manageable. It would help to give a length of time to bake, since there is no way to check if it is done. For some reason t...

I liked this recipe very much. I used four eggs instead of the egg substitute and olive oil instead of walnut oil. The texture is dense but for me that was a plus.

Find a way to test for doneness; for me the center was not cooked enough. Taste is good.

This is the first time I've made GF bread with yeast and I appreciated the extra tips about what the consistency should be. Dense but lightly sweet. It's a keeper. Thanks for sharing!!

This is by far the best tasting, best textured rice bread I have tried. However, I had to make it twice because it was my first time making bread, and I didn't know that the yeast had to be acti...

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