The White Rice Bread Recipe (Gluten Free)
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This white rice bread recipe makes an elegant loaf that's great for company sandwiches and picky eaters!
For the occasional change, I make gluten free bread using a white rice bread recipe. It's good to have an alternative.
This is close as I've come (so far) to a gluten free French bread recipe. It's a little more elegant than some of the other wheat free bread recipes you'll find on this site. I like to add sesame seeds for a little variety.
My personal choice is for the more rustic, hearty gluten free bread recipes made with brown rice flour that you'll find here.
White rice flour bread recipe
Ingredients
Why mashed potatoes?We add mashed potatoes or rice to the gluten free bread recipe because it makes a richer, moister loaf which lasts longer without drying out.
- 3 tablespoons vegetable oil (I use olive oil)
- 1 teaspoon cider vinegar
- 3 large eggs, beaten
- 1 1/2 cups water
- 1 tablespoon sugar
- 2 teaspoons quick-acting dry yeast
- 1 cup cooked short grain rice such as sticky rice (arborio) OR 1 cup cooked mashed or riced potato
- 4 1/2 cups white rice flour
- 2 teaspoons guar gum
- 1 1/2 teaspoon salt
- Optional: 1/4 cup sesame seeds
Directions for making gluten free bread
- Place the ingredients in the order listed above into your bread machine pan.
- Set the bread machine to darkest bake with one rising only. (In my current bread machine, I use the dark setting and the 2 pound weight buttons, and that gives me a setting of 5 and a completion time of 3 hours and 40 minutes.)
- When the machine has started mixing, take a rubber spatula and clean off the sides of the baking pan into the rest of the dough. (Because there's no gluten in rice flour bread, the dough doesn't look like regular bread dough.)
- When it's done baking, remove the loaf from the bread pan as soon as possible onto a wire rack to cool.
Notes for this gluten free bread recipe
All ingredients should be at room temperature.The bread dough in the bread machine pan looks more like cake batter when mixing - this is right.
Do not use any recipe with eggs (like this one) on a delayed timer.
Some bread machines warm up the ingredients for 15 minutes or so before mixing - this is okay.
If it's lumpy, add a little more water at the beginning of the cycle when you're pushing the dough down the sides of the bread pan.
If it has a hollow in the middle, it means you have too much water. Reduce it next time.
I find that rice flour is sensitive to the humidity, and you may have to experiment a little to find out what works best in your area.
Where I live, in winter I need to use almost 2 cups of water because the atmosphere is dry. In the summer, the humidity is higher and I have to reduce the amount of water. It's all an experiment! You'll get to know your bread machine and your local humidity conditions. Just make small adjustments.
If you choose to freeze a loaf of any of the gluten free bread on this website, pre-slice your bread so you don't have to thaw and refreeze the whole loaf each time you want a slice. Be aware - it can be fragile when it comes out of the freezer.
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