Name: Easy Gluten-Free Rice Bread Recipe
Prep time: 4 h 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: Gluten-Free
Ingredients: 2 Cups Long or short grain rice; 1/4 Cup Psyllium husks; 3 Tbsp oil; 1 Tsp salt; 2 Tbsp Brown sugar; 2 1/2 Tsp Instant yeast; 2 Cups water (divided: 1 cup for soaking rice, 1 cup for psyllium, 1 cup for blending batter)

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Introduction

This easy gluten-free rice bread is a great alternative for those avoiding gluten yet craving homemade fresh bread. With simple ingredients and minimal preparation, it offers a soft texture and subtle flavor perfect for sandwiches or toast.

A woman's hand is holding a thick slice of white gluten-free rice bread with a fine, soft, and slightly airy texture, showing small holes evenly spread in the bread. Behind this slice, there is a white plate with two more slices stacked and a larger loaf of bread with a golden crust and light golden edges resting on a white marbled surface with scattered pieces of parchment paper. The bread's crust is rough and textured, contrasting with the smooth and soft inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups long or short grain rice
1/4 cup psyllium husks
2 cups water (divided)
3 tbsp oil
1 tsp salt
2 tbsp brown sugar
2 1/2 tsp instant yeast

Instructions

Step 1: Add the rice to a bowl and cover with 1 cup of water. Let it soak for at least 4 hours or overnight to soften the grains.
Step 2: In a small bowl, combine the psyllium husks with 1 cup of water and let it sit for 10 minutes to form a gel-like mixture.
Step 3: Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper for easy removal.
Step 4: Drain the soaked rice and transfer it to a high-speed blender, such as a Vitamix.
Step 5: Add 1 cup water, oil, salt, brown sugar, and instant yeast to the blender. Blend on high for 3 minutes. This warming process helps activate the yeast.
Step 6: Add the psyllium gel to the blender and pulse once more to combine the batter evenly.
Step 7: Pour the batter into the prepared loaf pan and smooth the top.
Step 8: Bake for 40-45 minutes until the crust is firm and the bread sounds hollow when tapped.
Step 9: Let the bread cool until it is warm before slicing to ensure clean cuts and proper texture.

Tips & Variations

Use warm water for soaking the rice if you want to speed up the soaking process slightly.
Substitute olive oil with melted coconut oil or avocado oil for different flavor profiles.
Add herbs like rosemary or thyme to the batter for an herbed bread variation.
For a slightly sweeter bread, increase brown sugar by 1 tablespoon.

Storage

Store the gluten-free rice bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bread in a sealed bag for up to 1 month. To reheat, toast slices directly from frozen or warm in an oven at 350°F (175°C) for 5-10 minutes.

How to Serve

A soft loaf of white bread sits on a white rectangular plate in the back, showing a light golden-brown crust on top with a fluffy, pale beige inside. In front of the plate, a thick slice of the bread lies flat on a piece of newspaper, revealing its airy, spongy texture with small holes. Next to it are two smaller torn pieces, revealing the soft inside more clearly with a light crust edge. To the left, uncooked white rice grains scatter on the white marbled surface, while behind the bread are two glass jars, one taller and filled with rice and the other shorter filled with a light brown grain. A soft white cloth sits under and around the jar on the left, adding a gentle touch to the light, airy setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this bread?

Yes, both long grain and short grain rice work well. Short grain tends to create a slightly denser texture, while long grain yields a lighter crumb.

Do I need a special blender for this recipe?

A high-speed blender like a Vitamix is recommended to properly blend the soaked rice into a smooth batter. Regular blenders might strain or not achieve the desired texture.