Soft, fluffy, brown rice bread is simpler to make than you think! All you need is brown rice flour with no additional starches. Brown rice is nutritious, rich in vitamins and minerals, and richer in fiber than its white rice alternative. This homemade bread is gluten-free, dairy-free, egg-free, xanthan-gum free, and vegan!
Brown rice doesn't contain gluten, which makes this bread suitable for people with Celiac disease, gluten intolerance, or allergies. This vegan bread is also good for lactose-intolerant people!
Since there is no gluten in this bread, you don't need to either knead it or wait until the bread doubles in size. The recipe is easier than you think!
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How to make brown rice flour at home
Some recipes call for whole long or short-grain brown rice that is then soaked for a few hours, mixed, and blended to make a smooth dough.
We won't go all that way! All you need is to either buy premade brown rice flour or make your own at home.
To make brown rice flour, you need to have either a high-speed blender or a coffee grinder. Simply blend the rice until it turns into fine flour.
Then, let the flour through a fine mesh sieve, setting any larger rice chunks aside for further blending. Use the flour in this recipe!
You can use the leftover brown rice flour to make a homemade gluten-free all-purpose flour blend, a gluten-free sourdough starter, or this 100% brown rice sourdough bread.
Reader review
I love this bread SO MUCH!! I also make rolls with this recipe. For whatever reason, the gluten free breads with too many ingredients just don't taste good to me and the texture is weird. But your bread recipes are perfect.
- Lisa
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Ingredients
This is an overview of the ingredients, see the recipe card at the end of the post for the exact measurements!
- Brown rice flour - use finely milled brown rice flour or make your own at home (see the section above for instructions). Don't use white rice flour, they don't act the same in this recipe!
- Whole psyllium husks - I highly recommend getting whole husks vs. powder for a smoother process.
- Yeast - I don't recommend using active dry yeast as it requires an extra step of activation. Use instant or fresh yeast instead!
- Sugar - it is necessary to feed the bacteria, you can substitute it but don't skip it.
- Apple cider vinegar - it is also used to help the bacteria. I don't recommend leaving it out!
Substitutes
Brown rice flour - don't use white rice flour! Check how to make white rice flour bread here. To make the same recipe with a different flour type, see my sorghum flour bread, fluffy buckwheat bread, low-carb almond flour bread, and millet bread.
Whole psyllium husk - while you can use psyllium powder, I don't recommend using any other psyllium husk alternatives. I have been able to use Konjac instead but it does affect the texture of the bread.
Sugar - you can use maple syrup, honey, or coconut sugar, but don't use artificial sugar alternatives like stevia, xylitol, or erythritol as they won't feed the yeast.
Step-by-step instructions
Step 1
First, we will need to make psyllium gel.
Add the water, psyllium husk, sugar, and apple cider vinegar in a medium-sized bowl and stir to incorporate. Set aside for a few minutes.
If you are using active dry yeast, you will need to save some of the water called for in the recipe to activate the yeast.
To activate active dry yeast: take 150g of the water called for in the recipe and warm it up in the microwave until just warm to the touch, not hot.
Add the active dry yeast and sugar (optional) and let the mixture sit for 10 minutes until it starts looking frothy and bubbly.
Then, proceed with the recipe!
Step 2
Combine the brown rice flour, salt, and yeast (if using instant or fresh yeast) in a large mixing bowl and whisk to combine.
Step 3
Add the wet and dry ingredients together and mix the dough. I prefer using an electric mixer with dough hooks for this recipe to create an extra smooth dough.
You can, however, use your hands or a wooden spoon to knead the dough. Mix until all ingredients are evenly incorporated.
The dough will be sticky and wet, avoid the temptation to add more flour!
Step 4
Prepare the baking tin by greasing it and/or lining it with parchment paper. Greasing the pan first makes the paper cling to it better.
I recommend making a few cuts in the baking paper as you see in the picture to make the lining process easier!
Step 5
I like to use a 9x5 inch (22.5x12.5 cm) Pullman loaf pan for this brown rice bread.
Line it with parchment paper and fix it in place with clothespins until you place the dough in the loaf.
Step 6
Transfer the dough to a prepared metal loaf pan and smooth the top out with a silicone spatula.
Add the seeds of choice to the top of the loaf. I used linseeds, sesame seeds are also a great option. Cover the dough with a kitchen towel for the rising time.
Place the loaf into a warm and draft-free spot for proofing. I personally like to let my bread rise in the oven with the light on.
Let the dough rise until it is still under the top rims of the loaf pan, don't let it rise too much or the bread might deflate during baking. For me, it normally takes anywhere from 35 to 50 minutes.
When the loaf is ready, I simply turn the oven to 350F/175C, and keep the bread inside during the preheating time. This method of letting the bread warm up with the oven is called "a cold start."
Alternatively, you can preheat the oven to 350F/175C beforehand and place the bread in a preheated oven.
Bake for 60 minutes, then take the loaf out of the bread pan and paper and transfer it to the oven rack. Keep baking for another 30 minutes.
Take the brown rice loaf out of the oven and let it cool in the bread pan for 10 minutes. Then, take the bread out, remove the paper, and place it on a cooling wire rack.
Make sure the bread is cooled completely before cutting into it! Use a serrated bread knife for slicing. Enjoy!
How to know the bread is done
You can use a digital thermometer to check the inner temperature of the dough. The bread should be 205-210F/95-100C when done.
Storing and freezing
You can store this bread at room temperature for 3-4 days. Store it in a bread box or bread bag to prevent it from drying out!
You can keep the bread in the fridge for up to 5 days. Make sure it is sealed in a plastic bag or a container.
If you know you won't eat the bread within 3-4 days, I recommend freezing it.
To freeze:
- Slice the bread with a bread knife;
- Arrange the slices on a tray or a piece of parchment and freeze for 30 min.;
- Transfer the slices into a freezer-safe bag or container for up to 3 months.
- Alternatively, you can simply place a piece of parchment in between each slice and freeze the loaf this way.
To defrost, simply place a slice or two in the microwave for 30-60 seconds!
Expert tips
- Don't open the oven when the bread is in the oven until the first 30 min of baking are up.
- Avoid slicing the bread before it cools completely to avoid extra gumminess.
- Never bake bread in a glass dish as glass doesn't transfer heat that well.
- Don't use the convection setting on your oven, radiant heat is better for this bread.
- Use a digital kitchen scale to measure the ingredients by weight because measuring by volume using cups might not always give you the same results.
Troubleshooting & FAQ
I didn't test this bread in a toaster oven and I suspect it will burn on the top sooner than it bakes through.
I haven't made this recipe in a bread machine, so I can't guarantee it will turn out the same.
You probably left your bread to rise for too long. Next time, bake the bread sooner! Keep in mind, that opening the oven during the first 30 minutes of baking will also make the bread deflate.
The crumb will be a little wet on the first day. I recommend toasting the bread to dry out the crumb. The moisture in the loaf will keep the bread soft and fluffy for days after baking.
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📖 Recipe
Easy 100% Brown Rice Bread (Gluten-Free)
Ingredients
For the dough
- 20 grams whole psyllium husks, not powder
- 450 grams warm water, not hot
- 15 grams sugar, honey or maple syrup can be used
- 12 grams apple cider vinegar, or white vinegar
- 7 grams instant yeast, or 10g active dry yeast, or 20g fresh yeast
- 300 grams brown rice flour, don't substitute with white rice flour
- 10-12 grams salt
For topping
- seeds of choice (linseeds, sesame seeds, sunflower seeds)
Instructions
- First, we will need to make psyllium gel. Add the water, psyllium husk, sugar, and apple cider vinegar in a medium-sized bowl and stir to incorporate. Set aside for a few minutes.If you are using active dry yeast, you will need to save some of the water called for in the recipe to activate the yeast. To activate active dry yeast: take 150g of the water called for in the recipe and warm it up in the microwave until just warm to the touch, not hot. Add the active dry yeast and sugar (optional) and let the mixture sit for 10 minutes until it starts looking frothy and bubbly.Then, proceed with the recipe!
- Combine the brown rice flour, salt, and yeast (if using instant or fresh yeast) in a large mixing bowl and whisk to combine.
- Add the wet and dry ingredients together and mix the dough. I prefer using an electric mixer with dough hooks for this recipe to create an extra smooth dough.You can, however, use your hands or a wooden spoon to knead the dough. Mix until all ingredients are evenly incorporated. The dough will be sticky and wet, avoid the temptation to add more flour!
- Prepare the baking tin by greasing it and/or lining it with parchment paper. Greasing the pan first makes the paper cling to it better. I recommend making a few cuts in the baking paper as you see in the picture in the post to make the lining process easier!
- I like to use a 9x5 inch (22.5x12.5 cm) Pullman loaf pan for this brown rice bread.Line it with parchment paper and fix it in place with clothespins until you place the dough in the loaf.
- Transfer the dough to a prepared metal loaf pan and smooth the top out with a silicone spatula. Add the seeds of choice to the top of the loaf. I used linseeds, sesame seeds are also a great option. Cover the dough with a kitchen towel for the rising time.
- Place the loaf into a warm and draft-free spot for proofing. I personally like to let my bread rise in the oven with the light on.Let the dough rise until it is still under the top rims of the loaf pan, don't let it rise too much or the bread might deflate during baking. For me, it normally takes anywhere from 35 to 50 minutes.
- When the loaf is ready, I simply turn the oven to 350F/175C, and keep the bread inside during the preheating time. This method of letting the bread warm up with the oven is called "a cold start." Alternatively, you can preheat the oven to 350F/175C beforehand and place the bread in a preheated oven.
- Bake for 60 minutes, then take the loaf out of the bread pan and paper and transfer it to the oven rack. Keep baking for another 30 minutes.
- Take the brown rice loaf out of the oven and let it cool in the bread pan for 10 minutes. Then, take the bread out, remove the paper, and place it on a cooling wire rack. Make sure the bread is cooled completely before cutting into it! Use a serrated bread knife for slicing. Enjoy!
Video
Notes
-
- Don't open the oven when the bread is in the oven until the first 30 min of baking are up.
-
- Avoid slicing the bread before it cools completely to avoid extra gumminess.
-
- Never bake bread in a glass dish as glass doesn't transfer heat that well.
-
- Don't use the convection setting on your oven, radiant heat is better for this bread.
-
- Use a digital kitchen scale to measure the ingredients by weight because measuring by volume using cups might not always give you the same results.
Nutrition
Lisa Martinez says
Hello, I only have psyllium powder and am wondering why you say not to use it in the recipe. If I can, do you know how much I should use before I start experimenting? Thank you so much.
Natasha Levai says
I find psyllium powder harder to work with because it tends to clump faster in water and it turns bread purple sometimes. However, you can use psyllium powder if you prefer. The general rule is to use 85% of powder vs. whole husks.
S Pickering says
I am allergic to psyllium. Can I omit it substitute something else?
Natasha Levai says
Unfortunately, psyllium husk is crucial in this recipe!
Dion Fon says
Well, I have made this bread twice, and it didn't rise up to the rim, and was gummy. I added almost a tbsp of
ground flax seed, maybe that was the problem. I also read the bread will be gummy anyway, and not to cut it before cooling off to prevent extra gumminess. I think the yeast or psyllium husks should be left out.
Natasha Levai says
Hi Dion! I'm sorry the bread didn't turn out the way you expected! Yeast is necessary for the bread to rise, without it you will have no rise whatsoever. Psyllium husk is necessary to keep the bread together, if you leave it out, the bread will crumble to dust once you try cutting into it.
You can attempt adding 2 tsp baking soda to assist the rise. But basically, this is a bread recipe for those who can only use brown rice flour without any added starches. If you want a fluffier bread, you need to use starches as well. Check out this bread recipe: https://www.natashashome.com/gluten-free-bread-with-psyllium-husk-powder/
Natalia says
I have white rice flour because it is bettrr for digestion. This will work in this recipe right?
Natalia says
I now see in the notes that white rice flour cannot be used in this recipe. Disregard my previous inquiry.
Lisa Martinez says
I love this bread SO MUCH!! I also make rolls with this recipe. For whatever reason, the gluten free breads with too many ingredients just don't taste good to me and the texture is weird. But your bread recipes are perfect. I am going to try the Buckwheat bread recipe too, and I'm sure it will also be great. I like to mix the seeds in with the dry ingredients. It gives the bread an extra dimension of flavor that I love. Thank you for sharing your expertise and time with us.
Heidi says
Hi Natasha - the time for this is very long. What’s the reason? The volume isn’t huge, so it just seems a bit lengthy. As I write this, the bread has another 20 mins to go before I switch to the second bake outside the tin. Would appreciate your thoughts.
Natasha Levai says
Hi Heidi! The reason the baking time is long is to dry out the loaf as much as possible as it has a lot of moisture added to aid rising.