Gluten-Free Brown Rice Bread

A soft, wholesome bread made with brown rice flour – naturally gluten-free, high in fiber, and perfect for toast or sandwiches.

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Prep Time:

• Preparation: 15 minutes
• Rising Time: 60 minutes
• Baking Time: 45–50 minutes
• Total Time: ~2 hours

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Ingredients (1 loaf):

• 2 cups brown rice flour
• ½ cup tapioca starch or arrowroot starch
• 2 tablespoons ground flaxseed
• 1 tablespoon psyllium husk powder (for structure and moisture)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons apple cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup or honey (optional)
• 1 ½ cups warm water (not hot)
• 2 teaspoons active dry yeast (optional for a yeast version)

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Tools/Utensils:

• Large mixing bowl
• Whisk or spoon
• Loaf pan (8×4 or 9×5 inch)
• Parchment paper (optional)
• Measuring cups/spoons
• Oven

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Instructions:

1. Activate yeast (if using):
   In a small bowl, mix warm water, maple syrup, and yeast. Let it sit for 5–10 minutes until foamy.
2. Mix dry ingredients:
   In a large bowl, combine brown rice flour, starch, ground flaxseed, psyllium husk, baking powder, baking soda, and salt.
3. Combine wet ingredients:
   Add the yeast mixture (or just warm water if not using yeast), olive oil, and apple cider vinegar to the dry ingredients. Mix well until a thick, sticky dough forms.
4. Let the dough rest:
   Cover the bowl and let the dough rise in a warm place for 45–60 minutes, until slightly puffed.
5. Preheat oven to 180°C (350°F). Line a loaf pan with parchment or grease it lightly.
6. Transfer dough to pan:
   Spread the dough evenly into the loaf pan. Smooth the top with a wet spatula if needed.
7. Bake:
   Bake for 45–50 minutes or until the top is golden and a toothpick inserted comes out clean.
8. Cool completely:
   Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Wait until it cools fully before slicing.

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Nutrition Facts (per slice, approx. 12 slices):

• Calories: 120
• Protein: 3 g
• Carbs: 20 g
• Fiber: 3–4 g
• Fat: 3.5 g
• No refined sugar, gluten-free, dairy-free

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Health Benefits:

• High in fiber: Supports digestion and blood sugar balance.
• Whole grain base: Brown rice flour retains more nutrients than white flours.
• Gluten-free: Safe for celiacs and gluten-intolerant individuals.
• No refined flour or sugar: Clean, simple ingredients.
• Low in fat and plant-based.

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Tips & Variations:

• Add seeds (sunflower, sesame, chia) to the batter or top for extra crunch.
• For a sweeter version, add mashed banana or raisins.
• Store in an airtight container up to 4 days, or freeze sliced for up to 2 months.