Rice Flour Bread (for bread machine) gluten-free, egg-free, dairy-free

I felt inspired to finally put up this recipe, since I made several loaves of rice flour bread yesterday, so we could use it today to make stuffing for our turkey. Canadian thanksgiving weekend! One of my most favorite meals. And I think the stuffing (and cranberries) are my favourite part.

So when my daughter was little and I realized she had a lot of food sensitivities, I searched and searched on the internet for a good rice flour bread recipe for a bread machine. But all of the ones that I tried either didn’t rise, would rise and then flop in the middle, tasted bad or a was as hard as rock.

So I started experimenting my own and after about 10-15 different tries, I finally came up with a great recipe.

Rice Bread

1 cup water
1/3 cup milk (I use plain rice milk)
2 eggs (I use 3 tsp egg replacer mixed with 4 TB water)
1 tsp apple cider vinegar
4 TB oil
2 TB sugar
1 tsp salt
1 1/2 cup white rice flour
2/3 cup brown rice flour
1 1/2 tsp xanthan gum (you can also use guar gum instead)
2 tsp quick rise yeast

Rice flour is a little finicky, so it’s important that you place all of the ingredients in the exact order that is listed in the bread machine pan. Then when you put in the flour, try to spread it around so that it covers all of the liquids underneath. I have no idea why this makes a difference, but it does. Then start the bread machine on the “grain setting”. It cooks it a little longer than the regular setting.

Keep the bread in a plastic bag and refrigerate after about a day, then slice and freeze after about 3 or 4 days (it can last for a long time in the freezer).


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194 thoughts on “Rice Flour Bread (for bread machine) gluten-free, egg-free, dairy-free

  1. What do you suggest if your breadmachine doesnt have a grain setting? I just got a new machine and it hasbasic, french, whole wheat, quick, sweet, expressbake, and sandwich. I’m thinking maybe the whole wheat setting?

  2. Thank you soooo much for sharing this recipe! I have been looking all over for a good rice bread recipe that doesn’t have milk or eggs. I don’t have a bread machine, and I modified your recipe a bit because of the ingedients I had in the house, but it turned out GREAT! By far the best one I’ve tried. It did turn out a tad “banana-y” so next time I will omit the banana and do the egg replacer. I did:

    3/4 cup water
    1/4 cup unsweetened prune juice
    1/3 cup vanilla rice milk
    half banana
    1 tsp apple cider vinegar
    4 TB oil
    2 teaspoons sugar
    1 tsp salt
    1 cup white rice flour
    1/2 plus 1/3 cup brown rice flour
    1/3 cup tapioca flour
    1 1/2 tsp xanthan gum
    2 tsp regular yeast

    I let it rise for 1 hour on top of the oven then baked for about 35-40 min at 350.

  3. I’m so exited that I came across your recipe! I’m going to try it out rite away!
    I’m also a stay at home mom for my two sons Shaun (9 in gr 3) and baby? Ruan (2). Trying to conceive for no 3 (with no luck so far!)
    I live in sunny South Africa, where we really struggle sometimes to get hold of all the different flours (especially where I live – Richards Bay in Kwa Zulu Natal, the east coat of South Africa!



  4. Do you have a ‘bread machine’ bread recipe that does NOT have corn, cow’s milk, nor peanut oil, NOR yeast, nor resin from butter? Thank y’all*** God bless y’all*** Rose Marie Carter AND NO BRAN******

  5. Thank you for your rice bread recipe. My 15 year old has developed a wheat intolerance and we have had to look for some happy alternatives. I am a very accompliced baker and it was rather devestating for her to not be able to eat the breads we have always enjoyed. I tried several packaged bread machine options but I like to grind my grains, use whole grains and have control of the quality of the ingredients. I have found a great rice muffin recipe, easy and healthy. Pancakes are no problem, and this morning I will try your bread. I appreciate your willingness to share it. I also greatly enjoyed your essay on art and prayer. I have always felt that way about my art and now this same daughter is an absorbed artist and i will share your essay with her. Thank you.

    The muffin recipe is so easy it is almost embarassing to share:

    1/2 cup milk (or liquid substitute)
    1 egg
    2TB sugar, brown or white
    2 TB oil
    1/2 cup white rice flour
    1/2 cup brown rice flour
    2tsp baking powder
    1/2 tsp salt
    add nuts, raisens, blueberries, dates etc. as desired, even chocolate chips and nuts.
    Bake 425 for about 17 minutes

    This recipe I got from a package of rice flour “Bob’s Red Mill” and changed a bit to suit me.

    Thanks, Lisa

  6. I just want to say a huge THANKS for this bread recipe! I am also a stay-at-home Mumma (of two lovely daughters) who is married to an artist :) My 3 year old daughter has recently been diagnosed with coeliac disease on top of existing dairy & egg allergies so this bread recipe is a God-send!

    I’ve made about half a dozen loaves over the last fortnight (following your directions) & all have been perfect! The best bit was that I had all the ingredients on hand & didn’t need to go shopping!

    Thanks you, thank you, thank you!

    A happy Mum in Australia :)

  7. Wow! I’m so happy to have been able to help you and your daughter! All the best with navigating the gluten-free world. It is a huge learning curve, but then gets easier. I always slice and freeze the bread as well and it lasts along time.

    And thank you to Jen and Lisa for the other recipes as well!


  8. Hi Erika:

    First of all, a very good day to you!

    I would like to introduce myself, my name is Evelyn and I am an undergraduate student in Universiti Malaysia Sabah, faculty of Food Science and Nutrition, currently doing an assignment of food product development.

    My intention is to develop a type of sourdough bread made from Malaysia local ingredients namely Bario rice, a type of fruit where texture similar to bread and potato called “Sukun”, and a type of seed similar to Hazelnut and etc. So that this product can be made available for those who are lactose and gluten-intolerant.

    Hence, I would like to ask for more details of procedures in making this rice bread if not using bread machine. Your help is very much appreciated!! Thanks

  9. The rice bread recipe looks yummy, and I’m anxious to try it, but my bread machine has quite a large hook at the bottom which rather ‘scrambles’ the last two slices in the loaf, so I have found it better, when baking conventional wheat-bread loaves, to only use the bread machine for the mixing, kneading, rising, etc,.and then putting it into the oven to bake. Is it possible to do it with this recipe, and if so, what temp, and for how long do you suggest?
    Many thanks, Salli (on B.C.s “West Coast” of Canada

  10. So glad to have come across this recipe – we are fairly new to gluten-free, dairy-free, soy-free and egg-free. I just bought my bread machine yesterday, and can’t wait to try this recipe. A couple of questions: what size loaf is this recipe for, can I use all brown rice flour (instead of white/brown combo) and would the gluten-free setting be similar to your grain setting? Thanks so much for sharing! Lisa, Burlington, Ontario – breastfeeding a food sensitive toddler with some newly discovered food sensitivities of my own

  11. Hi Lisa, Salli and Evelyn,

    Yes I came up with this bread recipe because of the wheat sensitivity of my babies when I they were little and I was breastfeeding them as well.

    The size of the loaf is small and after it’s risen, when it’s in the final cooking stage, it always shrinks down. I have the same problem with the hook on the bottom leaving large holes in the bread, but I haven’t attempted taking it out and baking it in the oven. Nor have I attempted baking the bread with only brown rice flour.

    I would love it if either of you try it out and let me know how it works?

    And Evelyn, I would love to help you with whatever I can! Best of luck in your research.

  12. dear mudspice,

    Thks for the recipe, i am delighted. I have given a try om your recipe on my bread maker and the texture was softe than the recipe my machine offers. However, the end product turned out a little dented on the top, so i wonder if it is due to the amount of liquid i had in the recipe. I following exactly in your recipe and will try reduce the amount of water to 2/3 cup instead in my next attempt.

    But i am still very pleased with the bread!thks for the recipe indeed. I am looking for rice muffin recipe, any help?
    On by the way, if i replaced the xanthan gum with guar gum, is the portion the same? What is the difference between the 2 type of gum? Often xanthan is so much costly than guar.
    Thks for answering…take care.

  13. Hi Angie,

    I’ve had that problem on occasion too, where the bread rises so much and then crashes and falls inwards. Hmmmm…. I wish I was a more knowledgeable cook. I basically just goof around until I find something that works for me. I have a really good muffin recipe that’s so easy and simple. I’ll post that up soon. Sorry, I don’t have time today.

    Also, I’ve been able exchange xanthan gum and guar gum without any problems. Again, I don’t know a lot about them other than they help hold things together, but I tend to use them in equal portions if I change it (if the recipe says 1 tsp xanthan gum, use 1 tsp guar gum instead).

    Best of luck!

  14. Hello, Erika,

    Thank you for sharing so many interesting recipes and ideas for food-sensitive members of the family and friends!
    I just admire your efforts to make anything possible for little kids with food restrictions!

    I have two questions about the rice flour bread recipe you have introduced:
    1. How old was your daughter when you first introduced her to this bread? (I have a 10 months old)
    2. Like Ms. (Mr?) Freedom, my machine doesn’t have the grain setting either. Do you thing it would if I press the regular basic bread setting?

    So far I have seen, this is one of the few websites that had a very relevant information about how to make the mealtime more fun with limited variety of ingredients.
    A big thank you and I hope that you will keep up with this wonderful website that you started!!

  15. Hi Potomac,

    The grain setting just bakes the bread a little longer (about 20 minutes more on my machine.) The regular setting should work fine. It might turn out just a little lighter around the edge, but should be fully cooked through.

    I’ve always introduced bread late to my kids, but that is my own personal philosophy. I prefer to give them simpler foods like puffed grains (rice cakes or plain puffed cereals) and whole grains. I don’t like to give things like yeast, vinegar, oil and salt when they’re little. But that’s just my own personal preference.

    I don’t think that a little bread every once in a while would be too harmful for a 10 month old though.

  16. your bread is very nice.I can’t understand xanthan gum please explain me.
    Give me a email address with xanthan gum photos Quickly.Thank you very much.

  17. Hi Erika,
    My husband and I are fellow Canadians who have been pioneering in the Congo for over 25 years. I was looking for a rice bread recipe for my husband who has recently developed a wheat sensitivity and the first one I came across was yours. When I saw “Art as Prayer” on your site, I thought – she must be a Baha’i, and lo and behold, when I kept reading – you were!
    So, I have just put your recipe in our bread machine and I am now waiting for the result. I will let you know if it works on the equator in the middle of a tropical rain storm.
    Thank you for sharing your knowledge and experience.

  18. Hi there,

    I’m suspicious that I might have a wheat intolerance, and thought I’d try some rice flour. Just came back from the health food store, but don’t have any xantham gum in the house – surprise, surprise! I was wondering what would happen if I didn’t include that? How would the bread turn out? How did you come to use it? Is there a more common alternative that might also work.

    Thanks very much,
    Carolyn in Ontario, Canada

  19. Very pleased to have come across you. Had no idea how common wheat intolerance is. I have one out of three children whom is wheat/grain intolerant to the point she bloats, has the runs, and her face breaks out. She get’s really sick whenever I introduce grains and wheat products into her diet. She has low IGA and has been tested neg. for celiac however we are relying how she tolerates grains to what the tests show. If you have more recipes for this I would love to recieve them. You are a godsend. Thank you so very much. May the Lord bless you and your loved ones always. Sandy Grand Forks. BC Canada

  20. Carolyn,
    I have tried making bread w/o xanthum gum, or guar gum, and it was just a little bit more crumbly if I remember.
    My machine also does not have grain setting, I did it on basic, which was 2 1/2 hours or so, is this enough time?

  21. Thank you for all of your recipes Erika! My first loaf of rice bread is nearly done and it smells wonderful. I have recently had to go gluten, dairy and (relatively) sugar-free, so this recipe is perfect. Have you ever tried to omit the two tbsp of sugar? I didn’t because I wasn’t sure it would turn out okay.

    The Faulty Filter

  22. Just to follow up – the loaf turned out beautifully. This is the lightest, best rice bread I’ve ever had! A little slice of heaven, I tell ‘ya!

    Many thanks again,

  23. Thanks so much for everyone’s help with the queries! Xantham gum seems to be a hot topic and not so easy to find, but you can definitely replace it with guar gum (which apparently is a much healthier option anyways). And it’s nice to see that the bread works even without it.

    As for the sugar, well, as far as I know you need sugar to activate the yeast otherwise it won’t rise. Also, the grain setting just cooks it a little longer, but I don’t think it makes that much difference to use the regular setting on the bread maker.

    I’m a lazy baker (I like to skip steps), and I always mess around with recipes. To my surprise, most recipes (except for cookies) turn out pretty well when I change the wheat to gluten free flour mix, the sugar to stevia, the milk to rice milk, the eggs to egg replacer, etc.

    Good luck baking!

  24. hello erika,thank you for the rice bread recipe and all the others. our 4year old was recently diagnosed with a wheat/spelt intolerance.i have some recipes of our own and some recipes i use proffesionally.i am a pastry chef currently residing in ottawa,so your recipes are a welcome addition for our at home use.if i can share my knowledge(15 years) with you feel free to ask.thanks again norm

  25. Hiya from Perth Western Australia
    Currentley breastfeeding a very sick bub and starting elimination diet will attempt the bread asap thought id be living on rice pears and potatoes!!
    anyone else done the diet?? did ur bub improve
    Regards Emma

  26. Thanks, Norman!

    And Emma, in my experience (as well as my sister with her kids and several other friends), finding out what my baby was sensitive to (that I was eating and it was going into my breastmilk) made a HUGE difference with their health and behavior. Good luck!

  27. Have you tried using flax as an egg replacer? It works in some recipes.

    I’m OK with eggs so I don’t experiment with flax as an egg replacer, but it is supposed to work, and seems to me to be a better option than buying a mix.

  28. Hi everyone,,,I am a Momma of six daughters and I also drive transport truck. My girls are 22, 19, 16, 13, 12, and 10. Over the past 13 years i’ve been driving and getting unhealther and buying ready made processed foods for the girls. It is time for a change. I never realized the so called healthy foods really aren’t. Whole grains and curtian carbs are bad for us. I have deceided that my girls and I need this change now.
    Sweet-potateos, rice flour, brown rices, green veggies.
    Has anyone used “spelt” and what is it? I am going to make my first rice flour bread today,,,I can’t wait!!!!!

  29. Hi Donna,

    Way to go on your health kick! I use spelt flour a lot – it’s very similar to wheat (it has gluten in) but many people, like myself in the past, who become sensitive or allergic to wheat because of over-eating can tolerate spelt (have you ever noticed how many times a day people eat wheat? It’s in everything – breakfast, lunch, dinner and snacks). When you bake with spelt, you can use it exactly the same as wheat recipes.


  31. Hi Erika,
    Thank you very much for your innovative recipe!
    I tried it, but my problem is that I can’t tell if it’s big enough or if it didn’t rise.
    Can you please put another picture with the rice bread and something next to it, so I can tell how big it is? Please please please!
    I chose not to use eggs or egg replacement, do you think that would make my bread fail?

    Many many thanks

  32. Hi all – I’m wondering if any of you experienced bakers have used quinoa flour in place of rice flour? I’m a mother of two – the first who had significant dairy issues and the second who has dairy issues and possibly wheat issues as well (he is still breastfeeding exclusively, so I’m just at the beginning of a 1 month elimination diet to see if it improves things). Anyhow, quinoa is advertised as a ‘super grain’ and has no gluten, so I’m wondering how it bakes. Any thoughts or suggestions would be appreciated. Thanks for the recipes – I’m going to try this bread tomorrow (I could not believe how utterly terrible the commercially produced rice breads are – NASTY plus expensive).

    Thanks in advance all.


  33. Hi Lenora,

    I think just plain white rice flour (instead of using a brown and white mix) would probably turn out fine. Give it a try and let me know!


    Sorry I don’t have another photo of the bread, but here are some other options you can use in place of eggs: http://mudspice.wordpress.com/2009/03/16/1204/. I’m not sure specifically which ones would work with the bread, but I would guess the powder-like ones would work.

    Also, the bread does rise up to the top and then falls down. It ends up being about 2-3 inches high.


    Check out this post I did about quinoa: http://mudspice.wordpress.com/2009/10/11/banana-quinoa-flour-muffins-or-waffles-dessert-recipes-gluten-free-egg-free-sugar-free-dairy-free/

    It has a really yummy Banana Quinoa Muffin recipe. Quinoa is great, though I’ve never seen a quinoa bread before.

    Good luck, everyone!

  34. Hi Mudspice.
    I have just found your site for the “Rice Flour Bread”. My daughter has just been diagnosed with IBS, she has tried eating spelt bread but still has problems. I will try making your bread and hopefully will be able to feed her when she comes to visit. I will also try the Banana-Quinoa muffins.

    Thank you

  35. For the rice bread… can I omit the “xantham gum/guar gum” part of it? These are two things that may also be attributing to my allergic reaction. Thanks!

  36. Hi Emma,

    From what I understand, the xantham gum/ guar gum serves the purpose of making it all stick together a little better so it’s not so crumbly. I don’t think it would be a big deal to omit them. It might just make the bread a little more crumbly. Also, you could try add a real egg (if you can eat them) which might do the trick of making it more sticky.

    Let me know how it turns out.
    Good luck,

  37. I am a mom of 4 daughters in Washington state, my 13 yr old has always had stomach problems, recently very severe. At first we though it was a lactose intolerance, then I started doing research and realized she has all of the symptoms of Celiac disease. We got a new Dr, and she finally is getting a batter of blood tests to discover exactly what allergies.

    Which brings me to my next issue, where I live in Washington state we have a restaurant supply store where we can buy in bulk (better than Costco prices) the sell a 50lb bag of brown rice flour, which I am planning on purchasing payday. I cannot possibly go through all that flour on my own, and would love to share and prevent it going bad. ( I truly hate waste). The big bag is about $30 ($29.??) If anyone would like some and are in the kitsap county area or will be send me an email and we can arrange for a coop or something like that.

    Kids who have food allergies are so limited and in this economy you need to stretch you dollar every way possible. my email is crazdmomof4@gmail.com This is a very genuine offer, I just cannot use that much flour even if I bake every day for the next 4 months.

  38. What a generous offer! I hope that some of your neighbors take part. Also, I usually store my flour in well sealed containers and I haven’t found that they’ve gone bad at all.

  39. thanks so much for the receipes and the ones others sent in. the celiac allergies have come back after 13 yrs ordinary eating. We live in Vancouver BC Canada and are Jehovah’s Witnesses. regards Marjorie

  40. I know you posted this recipe 3 years ago, but I just found it and have to say thank you soooooo much! I made it tonight and it is yummy! Exactly what I needed! You have no idea how happy you’ve made me. :)
    Thanks again!

  41. Hi, Erika
    Please tell me What temp water to use in the rice bread recipe. I am using
    rapid rise yeast sometimes and active dry yeast other times. I didn’t know there was a difference until tonight. I am a novice obviously at this. I made the bread and of course it didn’t rise. Some packet of yeast say 80-90 degrees and others say water should be 120-130 degrees. Your recipe just says water. My kids are so kind to eat my little catastrophes regardless of appearance but I’d really like a slice of bread that rises.

  42. Hi Stephanie,

    If you’re making the bread in a bread maker, it doesn’t matter because the machine will heat it up to the right temperature. If you’re doing it at home in the oven, then I would follow the instructions on your yeast package.

    Good luck!

  43. Hi,

    here is a very simple recipe for rice bread that I use:

    400ml warm(50 degrees) water or half milk(rice milk), half water
    450g rice flour
    2 tb olive oil
    3 tsp surebake
    3 tsp sugar
    1 tsp salt

    I normally use my dough function on my bread maker and bake for 1 hour 10 mins.

  44. I am new at making gluten free foods , i have already learned to cook without egg and soy an dairy , but now i have wheat …*sigh* and even beef protiens seem to effect my 15 month old son ., he is following in his sisters foot steps with food allergies / intolerances , i am getting no where in the medical community ..waiting …and waiting …my oldest daughter also seems to be breaking out with exzema …now i wonder is she a late bloomer ? they all have bowl issues and im lost as to what i should do …celiac ..wheat issues ? how can i be sure and is it going to be for the best i change thier diet off wheat and see what happends ? all the reading i have done states wheat isnt really tolerated in the body anwho….and since i took wheat out of the babies life he has been passing stool poperly ..now for the other two they struggle and it seems like my 6 yr old is malnorished passing everything she ate undigested ..is this a sign ? i am going to try this bread and hope for the best , the doctors tell me to wait it out ..but i think that is causing her harm …i know my post isnt really recipe related but it seems i might get advice or validation of symptoms of celace ??please help me ..

  45. Hi driessie,

    Thanks for the recipe! What is “surebake”? I’ve never heard of that before. I like how simple your recipe is though. That’s great!


    Oh, I feel your pain! I know how hard it is at the beginning when you’re not sure what allergies you have and it’s such a huge life change, trying to go off of wheat and all of these other foods that are in everything that we eat. I read once that it takes people in Italy 11 days to get diagnosed as celiac and in North America it takes 11 years. The doctors are just not trained to see the symptoms and get the tests.

    I had food allergy tests done too (the skin prick test) but they didn’t find anything, even though I KNEW I had allergies, and then I found out that it is only about 40% accurate. You can get blood tests done too.

    In the end, the best way I found for diagnosing my allergies was finding an alternative doctor that does muscle testing (applied kinesiology). It was fast and accurate. Then I found a doctor who practiced NAET (http://www.naet.com/ – you can look on that website to find a practitioner near you) a special type of allergy elimination technique, that completely cleared up mine and my children’s allergies. It was the best money I ever spent!

    It is important to find out if you have celiac disease those (blood test and biopsy) because when you have that, you have to avoid all gluten for life.

    Stress is a huge trigger for all illnesses, allergies and excema included and it’s also important to look at your life and see where you have a lot of stress and what you can do to get rid of it. Usually if you (the mother) can clear up your issues, it will automatically free up the stress for your children too.

    Best of luck and feel free to write me about anything else!

  46. I am just wondering what this dough looks like in the machine? The ratio of flour and water is very different from a regular loaf and so I am wondering if it ever gets to the dough stage.

    Thanks so much for sharing this bread machine rice bread is tricky.

    Toronto ON.

  47. Thanks so much for sharing this bread recipe.
    I was wondering if I could substitute Agave Nectar instead of sugar.
    Thanks again. My bread turned out beautifully.

  48. Thank you so much for this recipe!! I am nursing my 5 mos old daughter who has quite a lot of food intolerance issues. I had to go off dairy when she was 2 mos and then at 4mos we discovered that wheat and eggs are issues for her as well. I am new to the wheat-free world so I really appreciated your easy recipe for rice bread.
    I did peek inside before it started baking and I was sure I did something wrong since it wasn’t very doughy. It was too late to do anything so I let it bake thinking it would be a flop. To my delight and surprise, it turned out perfectly!!!
    I love it! Thank you so much, I’m sticking to your recipe!!

  49. As a child we made lots of basic little cakes in the following way.

    The ingredients are 2oz/50g of each of sugar, butter, self-raising flour and 1 egg. Cream the butter and sugar, beat in the egg and fold in the flour.
    Bake buns (in bun cases) for about 15 minutes in a moderate oven.

    The self-raising flour normally used is replaced by the same quantity of rice flour and 1/2 tsp of baking powder (just as if you had to use plain flour. Baking powder is normally just a mix of cream of tartar and sodium bicarbonate but do check it doesn’t have any wheat flour as a filler.

    Flavour and scale up as required for a single adult cake. Chocolate, coffee and ground almonds all add that little bit of extra flavour which the rice lacks.

  50. I am so happy I found your website! I have purchased all my ingredients (organic) and will make my first attempt tomorrow.

    Like all the above people I have severe allergies plus I have multiple chemical sensitivities and have become almost completely housebound. It has taken me a number of years and a great deal of research to learn a few important things to be aware of when it comes to food. Unless we make everything from scratch and use organic food we are exposed to “seemingly” harmless added ingredients in store bought foods. Mud spice, you have already discovered some reasons for your children’s problems. Here are more you may not know about.

    These are three items found in many foods that can cause extreme problems for some people, especially those who are allergic to moulds. Citric acid, microbial enzymes and rennet. They are derived from bacteria grown from moulds using the latest technology. (rennent is no longer made from an animal’s stomach except in ‘some’ organic products) These enzymes and rennet are found in cheese and yogurt products, and the list for citric acid is endless. I believe that because we are exposed to so many chemicals in drugs found in the water we drink and drugs that are actually taken by prescription that more and more people are reacting to these food additives. One big symptom of a reaction is what I call “runaway bowl syndrome”, also skin problems and even congestion in the lungs.

    Just thought I would share this info with you. :)


  51. Thanks, Joyce. That was so great food for thought. I didn’t know specifically what those three chemicals were that you mentioned. This last week I went to the grocery store and saw how prevalent they are and just how many foods have them in it. I was rather relieved to see that many of the things we already by don’t have it. I usually try to chose foods with the fewest ingredients in them and ones where I know what everything is.

  52. I just tried the rice bread recipe shared by driessie and it flopped. I used the exact ingredients and measurements but the bread came out un-cooked..wondering what i did wrong?

  53. Thank you very much for the info on rice bread. I grind my own. Wheat turns into sugar almost immediately upon entering the body but rice doesn’t. I am 78 and keep my weight down and energy up.

  54. I tried the recipe but I used active yeast in bread machine in gluten free cycle the bread did not rise and the top was almost white color. what you think was the problem . active yeast or cycle it take 1h 20 min , maybe to short. how long you bake the bread.

  55. I’m not exactly sure what active yeast is, compared to the quick rise yeast. The cooking cycle on my machine, for the “grain” setting is about 4hrs and 10 minutes. (The regular cycle is 3hrs and 50 min.) So my guess is that, yes your bread was not cooked long enough.

  56. Anna… I had the same results yesterday on my first loaf of rice bread. How did the regular cycle go?

    Mudspice… love your website. Thank you. It has helped me to begin navigating this new world. We found out 3 weeks ago that my daughter (16 years old) is allergic to wheat, corn, soy, eggs, dairy, almonds, potatoes, green beans, cantalope, and peas. I’ve been very overwhelmed.

    Question: If I use the regular cycle should I adjust any settings for the extra “kneads” and “rises” to take them out or just run it as usual. How many “kneads” and “rises” are on your “grain” setting?

  57. Hmm….I don’t know the answer to that. I’m guessing two rises, but I’ll have to pay better attention next time.

    Best of luck navigating in the new realm of food allergies.

  58. What kind of bread-machine do you use? Have you ever used a machine with a gluten-free setting?

  59. Thank you for your website – it’s nice to hear how other people are experimenting. I found a great bread book to be Gluten Free Bread and Cakes from your Breadmaker (ISBN 0-572-03002-9) which I found in my library.

    I am not an expert (not even close), but in answer to some of the other questions above:
    Xanthan Gum is used to replace the gluten from wheat flour, which is what helps give your bread structure.
    Sugar is used to feed the yeast and salt to kill it off – getting the balance right will determine how your loaf rises. If your loaf falls when you start baking, then you probably have too much yeast in your recipe.
    Active Yeast is meant for hand baking and is not generally suitable for use in a Breadmaker unless you use the manual program.
    Rice flour needs a lot more liquid than other flours.
    If this recipe is a bit ‘cake-like’ for your taste, reducing the egg will make it more of a bread.

    I generally find that my Breadmaker (a Funai FAB-100 from 1986) does not bake the wheatfree loaves long enough, so I have taken to using it to knead and prove the bread, giving the loaf an extra knead and rise before baking it in the oven. This lets me get the texture of the loaf right; my loaves used to be very damp, but are now much better as I can add more flour during the final knead.

    The one question I have is why the Vinegar? I presume it has the same function as the salt but would like to know the science.

  60. Thanks, Richard, that was really, really, really helpful!

    The recipe that I originally found online used apple cider vinegar, so I just used that recipe and kept modifying and modifying and modifying until it finally worked for me.

  61. It’s nice to see how this post written in 10/07 is still generating attention! Food allergies and rice flour bread is not what brought me to your site, but a impulse purchase of a kilo of black rice flour and some xantham gum had me wondering how to use them. Anxious to try your bread recipe but also that muffin recipe from Lisa. Thank you so much for sharing this.

  62. Also I wanted to mention that I took note of your comment to Mir that it takes people in Italy 11 days to get diagnosed as celiac. I didn’t even know this, but it is a tough situation to deal with here as pasta is ingrained in their heritage. Thankfully no one in our family and extended family has a problem with wheat, but the issue of wheat and gluten intolerance (among others) seems to be growing every day.

  63. Hi Rowena,

    Nice to hear from you! I was just thinking recently about several friends of mine who have been recently diagnosed as celiac here – one at age 37, one at age 59. So they have lived their whole life with chronic health issues with doctors brushing off their concerns as indigestion and mental issues. Both friends were diagnosed as a result of their own internet search of their symptoms and then demanding (after the doctors refusing) for a test and then finally learning that yes, in fact they have celiac, a life-threatening disease.

    It seems rather ridiculous that doctors here don’t take it seriously.

  64. Just wanted to let you know that following the recipe but using only black rice flour turned out excellent! The only part that I wasn’t sure on was the baking time as I put the dough in a small loaf pan and baked in a conventional oven at 350°F. It was only slightly gummy at the bottom part but no big deal. Definitely have to bake it not less than an hour (I baked it until a toothpick came out fairly clean; about 55 minutes) but atleast I have an idea.

  65. I baked this bread with butter instead of oil ( and put slightly too much in) and it was absolutely wonderful. Tonight I’m going to try it with all brown rice flour; I’ll let you know what happens

  66. Oh, I also didn’t have the grains setting on my bread machine so I used the gluten free setting. I had to bake it about 15 minutes more on the bake only setting after as well

  67. Still trying to find an answer on how to keep the loaf from caving in at the top. Bread was delicious, but did not look very good. My machine calls for adding the dry ingredients first, which I did. I used the medium size as my machine makes a larger loaf, and this one wasn’t even quite up to the medium size. I used the regular bake for whole wheat bread which is the longest time on the
    baking selections. Next time I am going to try to double the recipe, which would bring the ingredients to the usual level that the machine requires. Do you anticipate any problems with that? I use guar gum and egg replacer, also date sugar instead of cane sugar. It works very well in baking. Thanks for you site. Pat W.

  68. Okay your issue with rising than falling back in is an easy fix. Baking with rice flour is like baking an Angel food cake if you open your bread machine lid while its rising to check gently shut and do not slam. Also do not bang olarpund bread machine it messes with rising. I hope that helps

  69. Thank you so much for your recipe! I was diagnosed with hypothyroid issues over 12 years ago and after I had my first child in 2006, my thyroid meds were not working. I have spent the last five years fighting with specialists and other doctors as to what could be the issue. The only time I never had issues with my meds was when I was pregnant, (when of course my whole system/hormones etc. change to accomodate) My newest endocrinologist put me on a gluten free diet and voila…suprize, my meds have been able to absorb into my system and I am finally starting to feel better!! I have been on the hunt for a easy and good tasting rice bread and this one ROCKs!! Thank you so much!

    Raylene from Saskatoon, SK!

  70. Hi Paf, I’ve had the same issues with my rice bread, where it poofs up really tall and then shrinks down. In the end, it’s never a very tall bread. Maybe if you double the recipe?

    Glad to hear you’re feeling better, Raylene!

  71. oh my, thanks soo much for your recipe. I’m following the Seignalet diet http://paleozonenutrition.wordpress.com/2011/04/01/dr-jean-seignalet-ancestral-diet-and-auto-immune-disease-trials/ (this kind of explains it), it is suppose to help me with my chronic pain (from severe fibromyalgia). I am now gluten/oat/dairy free (to mention only a few)

    I’m going to try to make my own bread tomorrow or sunday. When I buy rice bread it’s 7,50$ a loaf. :-O

  72. Thank you for the recipe – my husband & I much prefer this to the gluten-free bread mixes! I am grateful for your persistence!

    p.s. – love your artwork- thank you for sharing that as well!

  73. Thank you for your recipe and this site. I don’t know if I have a sensitivity to wheat but every time I eat it my hot flashes become worse. Therefore, I am going to try this bread to see what happens.

  74. Me too – since I have been strictly gluten free (I also follow an anti-autoimmune diet) I have had no menopause hot flashes. I have also read recently that magnesium helps some women a lot. I do take magnesium malate as well.

  75. Erica,
    I have been trying to find a gluten free bread recipe that I can eat. I haven’t had much success. When I found your gluten free rice flour bread recipe it sounded really good because I could eat everything in it. I baked it in my bread machine on the whole wheat setting for small loaf. It baked for 4 hours and 20 minutes. I followed your recipe exactly the way it was written. It turned out doughy. What did I do wrong? What can I do to fix it?

  76. Jeannie, I had the same problem and my bread didn’t look as nice, it was kind of doughy and dense. But yummy

    I also tried the “easy” muffin recipe (from one of your readers) , they turned out ugly and not appetizing. :-(

    what can I do??? I need gluten/dairy/oatmeal free

  77. Erika,
    I baked your gluten, egg, & dairy free Rice Bread in my bread maker. I followed it exactly and it turned out doughy. I baked it on the whole wheat small loaf setting for 4 hrs. 20 min.
    I tried the recipe again on the whole wheat reg. setting which baked for 4 1/2 hours. and reduced the milk from 1/3 cup down to 1/4 cup. It was still doughy. What am I doing wrong and how can I fix it?
    I really want this recipe to work, can you help me.

  78. Hi Jeannie,

    I would try cutting out 1/2 cup of water as well. I’m wondering if maybe there is something off about your bread machine? You could try baking it in the oven as well.

    Mix the ingredients. Kneed the dough. Place a towel over top of the bowl. Let it rise for 45-60 minutes. Punch it down an place it in a greased baking pan. Cover it with a towel and let it rise again for 45-60 minutes. Bake it in the oven at 375 degrees. I don’t know how long it will have to bake for, so check it after 20 minutes, then check it about every 10 minutes or so after that until it’s done.

    If you try this, would you let me know how it works and how long it takes to bake? Thanks!

  79. I tried your recipe last night. My daughter is allergic to milk, wheat, soy, eggs, corn, potato and peanuts so we used 1 mashed banana instead of 2 eggs and instead of xanthum gum, used 3 tsp gelatin. Baked for 3 hours and 15 minutes and it worked ok. The crust was really hard and a bit oily but turned out well for a first attempt. Will put in less oil next time and maybe a bit more water. This is definitely a keeper! Thank you so much!

  80. Hi, I too am so happy to have found your recipe, my daughter is on a strict diet as she has really really sensitive Fructose Malabsobtion, Gluten Intolerence, Lactose Intolerance,
    I hope you do not mind I have posted it on the Yahoo FM chat, to help others who suffer… Thx thx Thx

  81. That’s so great that the recipe worked with banana in it!

    Glad to hear that the recipe has helped you, both. It takes a lot of readjustments learning how to live gluten free!

  82. Hi there, thank you for a great recipe. I haven’t read all your incoming posts but I did see one that inquired if just brown rice flour works. That is all I use and the results are great. I apologize if this info is redundant but just in case…now you know. Thanks again! Laurie

  83. I ju st found your recipe, looks so great because so allergen free. I have just tried in my Cuisinart bread maker using the Gluten Free Cycle but the loaf did fall…very sunken. This cycle only does one rise though, I wonder if that is an issue. ??

    Does anyone have experience with the GF cycles? This one does Preheat 8 min, Slow mix knead 4 min. Knead for 19 min and one rise for 48 mins. Then bakes 80 mins.

  84. Hi, I’m so excited to try this recipe. I’ve looked into buying Rice Flour Bread, and omg the expiry date was good for a whole year! There is something wrong about that. I’m in menopause and hear going off wheat will be great for my diet. My question is, when you slice the bread, did you use an electric slicer? The bread maybe a little delicate for me to slice by hand. lol Probably a good idea, eh, to invest in an electric one.
    Louise from Winnipeg

  85. This is so awesome thank you so much mudspice.
    P.S um… What was I going to say oh yeah…. I wanted to let you know that I am going to try this recipe tomorrow, and reading all of these conversations was fun.

  86. This is me again I cant wait!!! Oh wait… I need to buy the ingredients PS everyone try not to eat any baking powder remember powder as I has corn in it. I made brownies today, ate some of the batter no one will admit it but I know everyone does that… Anyway it turned out that the stuff had baking powder in it and I had a really severe reaction anyway watch out for that and remember always carry an epi pen.

  87. hi mud spice,
    keep up the good work, the world is a better place when people with your ethics & willingness to skill share find their voice….. i was wondering if it is imperative to include xanthum gum..i am not able to find it locally & it will be a few days before i can make it to a large shopping complex..

  88. Hi Muddyspicy,
    I read your recipe after reading some brill diet info on mercola dot com (pub. 7th Jan 2012, it mentioned Dr Paul Jaminet and that we should ALL cut wheat out as it may lower IQ compared to rice!), so, searching for a rice bread one for bread makers – it seems to be the only one I found, so well done for that! I’ve read through the posts and you seem to be regarded as the expert and problem solver!

    Here is my experiences etc in case it helps others :-
    I’ve just started making it in my breadmaker which goes for 3h 40m on the wholewheat setting, mixes, kneads and rises twice before cooking and then has an ‘after’ heat setting for about an hour.

    The first loaf turned out fine, but smaller than I expected, so I doubled up the ingredients but changed the oil slightly, 3 tb spoons of org, coconut oil, 2 tb spoons ex. virg. olive and 1 butter — this turned out fine yesterday too (haven’t tasted it yet!). I might even add more to make a slightly higher loaf next time and was thinking of adding perhaps some cinnamon or raisins etc from time to time for a little unusual flavouring!

    Oh, Mercola is a brill resource and mine of information on health and such as the extreme damage that monsanto does (I won’t purposely capitilise them!).

  89. Hi Andrew,

    I think that the wonderful (and challenging) part of changing a diet and a lifestyle is that we have to become so creative and not be afraid to experiment and make mistakes. We try to teach our children this message, but we often forget it as adults.

    Along this line – I love the idea of doubling the recipe to make a larger loaf. The gluten in flour is typically what people react to – but it is also what makes a large, fluffy textured bread. Rice flour does not have gluten so it makes a smaller loaf and is denser.

    Thanks for the tip!

  90. Erin – you can use guar gum in place of xanthum gum. If you don’t have either the I would suggest adding an egg or egg replacer to help it all stick together and not get crumbly (that is what the xanthum and guar gum do).

  91. Pancakes!
    As it was Shrove Tuesday last Tuesday 21st, or ‘Pancake day’ as it is known in England, when making mine, I decided to substitute Rice Flour for the normal Wheat – it worked a treat! In fact, the pancakes rose a little more with the Rice and were just as tasty! Cooked in Organic extra virgin coconut oil!

  92. Mudspice and Angie the problem with the rice bread rising then crashing is the fact that there is too much liquid and or sugar try cutting down on the liquid first if not better then try less sugar OR cut back on both !!!!!
    I am a reasopnable experienced bread maker using Bread Making Machine.

    The Accuracy of the ingredience is VERY IMPORTANT …
    Best of luck.
    Allan H.

  93. Rice Bread

    1 cup water
    1/3 cup milk (I use plain rice milk)
    2 eggs (I use 3 tsp egg replacer mixed with 4 TB water)
    1 tsp apple cider vinegar
    4 TB oil
    2 TB sugar
    1 tsp salt
    1 1/2 cup white rice flour
    2/3 cup brown rice flour
    1 1/2 tsp xanthan gum (you can also use guar gum instead)
    2 tsp quick rise yeast

    Rice flour is a little finicky, so it’s important that you place all of the ingredients in the exact order that is listed in the bread machine pan. Then when you put in the flour, try to spread it around so that it covers all of the liquids underneath. I have no idea why this makes a difference, but it does. Then start the bread machine on the “grain setting”. It cooks it a little longer than the regular setting.
    I tried this one BUT it turned out like a “Crumpet Mixture’ and finally Just like a Crumpet after baking in my Breville Bread maker on the highest setting baking for 3hours 15Min.
    Is there a better recipe that is more the consistancy of a good bread???

  94. can you help me please… i have a wheat allergy so i wanna try ur recipe. but i don’t have a bread machine, so is there any other way i can bake this… let’s say i’m mixing it with mixer and i’m baking with an oven….
    please please please help me, if you don’t i’m gonna have to eat rice as staple food and i’m gonna get fat…. also, this is the first time i’m trying baking, so can u tell me how many grams is 1 cup??

  95. Reply for King :- One Cup is Approximately 200 Grams depends on what you are measuring i.e.:- Liquid Equals 200 Mls is the same as Grams.
    Here is a real Good Gluten Free Bread Recipe For a Bread Maker or in a Food Mixer using a Dough Hook :-
    Put all Liquids in first with water at temped temperature( able to hold with bear hands)
    Add ALL as Listed except Eggs.
    1 Kg Loaf:-

    2 3/4 Cups Warm Water
    1 1/4 TeaspoonsVinegar (White)
    5 1/2 Table Spoons Sugar
    1 Teaspoon Salt
    4 TableSpoons Rice Oil
    4 Teaspoons Sure Bake Yeast (Instant Brew)
    Allow this to Brew for 15 – 20 Minutes.
    4 Eggs ( Include Measurement with Water but do not add untill last.)

    Dry Ingregdients:-
    Spingle all dry ingredients over Brewed Liquid Yeast evenly.

    2 3/4 Cups White Rice Flour
    3/4 Cup Potato Starch Flour
    3/4 Cup Chickpea Flour
    4 Tablespoons Milk Powder
    Add the Egs at this point in time.
    The Dough that this recipe makes is VERY Sticky and soft…….
    Bread maker Setting is for a whole Grain Loaf it takes 3 1/4 Hours to make.
    By Hand in an Oven with Bread Tin
    One Hour at 200oC … keep an eye on the cooking process and time different ovens can vary.

  96. thank you very much for this recipe it was making me very depressed i couldnt have decent bread =) sincerly bronydude

  97. thank you Allan. but, i’m so sorry for asking this but… i don’t understand when u say ‘4 Eggs ( Include Measurement with Water’ part…

  98. also, sorry…. 1 more thing is im kinda allergic to peanuts and it’s families, and i assume i’m allergic to the chickpea flour also… is there any replacement i can use…?

  99. A note to any IBS sufferers.
    There is a lot of wrong information on the internet about what things are suitable for IBS. The most worrying is that many sites advise you should eat lots of fibre. The advice I have got from the UK’s leading IBS specialist gastroenterologist is different – that fibre from grains/cereals is BAD, but fibre from fruit & veg is GOOD.

    The other important tip I learned from my specialist, which is different to EVERYTHING I have read on the internet, and what a number of people here have mentioned, is about cutting foods out while attempting to discover what is irritating you. Many people suggest cutting out 1 food for a month. My IBS specialist says this is useless, as, if you are affected by a few things, you won’t see any difference. Also 1 month isn’t long enough, because, if you have done physical damage to your bowl, it can take time to heal after stopping eating what caused it, before symptoms start to improve. So, you need a list of “suspects” for what might be irritating you. You need to cut them ALL out, for 3 months. If, after that, your symptoms have improved, then you can start re-introducing each food, 1 at a time. Eat plenty of it for a week and see if you get worse again. Then you know if that food was one of your triggers. Of course if it makes you worse, cut it out again. You have to do it with each one of the foods, as potentially you could be intolerant to all of them. It’s best to leave a gap of 2-4 weeks in between, to recover again if reintroducing something made you worse. So this could take some time!

    Here are some common “suspects” for foods which may trigger IBS symptoms (your list may be different);
    All grain fibre (hence whole grain anything – wheat, rice, corn, oats, spelt, barley etc – the fibre is mainly in the husk of each grain),
    Beans/pulses/lentils/chick peas,
    Any vegetables which often cause wind, such as sprouts, cabbage.
    Nuts & seeds.

    But please also get specialist advice about how to ensure a balanced diet while you are cutting out lots of foods. I’m not a doctor, just passing on the advice of an IBS expert doctor.

    IBS is a relatively newly discovered condition and so much of the understanding is still being developed. Many doctors still don’t know what’s what on this subject, so you have to find an IBS specialist gastroenterologist. My GP also gave me contradictory advice, but I’m sticking with the advice of the specialist.

    Using the above technique, I found I’m intolerant to all of the above except tomatoes, but to varying extents. I have cut out all grain fibre, and all wheat, and replaced with eating more fruit and veg, and this has made a world of difference for me. I can still eat white rice, just no whole grains. It also means no to seeds and nuts which have a lot of fibre. I can cope with beans, onions and the “windy” veg in small quantities (e.g. 1/4 of a portion once in a blue moon).

    I have never managed to find a bread product in the shops which is wheat free and doesn’t have added fibre from other grains. (Manufacturers seem completely unaware of IBS). So, I’m going to try Mud Spice’s recipe, but using a mixed flour I have found, based on white rice, white tapioca, and potato. Looking forward to having some bread for the 1st time in 3 years!

    Good luck all,
    T-J, England.

  100. Here’s a bit of a warning about Xantham Gum, on Wikipedia;
    I suggest you read the rest of the article but I’ve picked out an important bit for the gluten free folk.



    Xanthan gum may be derived from a variety of source products that are themselves common allergens, such as corn, wheat, dairy, or soy. As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic xanthan gum or first determine the source for the xanthan gum before consuming the food.

    Specifically, an allergic response may be triggered in people sensitive to the growth medium, usually corn, soy, or wheat.[3][9] For example, residual wheat gluten has been detected on xanthan gum made using wheat.[9] This may trigger a response in people highly sensitive to gluten. Some consider this to be a separate allergy to xanthan gum with similar symptoms to gluten allergy. Xanthan gum is a “highly efficient laxative”, according to a study that fed 15g/day for 10 days to 18 normal volunteers.[10] Some people react to much smaller amounts of xanthan gum, with symptoms of intestinal bloating and diarrhea.[3]”

  101. I love that everyone else is helping answer all the questions! Thanks for posting all of the other recipe ideas as well.

    Xanthum gum is synthetic, so naturally it could cause allergies. Guar gum is organic, so it can be used in place of xanthum gum.

    Salt is for flavour, so you can take that out of the recipe without any problems.

    If you’d like to bake the bread without a bread maker, then you can mix the dough, let it rise and bake it in the oven. Baking times will vary based on your oven and your altitude. Try 350 degrees F.

    Most people who are allergic to peanuts are actually allergic to the mold that grows on the peanut, so usually you can eat fresh (as in just picked) peanuts are roast your nuts at home to kill the mold (375 degrees for 10-15 minutes). Chickpeas are not nuts, they are legumes so unless you’ve been told to avoid them, you should be fine with them.

    And yes, the Celiac.com site has lots of great recipes. It was one of the first places I turned to when I was I found out my children had allergies.


  102. Thank you for this recipe! I can’t wait to try it out! Do you have to use white rice flour or can it all be brown rice flour? My daughter cannot do white rice.
    Thank you :-)

  103. Hi Tiffany,
    I use Organic Brown Rice Flour only, this works very well! Also, I add a small amount of ground cloves (half tsp) and cinnamon (1 tsp) with a pinch of mixed spice and this gives a tasty subtle flavouring! I’m on to aboout my sixth loaf now, I’ve been away for a week and missed it, I tend to make one per week for my daily use, sandwiches for work etc They’ve all turned out fine. Sometimes I substitute one or two tb spoons of honey instead of sugar – don’t be afraid to experiment a little!
    Good luck!

  104. Hi to all,
    I wonder if anyone else has expereinced what I have. This rice bread seems to fill me up all day! If I have a couple of slices toasted (lightly) for breakfast, then a couple of slices made into a sandwich with a layer of cheese between for lunch with some fruit, I seem to remain full and free from hunger all day! This did not happen with the organic wholemeal (wheat) bread I used to eat! I have demanding outdoor physical work and it is good not to feel hungry after a few hours!

  105. Thanks for the recipe. My two year old grandson has wheat, egg and dairy…(among others) allergies, so this is going to help him. Thanks!

  106. Thank you for every other magnificent article. The place else could anyone get that type of information in such a perfect manner of writing? I have a presentation next week, and I am at the look for such info.

  107. I love this recipe so much that I forget its not a wheat-base bread! It is not sweet and it does not have that corn meal type of texture most rice breads have. Definitely a keeper – thank you so much for sharing!

  108. Nice to hear from you all! You can definitely use all white rice flour, I just made the recipe with half and half to make it a little healthier.

    Happy baking!

  109. Hello

    I dont suppose you happen to have this in metric? I have no idea how big a cup is for some of these items or how much a TB is?


  110. hmmmmmmm, a slight disaster, i only used white rice flour and i didn’t have the gum and forgot i needed it so i had to go out for an hr to find it while the rest of the ingredience were in the mixing bowel, do you think that would have made a difference? i also lightly beat the eggs before i put them in, are you ment to just crack them in? It is my first loaf of bread in my new bread maker and it has a gluten free setting, should i have used the grain setting? it leaves it to rise much longer……

  111. Your title says EGG FREE and your ingredients include eggs… I don’t get it :( I need egg free and I am not the person that has any idea how to just replace eggs. Can you offer a suggestion?

  112. I always use egg replacer which is a mix of various starches and you mix it with water. You can also check out my other post on egg substitutes: http://mudspice.wordpress.com/2009/03/16/1204/

    (I put eggs in the recipe above so that it would be easier to follow for those who can use eggs and the egg replacer mix beside it).

    For the other comment on the recipe disaster – I always use the grain setting – 4 and a half hours. I’m not sure how long your gluten free setting cooks for.

    Good luck!

  113. I made this today and really liked it. I used the dough setting on my Black and Decker breadmaker, and then poured it into a greased pan. I used the ingredients exactly as specified. I baked it in a 325c oven for 25 minutes. I has a spongy texture that reminds me a bit of Ethiopian bread. Very good, I will make this again for sure.
    Fiona in Maple Ridge, BC

  114. Love the recipe and will be back to your site. I have a large family and three had gluten intolerances… Two of them live in Europe now and have no problems. They can eat breads there. While talking to a friend that just returned from England she told me ate bread, pastries and more there and didn’t get ill at all. I am thinking it is the preservatives and additives here… :(

  115. What a wonderful site, thanks for all the recipes and explanations. I had none of the usual symptoms of gluten intolerance, but have been suffering from vertigo for a few years then recently stopped eating wheat flour bread. The effect has been nothing short of miraculous. I post this in case you know someone with vertigo and you can suggest they try a gluten free diet. Doctors don’t know vertigo can sometimes be caused by gluten intolerance, so they prescribe unpleasant useless chemicals.

  116. My first try turned out ok but raised super high and fell but still tasted ok. when it is kneading, should it be moist on the bottem or should it be in a ball like the wheat breads? Going to experiment again. Thank you.

  117. I have just made a loaf of rice bread. Only white rice as I had no brown, and three pullet eggs, one extra to replace the effect of the Gum as I have none. I wonder if it is a mistake that you typed 2 tablespoons of sugar? That would make it very sweet – more of a bun rather than bread. Anyway, i replaced that with a tsp. of sugar, then put all the ingredients into a bowl, beat them very well together and put it in a warm place, covered, for a couple of hours so the flour could absorb the water. then i poured the ‘sludge’ into a greased, suitable sized bread tin, put it into a cold oven, then turned on the gas and left it for 50 minutes. The result is perfect bread. Thanks.

  118. Hi!
    I think you can use as much sugar as you like, you just need a little to activate the yeast.

    It’s great that your vertigo has disappeared with the gluten free diet! Our inner ear, called the vestibular system, is in charge of our balance and when we have allergies a part inside our ear swells up which presses against the vestibular system, which creates vertigo and loss of balance. Pretty amazing the way our body works!

    As for kneading the bread, I never do it because I only use the bread machine. The bread does rise very high and fall down. Don’t expect a super high, fluffy wheat bread. It is the gluten that makes it that way.

  119. Awesome website you have here but I was curious if you knew of any community forums that cover the
    same topics talked about here? I’d really love to be a part of community where I can get opinions from other knowledgeable people that share the same interest. If you have any suggestions, please let me know. Appreciate it!

  120. Thanks for the recipe. I tried baking it on a very rainy day when our door to the kitchen was constantly opening & closing…So, the bread was very wet, but I’m going to try it again. Thank you also to Lisa who posted the muffin recipe. I substituted rice milk for the milk, egg replacer for the egg, and applesauce for the oil, and I stirred in some white chocolate chips. Wow, the muffins turned out SO YUMMY!!!

  121. Hi Coffee Filters,

    I’ve gotten a lot of great ideas from celiac websites and candida websites. There are various forums for both and have a lot of different people experimenting in a lot of great ways!

  122. I recently discovered buckwheat. I grind it in my own grinder and it behaves almost the same as wheat flour – no gum required. Holds together beautifully for cakes and biscuits. A trifle heavy for bread on its own, but I’m working on a recipe for that.

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  124. I made my first (however unsuccessful) attempt today. It was still extremely doughy, so I’m guessing it did not cook long enough. I used banana instead of the egg substitute and water, but I’m not sure if that made a difference or not. I will look for the egg substitute at Whole Foods tomorrow, so I may try it with that soon. Wish me luck!

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  133. Hi.. I don’t have a bread machine, would it still work? and can I omit the xantam gum? would it work? Many thaks in advance.

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  146. Hi, thanks for your recipe. It turned out well in the bread maker. I didn’t have guar or xanthan gum so I substituted in chia seeds and it worked well. I was scared when I saw it was soo runny in the kneading cycle but it turned out just like the rice breads you see in the shop! Good job!

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  148. just a suggestion… I have heard that adding the water used to boil potatoes acts as a natural preservative. While it won’t make the bread last forever, it should buy you a few more days before having to freeze it.

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