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).
17 comments
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May 2, 2008 at 7:05 pm
Freedom
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?
May 30, 2008 at 12:25 am
Jen
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.
November 6, 2008 at 3:30 am
Nicky
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!
Blessings
Nicky
December 11, 2008 at 7:35 pm
Rose Marie Carter
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******
December 22, 2008 at 8:31 am
Lisa
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
January 11, 2009 at 1:41 am
Michelle
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
January 21, 2009 at 8:42 pm
mudspice
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!
Erika
July 20, 2009 at 4:40 am
Evelyn
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
August 11, 2009 at 11:01 am
Salli Walker
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
August 17, 2009 at 10:52 am
Lisa
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
September 7, 2009 at 1:28 pm
mudspice
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.
September 13, 2009 at 8:26 pm
angie
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.
September 18, 2009 at 1:24 pm
mudspice
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!
Erika
September 20, 2009 at 5:38 am
potomac
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!!
October 11, 2009 at 9:52 am
mudspice
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.
October 24, 2009 at 9:40 pm
Risvan
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.
October 31, 2009 at 9:34 am
mudspice
http://en.wikipedia.org/wiki/Xanthan_gum