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Easy Gluten-free Rice Bread (No potato, gums or yeast)

While most gluten-free breads combine rice flour with potato flours, this recipe is more allergy-friendly! Gluten-free Rice Bread makes wonderful sandwich bread or toast, great with or for any meal of the day, a versatile loaf that's easy to make.
Course Breakfast, DInner, lunch, Side Dish, Snack
Cuisine American
Keyword allergy friendly, bread, gluten-free, nightshade-free, potato-free, rice bread
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 196kcal
Author Megan
Cost $3

Equipment

  • loaf pan
  • mixing bowl
  • oven

Ingredients

  • 2 cups rice flour (white rice flour for easy digestion; see link)
  • 1-1/2 cups water , warm (not hot) (Sourdough option: omit 1/4 cup of the water, and replace it with sauerkraut juice or whey. See Recipe Notes for variation.)
  • 1/4 cup butter or coconut oil, melted and cooled; avocado oil may be fine too
  • 1/4 cup psyllium husk powder (needs to be husk powder; or put husks into coffee grinder, then measure powder)
  • 2 Tablespoons maple sugar or coconut sugar (or other granulated sweetener you use)
  • 2 Tablespoons gelatin (see link for sustainable brand and use code BEAUTIFUL10 at check out for 10% off your entire order)
  • 2 egg whites
  • 1/2 teaspoon baking soda , sifted
  • 1/2 teaspoon sea salt

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Grease loaf pan and line with one strip of parchment paper, to make it easy to pull out/remove baked loaf.
  • In large mixing bowl, combine dry ingredients: rice flour, psyllium husk powder, sweetener, gelatin, baking soda and sea salt.
  • In medium bowl, combine liquid ingredients: warm water, fat of choice and egg whites. (If making sourdough version, use only 1-1/4 cups water, and sub in the remaining liquid [1/4 cup] with sauerkraut juice or whey.)
  • Add liquid ingredients to dry ingredients and mix well. Electric beaters may be used. (Do not over-mix.) Roll dough into a giant jelly roll shape in bowl. Roll batter into prepared loaf pan, and shape the top with spatula or wetted fingers, so it's slightly mounded in the middle.
  • Bake approximately 1 hour, until loaf is well risen, very golden brown and sounds a bit hollow when tapped on the bottom side.
    gluten-free rice bread in parchment paper cooling on rack
  • Allow to cool briefly in pan. Then slide knife along each end to free from pan, and lift up on parchment ends to pull loaf out. Allow to cool on wire rack before slicing.

Notes

How to make Sourdough Gluten-free Rice Bread

You'll need either probiotic, living sauerkraut juice (or the probiotic liquid from another fermented vegetable) OR probiotic whey to make this recipe.
  1. Proceed with the above recipe, as it is written, BUT sub 1/4 cup sauerkraut juice or whey for 1/4 cup of the water.
  2. After your loaf is formed, place it in a warm place for 4 hours. Then cover and place in the refrigerator overnight.
  3. In the morning, again, place loaf in warm location an additional 4 hours.
  4. Preheat oven, and bake as above recipe describes.
Note: If using farm eggs that have never been refrigerated, you do not need to refrigerate this loaf at all. Simply leave out at warm room temperature overnight, and bake in the morning.

Nutrition

Calories: 196kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 226mg | Potassium: 43mg | Fiber: 5g | Sugar: 3g | Vitamin A: 142IU | Calcium: 8mg | Iron: 1mg