Whether you are gluten free, considering going gluten free, or want to make something for a friend who can’t eat gluten, here’s a basic gluten free brown rice bread that doesn’t require a bunch of fancy flour mixes to make.
You will need to add xanthum gum or guar gum, because those hold the bread together (instead of the gluten). Those should be easily found in the organic section of most grocery stores or you can pick them up on Amazon.
There was a period of time when we thought my daughter might be celiac, but thankfully testing showed that she was not. I still like to incorporate other grains besides wheat into our diet for variety, especially whole grains. If you make your own flours you could even sprout and dry the rice before grinding it, which is recommended in the book Nourishing Traditions to make the nutrients more accessible to your body.
This bread isn’t tall like a sandwich bread, but it is sliceable and tastes pretty good slathered in butter. If you really wanted to make sandwiches it would work to make tiny ones, like fun little tea sandwiches.
If you are looking for other gluten free recipes, Cedar Hill Chronicles has a paleo, gluten free pizza crust, and Spring Mountain Living has a buckwheat pancake recipe.
Gluten Free Brown Rice Bread Recipe
1 1/3 cups water (I keep meaning to try whey instead…)
1 teaspoon apple cider vinegar
4 tablespoons melted butter
2 tablespoons honey
1 teaspoon salt
2 cups brown rice flour
1 1/2 teaspoon xanthum gum or guar gum
2 teaspoons yeast
Mix it all together and let it rise. It doesn’t get puffy like gluten bread, but it does get very airy. Put it in a greased bread pan and let it rise again. Bake at 350 for 30 minutes.
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Monday 13th of March 2023
What size bread pan?
Tuesday 14th of March 2023
Sunday 29th of November 2020
Really want to try this recipe. Two comments: 1. It is not Xanthum gum, it is xanthan gum and 2. corn does not have gluten in it.
Wednesday 2nd of December 2020
Thank you! I will update the post.
Wednesday 17th of July 2019
So, the middle of the loaf collapsed into a crater, lengthwise. What am I doing wrong?
Sunday 28th of July 2019
It may have over-rised and then collapsed.
Wednesday 1st of May 2019
After 35 minutes in the oven it was still very moist. Very tasty though! I will leave it in the oven for a while longer to see if it can be saved. It's such a pity as it tastes so good. What I did differently: used olive oil instead of melted butter (same quantity), used lecithin instead of eggs and psyllium husk instead of gum, as I didn't have any of these 3 ingredients. Is that why it didn't bake well? What about the position in the oven?
update: 20 min later, still looking more like dough than bread. Still delicious. So sad. :(
Wednesday 1st of May 2019
I'm not familiar with those substitutes.
Sunday 3rd of February 2019
Is the mixture supposed to be wet like a cake batter consistency??
Tuesday 5th of February 2019
Yes, that is the right consistency