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Gluten Free Brown Rice Bread Anyone Can Easily Make

Gluten Free Brown Rice Bread Anyone Can Easily MakeWhether 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…)
2 eggs
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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25 thoughts on “Gluten Free Brown Rice Bread Anyone Can Easily Make”

    • Rising time depends on how warm your house is, but give it enough time to rise to the top of the pan for the second rise. I think I do about thirty minutes for the first. If you cover it, only cover lightly.

      • It needs to be liquid. The whey for shakes would have more protein than water, but it probably wouldn’t have the same nutritional properties as whey you strained yourself from fermented dairy.

        If you experiment, let us know how it turns out.

  1. I have only made a white glutten free bread and put it in the bin has it was only good for toast, can you tell me is this brown bread good for sandwiches

  2. What is xanthum gum or guar gum, what does it do? Can I make bread without it? An i use rice flour to make tortillas and fry bread? I am looking for gluten free recipes so my daughter can enjoy dinners with the rest of the family as she gets older.

    • Xanthum gum and guar gum are binders. Gluten is also a binder, so if you are using a gluten free flour you will need something to replace that. For tortillas, look into corn flour!

  3. 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. 🙁


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