White or Brown Rice Bread {Recipe}

Brown Rice Bread

This recipe was taken from the book “Cooking with Chef Brad: Those Wonderful Grains!” with Chef Brad’s permission. Chef Brad is an authority when it comes to grains, see his website chefbrad.com for great information.

Makes 2 Gluten-Free Rice Bread Loaves

6 1/2 c. Rice Flour (White or Brown)
5 tsp. Xanthum Gum
3 tsp. Salt
1 c. Dry Milk Powder (or Soy Milk Powder)
6 tbsp. Sugar
6 Eggs
1/2 c. Canola Oil
3 1/2+ c. Water
2 tsp. Apple Cider Vinegar
4 1/2 tsp. Yeast


Preheat oven to 400°. Combine ingredients in kitchen mixer bowl with dough hook, using only half the flour with yest on top. Begin mixing, adding flour until dough cleans sides of mixer bowl. Knead for 6 minutes. Divide into 2 loaves and let rise in loaf pans, sprayed with nonstick pan spay, until double in size. After placing bread in oven, drop the temperature to 325°. Bake 20-35 minutes or until internal bread temperature reaches 180°. Remove from pan and let cool, and your done.

Our Notes:

We have made this gluten-free rice bread with both white rice flour and brown rice flour, both were good but we prefer the brown rice flour. Not only does brown rice flour give you more nutrition but the taste was closer to regular bread. We also used soy milk powder instead of milk powder and it didn’t seem hurt the final outcome, for those who need to be dairy-free. When we made this recipe with brown rice four it did take longer to reach 180°, about 42 minutes. Both white rice and brown rice can be milled in the WonderMill or the Wonder Junior grain mills.

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20 Responses to White or Brown Rice Bread {Recipe}

  1. Bob Keller says:

    My wife can have neither milk nor soy. What can I use in place of those?

  2. I like the bread that made by myself.

  3. Charlotte Reed says:

    Hi, I am wondering whether you have to use the apple cider vinegar? What purpose does it have? Could I substitute with something else?

    • Jacob says:

      Apple cider vinegar ads flavor to the rice bread, you could leave it out but it would not taste as good especially if you are using white rice flour. The brown rice flour definitely tastes better in my opinion.

  4. Zina El Hini says:

    I live in Egypt where gluten-free culture is unknown. I have to start a gluten-free diet and make my own bread. I want to try brown rice bread but have difficulty finding substitutes for items not available in Egypt like xanthum gum, soy milk powder and canola oil. Could you please help me?

    • Lloyd Lewis says:

      Instead of Xanthan Gum or Guar Gum you can use milled Flax seed or Chia seed. Golden flax seed is preferable as regular flax seed can give the bread a greenish tinge, but it tastes the same.

      Roughly for each cup of flour substitute you will need the following:

      One teaspoon of ground flax seed or chia seed and 3 teaspoons of boiling water. Pour the boiling water over the ground seeds and whisk it. This will produce a slimy mixture. Add this in to your wet ingredients.

      For a canola oil replacement, you could try coconut oil. It’s supposed to be much better for you.

      This website lists some substitutes for milk powder. Hopefully there is something in there that will work in your area.


  5. Joshua Murphree says:

    I live in Peru at 10,500 ft. in elevation. Does anyone have any high altitude adjustments for this recipe?

  6. Lisa says:

    Your recipe seems easy enough, but you dont have any liquid listed on the ingredients! Are you suppose to add liquid to the dry milk powder?

  7. Lisa says:

    Opps…. sorry… I see the liquid now… Your web page is not Mac / Safari friendly and it cut off the other side of the ingredients!

  8. christie johnston says:

    did anybody find this dough way too wet? I halved the recipe but follwed the measurements carefully and never pulled away from the sides of the mixer. ended up adding more flour and its rising now but suspect that this will not be edible…

    • Laura says:

      I halved the recipe as well and ran into the same problem. How did yours turn out?

    • sara says:

      I didn’t halve it, and mine came out WAY too wet as well. I added some more flour then split the dough in half, baked the first half, and froze the other. The first loaf tasted good but was too chewy, felt almost raw. The second loaf I thawed and added a tons more flour to it to try and make it a reasonable texture for bread. I used SO MUCH FLOUR. It came out super-dense and quite dry and did not taste as good as the first loaf. I think I am going to try again, but instead of dumping 3.5 c of water in, just add a little at a time as needed. The eggs and oil (well, I used applesauce instead of oil) provide plenty of moisture.

  9. Jess says:

    I’m not a bread expert by any means, but over the past 4-5 years that we’ve been cooking/eating GF, I’ve always experienced wet bread dough. It’s always been more wet and thinner than regular wheat bread dough. It usually is a bit thicker/gummier than cake batter (like muffin batter?). Anywho, don’t add more flour in even though you think it needs it. Trust me, it’ll come out too dense or inedible. I’m looking forward to trying an all brown rice flour recipe. I usually add millet, sorghum and potato starch to my breads. Thanks for the recipe!

  10. Wan says:

    my son has egg, oat and dairy allergy. Is there another ingredient i can use to substitute the eggs?

    • admin says:

      You might try ground flaxseed mixed with water, search Google for “flaxseed egg substitute” for details on how to do it.

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  12. Marrah says:

    Can we use lemon instead of apple cider?

    • Christin says:

      No, the apple cider vinegar gives extra volume to the bread, much like yeast or eggs. There isn’t a taste after baking. It is an important ingredient however.

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