Brown Rice Bread
Discover the wholesome goodness of homemade Brown Rice Bread—an easy, gluten-free bread that's soft, flavorful, and perfect for any meal. This recipe combines earthy brown rice flour with tapioca starch and psyllium husk powder for a beautifully moist yet sturdy loaf that’s ideal for toasting or sandwich-making. A touch of honey or maple syrup adds natural sweetness, while almond milk and olive oil create a tender crumb. Infused with the mild tang of apple cider vinegar and a lift from instant yeast, this bread rises to perfection in just under an hour. Whether you’re following a gluten-free lifestyle or simply exploring new baking adventures, this delicious and nutritious bread is a must-try. Bake it fresh and enjoy slices that pair wonderfully with spreads, soups, or breakfast classics!
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Recipe Information
Ingredients
- 2 cups Brown rice flour
- 1 cup Tapioca starch
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 3 large Eggs
- 1.25 cups Unsweetened almond milk (or any milk of choice)
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey or maple syrup
- 2 tablespoons Olive oil
- 0.25 cup Warm water
- 2 teaspoons Instant yeast
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a small bowl, combine the warm water and instant yeast. Stir gently to dissolve and let sit for 5 minutes until foamy.
In a large mixing bowl, whisk together the brown rice flour, tapioca starch, psyllium husk powder, baking powder, baking soda, and salt.
In a medium bowl, whisk together the eggs, almond milk, apple cider vinegar, honey (or maple syrup), and olive oil until well combined.
Pour the yeast mixture and wet ingredients into the bowl with the dry ingredients. Mix thoroughly with a spatula or wooden spoon until a thick, sticky dough forms.
Transfer the dough into the prepared loaf pan, smoothing the top with a spatula.
Cover the pan with a clean kitchen towel and let the dough rise in a warm spot for 30-45 minutes, or until it has slightly puffed up.
Bake the bread in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Store leftover slices in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 450.0 g | 164% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 28.2 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 766 mg | 59% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1394 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
