Brown Rice Bread Gluten Free
Experience the wholesome goodness of homemade **gluten-free brown rice bread**, a perfect alternative for those seeking a tender and flavorful loaf free from gluten. Crafted with nutrient-rich **brown rice flour**, a balanced blend of tapioca and potato starches, and the natural binding power of **psyllium husk**, this bread boasts a soft yet sturdy texture ideal for everything from morning toast to sandwich creations. The addition of **honey** and a splash of **apple cider vinegar** enhances its subtle sweetness and ensures a beautifully moist crumb, while the quick rise time with **instant yeast** makes it both convenient and satisfying to prepare. Whether served warm straight from the oven or toasted the next day, this gluten-free bread is a delightful choice that’s simple, nutritious, and versatile.
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Recipe Information
Ingredients
- 290 grams Brown rice flour
- 75 grams Tapioca starch
- 50 grams Potato starch
- 15 grams Psyllium husk powder
- 7 grams Instant yeast
- 5 grams Salt
- 30 grams Honey
- 10 milliliters Apple cider vinegar
- 375 milliliters Warm water (approximately 43°C or 110°F)
- 30 milliliters Olive oil
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9x5-inch (23x13 cm) loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, combine the brown rice flour, tapioca starch, potato starch, psyllium husk powder, instant yeast, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In a separate medium bowl, whisk together the warm water, honey, apple cider vinegar, and olive oil.
Pour the wet ingredients into the bowl of dry ingredients. Stir with a spatula or wooden spoon until a thick and slightly sticky dough forms. It may help to use your hands to knead the dough slightly if necessary.
Transfer the dough into the prepared loaf pan and smooth the top using a spatula or the back of a spoon. Cover the pan loosely with plastic wrap or a clean kitchen towel, and let the dough rise in a warm, draft-free spot for about 30 minutes, or until it has risen slightly.
Place the bread in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it rest in the loaf pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Serve your gluten-free brown rice bread as is, toasted, or with your favorite spreads and toppings. Store any leftovers in an airtight container in a cool, dry place for up to 2 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2021 mg | 88% | |
| Total Carbohydrate | 371.2 g | 135% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 29.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1089 mg | 23% | |
*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.
