GLUTEN-FREE BROWN RICE SANDWICH BREAD
PREP TIME: 25 MINUTES, PLUS 30 MINUTES RESTING TIME
COOK TIME: 50 MINUTES
MAKES: TWO 8” X 4.5” LOAVES
1/2 cup warm water
1 T active dry yeast
2 t honey
3 cups brown rice flour
1 cup tapioca flour
1 1/2 t psyllium husk powder (we used Mountain Rose Herbs Psyllium Husk Powder)
1 1/2 t salt
2 1/2 cups milk
2 eggs
1/4 cup water
1/2 t baking soda
1. Generously butter two 8” loaf pans (we used Norpro 8” x 4.5” x 3” nonstick pans), and place on a baking sheet.
2. In a small bowl, whisk warm water (water shouldn’t feel hot on the underside of your wrist), yeast, and honey together and let stand until foamy.
3. Meanwhile, in a large bowl, combine brown rice flour, tapioca flour, psyllium husk powder, and salt; set aside.
4. In a medium bowl, combine milk and eggs; mix well.
5. Make a well in the center of the flour mixture and pour in yeast and milk mixtures; mix until smooth (mixture may be somewhat lumpy, just keep stirring until smooth).
6. Evenly divide batter between prepared loaf pans, cover with plastic wrap, and let rest in a warm place for 30 minutes. During this stage, bread will not rise significantly. You may notice little bubbles forming at the surface. The bread will rise and dome as it bakes.
7. Preheat oven to 350°F. Remove plastic wrap and bake bread for 45 minutes.
8. While bread is baking, dissolve baking soda in water and transfer to a spray bottle. After bread has been in the oven for 45 minutes, remove from oven, spray with baking soda mixture (this step browns the crust), and bake an additional 5 minutes, or until internal temperature reaches 205°F-210°F.
9. Cool slightly, then remove loaves from pans and transfer to a cooling rack to cool completely.
[print-me]
Gather ingredients.
Generously butter two 8” loaf pans (we used Norpro 8” x 4.5” x 3” nonstick pans), and place on a baking sheet.
Add 1/2 cup warm water to a small bowl (water shouldn’t feel hot on the underside of your wrist).
Add 1 T active dry yeast.
Add 2 t honey.
Whisk to combine.
Let stand until foamy. Meanwhile, add 3 cups brown rice flour to a large bowl.
Add 1 cup tapioca flour.
Add 1 1/2 t psyllium husk powder (we used Mountain Rose Herbs Psyllium Husk Powder).
Add 1 1/2 t salt.
Stir to combine and set aside.
Add 2 1/2 cups milk to a medium bowl. Add 2 eggs.
Whisk to combine.
Make a well in the center of the flour mixture and pour in yeast mixture.
Pour in milk mixture.
Mix until smooth (mixture may be somewhat lumpy, just keep stirring until smooth).
Evenly divide batter between prepared loaf pans, cover with plastic wrap, and let rest in a warm place for 30 minutes. During this stage, bread will not rise significantly. You may notice little bubbles forming at the surface. The bread will rise and dome as it bakes.
Preheat oven to 350°F. Remove plastic wrap and bake bread for 45 minutes. While bread is baking, add 1/4 cup water to a small bowl. Add 1/2 t baking soda.
Mix well and transfer to a spray bottle.
After bread has been in the oven for 45 minutes, remove from oven, spray with baking soda mixture (this step browns the crust), and bake an additional 5 minutes, or until internal temperature reaches 205°F-210°F.
Wow, this looks delicious!! What a great gluten free option. What is amazing to me is how light and moist it looks. I sure wish I had that for a morning breakfast along with some of your cheddar cheese on top and a chair to look out over the landscape on the Bunkhouse kitchen front porch!
Could this recipe be used substituting bread flour and ww flour in place of the rice flour, tapioca flour & the psyllium husk powder? I’ve never used a recipe for bread that is pourable and would like to try this one if I can make the substitutions. We enjoy your recipes that you post. Thanks!
Hi Doris,
We didn’t try it with substitutions. You really should try it with the ingredients we did test it with. Our gluten eating farmhands LOVED it. If you try it with substitutions, let us know!!
I did try it with all AP flour and my daughter-in-love was here when I took it out of the oven after using the soda spritz. She said lets not wait for it to cool, lets eat some now so we sliced the bread and slathered it with butter and spread it with some fresh apple butter and oh! yum!!! It was so easy to make and sooo good to eat I will be making it again & again. Thanks for all you bless us with.
This looks amazing! I’m going to have to try this sometime… Soon.
Thank you for this bread recipe! I have been enjoying the GF Brown Rice Bread very much.
Yesterday, I made “Crumpets” using my pan for “Muffin Tops”. I filled the cups full, let them rest for 30 minutes then baked them for 25 minutes at 350 deg F. Once they came out of the oven, they flattened out. The recipe made one pan of Crumpets and one loaf of bread. I put the loaf in the freezer and will enjoy my Crumpets this week for sandwiches and for breakfast bread. Thanks for a very tasty recipe.
P.S. I have tried this with White Rice Flour and it becomes rather gooey, so, I much prefer using Brown Rice Flour.