Gluten free rice bread, or pan de arroz, is a soft yeast loaf made with rice flour, warm water, oil, a little sugar, dry yeast, and salt, risen in the pan and baked until golden. It takes about 60 minutes of preparation, most of it rising time, and 30 minutes in the oven, and makes 9 slices.
It is an easy, fluffy alternative to white bread for people with celiac disease or gluten intolerance.
How to Make Rice Bread?
The rice flour, yeast, salt, and sugar are mixed, then the warm water and oil are added and worked into a smooth batter like dough. It is spread in a greased loaf pan, left to double in size, and baked at 180°C (356°F) until golden and hollow sounding.
Nutritional Information
Each slice of rice bread (1/9 of the loaf) contains approximately 250 kcal, 3 g of protein, 5 g of fat, 0 mg of cholesterol, 44 g of carbohydrates, 2 g of sugars, 1 g of fiber, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Gluten Free Rice Bread Recipe
Preparation: 60 minutes (including rising)
Cooking: 30 minutes
Servings: 9 slices
Ingredients
- 500 g (3⅓ cups) of rice flour
- 450 ml (1¾ cups plus 2 tablespoons) of warm water
- 3 tablespoons of oil
- 1 tablespoon of sugar
- 1½ teaspoons of instant dry yeast
- 1 teaspoon of salt
Instructions
- In a large bowl, combine the rice flour, dry yeast, salt, and sugar and mix with your hands or a wooden spoon. Pour in the warm water and oil and work until smooth. Spread the dough in a greased loaf pan, cover with a clean towel, and let rise for about 60 minutes, or until doubled in size.
- Preheat the oven to 180°C (356°F) for at least 10 minutes. Bake the bread for about 30 minutes, until golden on top and hollow sounding when you tap the bottom. Cool on a rack, then unmold carefully and serve in slices.
Additional Tips
Check the yeast
If the bread does not rise, the yeast may be expired or the water too hot. Use water that is warm, not hot, and fresh yeast.
Adjust the moisture
If the bread turns out dry or sandy, add a little more water or oil next time. Rice flour absorbs liquid differently from wheat.
Let it cool before slicing
Gluten free bread is fragile while warm. Let it cool on a rack before unmolding and slicing.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Instant dry yeast (1½ teaspoons) | Fresh yeast | 15 g | Same rise |
| Oil | Melted butter | 1:1 | Richer, not dairy free |
| White rice flour | Half brown rice flour | 250 g + 250 g | Nuttier, more fiber |
| Plain loaf | Add seeds on top | 2 tablespoons | Crunchier crust |
Frequently Asked Questions (FAQs)
1. How long should rice bread rise?
About 60 minutes, or until doubled. Spread the dough in a greased loaf pan and cover it with a clean towel while it rises.
2. Is rice bread suitable for people with celiac disease?
Yes, rice flour has no gluten. Check that the flour and yeast are labeled gluten free, since some products can be cross contaminated during processing.
3. How do I know it is done?
It is ready when the top is golden and the bottom sounds hollow when tapped, after about 30 minutes at 180°C (356°F).
4. Can I freeze rice bread?
Yes, slice it, wrap the slices individually, and freeze. Reheat them straight in the oven or toaster.
What Is Celiac Disease?
Celiac disease is a condition in which the immune system reacts to gluten, a protein found in wheat, barley, rye, and related cereals. The reaction damages the lining of the small intestine and makes it harder to absorb nutrients.
What Is Rice Bread?
Rice bread is a loaf baked with rice flour instead of wheat. It is common in some Asian cuisines and has become a popular gluten free alternative, soft and mild in flavor.
Did You Know?
The only effective treatment for celiac disease is a strict lifelong gluten free diet, which means avoiding all foods made with wheat, barley, rye, and their derivatives.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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