This soft, tender, delicious gluten free rice flour bread for the bread machine is as good sliced and buttered as it is toasted. This is the bread recipe to turn to when you want bread, but don't want to be in the kitchen for hours.
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Why this bread machine recipe is a must-try!
One of the best things about this bread is the texture – slice it if you want, but just tearing it apart and taking a big bite is equally as good. With an elastic texture and a versatility that’s great with sandwiches or alongside a meal, this rice flour white bread takes the cake when it comes to prep and baking time. And we have the bread machine to thank for that.
Traditionally flours and starches work together in harmony in gluten free baking - the starches add the starchiness, the flours add protein and density. Both have a role to ensure that loaf of bread tastes good.
This bread is no different. It just uses the convenience of the bread machine instead of a stand mixer, where this flaxseed bread or this millet bread uses a mix and bake method.
Bread machine pro tips
Ingredients should be at room temperature
For the best results for any gluten free bread, the ingredients should be brought to room temperature before mixing. Why is this so important and why do we keep talking about it? Because gluten free breads are very picky. The best loaf is a result of catering to that pickiness. Room temperature ingredients in the right proportions result in a perfect loaf every time.
Wet and dry ingredients should be mixed separately
Bread machine recipes are super simple to make – basically just add the ingredients and push start. BUT you do need to put the ingredients in in a certain way. Think of it as 2 groups – a wet and a dry group. Mix all the wet ingredients together and then add them to the bread machine pan. Then mix all the dry ingredients and add them to the pan. THEN push start.
Scrape the batter down
When you first hit that start button on your bread machine, keep a watchful eye until the kneading cycle starts. Although the bread machine does all the mixing and heavy lifting, the batter does need to be scraped down during the mixing or kneading stage. After it has mixed and goes into the rise stage, no scraping down is needed.
Steps to making this recipe
Ingredients & substitutions
Eggs - Eggs are essential to the height of the bread. I have not tested a substitution.
Water - I have not tested another alternative liquid in this recipe.
Oil - vegetable oil was used in the recipe. Olive oil can be substituted for the vegetable oil.
Apple cider vinegar - apple cider vinegar helps with the rise of the bread and does not lend a vinegar flavor.
Active dry yeast - this recipe uses active dry yeast. Make sure it isn't instant or bread machine yeast.
White rice flour may be one of the most popular flours in gluten free baking. This recipe uses this rice flour. I would not recommend substituting it.
Tapioca flour - also called tapioca starch. Cornstarch would be an option for substituting it.
Xanthan gum - You'll notice that it does have quite a bit of xanthan gum, an ingredient that often, can be substituted. But not in this recipe. It is essential for the rise and the performance.
Salt - the salt can be cut down if you are following a low sodium diet.
Dry coconut milk powder - this coconut milk powder was used in this recipe. I would not recommend substituting it.
Sugar - Swerve granulated sugar can be substituted for the sugar in this recipe.
With the help of a bread machine, mixing this bread couldn't be simpler. In a measuring cup or small bowl, mix the liquid ingredients (step 1). In a medium bowl, mix the dry ingredients as shown in step 2. Then add the liquid ingredients to the pan in the bread machine as in step 3. Then add the dry ingredients on top of the liquid, as in step 4, then add the yeast on the very top.
Select the gluten free setting for a 2 pound loaf. Choose the medium crust setting.
Press the start button.
After roughly 2 hours and 44 minutes, the bread will be done. Remove it from the bread machine and let it cool on a wire rack for 10 minutes.
Then remove it from the pan and let the loaf cool completely before slicing.
FAQ's about this recipe
I would not recommend it. This recipe has been tested with white rice flour, other flours may not result in the same type loaf.
It is not. They are not interchangeable in this case.
This bread was tested with a bread machine with a gluten free setting. If yours does not have a GF setting, the best option would be to program it with a custom setting.
Use these settings:
Medium crust, 2 pound loaf
8 minutes for preheating
4 minutes for kneading
19 minutes for kneading 2
48 minutes for rise
85 minutes for baking
60 minutes on warm
Otherwise, look at a super rapid cycle. The total should be 2:44.
I use and recommend this Cuisinart Convection Bread Maker.
Are you ready to sink you teeth into this amazing loaf of gluten free rice flour white bread for the bread machine?!
Did you make and love this recipe? Give it your review and rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!
Easy Gluten Free Rice Flour Bread for the Bread Machine
- 3 eggs room temperature
- 1 ½ cups water warmed to 70 – 80 F
- 3 Tablespoons vegetable oil
- 1 teaspoon apple cider vinegar
- 394 grams white rice flour about 2 ¼ cups
- 120 grams tapioca starch about 1 cup
- 2 teaspoons xanthan gum
- 1 ½ teaspoon salt
- 60 grams dry coconut milk powder about ½ cup
- 46 grams white sugar about 3 Tablespoons
- 2 ¼ teaspoons active dry yeast
- In a medium size bowl or measuring cup, mix the eggs, water, oil and vinegar.
- In a large bowl, add the rice flour, xanthan gum, salt, dry coconut milk powder and sugar. Mix with a whisk until incorporated.
- Add the liquid to the bread machine pan, then add the flour mixture on top the liquid.
- Add the yeast in the very center - do not mix in.
- Select the gluten free setting for a 2 pound loaf, medium crust setting if you have that option.
- When the kneading cycle starts, scrape down the pan with a spatula and thoroughly mix the batter.
- When the cycle is over, remove the pan and let the bread cool in the pan for 10 – 15 minutes on a wire rack.
- Carefully remove from the pan and let it cool completely before cutting.
- Make sure ingredients are at room temperature and measure them by weight.
- Mix the liquid ingredients together, then the dry ingredients together - before adding to the bread machine pan.
- Once the kneading cycle starts, use a spatula to help the machine mix the batter.
- Let the bread cool completely before cutting, otherwise it could be gummy in the center.
- The bread may dip a little in the middle - that is normal.
Ready for more gluten free bread and baking recipes? Check these out:
- Gluten Free Italian Herb Bread
- Gluten Free Bisquick Biscuits
- Buttery Gluten Free Biscuits
- Gluten Free Angel Yeast Biscuits
- Hearty Gluten Free Oatmeal Bread
For substitutions and tips, check out these helpful guides:
- Gluten Free Starches: Tapioca, Potato, Arrowroot and Cornstarch
- Substitutes for Gums in Gluten Free Baking
I would love to try this but can not use any kind of milk products.?
Thanks for the comment!
Try dry rice milk powder - that should work for you.
Hope that helps!
I’ve been following for a while and this is my first question ?
Here goes....can I make this with all brown rice flour? ?
Thanks for asking!
I'd love to say yes you can and it would be exactly the same, but I'm just afraid the brown rice flour would result in a heavier texture than the white rice flour.
The results would probably be close, but not exactly the same.
Hope that helps - and thanks for the question!
Hello ~ I'd love to try this recipe, but I won't be able to because xanthan gum is made from one of 4 different ingredients: corn, dairy, soy, or wheat ~ all four of which my youngest is allergic to (she's also allergic to gluten and peanuts). She can't eat any of the gums at the moment (carrageenen, guar, etc.) because they all bother her GI tract.
You said that there is no substitute for xanthan gum in the particular recipe; I've tried some substitutions in other recipes I have found, but they aren't always successful. I can't use flax seed/meal because *I'm* highly allergic (break out in hives from my scalp to the bottoms of my feet and every place in between; not fun); sometimes chia seeds work. I'd love to try the gelatin when I can afford some of the grass-fed kind.
Anyway, I do appreciate the trouble you go to in order to test different recipes. If you ever do come up with a good sub for xanthan gum for all recipes, I'll eagerly try it! All's grace, K
P.S. Is there a substitute for the dry milk powder? I know, LMGTFY! 😉 I'll go look it up on Google myself. (But it's another reason I can't use the recipe, at least as is, since we're almost ALL allergic to dairy.) 🙁 Just an FYI, I found dry coconut milk powder, but many of them have dairy (casein) in them, some have corn (starch usually), and some have sugars that may be from corn. It's a matter of constant vigilance for those who have allergy issues.
Try dry rice milk powder.
Hope that helps!
Thanks for asking!
Yeah I typically try to stay away from gums, but this one just did a lot better with it than without.
I typically test with psyllium husk powder, chia seeds, golden flax seed meal and gelatin. I am working on an overall substitute, but it's taking a while 🙂
Thanks for reaching out!
Can you make this without a bread machine? I've made cornbread and gluten free berry rice breads in my oven with success, but it would be nice to have just a regular loaf of bread again.
Thanks for asking.
Are you looking for one specifically white rice flour or more of a traditional loaf of bread? Here's one that's more of a traditional loaf of bread: https://zestforbaking.com/traditional-gluten-free-white-bread
Hope that helps!
We don't get rice milk powder in India, what else could I use??
For the dry milk powder - there's no direct substitution, so just leave it out and then for the water, add 1/2 cup milk and 1 cup water.
Hope that helps!
plz kindly tell me can i skip the examthum gum?
You can't skip it, but you can try a substitute - here are some: https://zestforbaking.com/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking
Hope that helps!
Hi, I saw that the wheat option is selected for the bread machine. But this involves a punch down with a second rising? Is this right? Thks so much! Loving what I've seen on your site so far.
Yes, that is correct! I know it goes against the 'one rise' standard for GF breads, but this time, it works out beautifully.
Hope that helps!
I’m confused. This question and answer refer to using a non-gluten free setting on the bread machine while the recipe says to use the gluten-free setting.
So the Q and A was for if you don't have a gluten free setting on your machine. Many machines do not have one. When I first developed this recipe years ago, my machine at the time didn't have a GF setting. So I had to do the recipe completely different in my machine. It was just a tip for those without that feature.
Can you use actual milk in place of dry milk powder? In quarantine and have alll other ingredients but the dry milk powder! Thanks
So it wouldn't be a one for one substitute. But yes, try using regular milk for the water. But, instead of 1 1/2 cups water, use 1 1/4 cups milk. Use just a bit less as you're taking out part of the dry ingredients too... accommodating for the change!
Hope that helps - let me know how it works.
We are dying for some bread or crackers. However, food allergies prevent us from even these recipes. We are searching for a bread (machine or otherwise) that is gluten free and also free of eggs and xanthan gum. Do you have any such recipes or do you know of any? Thanks.
Great recipe! I didn't have powdered milk so I used 1 1/4 cups of milk instead of 1 1/2 cups of water. I also replaced the white sugar with 2 tablespoons of coconut sugar and 1 tablespoon of steel cut gluten free oatmeal. Tastes great!!
So glad you enjoy it 🙂
I made this recipe. It turned out well. My wife loves it but I think that it is too dense. We live at altitude (5003'). Any suggestions to get those magical air pockets?
Fort Collins, CO
Try adding 2 more Tablespoons of water. It sounds like a hydrating issue. All other ingredients should be fine as-is.
Glad she enjoyed it 🙂
Thanks, Christine. I'll try that. 🙂
Great, you are welcome!
How can this be converted to a regular oven loaf recipe?
So I haven't tested this out for an oven recipe - so I can't say for certain, but these are delicious oven-baked recipes https://zestforbaking.com/amazing-gluten-free-white-bread-without-xanthan-gum https://zestforbaking.com/easy-gluten-free-sandwich-bread-recipe and then here's my yeast bread section https://zestforbaking.com/category/gluten-free-yeast-bread
Hope that helps!
The link for the white rice flour you used in this recipe appears to be broken. This is my second loaf, and for both, I've used white rice flour from nuts.com. They've both been wonderful!!
I do have a GF bread question tho. It seems difficult to make toast with GF bread. Even after 2 cycles thru the toaster, bread is barely beginning to toast. Is this usual for GF bread? TIA
Thanks for mentioning the link - I'll have a look! And for the toast question - I use a toaster oven and yes, gf breads definitely takes a while to toast. I've had some breads (my potato bread comes to mind) that take a full 5 minutes of toasting before they're the toast level I like. The ones with a higher moisture level take longer than others too. So yes, it is usual 🙂