This soft, tender, delicious gluten free rice flour white 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.
Rice flour may be one of the most popular flours in gluten free baking. And the norm for gluten free bread recipes is to use a combination of flours and starches to get the texture that most closely resembles traditional bread.
Well this bread recipe might just be one of my favorite challenges so far – the challenge was: can you can make a gluten free bread with all rice flour?
And can it be delicious?
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.
So what happens when you remove the starch? Does it completely flop or can you rework a recipe to not need it and turn out tasty?
The answer is a surprising yes. In fact, this white bread recipe is so tender and so delicious – and it doesn’t have any starch to speak of. It smells amazing. It TASTES amazing. It IS amazing.
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.
What’s so Delicious about this Gluten Free Rice Flour White Bread for the Bread Machine?
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.
I would not recommend using all rice flour in another recipe. Several factors are present here that make this one work. The biggest one being the bread machine.
For the very best gluten free rice flour white bread, follow these other tips, to a T.
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 for a few minutes. Although the bread machine does all the mixing and heavy lifting, the batter does need to be scraped down during the mixing stage. After it has mixed and goes into the rise stage, no scraping down is needed.
Are you ready to sink you teeth into this amazing loaf of gluten free rice flour white bread for the bread machine?! And, if you enjoy this recipe, will you give it a rating?
Gluten Free Rice Flour White Bread for the Bread Machine
Ingredients
- 3 eggs room temperature
- 1 1/2 cups water warmed to 70 – 80 F
- 3 Tbls. vegetable oil
- 1 tsp. apple cider vinegar
- 2 ¼ tsp. active dry yeast
- 3 ¼ cups white rice flour
- 2 ½ tsp. xanthan gum
- 1 ½ tsp. salt
- ½ cup dry milk powder
- 3 Tbls. white sugar
Instructions
- In a medium size bowl, mix the eggs, water, oil and vinegar. Add to bread machine pan.
- In a large bowl, add the yeast, rice flour, xanthan gum, salt, dry milk powder and sugar. Mix with a whisk until incorporated. Add to bread machine pan.
- Select the whole wheat setting for a 2 pound loaf, medium crust setting if you have that option. After a couple minutes of the batter mixing, scrape down the pan with a spatula.
- When the cycle is over, remove the pan and let the bread cool in the pan for 10 – 15 minutes.
- Carefully remove from the pan and let it cool completely.
Notes
- Make sure ingredients are at room temperature.
- Mix the dry ingredients together, then the liquid ingredients, before adding to the bread machine pan.
- Let the bread cool before cutting.
- The bread may dip a little in the middle - that is normal.
Nutrition
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
Betty
I would love to try this but can not use any kind of milk products.?
C.J. Brady
Hi Betty,
Thanks for the comment!
Try dry rice milk powder – that should work for you.
Hope that helps!
Christine
Jalees
Hi, Christine!
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!
C.J. Brady
Hi Jalees,
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!
Christine
K
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
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.
C.J. Brady
Try dry rice milk powder.
Hope that helps!
C.J. Brady
Hi,
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!
Christine
bree
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.
Christine
Hi Bree,
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!
Christine
Veronica Cardozo
We don’t get rice milk powder in India, what else could I use??
Christine
Hi,
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!
zobia
plz kindly tell me can i skip the examthum gum?
Christine
Hi,
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!
Kelly Tan
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.
Christine
Hi Kelly,
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!
~Christine
Michelle
Can you use actual milk in place of dry milk powder? In quarantine and have alll other ingredients but the dry milk powder! Thanks
Christine
Hi Michelle,
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.
~Christine
Jeanne
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.