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    You are at:Home»Dairy-Free Recipes»Bread»Gluten-Free Rice Flour Bread

    Gluten-Free Rice Flour Bread

    2
    By Alisa Fleming on August 22, 2011 Bread

    Dairy-Free, Gluten-Free Rice Flour Bread RecipeThanks to Go Dairy Free viewer Pat for sharing her favorite dairy-free, gluten-free rice bread recipe with us! She sent an email with this simple bread that’s reportedly great for toast and sandwiches.

    Pat’s measurements are more relaxed than our typical bread recipes, but as long as you get a fairly loose batter, you should be on the right track. Gluten-free bread is made with a batter, rather than dough, to keep the bread from being too dry.

    This recipe does require quite a few eggs, so I do not recommend trying to substitute them.

    If you can’t find gluten-free self raising flour, then you can make your own. Bob’s Red Mill has a good recipe.

    Arrowroot starch / flour can be a little expensive. In a pinch, you can substitute non-GMO cornstarch or tapioca starch.

    Special Diet Notes: Rice Flour Bread

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, optionally soy-free, and vegetarian.

    Rice Flour Bread (Gluten-Free)
     
    Print
    Prep time
    10 mins
    Cook time
    35 mins
    Total time
    45 mins
     
    Thanks to Go Dairy Free viewer Pat for emailing in her favorite gluten-free / wheat-free and dairy-free bread recipe!
    Author: Pat
    Recipe type: Breakfast
    Cuisine: American
    Serves: 1 loaf
    Ingredients
    • 2 cups organ self raising gluten-free flour
    • 1 cup arrowroot starch
    • 4 dessert spoons white rice flour
    • 1 spoon brown rice flour
    • 2 teaspoons gluten-free baking power
    • Pinch salt
    • 4 eggs
    • 1 cup soya milk or soy-free milk beverage
    • 1 dessert spoon dairy-free buttery spread, melted
    Instructions
    1. Preheat your oven to 200ºC.
    2. Grease and flour a 9×5-inch or similar bread pan.
    3. In a large bowl, whisk together the flours, starch, baking powder, and salt. Make a well in the dry ingredients. Add the eggs, milk beverage, and buttery spread to the well, and whisk to combine. Stir until the batter is well combined.
    4. Scrape the batter into your prepared pan and level it out.
    5. Bake for 35 minutes.
    6. When it comes out leave on side covered.
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    2 Comments

    1. Maria Yong on January 16, 2014 11:45 pm

      I tried this bread tonight and it was a disaster. It was heavy and it did not look anything like the picture at all. I will not be using this website again.

      Reply
      • Alisa Fleming on January 17, 2014 7:44 am

        Hi Maria, your reaction to this recipe as a representation of the whole website was a little shocking! This was a reader contributed recipe, as noted at top. For recipes from my kitchen that are fully tested, see this section – http://www.godairyfree.org/dairy-free-recipes/alisas-recipe-collection.

        I do many gluten-free recipes.

        Reply

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