Gluten-Free Rice Flour 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)
Prep time
Cook time
Total time
Thanks to Go Dairy Free viewer Pat for emailing in her favorite gluten-free / wheat-free and dairy-free bread recipe!
Recipe type: Breakfast
Cuisine: American
Serves: 1 loaf
  • 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
  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.

About Author

Alisa is the founder of, 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.


  1. 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.

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