If you've ever bitten into a dense, gummy, store-bought gluten free bread and thought — there has to be something better — you're absolutely right. This gluten free bread recipe with rice flour is soft, fluffy, and holds together like real bread should. No crumbling. No weird aftertaste. Just a simple, homemade loaf you'll actually want to eat.
The best part? You don't need a ton of specialty ingredients or fancy equipment. If you have rice flour, a few pantry staples, and a loaf pan, you're ready to bake.
Whether you're newly gluten free, managing celiac disease, or just trying to find a better everyday bread — this recipe is your starting point.
Why Rice Flour Works So Well for Gluten Free Bread
Rice flour is one of the most widely available and affordable gluten free flours on the market. But more importantly, it bakes well. It has a mild, neutral flavor that doesn't overpower your bread, and it creates a texture that's closer to traditional wheat bread than most other single-ingredient gluten free flours.
There are two main types of rice flour you'll find in stores:
- White rice flour — lighter in texture, produces a softer crumb, and is the most commonly used for gluten free baking.
- Brown rice flour — slightly denser, nuttier in flavor, and adds a touch more nutrition. It works well in combination with white rice flour.
For this recipe, we'll use a blend of both for the best of both worlds — softness from the white rice flour and a bit of structure from the brown rice flour. If you only have one type, white rice flour works great on its own.
One key ingredient you'll also need is xanthan gum. In regular bread, gluten is what holds everything together and gives bread its chewy, stretchy structure. Since rice flour has no gluten, xanthan gum acts as the binding agent. Without it, your bread will fall apart. A little goes a long way — just one teaspoon is enough for a whole loaf.
What You'll Need — Ingredients
🍞 Gluten Free Rice Flour Bread — Ingredients (Makes 1 Loaf)
Dry Ingredients:
- 1 ½ cups white rice flour
- ½ cup brown rice flour
- ¼ cup tapioca starch (also called tapioca flour)
- 2 ¼ tsp instant yeast (1 standard packet)
- 1 tsp xanthan gum
- 1 tsp salt
- 1 tbsp sugar (helps activate the yeast)
Wet Ingredients:
- 1 cup warm water (around 110°F / 43°C — warm to the touch but not hot)
- 2 large eggs, room temperature
- 3 tbsp olive oil (or melted butter)
- 1 tsp apple cider vinegar
Equipment You'll Need
- Standard 9x5 inch loaf pan
- Stand mixer or hand mixer (strongly recommended — gluten free bread dough is more like a thick batter than traditional dough)
- Large mixing bowl
- Measuring cups and spoons
- Plastic wrap or a clean kitchen towel (for the rise)
- Instant-read thermometer (optional but helpful)
Step-by-Step Instructions
- Proof the yeast. In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes. When it's ready, it should look foamy on top. If it doesn't foam, your yeast may be old — start over with fresh yeast before continuing.
- Mix the dry ingredients. In a large mixing bowl, whisk together the white rice flour, brown rice flour, tapioca starch, xanthan gum, and salt. Make sure everything is evenly combined before adding any wet ingredients.
- Add the wet ingredients. To the dry mixture, add the eggs, olive oil, and apple cider vinegar. Pour in the yeast mixture last. Use a hand mixer or stand mixer on medium speed to combine everything for 2–3 minutes. The dough will look more like a thick, sticky batter than traditional bread dough. That's completely normal.
- Transfer to loaf pan. Grease your 9x5 loaf pan well with oil or cooking spray. Spoon the dough into the pan and smooth the top with a wet spatula or the back of a wet spoon. The dough won't spread on its own — shape it now.
- Let it rise. Cover the pan loosely with plastic wrap or a clean kitchen towel. Place it in a warm spot in your kitchen — near a warm oven, on top of the fridge, or in an oven that has been turned on briefly and then off. Let it rise for 45–60 minutes, until the dough has risen to about ½ inch above the top of the pan.
- Preheat your oven. About 15 minutes before the rise is done, preheat your oven to 375°F (190°C).
- Bake. Bake for 55–65 minutes. The top should be a deep golden brown. If it starts browning too fast, tent it loosely with aluminum foil after the first 30 minutes.
- Check for doneness. The bread is done when an instant-read thermometer inserted into the center reads 205–210°F (96–99°C). You can also tap the bottom — it should sound hollow.
- Cool completely before slicing. This is critical. Gluten free bread continues to set as it cools. If you cut into it while it's still hot, it will be gummy inside. Let it cool on a wire rack for at least 1–2 hours before slicing.
Tips for the Best Gluten Free Rice Flour Bread
Gluten free baking has a bit of a learning curve — but once you understand a few key principles, it becomes much easier. Here are the most important things to keep in mind:
Measure by weight when possible
Gluten free flours can be tricky to measure with cups because they pack differently. If you have a kitchen scale, weigh your flour instead of scooping. White rice flour is about 160g per cup; brown rice flour is about 140g per cup. This small change can make a noticeable difference in consistency.
Don't skip the xanthan gum
We mentioned it above, but it's worth repeating. Xanthan gum is the structural backbone of this bread. Without it, the loaf will be crumbly and fall apart when you try to slice it. Use exactly 1 teaspoon — more isn't better here.
Room temperature eggs matter
Cold eggs can cause the fat in the recipe to seize up and affect the rise. Take your eggs out of the fridge at least 30 minutes before baking, or place them in a bowl of warm water for 10 minutes if you forgot.
Don't rush the rise
Gluten free bread often rises more slowly than wheat bread. If your kitchen is cool, give it extra time. The rise should look visible and significant — the dough should puff up noticeably before you bake it. An under-risen loaf will be dense.
Store it right
Gluten free bread dries out faster than conventional bread. Wrap the cooled loaf tightly in plastic wrap and store at room temperature for up to 2 days, or slice and freeze it for up to 3 months. Toast frozen slices straight from the freezer — they come out great.
Variations to Try
Once you've mastered the basic loaf, there are lots of easy ways to mix it up:
| Variation | What to Change |
|---|---|
| Herb & Garlic Bread | Add 1 tsp garlic powder + 2 tbsp fresh or dried rosemary to the dry ingredients |
| Dairy-Free Version | Use olive oil instead of butter — the base recipe is already dairy-free |
| Egg-Free Version | Replace 2 eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 min) |
| Seeded Loaf | Add 2 tbsp sunflower seeds or sesame seeds on top before baking |
| Sandwich Rolls | Divide dough into 8 portions, shape on a baking sheet, reduce bake time to 30–35 min |
Nutritional Information (Per Slice, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~145 kcal |
| Carbohydrates | ~26g |
| Protein | ~3g |
| Fat | ~4g |
| Fiber | ~1g |
| Sugar | ~1g |
Note: Values are estimates based on standard ingredients. Will vary slightly depending on exact brands used.
Frequently Asked Questions
Can I use only white rice flour without brown rice flour?
Yes! You can use 2 cups of white rice flour instead of the white + brown blend. The texture will be slightly softer and the flavor a bit more neutral. The brown rice flour just adds a little extra structure and nuttiness, but the recipe works fine without it.
What if I don't have tapioca starch?
You can substitute tapioca starch with arrowroot starch or potato starch in a 1:1 ratio. Cornstarch also works in a pinch, though the texture will be slightly different. Tapioca starch gives the bread a slightly chewy, springy quality that other starches don't quite match, so it's worth getting if you plan to bake gluten free regularly.
Why is my gluten free bread gummy in the middle?
This almost always happens when the bread is cut too soon after baking, or when it's slightly underbaked. Always let the loaf cool for at least 1–2 hours on a wire rack, and make sure the internal temperature reached at least 205°F before taking it out of the oven. If you're consistently getting gummy bread, try reducing the water by 2 tablespoons next time.
Can I make this in a bread machine?
Yes! Add the ingredients in the order your bread machine recommends (usually wet ingredients first, then dry, with yeast on top). Use the gluten free setting if your machine has one, or the basic/white bread setting. Skip the second knead cycle if possible, as over-kneading gluten free dough can deflate it.
Is this recipe celiac-safe?
The ingredients in this recipe are naturally gluten free. However, cross-contamination is a real concern for people with celiac disease. Make sure you're using certified gluten free rice flour and tapioca starch, and that your baking equipment hasn't been used with wheat flour recently. When in doubt, dedicate specific bowls, pans, and utensils to gluten free baking only.
How do I get a crispier crust?
For a crispier crust, place a small oven-safe dish of water on the bottom rack while you preheat the oven. The steam during the first part of baking helps the crust develop. You can also brush the top of the loaf with a light coating of olive oil before baking.
Final Thoughts
This gluten free bread recipe with rice flour is one of the most reliable and satisfying things you can make at home if you're eating gluten free. It's soft enough for sandwiches, sturdy enough for toast, and simple enough to bake on a weekday.
Once you get the hang of it, you'll find yourself reaching for this recipe every single week. The ingredients are easy to find, the process is straightforward, and the result is a loaf that genuinely rivals anything you'll find at the store — at a fraction of the cost.
Give it a try, and don't be discouraged if your first loaf isn't perfect. Gluten free bread baking takes a little practice, but the second and third loaves will be even better.
