Homemade Rice Flour Bread: A Gluten-Free Delight

 Rice flour bread offers a delicious gluten-free alternative to traditional wheat bread, with a tender crumb and subtle sweetness that makes it perfect for sandwiches, toast, or enjoying on its own. This recipe creates a loaf that's both dairy-free and gluten-free, making it suitable for various dietary needs.

Why Rice Flour Bread?

Rice flour bread has become increasingly popular, not just among those with gluten sensitivities, but also among home bakers looking to explore different flavors and textures. The fine texture of rice flour creates a uniquely light crumb, while xanthan gum helps provide the structure typically offered by gluten in traditional breads.

Ingredients

For one 9x5-inch loaf:

• 3 cups white rice flour
• 2 teaspoons xanthan gum
• 1 tablespoon active dry yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1/4 cup vegetable oil
• 1 1/4 cups warm water (110-115°F)
• 1 teaspoon apple cider vinegar

Equipment Needed

• 9x5-inch loaf pan
• Stand mixer with paddle attachment (or large mixing bowl)
• Measuring cups and spoons
• Kitchen thermometer
• Clean kitchen towel
• Plastic wrap

Instructions

1. Prepare the Pan
   • Grease a 9x5-inch loaf pan thoroughly
   • Line with parchment paper, leaving an overhang on the long sides
   • Grease the parchment paper
2. Mix Dry Ingredients
   • In a large bowl, whisk together rice flour, xanthan gum, and salt
   • In a separate small bowl, combine yeast with sugar
3. Activate the Yeast
   • Add warm water to the yeast mixture
   • Let stand for 5-10 minutes until foamy
   • If the mixture doesn't foam, start over with fresh yeast
4. Combine Ingredients
   • In a stand mixer bowl, beat eggs until light
   • Add oil and apple cider vinegar
   • Gradually add the flour mixture alternating with the yeast mixture
   • Beat on medium speed for 3 minutes until well combined
5. First Rise
   • Transfer the dough to the prepared pan
   • Smooth the top with wet hands
   • Cover with a damp kitchen towel
   • Let rise in a warm place for 1 hour or until doubled
6. Bake
   • Preheat oven to 350°F
   • Bake for 45-50 minutes until golden brown
   • Internal temperature should reach 200°F
   • Tent with foil if the top browns too quickly
7. Cool
   • Remove from pan immediately
   • Cool completely on a wire rack before slicing
   • Wait at least 2 hours for the best texture

Storage Tips

• Store at room temperature in an airtight container for up to 3 days
• Freeze sliced bread for up to 3 months
• Thaw frozen slices at room temperature or toast directly from frozen

Troubleshooting

• Dense Texture: Ensure your yeast is fresh and active
• Crumbly Bread: Don't reduce the xanthan gum amount
• Gummy Interior: Make sure to bake until internal temperature reaches 200°F
• Collapsed Top: Don't let it rise too long before baking

Recipe Notes

• Room temperature ingredients are crucial for proper rising
• Don't skip the xanthan gum - it's essential for structure
• The dough will be wetter than traditional wheat bread dough
• Apple cider vinegar helps activate the yeast and improves the texture

Variations

• Add 2 tablespoons of honey for a sweeter loaf
• Mix in herbs like rosemary or thyme for savory bread
• Incorporate seeds (sunflower, pumpkin) for added texture
• Use brown rice flour for a nuttier flavor

Remember that gluten-free baking requires precision in measurements and technique. Success comes with practice and attention to detail. This bread is best enjoyed fresh but toasts beautifully even after a few days.