Gluten-Free Rice Flour Bread

A light homemade bread with a soft interior and delicate crust. Easy to make without complicated techniques—ideal for breakfast, sandwiches, or alongside a warm soup.

Preparation

2 h 20 m

Baking

40–45 minutes

Servings

1

Difficulty

Easy

Ingredients

  • 300 g BodPie rice flour
  • 100 g corn starch
  • 12 g powdered psyllium husk
  • 7 g dry yeast
  • 1 tbsp sugar
  • 1½ tsp salt
  • 420 ml lukewarm water
  • 2 tbsp vegetable oil
  • 1 tbsp apple cider vinegar or white vinegar
  • 1 tbsp oil, for brushing

Instructions

  1. In a bowl, combine the lukewarm water, sugar and dry yeast. Leave for 5–10 minutes, until the yeast activates.
  2. In a separate bowl, mix the rice flour, corn starch, psyllium husk and salt.
  3. Add the liquid mixture to the dry ingredients, along with the oil and vinegar. Mix thoroughly with a spoon or a hand mixer.
  4. The dough will be soft and sticky — this is normal for gluten-free bread. Leave it for 10 minutes so the psyllium can absorb some of the moisture.
  5. Transfer the dough to a loaf tin lined with baking paper or lightly greased. Smooth the surface with a wet spoon or spatula.
  6. Cover and leave in a warm place for around 60–70 minutes, until the dough has visibly risen.
  7. Preheat the oven to 190°C.
  8. Brush the surface with a little oil and, if desired, make a shallow cut down the centre.
  9. Bake for 40–45 minutes, until the bread has developed a golden crust.
  10. Leave to cool completely on a wire rack before slicing.

Recommended Product

Rice Flour 500 g
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