The Fresh Loaf

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Gluten free brown rice bread

LauraM's picture

Gluten free brown rice bread


I have never tried to bake a gluten free loaf, but my friend has an allergy and is hoping I can help her bake a gluten free brown rice loaf of bread.

Does anyone have a recipe to share?
Many thanks,


hanseata's picture

I made this gluten-free Whole Grain Bread, adapted from Cook's Illustrated, several times, it looks and tastes like a good "normal" bread, keeps well, and, also, can be toasted. I tweaked the formula a bit (adding buckwheat), but ATK's technique is based on solid experimentation, and should be followed closely.

It contains brown rice flour, but with that alone it would not be very tasty, so it is a mixture of several gluten-free flours. The psyllium husk powder (from the health food store or supermarket aisle, normally used as fiber a supplement for better digestion) gives it the necessary structure to rise, this works much better than xanthan gum.

GF-WHOLE GRAIN BREAD (adapted from Cook's Illustrated)

504 g warm water (110ºF)
7 g instant yeast
43 g sugar, divided
2 eggs
1 egg yolk
28 g butter, melted and cooled
250 g teff flour
45 g buckwheat flour
99 g brown rice flour
99 g golden flax seed meal
60 g sweet rice flour
19 g powdered psyllium husk (3 tbsp)
9 g baking powder (2 tsp)
9 g salt (1 1/2 tsp)
sesame, for sprinkling (or poppy, pumpkin, sunflower or flax seeds)

Heat oven to 200ºF/93ºC, turn off when temperature is reached (= proofing box). Mist an 8 1/2 x 4 1/2-inch loaf pan with oil spray.

In liquid measuring pitcher, whisk together water, yeast and 1 tsp of the sugar. Let sit until bubbly, ca. 5 minutes. Whisk in eggs, yolk, and butter.

In mixer bowl (paddle), stir together flour blend, psyllium, baking powder, salt, and remaining sugar on low speed, until combined, ca. 1 minute.

Slowly add yeast mixture and mix until combined, ca. 1 minute. Then beat on medium speed for 6 minutes (it will be like cookie dough).

Transfer dough to pan. With wet hands, press gently into corners, and smooth top. Run finger along edge of loaf, pressing down slightly, so that sides are 1/2 inch lower than center (that makes the loaf rise in a nice mound). Sprinkle with sesame.

Cover pan loosely with plastic wrap, place in warmed oven, and let rise for 10 minutes (to give a boost).

Remove pan from oven and continue to proof on counter, until it has risen ca. 1/2 inch higher than rim of pan, 20 - 30 minutes. Preheat oven to 350ºF.

Mist loaf with water. Bake for 45 minutes, rotate pan, and continue baking for  another 45 minutes, until dark golden brown (internal temperature: 200ºF).

Turn out onto wire rack to cool completely.

Happy Baking,


clazar123's picture

The teff must give it a wonderfully nutty flavor. Where do you buy your teff? It is one of the more expensive GF ingredients I have used and I haven't done enough GF baking to make a bulk purchase worthwhile. Esp. the ivory teff!

I haven't had buckwheat in a long time and I never cared for the flavor but there is not much in this recipe. I have seen buckwheat in a lot of GF recipes and wonder what it contributes. Is it there for the flavor? Does it add to the texture or color?

I have also seen sweet rice used as opposed to white rice in GF recipes and wondered why. Google provided some info on the difference between the 2 products and it makes total sense. GF products need starch for structure so choosing a starchier white rice makes sense.

Just to clarify- the psyllium is very finely ground-similar to flour particle size? I have some powdered psyllium but in the past I have used the whole and medium ground psyllium in bread.

The technique on this bread is so simple-very much like a batter bread. I have done enough GF baking to understand the role of the basic ingredients and what is needed to structure a loaf. I have come to respect it as  it is a whole different baking specialty-like cake baking is to wheat bread making or even ryebread expertise is to French bread expertise. Both very specialized and the skills of one don't necessarily translate to the other.

I have enjoyed numerous of your recipes and blog so I a definitely bookmarking this one. Thank you!