4 Ingredients Gluten Free Bread

April 9, 2013


Gluten-free cuisine intrigues me. It’s not always easy to reinvent classic recipes to make them suitable to a gluten free diet. It’s a sort of a challenge for a foodie/cook since just by replacing one key ingredient one can get to dramatic changes in taste and texture.

I made a gluten free bread following my instinctive preparation method. I love baking bread, it is something I do by mixing flour, water and yeast, nothing else. I keep it essential and I don’t try to enrich it by adding oils or flavorings.  Bread is a  symbol of minimalism in my life.  

Rice flour is made from milled rice and can be considered a good substitute for wheat flour. Its greater quality is its high digestibility. It has almost the same consistency of a powder so absorbs water more than a standard wheat flour and the dough made out of it will have a different consistency.

Simply made from ground raw rice, it is mostly used to make rice noodles and pancakes. When used to make bread it is accompanied with another type of flour to add strength and density. In this recipe I mixed it with Millet flour, another gluten free ingredient which contains a large quantity of iron and, to a lesser extent, magnesium and phosphorus.

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4 Ingredients Gluten Free Rice bread

Ingredients

  • 2 cup rice flour
  • 1 cup millet flour (aka bajri flour)
  • 2 tsp dry yeast
  • 1 1/2 cup warm water
  • 2 tsp salt

Instructions

  1. In a large bowl mix flour and salt, then add the yeast and water. Mix vigorously.
  2. Cover with a damp tea towel and allow to rise for 1 hour.
  3. Knead the dough adding some more flour, if necessary, and let it rise for 1 hour more.
  4. Preheat the oven at 200 degrees. Transfer the dough in a loaf tin and bake for half an hour or until golden brown.

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36 Comments

  • Reply Kiersten @ Oh My Veggies April 9, 2013 at 11:44 pm

    Who knew making gluten-free bread could be so easy?! What a great recipe!

  • Reply Golubka April 11, 2013 at 2:27 pm

    This recipe sounds so simple and the bread looks yummy, must try. Thank you for the inspiration and stopping by @ Golubka!

  • Reply Alison April 14, 2013 at 1:00 am

    I’m definitely trying this – my 3 year old loves bread, but I think he’s eating too much gluten. This will be a great substitute, thank you!

  • Reply Kiran @ KiranTarun.com April 15, 2013 at 5:24 am

    I need to experiment more with millet flour! This loaf looks so light!

  • Reply Black Rice Risotto with Roasted Tomato and Aubergine April 15, 2013 at 2:34 pm

    […] enjoy preparing different main courses and even bread with rice. It is a very nutritious grain. However several techniques employed to refine it make […]

  • Reply Danielle April 19, 2013 at 5:31 am

    My husband was just diagnosed today with Celiac. Gotta go gluten-free. Have been so overwhelmed with all the ingredients in most recipes. So nice to find an easy recipe! Hope it tastes great because I’m definitely going to try this! Thanks so much!

  • Reply Suzanne April 19, 2013 at 6:23 pm

    Wow; that looks easy! I am struggling to find easy gluten free recipes, so thanks!

  • Reply Angie Sherbondy April 21, 2013 at 12:50 am

    Have you ever tried this recipe with a bread machine? I’m going to try it. Hope it turns out alright.
    Angie

    • Reply Daniela @FoodRecipesHQ April 22, 2013 at 7:06 pm

      Not yet! Wish I had a bread machine…. Wish list! Thanks for you comment :)

      • Reply Tia July 10, 2013 at 6:11 pm

        Hey Angie, I hope I’m not double posting. But were you able to try this in your bread machine? I’m getting ingredients today and would like to try it. Any tips?

  • Reply Gigi April 23, 2013 at 5:44 pm

    Hey, do you know how long this would stay good? Either at room temperature or refrigerated. I am trying to make gluten free food that I can take with me during my EMS calls and sammiches are easiest, but the bread usually tastes like cardboard :/

    • Reply Daniela @FoodRecipesHQ April 28, 2013 at 10:55 am

      Hi Gigi,
      I kept my bread at room temperature for 4 days. I guess it won’t be that fragrant if you keep it for longer :) Refrigerating can be an option, if you really need that. I usually do not refrigerate bread so I am sure how it would come out. Thanks for stopping by!

  • Reply Jessica April 26, 2013 at 5:28 pm

    How long do you knead it? And can you use a kitchen aid mixer to knead it? My son is intolerant to gluten sugar egg whites garlic and pineapple, so we are limited in options. I made this yesterday and it came out terrible and was never golden after forever in the oven. I’m new to making bread yet alone gluten and egg free baking. Any tips? Thanks.

    • Reply Daniela @FoodRecipesHQ April 28, 2013 at 11:06 am

      Hi Jessica, I’m not sure it did not work out for you. Different flour with different protein content can make the difference. Next time you may try adding more water to get a moist dough. Let it rise for longer. I did not need to knead it at all, I’ve just mixed all ingredients for a few minutes with a wooden spoon. Hope this can help.

  • Reply Annell April 28, 2013 at 1:49 am

    Shouldn’t the water amount be more like 2 cups? I had to add a 1/4 c to 1 c that is listed just to get it to form together. I let it rise for an hour and nothing happened. Came back to this post and noticed your picture didn’t look anything like mine. Also remembered reading somewhere that gf bread doesn’t really dough like, more of a pancake batter. Added another c of water and will let it rise again. Hope it works.

    • Reply Daniela @FoodRecipesHQ April 28, 2013 at 11:09 am

      Hi Annel, yes I think adding more water from the beginning it would help. Let it for longer. Bear in mind that this type of bread would never rise as much as the wheatflour-based bread. Thanks for your comment.

  • Reply Jessica May 2, 2013 at 3:18 pm

    Hi thanks for your help. I’m trying it in my bread maker today and will let you know how it comes out. I used the same amount of water that your original recipe called for, and am hoping it wont be too moist this time. Keeping my fingers crossed! Jessica

  • Reply Clarissa May 17, 2013 at 7:26 am

    Is the temperature in celsius or fahrenheit

    • Reply Daniela @FoodRecipesHQ May 17, 2013 at 5:41 pm

      Celsius!

      • Reply Clarissa May 18, 2013 at 7:24 am

        That’s what I figured since you were in London… But since I am in America I thought I would check since our ovens are in fahrenheit and that could change the outcome a bit

  • Reply Lee May 19, 2013 at 11:39 pm

    200 degrees for 30 min cooks this? Not in my oven. Did you get the heat wrong? If so why do people leave positive comments? If not, what special kind of rice flour did you buy to make it work?

    • Reply Daniela @FoodRecipesHQ May 20, 2013 at 5:03 pm

      Hi Lee, 200 Celsius is approximately 400 Fahrenheit. It is almost the maximum temperature I can reach in my oven!

  • Reply Daniel May 28, 2013 at 1:47 pm

    Howdy. I’m wondering if you may be interested in doing a website link exchange? I see your website: http://www.foodrecipeshq.com/4-ingredients-gluten-free-bread/ and my blog are centered around the same topic. I’d really like to swap links or perhaps
    guest author a article for you. Here is my personal e-mail: danielgunderson@yahoo.
    com. Be sure to contact me if you’re even remotely interested. Thanks.

  • Reply Tia July 10, 2013 at 6:10 pm

    Hi there, thank you for the recipe. I’m glad I read the comments before asking any questions, ha ha — got some answered. I just had one more, do you think this will work with brown rice flour?

    • Reply Daniela @FoodRecipesHQ July 11, 2013 at 12:04 am

      Hi Tia, I haven’t tried brown rice flour yet. Sounds like a great idea. I guess it is fine as long you mix the rice flour with another structure builder flour. Add 2 tbsp xanthan gum for more consistency!

  • Reply Melissa July 19, 2013 at 3:12 am

    Hi there! I too am trying this with brown rice flour and millet flour. I’m a little confused on the directions though. After covering the dough and letting it rise for one hour do I uncover it and let it rise for another hour before baking it?

  • Reply Rema February 19, 2015 at 4:58 pm

    can I use gluten free flour instead of the millet flour?

    • Reply Daniela @FoodRecipesHQ February 20, 2015 at 6:50 pm

      Hi Rema, sure you can!

      • Reply didbay February 24, 2015 at 12:44 pm

        Hi, what kind of flours can I use instead of the millet flour?

  • Reply Andrew May 15, 2015 at 12:11 am

    Hi, how long will this ‘4 Ingredients Gluten Free Rice bread’ stay fresh for at room temperature? Also, how long could I freeze some of it for?

    Thanks,

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