4 Ingredients Gluten Free Bread

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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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Comments

  1. says

    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!

  2. Danielle says

    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!

  3. Gigi says

    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 :/

    • says

      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!

  4. Jessica says

    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.

    • says

      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.

  5. Annell says

    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.

    • says

      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.

  6. Jessica says

    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

  7. Lee says

    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?

  8. says

    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?

    • says

      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!

  9. Melissa says

    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?

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