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Gluten Free Brown and White Bread

bread image
Gluten-free yeast bread that uses a mixture of brown and white rice flour. Slice and serve with butter, or enjoy with a sandwich.
Yield 1 (9×5-inch) loaf
2

Reviews

Ingredients

Wet Ingredients

  • 1 2/3 cups water (room temperature)
  • 3 large eggs (room temperature)
  • 1/4 cup vegetable oil
  • 1 teaspoon cider vinegar

Dry Ingredients

  • 2 1/4 cups white rice flour
  • 1 cup brown rice flour
  • 2 1/2 teaspoons xanthan gum
  • 1 1/2 teaspoons table salt
  • 1/2 cup dry milk powder
  • 3 tablespoons granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Instructions

  • Prepare pans: Grease one 9×5-inch or three 2×5-inch bread pans; set aside.
  • In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment.
  • In a medium bowl, whisk together all dry ingredients until thoroughly combined.
  • With mixer on low speed, gradually add the dry mixture to the wet mixture; mix until well blended. On medium speed, beat about 10 minutes. Pour batter into pan(s). Cover; allow to rise approximately 1 hour.
  • Preheat oven to 375°F.
  • Bake for 60 minutes for the 9×5-inch loaf; 30 minutes for the 2×5-inch loaves; use a toothpick to test for doneness. When baking is complete, remove the pan(s) from the oven and wait for 10 minutes before removing bread from pan. Cool on wire rack before slicing.

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Review & Comments

Teri | Reply

Will this make rolls instead of a loaf of bread? Thank you

Red Star Yeast | Reply

Hi Teri,
You can certainly divide the dough up, shape and bake as rolls. You may need to adjust the baking time.
Happy baking!

Kavya | Reply

5 stars
I skipped the dry milk powder the second time around and it turned out great both times!

Barbara Custer | Reply

Excellent recipe, and this is one of the best tasting gluten free breads. I find, tho that I have to use two cups of water – maybe because of the humidity (or lack thereof) in my kitchen. Love the cheese version of this receip also.

Lorraine | Reply

5 stars. Thank you for this recipe!

I used Teff Flour instead of rice bran. It took 45 minutes to cook in my new oven, so carefully watch it near that time.

Gail Dunn | Reply

This is the best bread I have found. My family loved it. It is moist and not as heavy as other recipes I have used. It is much better than bought bread. I used all white rice{I didn’t have any brown} and the gluten free setting on my bread maker.

DOROTHY FRENCH | Reply

5 stars
First soft bread I have had in nearly 2 years, with hardly any of the GF taste. Best if eaten in first 5 days.

mulberrymeadows | Reply

This bread makes a fantastic French Toast. Coupled with real maple syrup, it is the best I have ever had! This bread holds up well for sandwiches and is very moist. I use a bread machine.

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