Homemade Gluten-Free Rice Flour Bread

150g rice flour 10g psyllium husk powder 1 tsp baking powder (4g) 1/2 tsp salt (3g) 1 tbsp olive oil (15ml) 180ml warm water (40°C) 1 tsp apple cider vinegar (5ml) 1 tsp sugar (4g) 7g dry yeast (1 packet)

Ingredient substitutions

• Olive oil: Use the same amount of another mild vegetable oil.
• Apple cider vinegar: Use the same amount of white vinegar.
• Sugar: Use the same amount of honey; the yeast mixture may be slightly less frothy.

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A crisp dry cider
Its bright, gently fruity character complements the bread’s mild flavor and crisp crust.

Non-alcoholic: Sparkling apple juice

A soft, airy gluten-free bread made with rice flour and psyllium husk, featuring a golden, crispy crust. Perfectly moist inside, this bread is enhanced with olive oil and warm water for a tender crumb.

Steps

1. In a small bowl, combine warm water, sugar, and dry yeast. Stir gently and let it sit for 5-7 minutes until frothy. 2. In a large mixing bowl, whisk together rice flour, psyllium husk powder, baking powder, and salt. 3. Add the olive oil and apple cider vinegar to the yeast mixture. 4. Pour the wet ingredients into the dry ingredients and mix well using a wooden spoon or spatula until a thick batter forms. 5. Cover the bowl with a clean towel and let the dough rise in a warm place for 45-60 minutes, until slightly puffed. 6. Preheat the oven to 220°C (425°F). Line a small loaf pan (about 20cm x 10cm) with parchment paper. 7. Transfer the dough into the loaf pan and smooth the top with a wet spatula. 8. Bake for 10 minutes at 220°C, then reduce the temperature to 190°C (375°F) and bake for an additional 35-40 minutes until the crust is golden-brown and slightly cracked. 9. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Homemade Gluten-Free Rice Flour Bread

• The batter should be thick and cohesive rather than pourable; psyllium continues absorbing water as it rests.
• Let the loaf cool completely before slicing so the moist crumb can set and cut cleanly.
• A serrated bread knife helps slice the tender loaf without compressing it.

Storage

Keep cooled bread wrapped or in an airtight container at room temperature for up to 2 days, or refrigerate for 3–4 days. Freeze sliced portions for longer storage.

Frequently asked questions

How can I tell when the loaf is baked through?

Look for a golden, lightly cracked crust and a loaf that feels set rather than soft at the sides. Cool it fully before checking the crumb by slicing.

Why is the center gummy?

It may need more baking time, or it may have been sliced while still warm. Give the loaf time to cool completely so its crumb can firm up.

Can I make the loaf ahead?

Yes. Bake it a day ahead and keep it wrapped once fully cool. For longer planning, freeze it sliced and thaw only the portions you need.