Gluten-Free Rice Bread

This Rice Bread is made using a mixture of brown rice flour and white rice flour. 

Gluten-Free Rice Bread (Vegan)

Ingredients

• 225 g (2 cups) brown rice flour
• 150 g (1 1/4 cup) rice flour
• 3 tablespoons tapioca flour
• 1/4 teaspoon salt to taste
• 3 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
• 270 ml (1 1/4 cups) water

To decorate (optional):

• Poppy seeds, sunflower seeds, sesame seeds etc

Instructions

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Mix together all the ingredients in a bowl
• Transfer the mixture to a loaf tin (I used a one-pound loaf tilined with greased baking paper
• Scatter over mixed seeds to decorate, if desired
• Bake in the oven for around 55 minutes, until risen and an inserted skewer comes out clean
• Leave to cool on a wire rack before putting away to store
• Tastes best eaten freshly made, but keeps well covered in the fridge for a good few days – if not eaten on the day it’s made, it’s best toasted before eating

Notes

If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean.

Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!

https://www.rhiansrecipes.com/rice-bread/