Gluten Free Rice Bread
WOW, this surprised me. I had seen other versions floating around the net, but I have nailed it in one! Winner Winner, toast for dinner.
This Gluten Free Rice Bread made with EVOO in the Thermomix is a game changer for anyone seeking an easy, reliable, and delicious alternative to store-bought gluten free loaves. With just a few pantry staples and your Thermomix doing all the hard work, you'll have a soft, moist bread that's perfect for sandwiches, toast, or just warm with a slather of butter. It’s light, naturally gluten free, and free from the dense texture or strange aftertaste so common in other gluten free options—making it a new staple in your kitchen.
HINTS and TIPS:
1. Bread is too dense:
Make sure your yeast is fresh.
2. Bread didn’t rise properly:
Check that your water is the right temperature—lukewarm but not hot (around 37°C). Too hot and it can kill the yeast, too cold and it won’t activate.
3. Texture is gummy or undercooked:
This often means it wasn’t baked long enough. Every oven is different—check with a skewer inserted into the centre; it should come out clean.
4. Crust is too hard or dark:
Try tenting the bread with foil for the last 15–20 minutes of baking to prevent over-browning. Lower your oven temperature slightly if this happens consistently. Again it may be your oven temperatures are off.
5. Bread stuck to the pan:
Make sure to grease and line your tin well, especially when working with gluten free doughs that are more delicate.
6. Batter too runny or too thick:
Measure ingredients precisely, especially rice and water. If needed, let the batter sit for 10 minutes to allow the rice flour to absorb moisture before baking.
STORAGE:
Room Temperature:
Store the cooled bread in an airtight container or wrap it well in beeswax wrap or plastic wrap. It will stay fresh at room temperature for up to 2 days.
Refrigeration:
For longer storage, place the bread in an airtight container in the fridge. It will keep for up to 5 days, but may dry out slightly—toast slices before serving for best texture.
Freezing:
Slice the bread before freezing so you can grab one piece at a time. Wrap slices in baking paper and freeze in a ziplock bag or airtight container for up to 2 months. Toast straight from frozen or allow to thaw at room temp before using.
Need
- 350 Grams rice, any kind, including brown
- 1 Litre water for soaking
- 210 Grams additional cool water
- 80 Grams Extra Virgin Olive Oil (EVOO) BUY
- 25 Grams sugar
- 10 Grams fine grind salt
- 2 Teaspoons dried active yeast
Do
- 1
Place rice and 1L of water into the Thermomix bowl and set the timer for 4 hours to soak. Alternatively you can soak this separately in a bowl or Thermoserver for up to 12 hours.
- 2
Drain the rice. Add all other ingredients to the soaked rice and blend 1.5 min/speed 10.
- 3
Grease a loaf tin very well with a nonstick spray. This is essential.
- 4
Preheat the oven to 180°C (365°F) and place a pan of water on the bottom rack. Alternatively you can use max steam in your steam oven at the same temperature.
- 5
Pour the batter into the loaf tin and spray the top of the batter with water. (This helps to prevent cracking.)
- 6
Let the batter rise for around 30 minutes or until just below the rim of the tins. I used my dough proofing feature on my steam oven for this which meant I didn't need to spray the loaf.
- 7
Spray the loaf with water again.
- 8
Bake for 30-35 minutes until golden and springing back to the touch. This will not be a crusty loaf.
- 9
Leave to cool in the tin for a few minutes, then finish cooling on a wire rack. This is very easy to slice.
- 10
Eat as you would any other bread, and it is excellent when toasted!
- 11
We did try this with a Thai red rice. There were some issues, that I think would be ironed out with longer soaking time (say 24 hours) and also a higher ratio of water to rice in the batter. I'll get back to you!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
