Brown Rice Bread Recipe

Brown rice flour: A gluten-free flour made from finely ground brown rice, providing a nutty flavor and dense texture.

Tapioca starch: A starchy substance extracted from the cassava root, used to add chewiness and elasticity to the bread.

Baking powder: A leavening agent that helps the bread rise and become fluffy.

Salt: Enhances the overall flavor of the bread.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Warm water: Necessary for hydrating the dry ingredients and activating the yeast.

Olive oil: Adds moisture and richness to the bread.

Apple cider vinegar: Provides acidity that helps the bread rise and adds a subtle tangy flavor.

Active dry yeast: A leavening agent that helps the bread rise by producing carbon dioxide gas.

When mixing the brown rice flour and tapioca starch with the other dry ingredients, ensure they are thoroughly combined before adding the wet ingredients. This helps to evenly distribute the baking powder and salt, which is crucial for achieving a consistent texture and proper rise in your bread. Additionally, when adding the warm water, make sure it is not too hot, as this can kill the yeast. The water should be warm to the touch, around 110°F (43°C), to activate the yeast effectively.

• brown rice flour - Substitute with sorghum flour: Sorghum flour has a similar texture and nutritional profile, making it a good gluten-free alternative.

• tapioca starch - Substitute with arrowroot powder: Arrowroot powder provides a similar binding and thickening effect as tapioca starch.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• sugar - Substitute with honey: Use ¾ cup honey for every cup of sugar to add natural sweetness and moisture.

• warm water - Substitute with warm almond milk: Almond milk can add a subtle nutty flavor and extra nutrients.

• olive oil - Substitute with coconut oil: Coconut oil can provide a different flavor profile and similar moisture content.

• apple cider vinegar - Substitute with white vinegar: White vinegar can be used in the same quantity to achieve the same acidity.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing.

• Allow the brown rice bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• Wrap the cooled loaf tightly in plastic wrap or aluminum foil. This helps to keep the bread fresh by preventing it from drying out.
• Place the wrapped loaf in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
• Store the bread at room temperature for up to 3 days. If you live in a particularly humid climate, consider storing it in the refrigerator to extend its shelf life.
• For longer storage, slice the bread before freezing. This allows you to take out only the number of slices you need, without having to thaw the entire loaf.
• Place the slices in a single layer on a baking sheet and freeze for about 1-2 hours. This prevents the slices from sticking together.
• Once the slices are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag with the date to keep track of its freshness.
• When you're ready to enjoy the bread, simply take out the desired number of slices and let them thaw at room temperature. For a quicker option, you can toast the slices directly from the freezer.
• If you prefer a warm slice, reheat the thawed bread in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This will help to restore its fresh-baked texture.

• Preheat your oven to 350°F (175°C). Wrap the brown rice bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quick reheat, slice the bread and place the slices in a toaster. Toast on a medium setting until the edges are crispy and the inside is warm.

• If you prefer using a microwave, place a slice of brown rice bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat as it can become rubbery.

• For a stovetop method, heat a non-stick skillet over medium heat. Place a slice of bread in the skillet and cover with a lid. Heat for 1-2 minutes on each side, or until warmed through and slightly crispy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the bread slices in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure even warming.

• Oven: Used to bake the bread at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the dry and wet ingredients together.

• Measuring cups: Used to measure out the brown rice flour, tapioca starch, and warm water accurately.

• Measuring spoons: Used to measure out the baking powder, salt, sugar, olive oil, apple cider vinegar, and active dry yeast.

• Loaf pan: Used to hold the batter while it bakes into bread.

• Whisk: Used to mix the dry ingredients together.

• Spatula: Used to mix the wet and dry ingredients together until well combined.

• Toothpick: Used to check if the bread is fully baked by inserting it into the center.

• Wire rack: Used to cool the bread completely after it has been baked.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the mixing process.

Use a stand mixer: A stand mixer can combine the batter more quickly and efficiently than mixing by hand.

Warm water prep: Use a microwave to quickly warm the water to the desired temperature.

Quick yeast activation: Activate the yeast in warm water for a few minutes before adding it to the mix.

Line the pan: Use parchment paper to line the loaf pan for easy removal and less cleanup.