Rice Bread

This soft, home-baked loaf celebrates a long tradition of grain-based breads adapted for gluten-free kitchens around the world. From West African steamed loaves to East and Southeast Asian cakes and buns milled from ground rice, cooks have long explored ways to turn finely milled grains into airy, sliceable staples. This version focuses on a simple pan loaf with a tender crumb, ideal for everyday toast and sandwiches, while keeping the method approachable for first-time bakers.

Ingredients

• rice flour — 3 cups (about 360 g)
• xanthan gum — 1 1/2 teaspoons
• active dry yeast — 2 1/4 teaspoons (one packet)
• sugar — 2 tablespoons
• salt — 1 1/2 teaspoons
• warm water — 1 1/2 cups (360 ml)
• milk — 1/2 cup (120 ml)
• eggs — 2 large
• olive oil — 3 tablespoons, plus a little for the pan
• apple cider vinegar — 1 teaspoon
• butter — 1 tablespoon, melted, for brushing
• sesame seeds — 1 tablespoon, optional topping

Preparation

1. Activate the leavening: In a mixing bowl, combine warm water and sugar, then sprinkle in the active dry yeast. Let it rest until foamy, about 5 to 10 minutes.
2. Mix the dry base: In a separate bowl, whisk together rice flour, xanthan gum, and salt until evenly combined.
3. Blend the liquids: In a cup or small bowl, whisk milk, eggs, olive oil, and apple cider vinegar until smooth.
4. Build the batter: Pour the liquid mixture into the foamy starter, then add the dry base. Beat vigorously with a sturdy spatula or mixer on medium until thick and smooth; the consistency should be a dense batter rather than a kneadable dough.
5. Pan and proof: Lightly grease a loaf pan with a little olive oil. Scrape the batter in, smooth the top, and, if using, sprinkle sesame seeds. Cover and let rise in a warm spot until the batter crowns slightly over the rim, about 35 to 50 minutes.
6. Bake: Preheat the oven to 375°F (190°C). Bake the loaf until deeply golden and the center registers done, about 35 to 45 minutes.
7. Finish and cool: While warm, brush the crust with melted butter. Let the loaf cool in the pan for 10 minutes, then transfer to a rack and cool completely, at least 1 hour, before slicing.

Complete Cooking Process, Step-by-Step

1. Flavor and structure

The balance of rice flour with xanthan gum supplies the framework a gluten-free loaf needs. A touch of sugar helps the active dry yeast bloom and promotes browning, while salt seasons. The combination of milk and eggs enriches the crumb, and olive oil keeps it tender. A small amount of apple cider vinegar brightens flavor and supports lift.

2. Hydration and mixing

Stirring warm water with the foaming starter ensures even dispersion, then vigorous mixing fully hydrates the rice flour and activates the thickening power of xanthan gum. Aim for a smooth, heavy batter with no dry pockets.

3. Proof and bake

Let the batter rise until just domed; in a warm kitchen this often takes about 35 to 50 minutes. Bake until the top is burnished and the loaf feels set, usually 35 to 45 minutes, then brush with butter for a soft, flavorful crust.

How to Enjoy

• Toast slices and top with a light spread of butter, a drizzle of olive oil, or your favorite jam.
• Use for grilled sandwiches; the enriched crumb browns beautifully in a skillet brushed with a bit of olive oil.
• Serve alongside soups and salads; the tender texture holds up well to dipping.

Tips and Variations

• If your kitchen is cool, proof in a barely warm (turned-off) oven to keep the rise within 35 to 50 minutes.
• For a dairy-free loaf, replace milk with water or a plant-based option and skip the butter finish, brushing with a touch of olive oil instead.
• For a nuttier note, toast the sesame seeds briefly before topping.

Storage

Cool fully for at least 1 hour, then store airtight at room temperature for 2 to 3 days. For longer keeping, slice, wrap, and freeze; reheat slices directly from frozen in a toaster.