Gluten Free Bread

Gluten Free Bread

Serving  size 1 loaf

Prep    10 mins
Cook   50  mins

Total Time:   1 hour

GutenFree Gluten Free     LactoseFree Lactose Free



Finally a gluten free bread that tastes really good, especially right out of the oven!  Make life easier by making several loaves at once and saving them in the freezer to be used as needed.”



  • 1 tablespoon dry yeast
  • 2 tablespoons sugar or honey
  • 1/2 cup warm water
  • 1 ½ cup brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca flour
  • 1 teaspoon sea salt
  • 1/2 cup rice milk
  • 2 eggs
  • 3 tablespoons olive oil
  •  1 teaspoon apple cider vinegar

DIRECTIONSGluten Free Bread 2

  1. Combine yeast, 2 teaspoons sugar, and warm water (110 degrees) in a bowl and stir.  Allow to sit for 5 minutes.
  2. Add brown rice flour, potato starch, tapioca flour, and sea salt to a separate mixing bowl and mix thoroughly.
  3. In a large mixing bowl add yeast mixture, rice milk, eggs, olive oil, apple cider vinegar, the remaining sugar, and yeast mixture.  Mix on low speed.
  4. Add flour mixture to the mixing bowl, increase speed and beat for 2 minutes.
    (Note: this batter will be runny, it will not look like bread dough.  Do not be concerned.)
  5. Grease a 5×9-inch bread pan.  Pour in bread batter.  Cover with a towel and allow to rise 1 1/2 hours in a warm place.
  6. Heat oven to 350 degrees.
  7. Place in oven and bake for 50 minutes.



Chef Notes:

A secondary note that the resulting batter will not look like a traditional thick bread dough you may be used to, but rather a runnier version.  Do not fret!  Pop it in the oven according to the directions and you will be happy to find a wonderful loaf of bread 50 minutes later.  Pairs great with soup and salad.  


GutenFree Gluten Free     EggFree  Egg Free     LactoseFree Lactose Free   Vegetarian Vegetarian          *Dairy Free


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  1. Chris Glover says:

    Soooo excited about this website and this particular recipe! Nice job, ladies! One question: when it calls for mixing on low speed then increasing the speed, are we talking about a mixer with a bread attachment? Or just your everyday mixer with regular beaters? I don’t have a mixer with a bread attachment, don’t really want to buy one (well, want one but can’t afford it right now) and don’t want to knead the crud out of each loaf. LOL!

    • Laurel Brushett says:

      Hi Chris!

      You will be happy to know that I mean just a regular mixer with regular attachments. You will also be happy to know you will not be kneading this bread at all. This is because it will not be a dough consistency it will be a batter. Don’t worry though it will turn out like bread! This is because brown rice flour has a more liquid-y consistency than regular flour. A total time saver recipe that us busy mom’s need.

  2. Alisa Roberts says:

    This brown rice bread recipe is a god send. We have baked and tasted so many gluten free breads that taste terrible. Too, the are usually full of gum this and corn starch that! My little guy is the family “taste tester,” and begged to eat the entire loaf. Thanks for a great recipe!

    P.S. I triple the recipe and keep the remainder for later in the week. It helps me to work smarter not harder.

  3. Rita Stull says:

    I don’t see xanthan gum listed in your bread recipe ingredients. Is it not necessary?

    • Laurel Brushett says:

      Rita, we try to not use xanthan gum as much as possible in our recipes. We have formulated this recipe to be just as good without xanthan gum. You can of course add xanthan gum if you desire, we recommend 2 teaspoons. We hope you enjoy the bread hot out of the oven like we do! There are some recipes however when we cannot escape xanthan gum and one is our amazing cinnamon roll recipe.

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