Gluten-Free Rice Flour Bread with Psyllium Husk |

In this recipe, ground psyllium husk is used as a binder (instead of xanthan gum which might cause an allergic reaction to some). You may replace rice flour with brown rice flour to make it wholemeal. If you make this bread with a bread machine, the result is less desirable as the bread will sink much in the center (see photo below). For the best result, bake the bread in the oven.



  • 2 cups white rice flour
  • 2/3 cup potato starch (NOT potato flour)
  • 1/3 cup tapioca starch
  • 3 tbsps granulated sugar
  • 1 1/4 tsps salt
  • 2 tsps ground psyllium husk
  • 2 tsps instant yeast
  • 1 cup warm milk
  • 1/4 cup butter (soften)
  • 3 large eggs


  1. Mix flour, starches, sugar, salt, psyllium husk, and instant yeast with a stand mixer with the paddle attachment (or hand mixer) until well combined.
  2. Gradually add in the milk and mix until the mixture has come together.
  3. Add in butter and beat until well blended.
  4. Add in eggs, one at a time (beat until thoroughly integrated before adding another).
  5. When all eggs are added, beat the batter at high speed for 3 minutes to incorporate more air into it.
  6. Scrap the sides of the mixing bowl, cover, and let the batter rise for 45 minutes (at room temperature).
  7. Lightly grease a loaf pan (I use 11.5″ x 4″ x 2.75″, or 9″ x 5″ x 2.75″) with some butter (and line with parchment paper).
  8. Transfer the risen batter to the prepared pan, press down to break the large bubbles, then smooth the surface with wet fingers.
  9. Cover the pan loosely, and let the batter rise again until it nearly reaches the rim of the pan (about 12-15 minutes at room temperature 90°F/32°C).
  10. Preheat the oven to 355°F/180°C.
  11. Bake in the preheated oven for 25-30 minutes, or until golden brown.
  12. Gently remove the bread from the pan immediately and put it on a wire rack.
  13. Brush the top crust with some butter to keep it soft.
  14. Let the bread cool for 30 minutes before slicing.
  15. Best served fresh from the oven.

(This bread is crumbly and breaks easily on 2nd day when it is drying up (maybe because the binding power of psyllium husk is not as good as gum). Using a mold that yields a smaller size of sliced bread would be better for this recipe.)


Bread Machine vs Oven-Baked Using This Recipe

As shown in the photos below it is best to use the oven for this recipe as the bread made with a bread machine created a sink in the center of the bread whereas the oven-baked bread is evenly baked.

oven-baked rice-flour-bread-psyllium-husk