Gluten-Free Brown Rice Sandwich Bread | Dietplan-101

This gluten-free sandwich bread is made with homemade brown rice flour (simply by grinding brown rice in a grinder, then sifting and grinding again to make it finer, a cheaper option). The original recipe (by King Arthur Flour), suggests the use of its stabilized brown rice flour for a better taste. Since the flour used is different, the bread dough and end result are different from its original recipe, yet still acceptable!



  • 2 cups brown rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 3 tbsps granulated sugar
  • 1 1/4 tsps salt
  • 2 tsps xanthan gum
  • 2 tsps instant yeast
  • 1 cup of warm milk
  • 1/4 cup butter (soften)
  • 3 large eggs


  1. Mix flour, starches, sugar, salt, gum, and instant yeast with a stand mixer with the paddle attachment (or hand mixer) until well combined.
  2. With the mixer running, pour in the milk gradually.
  3. When the mixture has come together, add in softened butter and continue mixing until well blended.
  4. Add in eggs one by one, and beat until well combined before adding another.
  5. After adding all eggs, beat the thick batter at MEDIUM speed (or the dough will FLY out) until smooth, about 3 minutes.
  6. Scrap the sides of the mixing bowl, cover, and let the batter rise for 45 minutes (at room temperature).
  7. Lightly grease and line a loaf pan (I use 9″ x 5″ x 2.75″).
  8. Transfer the risen batter to the loaf pan, then smooth the surface with wet fingers.
  9. Cover the pan loosely and let the batter rise again until it is reaching 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 about 30 minutes, until golden brown.
  12. When the bread is done, remove it from the pan as soon as possible.
  13. Brush the top crust with some butter to keep it soft (optional).
  14. Cool on a wire rack for about 30 minutes before slicing.
  15. Best served fresh from the oven.