Rice flour bread (gluten free, yeast free)
Egg free, yeast free dairy free/vegan option, nut free, xanthan gum free*This recipe uses Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
- 650 g fine, fresh white rice flour (see notes)
- 30 g gluten free baking powder
- 25-30 g psyllium husk powder (see notes)
- 10-12 g fine salt
- 300 g thick plain Greek yoghurt or thick plain coconut yoghurt
- 20-40ml (1 -2 tablespoons)* maple syrup or sweetener of choice
- 20ml (1 tablespoon)* oil of choice
- 500-600 g water (see notes)
Instructions
- Grease and line your Pullman pan. I leave overhanging baking paper on the long sides to use as handles to remove the loaf later. Preheat your oven to 220C/428F.
- Whisk the dry ingredients together in a large mixing bowl.
- Add the yoghurt, maple syrup and oil to the flour and stir to incorporate a little bit.
- Have your whisk ready as you pour the water into the dry ingredients. It thickens up very quickly, so you want to quickly but efficiently whisk to combine everything. When the mixture becomes too thick to whisk, get your hand into the bowl and squelch the dough between your fingers to incorporate all the flour. There should be no dry flour left in the bowl.
- The ideal consistency for this bread dough is slightly crumbly looking without any dry flour in the bowl. The dough should look a bit crumbly but feel quite moist if you pick some up. You can push the hydration a little further than this if you are an advanced baker, but this is a good place to start.
- Once you're happy with the dough, transfer it to your lined Pullman pan. Use a thoroughly moistened hand to smooth down the top of the bread and ensure it is evenly pressed down and distributed in the pan.
- Place into the oven and bake for 45-50 minutes or until golden brown and lightly domed on top. How golden brown depends on the yoghurt you use (dairy yoghurt browns more than plant based) and how much water you add (a higher hydration loaf will grow taller in the oven).
- Remove from the oven and carefully remove the loaf from the pan. Slip it onto a cooling rack and remove any baking paper. Allow to cool completely before slicing.
Notes
- It is crucially important to buy finely milled, fresh rice flour. Coursely milled rice flour (the stuff in the box at Australian supermarkets) will not work here and will taste unpleasant. Stale rice flour has a musty, floral smell and taste that will impact your loaf.
- See notes in the body of the post for tips on hydration.
- I grind my own psyllium husk powder from the flakes using a spice grinder. I find that store bought psyllium husk powder is too fine and tends to clump up easily.
- Some brands of psyllium husk flakes can also turn your bread grey/purple. It is not a safety hazard but can look a bit off-putting. In Australia, I have been using BonVit brand. I used to like Coles brand but I started getting purple results from it recently.
- See the troubleshooting section if you run into any issues with your loaf.
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