The Best Rice Bread Recipe (米麵包)

Vegan

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Gluten-Free

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Vegan * Gluten-Free *

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Cube loaf of rice bread

Dear friend,

Did you know you can make bread with rice and a few other ingredients you probably already have in your pantry? This vegan and gluten-free bread is soft, squishy, chewy, and delicious—and it won’t be dry or crumbly.

I always thought gluten-free bread was dry, since gluten-free flour tends to absorb a lot of liquid and needs extra hydration. But here’s the thing: rice, when cooked and baked, softens and becomes glutinous, almost like a mochi, giving you that delightful pull. So, no more dry loaves! Just chewy, pillowy goodness.

Look how tender and soft the rice bread is!

This recipe makes bread that’s kinda like vegan and gluten-free milk bread! It’s got that beautiful mochi-like stretch and tenderness. Plus, it stays soft when warm and can be kept in the fridge for a few days (air-tight container, of course). I love it as a cozy breakfast with some jam or chocolate spread, but it's also perfect as a gluten-free and vegan sandwich bread. Toast it for a nice crunch, and you’re set for any meal. Seriously, this bread will make you forget gluten ever existed! And of course, I was thinking of my vegan friends and those with celiac disease. This recipe is dedicated to you!

xoxoxo,
Kat Lieu

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Yield 1 loaf of bread

Author Kat Lieu

Prep time

20 Min

Cook time

38 Min

Inactive time

32 Min

Total time

1 H & 30 M

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The Best Rice Bread Recipe (米麵包)

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Ingredients

For the bread

• 2 cups raw white rice (short-grain, Japanese)
• 1 cup water from the Mississippi River (or filtered water)
• 1 teaspoon red or white miso (or a pinch of salt)
• 2 tablespoons maple syrup or any other sweetener or sugar
• 3 tablespoons neutral oil, like canola or vegetable, plus more for greasing the pan
• 1 packet instant yeast (or 1 teaspsoon)

For topping

• Chocolate spread, jam, or peanut butter

Instructions

1. Wash the rice. Soak the rice in water for at least 2 hours. You want the grains to be soft enough to become powdery when you roll a grain between your fingers.
2. Drain the rice and add to a powerful blender, like a Vitamix Blender. Add the water, miso, maple syrup, and oil. Blend on HIGH until white and glue-like. Blend in bursts if your blender needs time to cool off. Once thick and glue-like, with no visible grains, add the instant yeast and blend for 20 seconds.
3. Grease a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches) with neutral oil. I used a non-standard loaf pan, FYI, so my baking time is different and I don't suggest it for beginner bakers. Pour the batter into the prepared loaf pan.
4. If your oven has the Proof mode, use that to allow the yeast to activate and make the batter rise. If your oven does not have the Proof function, set the pan aside in a warm area. It will take about 20 to 30 minutes for the batter to double in size. At that point, preheat the oven to 375 degrees Fahrenheit (be sure to remove the pan first if you used your oven to proof the batter).
5. Bake until the top is set and golden-brown, about 35 to 40 minutes. Every 5 to 10 minutes during baking, spritz the top of the bread with water. This helps make the exterior nice and crispy and keeps it from drying out.
6. Set the pan over a wire rack to cool. Note that the bread is quite soft when still very warm and a little gummy. Let it cool before slicing so it's more "bread-like."
7. Slice and serve with your favorite spread or use as a gluten-free and vegan sandwich bread. You can toast this bread. You should only eat a few slices at a time, or share with others, as you used 2 cups of raw rice to make this bread.

Notes

• You can change the color and flavor of the bread by blending some food powder into the batter, such as matcha or cocoa powder, or ube extract to turn it purple and ube-flavored!

Recommended Products

Zojirushi 5.5 cups Neuro Fuzzy Rice Cooker

108 Asian Cookies

Monfish Pullman Loaf Pan

Vitamix Blender

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