Brown Rice Flour Bread Recipe (Vegan/Gluten Free)

Learn how to make this homemade gluten free, vegan honey oat bread using brown rice flour and maple syrup (no honey is used). No bread maker, stand mixer or proving is necessary to make this loaf of quick bread.

The highs and lows of gluten free bread, what can I say the struggle is real, I mean really real.

If you have transitioned from wheat based to gluten free bread you're going to be in for a pleasant (or not so pleasant) surprise.

The taste and the texture of gluten free bread isn't the same as conventional bread because of the lack of gluten in the bread.

Just like other baked goods that are gluten free, it takes a lot of work to replace the elasticity in gluten free bread.

Store bought bread can be expensive and doesn't always live up to ones expectations. With many people complaining about how dense and dry over the counter GF bread can be.

My solution is why not make your own bread from scratch. Yes, that's right! Make your own at home.

Who doesn't love the taste and smell of freshly baked bread (I know I do). Nothing beats that homely smell of bread.

My gluten free bread is solely made with brown rice flour which is the equivalent of whole wheat bread.

Granted, this bread is a lot more dense than white rice, but it is full of fibre and nutritionally dense.

The recipe is straight forward and not overly complicated, you don't need any fancy gadgets to make this loaf of bread.

No stand mixer, bread maker and you certainly won't need to wait for the bread to prove.

Honey isn't vegan friendly

Yes, before any keyboard warriors attack me I am well aware that honey isn't vegan friendly.

Since honey oat bread is widely popular and a bread that most people are familiar with. It made perfect sense to use a term/title that people know.

Instead of honey being used I used maple syrup instead which gives the bread a subtle hint of sweetness without being overly sweet.

You can use coconut or agave nectar as a substitute instead, if you wish.

Ingredients you need

• Brown rice flour - this flour is more dense than white flour but makes bread that is similar to whole wheat bread.
• Instant yeast - this type of yeast is fast acting which is perfect for a no proving bread like this one.
• Maple syrup - this is the vegan substitute to honey
• Pink salt - to enhance the taste of the bread
• Oats - use old fashioned jumbo oats, if possible although quick oats work too.
• Psyllium husk (not the powder) - psyllium swells/expands and helps with the elasticity of the bread.
• Baking powder - helps the bread to rise (it doesn't rise too much)
• Flax eggs - vegan equivalent to eggs made using warm water and ground flaxseeds.
• Olive oil - which forms part of the wet ingredients.
• Apple cider vinegar - makes the bread light and airy.
• Warm water - very important for yielding the perfect texture for the bread/activate the dry ingredients.

The steps

• Preheat the oven to 180C/356F.
• Grease and line a standard loaf pan, then set side.
• In a large jug, combine the wet ingredients - flax eggs, maple syrup, warm water, olive oil and apple cider vinegar and whisk then set aside.

• In a medium sized bowl, add the brown rice flour, instant yeast, oats, psyllium husk, pink salt and baking powder to a bowl and mix.
• Form a well in the centre of the bowl with the dry ingredients.
• Pour the liquid into the centre of the bowl, while stirring with a large spoon until the dough is firm but not sticky (this will take a few minutes).

• Transfer the dough onto parchment paper and shape into a rectangle using the loaf pan as a rough guide (you can place the pan next to/ above the dough, if it helps). You want the dough to be about the same size or slightly smaller.
• Sprinkle the jumbo oats on a separate piece of parchment paper (making sure to spread them out).

• Carefully roll the dough onto the oats so it sticks all over, while using your hands to maintain the rectangular shape at the same time.
• Carefully transfer the dough into the loaf pan.
• Bake in the oven for 45-50 minutes, the top of the loaf should be slightly golden. You can check the readiness by removing it from the oven/pan and tapping the bottom, which should sound hollow.
• Once done allow to completely cool before slicing using a serrated knife.

Notes and tips

• You are going to need a 1lb rectangular loaf pan - 18.5cm x 9cm x 6cm.
• The bread doesn't rise much, if at all, so it is normal for it to be smaller in height than conventional bread.
• This bread recipe is freezer friendly, make sure to thaw out the bread (it doesn't take very long) prior to using it.
• Make sure to grease and line the loaf pan prior in advance.
• In left over bread should be stored in an airtight container for up to 4 days (I haven't tested the bread any longer than this).
• Once the liquid is added to the flour, it will take a few minutes for the psyllium husk to soak up the liquid so it may seem sticky at first before becoming pliable.
• Don't not use instant oats, you want to use jumbo oats (gluten free, if you are trace sensitive).

More bread recipes to try

• Gluten Free Naan Bread
• Gluten Free Roti Recipe
• Sugar Roti
• Sweet Potato Roti
• Dhal Puri Roti
• Dairy Free Brazilian Cheese Bread
• Irish Potato Bread
• Gluten Free Dinner Rolls

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