Brown Rice Flour Bread Recipe (Vegan/Gluten Free)

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.

Course Appetiser

Cuisine American

Prep Time 30

Cook Time 50

Total Time 1 20

Servings people

Calories 476kcal

Author Charla

Ingredients

For the dry ingredients

2½ cups brown rice flour (395g)
½ cup old fashioned jumbo oats (40g)
1 tablespoon instant dried yeast
5 tablespoon psyllium husk (whole NOT the powder)
½ teaspoon pink salt
1½ teaspoon baking powder

For the wet ingredients

2 flax eggs
6 tablespoon maple syrup (120g)
2 cups warm water (425ml)
¼ cup olive oil (60ml)
½ tablespoon apple cider vinegar

To coat the bread

½ cup old fashioned jumbo oats (40g)

Instructions

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.

Video

Notes

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).

Nutrition