Gluten Free Bread Recipe With White Rice Flour: Light and Airy Loaf Without the Gluten

I’ve spent years perfecting this gluten-free bread, and white rice flour creates the lightest texture you’ll find without gluten. The key is the right blend of flours and precise hydration.

This recipe delivers a soft, airy loaf that slices beautifully and holds up for sandwiches. No dense, crumbly results here—just perfectly baked bread every time.

Ingredients for Gluten Free Bread Recipe with White Rice Flour

A carefully balanced blend of flours and binders creates that perfect gluten-free loaf texture.

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The rice flours are non-negotiable here. Bob’s Red Mill is my go-to for both white and brown rice flour—consistent grind, no grit. For almond flour, Costco’s Kirkland brand is surprisingly good and way cheaper than small bags elsewhere (just check it’s blanched, not skin-on). Xanthan gum can be tricky to find—Whole Foods bulk section or the baking aisle at Kroger usually has it.

No almond flour? Sunflower seed flour works in a pinch (grind your own from raw seeds). Out of tapioca starch? Arrowroot powder at a 1:1 ratio is a solid swap. For the flax eggs, chia seeds work too—same ratio. The yeast needs to be fresh, so check that expiration date (old yeast = flat bread). And yes, the apple cider vinegar matters—don’t skip it.

Store flours in the freezer to prevent rancidity—they’ll keep for 6-12 months. The loaf itself? Wrap tightly once cooled and it’ll stay fresh for 3-4 days. Freeze slices for up to 3 months (toast straight from frozen).

Step-by-Step Instructions for Gluten Free Bread With White Rice Flour

Here’s the method I use to get a perfect rise and tender crumb every time.

Step 1: Prepare the Flax Eggs and Activate the Yeast

In a small bowl, whisk together the 2 tbsp Flaxseed Meal with 6 tbsp warm water. Let this sit for 5 minutes until it thickens into a gel-like consistency. This creates the binding power of eggs in traditional bread.

In a separate bowl, combine the 1.25 cups Unsweetened Almond Milk (warmed to 110°F) with the 2 tbsp Granulated Sugar and 2.25 tsp Instant Yeast. Stir gently and let it sit for 5-7 minutes until foamy on top—this confirms your yeast is active.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the 2 cups White Rice Flour, 0.75 cup Tapioca Starch, 0.5 cup Brown Rice Flour, 0.5 cup Almond Flour, 2 tsp Xanthan Gum, and 1.5 tsp Salt. The xanthan gum is crucial here—it mimics the elasticity that gluten provides in traditional bread.

Make a well in the center of the dry ingredients. This will help evenly incorporate the wet ingredients. The superfine grind of white rice flour creates a lighter texture, while the almond flour adds richness and moisture.

Step 3: Combine Wet and Dry Ingredients

Add the prepared flax eggs, yeast mixture, 0.25 cup Olive Oil, and 1 tbsp Apple Cider Vinegar to the well in your dry ingredients. The vinegar helps with the rise and structure of the gluten-free loaf.

Using a stand mixer with a paddle attachment, beat the mixture on medium speed for 3-4 minutes until the dough becomes smooth and elastic. It will be thicker than traditional bread dough but should still be slightly sticky. If it’s too thick, add a splash more warm almond milk.

Step 4: First Rise and Shape the Loaf

Transfer the dough to a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size. Gluten-free dough takes longer to rise, so patience is key here.

Once doubled, gently deflate the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan. Smooth the top with wet hands to prevent sticking. This helps create an even rise and professional appearance.

Step 5: Second Rise and Bake to Perfection

Cover the loaf pan and let it rise again for 45-60 minutes or until the dough domes about 1 inch above the pan. Preheat your oven to 375°F during the last 15 minutes of rising.

Bake for 45-50 minutes until the top is golden brown and the internal temperature reaches 205°F. If the top browns too quickly, tent with foil. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This cooling period is crucial for the structure to set properly.

Make-Ahead Tips for Leftovers

Prep Ahead Strategy

Mix your dry ingredients the night before and store in an airtight container. This saves time and ensures your flours are at room temperature when ready to use. I always prep my flax eggs first thing in the morning—they need 5 minutes to thicken properly. 💡

Bulk Batch Method

Double or triple the dry mix and store in the freezer for up to 3 months. When baking day arrives, just measure out 3.5 cups of your pre-mixed blend. This works perfectly with Bob’s Red Mill flours.

Rise Time Hack

For a faster first rise, place your dough in the oven with the light on—this creates the ideal 80-85°F environment. My loaves rise in about 45 minutes this way. Just

Freeze for Later

Once completely cooled, slice your loaf and freeze individual pieces in a ziplock bag. They’ll keep for 3 months and toast beautifully straight from frozen. I always freeze half my batch to have on hand.

Overnight Dough

After mixing wet and dry ingredients, cover and refrigerate overnight. The next morning, let it warm at room temp for 1 hour before shaping. This develops deeper flavor and improves texture.

Revival Tip

If your stored loaf seems dry, wrap it in a damp paper towel and warm in a 300°F oven for 5-10 minutes. This brings back that fresh-baked softness without making it soggy.

Frequently Asked Questions