Gluten Free Rice Bread (Potato- and Tapioca-Free)

It’s now 2017! I know how to make much better bread than this. Check out more Gluten Free Bread Recipes!

One of my readers requested a gluten free rice bread recipe containing rice flour, arrowroot flour and guar gum due to several grain sensitivities. Here it is! The best I can do right now. I added some flaxseed meal for a bit of fiber and flavor, an extra egg white for added protein, as baking gluten free rice bread with only arrowroot flour, versus potato and tapioca starch, is whole different ball game! It was challenging. The recipe below was my first attempt. On my next attempt I’ll try increase the amount of water and see if I can get it rise a bit higher, using a 9×5″ loaf pan. I used a 9×5″, but it did not rise, above the rim, and then fell a bit during cooling. A 9×4″ loaf pan would be perfect for the recipe, as is. This gluten free bread recipe did not turn out fluffy like my usual gluten free bread recipes, but it is certainly edible and tasty! It’s just better toasted. Whoever else has similar grain sensitivities, I hope this gluten free rice bread recipe is some to use to you. Meanwhile, if you do not have other sensitivities, see the links at the bottom of this page for other gluten free rice bread recipes.

Gluten Free Rice Bread


Yield: 13 slices

Gluten Free Rice Bread

A gluten free rice bread recipe with the perfect texture for sandwiches, or toast.


  • 1 1/3 cups water, heated to 110°F
  • 2 Tablespoons agave syrup/nectar or 1 1/2 Tablespoons sugar
  • 1 Tablespoon instant dry yeast
  • 1 ½ cups arrowroot powder
  • ¾ cup white rice flour
  • ¾ cup brown rice flour
  • ¼ cup flaxseed
  • 3 teaspoons guar gum
  • ¾ teaspoons sea salt
  • 2 teaspoons gluten-free apple cider vinegar (I use Heinz.)
  • 4 egg whites at room temperature
  • ¼ cup extra virgin olive oil
  • Gluten free spray oil or cooking oil, for pan


  1. Grease or spray oil a 9×4-inch loaf pan.
  2. Preheat oven to 170 – 200°F (lowest possible)
  3. Mix warm water with sugar or agave and yeast in a cup and set aside until foamy on the top, about 5 minutes or more, while you prepare the flour mixture.
  4. Beat the eggs at high speed in a large mixing bowl until soft peaks form.
  5. In a bowl, whisk together the dry ingredients; set aside.
  6. Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a short time. (#2 on a KitchenAid mixer). Stop mixer.
  7. Add dry ingredients all at once and blend for a short time until all dry ingredients are moistened. Then change speed to high (# 10 on KitchenAid) and beat for 2 minutes.
  8. Add dough batter to prepared pan and pat with a little cold water using a clean, rubber spatula or your fingers. Distribute dough evenly to meet all sides of the pan and smooth out the top.
  9. Set pan in a warm environment or oven. If using oven, turn oven off. Place the bread pan in the oven. Close the oven door and allow the dough to rise, about 40-50 minutes.
  10. Once risen, remove pan from the oven and preheat the oven to 375°F.
  11. Place the pan on the center of the rack in the center of the oven and bake for about 30 - 35 minutes or until bread reaches 205°F.
  12. Remove the loaf from the oven and immediately remove it from the pan and set the loaf on a cooling rack to cool.
  13. Slice with an electric slicer, electric knife or serrated knife.

Try my other Gluten Free Rice Bread recipes good for sandwiches: Gluten Free Sandwich Bread Recipe II (This is a starchy gluten free white bread recipe.) Udi’s-Style Gluten-Free White Bread Recipe (This is my favorite gluten free white bread recipe!)

Or try browsing the the Gluten Free Bread Recipes category to find a different type of gluten free bread.

3 Replies to “Gluten Free Rice Bread (Potato- and Tapioca-Free)”

  1. Hi there,
    I’m the guy from youtube asking you about the brown rice bread recipe. Here is my last comment from youtube:

    “what can i use instead of arrowroot if unable to find? also can use all brown rice instead of white?

    I’m basically looking for recipe and instruction on how to make a brown rice bread.

    Thank you again for your help and time.

    1. Hi fady904!

      Thanks for leaving a comment here. Now I know which recipe you’re referring to.

      Absolutely use all brown rice flour. It’s much healthier for you.

      Arrowroot was used as a substitute for a mixture that of tapioca flour/starch and potato starch. Some people are allergic to tapioca and potato. A ratio of a little more potato starch than tapioca flour/starch usually works well – about 3 parts potato to 2 parts tapioca. The more tapioca flour/starch, the lighter the bread, yet less flavor.

      My favorite brown rice bread recipe is . It calls for many ingredients that most people don’t always keep on hand, though such as molasses, teff flour, etc. However, it is wonderful! I had one Facebook fan state that her recipe did not turn out so well, though. She suspected that her mixer wasn’t powerful enough and suggests using a KitchenAid or comparable powered mixer.

      Let me know if you have further questions.


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