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Thickly sliced homemade bread on a white serving tray.

Flour-less Blender Rice Bread

A gluten-free alternative to regular bread.
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Prep Time 25 minutes
Cook Time 30 minutes
Soaking Time 10 hours
Total Time 10 hours 55 minutes
Course Breakfast, Coffee Break, Lunch
Cuisine American, Asian
Servings 12 slices
Calories 128 kcal

Equipment

  • 1 High-speed blender
  • 1 Loaf pan, large or two small
  • Nonstick spray or oil
  • 1 Instant-read thermometer optional
  • 1 Oven-safe tray for steam (or small pan to hold water)
  • Plastic spray bottle or damp cloth

Ingredients
  

Ingredients (makes 1 large loaf or 2 small loaves)

  • 340 g jasmine or long-grain rice about 1 3/4 cups, soaked overnight and drained
  • 240 ml water 1 1/8 cups, plus more as needed
  • 30 ml vegetable oil 2 tbsp neutral oil (vegetable, canola, or olive)
  • 2 tsp sugar
  • 1 1/2 tsp salt
  • 2 1/4 tsp yeast, active dry one packet or 7 g

Instructions
 

Soak and drain the rice:

  • Rinse rice, cover with plenty of water, and soak overnight (8–12 hours). Drain well.

Blend:

  • Add drained rice to a high-speed blender with 240 ml (1 cup) water, oil, sugar, salt, and yeast. Blend on high in short bursts, monitoring temperature. Aim for a smooth, thick batter and a final temperature between 95–110°F (35–43°C). If too hot, cool briefly; if too thick, add up to 30 ml (2 tbsp) more water.

Prepare your baking pans:

  • Spray one large or two small loaf pans with nonstick spray. Divide the batter evenly between pans. Tap pans on the counter several times to settle the batter and remove large air pockets.

Proof:

  • Lightly mist the batter surface with water (or cover loosely) and let rest in a warm place 15–25 minutes, until the batter rises just under the rim (time varies with room temperature).

Bake:

  • Preheat oven to 365°F (185°C). Place a small oven-safe pan with hot water on the bottom rack or pour a few ice cubes into a hot pan to create steam. Spritz the loaf tops with water once more and bake 30–35 minutes (smaller loaves may finish sooner), until internal temperature reaches 205–210°F (96–99°C) or the tops are golden and firm.

Cool:

  • Remove loaves from pans and cool completely on a wire rack before slicing for best texture (you may enjoy a warm slice immediately, but fully cooled slices slice cleaner).

Notes

Nutrition

Calories: 128kcalCarbohydrates: 24gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 293mgPotassium: 38mgFiber: 1gSugar: 1gVitamin C: 0.002mgCalcium: 9mgIron: 0.2mg
Keyword gluten-free, rice, rice bread
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