Slices of rice bread with the caption: basic rice bread recipe

Allergen Free Rice Bread

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Flour-based bread may not be healthy for every one. A food allergy or intolerance can make a person ill. This allergen free rice bread recipe avoids the major foods that can cause a reaction. It is free of milk, wheat, oat, egg, soy, and nuts. One of my children was diagnosed with food allergies. He outgrew most of them by his 3rd birthday, but we had to find alternate things for him to eat. This allergen free rice bread works well as toast and in grilled sandwiches.
This recipe is an adaptation of Gene’s basic rice bread. The original recipe contains milk and egg products. Some of the ingredients may be more difficult to find in your local grocery store. One problem I have found, is that even if they are available, the product may be produced in a facility that also processes nut products. With anaphylactic reactions in my home, we avoid those products. The linked products should be nut-free, but please double check and contact the manufacturer, if necessary, to prevent any unwanted exposure to nuts.

1 cup of luke warm water

1 1/2 teaspoons of dry active yeast

1 cup of enriched rice milk

1 teaspoon rice vinegar

1/4 cup of safflower oil

2 cups of brown rice flour

1/3 cup of potato starch

1/3 cup of tapioca starch

1/4 cup of sugar

3 1/2 teaspoons of xanthan gum

3 Tablespoons of ground flax seed

Mix the yeast with the warm water and let sit 5 minutes. Mix together remaining dry ingredients (in a bowl separate from the yeast mixture) until thoroughly combined. Mix together remaining wet ingredients with the yeast mixture. Stir together wet and dry ingredients until throughly combined and stir vigorously for 5 minutes. (Dough will be much softer than typical bread dough. Do not add extra flour). Let sit for about an hour while it rises. Stir again vigorously for at least 5 minutes. Pour in prepared bread pan (oil the sides and bottom and coat with flour). Let rise again 30-60 minutes. Preheat the oven to 400 degrees and bake for 10-15 minutes. Then reduce temperature to 350 degrees and bake an additional 60 minutes. Cool for at least 15 minutes then remove from pan to cool completely. Cool the allergen free rice bread completely before slicing.

Rice bread sliced

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