Bread with rice flour. A very tasty recipe


Our gluten-free bread with rice flour is ideal for coeliacs and anyone in search of a tasty recipe. The rice-based dough is very lightweight and easy to digest, ensuring impressive final results.

This recipe is a real crowd-pleaser, perfect for people who like to experiment with different types of bread or just who want a light bite. Rice flour is a versatile addition to a wide variety of different dishes, like these tasty little rolls, which make a perfect side for your meals or excellent sandwiches.

See also: Focaccia with rosemary, soft and tasty


For 4 people, preparation time 240 minutes, cooking time 20 minutes.

  • 350 ml of water
  • 340 gr of rice flour 
  • 100 gr of  potato starch 
  • 10 gr of dry brewer’s yeast
  • 2 tablespoons of extra virgin olive oil


1 – To prepare our gluten-free bread with rice flour, put the water in the tin of a bread machine or the bowl of a stand mixer, then add the salt and extra virgin olive oil.

2 – Add the rice flourpotato starch and finally the dry brewer’s yeast. Then knead for 20 minutes until the dough has formed a ball. Let it rise for 2 hours.

3 – After the proofing time, place the dough on a pastry board and shape into rolls; I like to make them the shape of rice grains. Put the rolls on a baking tray lined with parchment paper and let them rise for another 30 minutes.

4 – After baking everything in a standard oven at 180 degrees for 20 minutes, the gluten-free bread with rice flour should be ready to eat.

Tips and tricks

The potato starch can be replaced with corn flour.

These rolls can be stored for a couple of days in an airtight container.

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