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 flour, potato 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.