This naturally gluten free and vegan rice sandwich bread is born to make you happy with a sandwich. Its softness and buttery taste are incredible with salmon and avocado, as well as tuna salad. Delicious with soups and even better toasted and served hot with butter and jam.
You will need only a few simple ingredients: rice flour, corn/potato starch (or tapioca if you prefer), psyllium husk, water and dry yeast. No gums, no eggs, no additives. If you have psyllium powder, you should use only half of the amount.
This homemade simple bread taste and its light texture will leave you speechless!
Gluten free rice sandwich bread
Cuisine: ItalianDifficulty: Medium2
servings10
hours30
minutes10
hours30
minutesIngredients
1 cup 1 white rice flour (100 g)
¾ cup ¾ corn starch or potato starch (55 g)
2 tsp 2 psyllium husk (6 g)
1 tsp 1 dry yeast (3 g)
½ tsp ½ sea salt (2 g)
¾ cup ¾ water (200 g)
sesame or poppy seeds (optional)
How to
- Use a small quantity of lukewarm water to melt the dry yeast in a little bowl, then set aside.
- Combine in a large bowl the rice flour, starch, salt and psyllium husk, then mix the remaining water into the dry ingredients until it forms a sticky dough.
- Add the yeast with all its water, continue to mix with a wooden spoon (or the K hook of the stand mixer) into a ball. Roll the dough in a small log, then place it in a small loaf pan (6′ x 4″) loaf pan. Let it rise covered, in a warm place for 3 to 5 hours.
- Preheat the oven to 430ºF/220ºC.
- Once risen, sprinkle with poppy seeds, sesame seeds or other any seed you prefer. Sprinkle some water drops to make sure the seeds stick to the bread.
- Bake it in the hot oven for around 30 minutes, until it’s golden brown on top.
- Leave it to cool completely on a wire cooling rack, then slice and taste.
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This simple gluten free bread recipe includes no commercial blends, just rice flour and corn starch. For a bigger loaf, you can directly double the ingredient amounts. Once the bread cools down, you can easily slice it and freeze it to always have some slices on hand. When you need it, simply toast it in the oven or on a pan directly from frozen.
What if you have a gluten-free sourdough starter? Then check out my artisan bread loaf or these amazing naan that use sourdough discard.
And you can also follow my Instagram adventure, where I share all the latest experiments in the gluten-free sourdough world!
Could you use egg instead of psyllium husk please?
Yes you can use only the egg white, around 1 tbsp.
Any idea if this would work in a bread machine?
I don’t know, I never tried 🙁 But let me know if you do!
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