Brown & White Rice Bread

Brown and white rice bread is a gluten-free sandwich loaf that holds up to slicing, toasting, and the test of a peanut butter sandwich. The 50/50 blend of brown rice flour and white rice flour balances nutrition (brown rice flour adds fiber and earthy depth) with structure (white rice flour gives a softer, lighter crumb).

Xanthan gum is the make-or-break ingredient for any gluten-free bread. It mimics the elastic structure gluten normally provides, holding the loaf together and preventing it from crumbling into a pile of rice meal. One tablespoon is non-negotiable here.

Three eggs do additional structural work. They provide protein that helps bind the loaf and add moisture that compensates for the inherently drier rice flours. Powdered milk contributes tenderness and a subtle sweetness.

The bread bakes at high heat for the first 15 minutes to set the crust, then continues at the same temperature with foil cover if browning too fast. This double-stage approach gets you a properly browned exterior without burning the top.

Pro Tips

• Bloom the yeast in the warm sugar water first. Dead yeast equals a flat brick, this is the early test.
• Beat the batter well, gluten-free doughs are more like thick batters and need vigorous mixing to develop structure.
• Use a kitchen scale if you have one. Rice flour packs differently than wheat flour and volume measurements can vary.
• Cool completely before slicing, gluten-free breads are very crumbly when warm.

Variations

• Add ¼ cup of seeds (sunflower, flax, sesame) for added texture and nutrition.
• Use buttermilk powder in place of skim milk powder for a tangier loaf.
• Sub butter for the margarine for a richer flavor.