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Flourless Brown Rice Yeast Bread (oil-free, no psyllium)

Four ingredients (plus water & optional salt) is all that you need to make my amazing flourless brown rice yeast bread! It is psyllium-free, gluten-free, oil-free, cheap, easy, and all around wonderful. Soak the rice for 30 minutes, blend the batter, and you have sandwich bread in no time!

close up of a loaf of brown rice blender bread

​Gluten-Free Bread Recipe made with Uncooked Brown Rice

A lovely reader left a comment for me a few weeks ago, asking if I had heard about the gluten-free rice bread recipe that was popular on platforms such as YouTube and TikTok. I had not, so I immediately went to take a look.

Sure enough, it is a thing! I watched multiple recipes for turning uncooked white rice into impressive, squared-off loaves of sandwich bread, with the minimal additions of sugar, oil, and yeast (plus water, and salt as desired). However, the scale of the loaves, and exact proportions, were often vague, as were the sizes of the baking pans. 

Many of the recipes made exacting assertions (without explanation; it annoyed me), including the following:

  • White rice is the only rice option (some authors insisted it had to be Calrose rice, sushi rice, or other short-grain white rice, in particular)
  • ​The rice must be soaked overnight
  • A high-speed blender is essential for blending the batter (no regular blenders allowed)
  • The bread can only be baked in a narrow baking pan (although exact dimensions were not provided)
  • The sweetener must be granulated white sugar for the recipe to “work”
  • Oil is critical for the success of the recipe

Really? I was not going to take anyone else’s word for what could or could not be done. I needed to know firsthand. Moreover, if I was going to share a recipe for the bread, I wanted it to be my own creation. 

That is exactly what I have done. I put the bread mandates to the test, made many batches, my way (including multiple fails), and finally figured out my own version of this wonder bread. I am finally ready to share the results!

a sliced loaf of brown rice yeast bread

Brown Rice Works (with One Essential Tweak)

To make a long story short, the rice does not have to be white rice. Brown rice works! Further, it does not need to be a specific type of brown rice. I tested with short grain, long grain and medium grain. They all produced great bread.

A caveat: brown rice works so long as you add one additional ingredient.

When made with yeast alone, the center of the bread does not rise. The sides rise, but the gas bubbles from the yeast fermentation are not strong enough to support the center of the bread. 

sunken loaf of brown rice bread

I knew I could likely add some psyllium gel (from whole husks or powder), but I specifically wanted this recipe to be free of psyllium for those who cannot tolerate it. I also wanted to keep the recipe cheap and easy, with readily available ingredients. What else could I add? 

Baking powder is the answer. I have several old-fashioned bread and biscuit recipes that use a combination of yeast and baking powder, and/or baking soda (angel biscuits are a classic example, a staple in the American South).

close up of a wooden spoon full of baking powder

I tried it (several times, to get the proportions just right), and it worked like a charm! The combination of CO2 bubbles from the baking powder, plus the fermentation bubbles from the yeast, works to lift and support the center of the loaf. Hooray!

two versions of gluten-free bread with different types of leavening

Additional Rules Overturned

Those “rules” I mentioned earlier (e.g., the bread can only be made this way or that way…”) ? I tested all of them. As I result, I was also able to:

  • Cut the rice-soaking time down to 30 minutes (with a simple trick)
  • Create a 9×5 inch (22.5×12.5 cm) full size sandwich loaf
  • Eliminate the oil (if you want to add some, you can. Notes are in the recipe card)
  • Use (almost) any sugar (I used coconut sugar; maple syrup, molasses, or any sugar (except artificial) will work to “feed” the yeast)
  • A regular blender can be used (with some minor guidelines)

Are you excited to try this? I hope so, because this is such a fun, easy and delicious bread to make and eat!

Recipe Benefits

The hearty, vegan bread recipe is all of the following, and more:

  • No psyllium husks
  • Frugal (cheap!)
  • Flourless (no white rice flour or brown rice flour)
  • No added starches (such as cornstarch, tapioca starch, arrowroot, or potato starch)
  • Gluten-free
  • Vegan (egg-free & dairy-free}
  • Oil-free (no vegetable oil, butter, olive oil, safflower oil, or other added fats)
  • No xanthan gum, no guar gum
  • Oil-free
  • Good source of fiber
  • Minimal ingredients
  • Easy

 I have the nutritional information included at the bottom of the recipe card, below.

Ingredients for Brown Rice Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for brown rice yeast bread displayed in glass bowls

Good news: this excellent gluten-free loaf of bread requires no more than four ingredients.

  • Uncooked (raw) brown rice (i tested with medium grain brown rice and long grain brown rice)
  • Coconut sugar (other options, such as brown sugar or maple syrup can also be used. Options are included in the recipe card, below)
  • Instant yeast (it may also be labeled rapid rising yeast, or quick yeast) (Note: do not use Red Star brand platinum yeast. It is not gluten-free).
  • Baking powder (yes, yeast AND baking powder. I will explain why below)

You will also need water (for soaking and blending the rice in a batter. Use regular tap water, or filtered water). Salt is optional, according to your needs and preferences. I like to add one teaspoon of salt to the batter.

It is essential that instant yeast, not regular active dry yeast, is used in the recipe. 

Make sure you are using baking powder, not baking soda (sodium bicarbonate). Baking powder is a combination of baking soda plus an acidic ingredient (cream of tartar). Baking soda is used in much smaller quantities than baking powder.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Fast-Soak the Brown Rice

Place the uncooked brown rice in a large mixing bowl. Add boiling water to the bowl (enough to cover the rice by about 1 inch / 2.5 cm).

Allow the rice to soak for thirty minutes. The rice can soak for longer (for example, if another matter becomes pressing! Or, you get distracted (who, me?) :)). 

Note: You are welcome to soak the rice in a more traditional manner. Place the brown rice in the bowl, as described above, but cover with room temperature water. Allow the rice to soak for anywhere from six to twenty four hours. 

two photo collage showing brown rice soaking

Step Two:  Prepare the Baking Pan

Prepare a 9×5-inch (22.5×12.5 cm) loaf pan. If using a nonstick loaf pan (e.g., silicone), no preparation is needed. Otherwise, line the pan with nonstick parchment paper. If you do not object to oil, spray the pan with nonstick cooking spray, or lightly oil/grease the pan. 

Step Three: Rinse and Drain the Rice

Drain the soaked rice through a colander or mesh sieve and rinse under cold water. Gently shake off the excess water.

soaked brown rice getting drained in a mesh sieve

Step Four: Blend the Batter (Without the Yeast and Baking Powder)

Scrape the soaked, drained rice into a high-speed blender container. Add the room temperature water, coconut sugar, and optional salt. Blend on high speed for 90 to 120 seconds until the batter is silky smooth and very warm (it is very important that the batter be very warm to activate the instant yeast).

Regular Blender Instructions: Use warm water instead of room temperature water. Blend at 30 second intervals (to avoid overheating the blender motor) until the batter is completely smooth and silky, and the batter is very warm.

blended brown rice bread batter

Step Four: Add the Yeast and Baking Powder

Add the instant yeast and baking powder to the blender container. Blend for 15 to 20 seconds until combined.

Step Five: Pour Batter Into Pan and Preheat Oven

a silver loaf pan filled with gluten-free bread batter

Pour the bread batter into the prepared pan. Place the pan in a draft-free warm place. Immediately preheat the oven to 350F (180C). Do not hesitate! 

The bread rises very quickly. The oven needs to be hot and ready to go as soon as the bread hits the needed rising mark (see next step).

Step Six: Let Bread Batter Rise (Watch Closely!)

Let the bread batter rise for 20 to 25 minutes. It happens quickly, so stay close by. I mean it. 

rise bread batter in a silver baking pan

The bread is ready to bake as soon as the batter is a short distance away from the the top edge of the pan (the batter should be no closer than 1/4 inch away from the top). If the batter is all the way to the top, it will overflow the top of the pan (not good for so many reasons) once it hits the heat of the oven. 

I suggest doing a task or chore directly in front of the bread.

The timing for the rise will depend, in part, on the warmth and humidity in your kitchen. 

Step Seven: Bake the Bread

baked brown rice bread in a loaf pan

Bake the bread in the preheated oven for 45 to 50 minutes until crusty in appearance and deep golden brown at the edges. The loaf will be flat on top (no peaks in the center) and somewhat pale towards the middle (even when it is completely baked).

Step Eight: Cool the Bread

Let the loaf cool, in the pan, on a cooling rack for 15 minutes.

Remove the bread from the pan and cool the loaf completely on a wire rack, or other cooling rack.

calling loaf of gluten-free bread on a silver cooling rack

Slice the Bread

This is a sturdy bread, with minimal crumbs. You can slice it thick or (relatively) thin, as you desire. 

a loaf of rice sandwich bread, getting sliced

What is the Texture & Taste?

This is a firm, crusty bread. It may seem dry as you slice it, but it has a pleasing, rustic texture and warm, yeast bread.

Use this bread to make sandwiches (open face, or two slice sandwiches) with a variety of sweet or savory fillings. It is perfect for avocado toast, or top your toast with nut butter or seed butter, hummusvegan cream cheese, or fruit preserves.

slice of brown rice bread with nut butter and toppings

The bread is a great accompaniment to dinners and lunches, too. It is wonderful with soups, stews and salads.

FAQ

How should I store the flourless brown rice yeast bread?

Store the cooled bread in an airtight container at cool room temperature for one day, the refrigerator for one week, or the freezer for up to six months.

Can I use brown rice flour (instead of soaking whole grain rice)?

​I do not have directions for using brown rice flour in place of whole rice. It may very likely be possible, but would require testing to adapt the proportions of the ingredients.

Can I use white rice instead of brown rice?

Yes. You are welcome to substitute any variety of white rice for the brown rice. Use the same weight of rice.

​Will this bread work with other uncooked grains?

I have only tested this recipe with brown rice. I do not know if any other grains will work.

My oven has a convection setting. Should I use it for this bread?

I tested this bread in a conventional oven (radiant heat, not convection). So for best results, I recommend using radiant heat, if possible. If you are used to baking bread in a convection oven, you are welcome to experiment with baking the bread in a convection oven.

Can I blend the batter in a food processor?

No. A food processor cannot break down the rice into a completely smooth batter, which is necessary for the success of the bread.

an empty food processor on a kitchen counter

Can I use cooked/leftover rice to make the bread?

No. The recipe will not work with cooked rice.

cooked brown rice in a white bowl

Can I bake the bread in a toaster oven?

No. Even if the bread pan can fit into a toasted oven, the bread batter will be too close to the heating element in a small oven (toaster oven) for the bread to bake evenly. 

Can I add oil or other fat to the flourless brown rice yeast bread?

Yes! replace 1 to 4 tablespoons of the room temperature water with the oil or melted fat of your choice. It will make the bread somewhat softer.

My flourless brown rice yeast bread did not rise as expected. Why?

The most likely reasons are the following. 

  1. Regular yeast was used instead of instant yeast. This recipe will not work with regular yeast. You must use instant yeast.
  2. Batter was not very warm after blending. The batter needs to be very warm after blending to help activate the yeast.
  3. Sugar was reduced or eliminated. The sugar was left out, reduced, or replaced with artificial sugar. The sugar is essential for “feeding” the yeast (to produce gas bubbles).
  4. Oven temperature is off. I regularly check my oven temperature setting using an inexpensive oven thermometer. Check to make sure the oven is accurate before baking. If the oven is too hot, it can force a faster rise to the bread, leading to a bubble under the top of the loaf.

Can I make the bread without yeast?

No, this is a yeast bread. The overwhelming majority of bread recipes on my site are for yeast-free bread (including ones that use rice flour, sorghum flour, chickpea flour, teff flour, and chickpea flour). Other options abound! Simply type bread into the search box.

How can I vary the flavor of the bread?

Consider adding any of the following options to the bread:

  • Dried herbs or fresh chopped herbs (add fresh herbs to the batter after blending, to avid green bread)
  • Dried ground spices, such as ground cumin, curry powder, garlic powder, or onion power.
  • Sweet spices (such as cinnamon, cardamom, or ginger)

Can I make this flourless brown rice yeast bread in a bread machine?

I have not tested this in a bread machine so I cannot recommend how to make bread machine adaptations to the recipe, or whether it will work. 

Can I leave out the sugar?

No, sugar is needed to activate (and feed) the yeast. The bread will not rise much at all without it.

Can I Use another Type of Sweetener in Place of Coconut Sugar?

Yes! You can use an equal amount of maple syrup, agave nectar, molasses, or granulated sugar of your choice. Sugar substitutes will not work (for the same reason, above, that the sugar cannot be omitted from the recipe).

Happy baking! 

a piece of gluten-free bread, with toppings, with a bite taken out
close up of a loaf of brown rice blender bread

Flourless Brown Rice Yeast Bread (GF, Oil-Free, No Psyllium)

Yield: 1 large loaf (14 slices)
Prep Time: 5 minutes
Cook Time: 50 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes

Grab 4 ingredients to make my cheap, easy, fast, flourless brown rice yeast bread! It is psyllium-free, gluten-free, oil-free & vegan.

Ingredients

  • 1 lb (453 g) uncooked (raw) brown rice (any variety)
  • 2 tablespoons (30 mL) coconut sugar (see notes for options)
  • 2 and 1/4 teaspoons (7 g) instant yeast (it MUST be instant/ fast rising yeast)
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon salt (optional/adjustable)
  • 1 and 1/4 cups WARM water (not cold)

Instructions

    1. Place the uncooked brown rice in a large mixing bowl. Add boiling water to the bowl (enough to cover the rice by about 1 inch / 2.5 cm).
    2. Allow the rice to soak for thirty minutes. (See notes for soaking overnight, instead of a fast soak).
    3. Prepare a 9x5-inch (22.5x12.5 cm) loaf pan. If using a nonstick loaf pan (e.g., silicone), no preparation is needed. Otherwise, line the pan with nonstick parchment paper. If you do not object to oil, spray the pan with nonstick cooking spray, or lightly oil/grease the pan. 
    4. Drain the soaked rice through a colander or mesh sieve and rinse under cold water. Gently shake off the excess water.
    5. Scrape the soaked, drained rice into a high-speed blender container (see notes for using a regular blender). Add the 1 and 1/4 cups warm water, coconut sugar, and optional salt. Blend on high speed for 90 to 120 seconds until the batter is silky smooth and very warm (it is very important that the batter be very warm to activate the instant yeast).
    6. Add the instant yeast and baking powder to the blender container. Blend for 15 to 20 seconds until combined.
    7. Pour the bread batter into the prepared pan. Place the pan in a draft-free warm place. Immediately preheat the oven to 350F (180C). Do not hesitate (the bread rises very quickly. The oven needs to be hot and ready to go as soon as the bread hits the needed rising mark (see next step).
    8. Let the bread batter rise for 20 to 25 minutes. It happens quickly, so stay close by. The bread is ready to bake as soon as the batter is a short distance away from the the top edge of the pan (the batter should be no closer than 1/4 inch away from the top). (Note: If the batter is all the way to the top, it will overflow the top of the pan once it hits the heat of the oven). 
    9. Bake the bread in the preheated oven for 45 to 50 minutes until crusty in appearance and deep golden brown at the edges. The loaf will be flat on top (no peaks in the center) and somewhat pale towards the middle (even when it is completely baked).
    10. Let the loaf cool, in the pan, on a cooling rack for 15 minutes.
    11. Remove the bread from the pan and cool the loaf completely on a wire rack, or other cooling rack.
    12. Slice the bread, thick or (relatively) thin, as desired. The bread is wonderful plain, toasted, as part of a sandwich, or any way that you prefer!

Notes

Bread Storage: Store the cooled bread in an airtight container at cool room temperature for one day, the refrigerator for one week, or the freezer for up to six months.

Yeast Note: Instant yeast is gluten-free, with the exception of Red Star PLatinum Yeast. It includes enzymes derived from wheat.

Brown Rice Alternatives: ​Substitute any variety of white rice for the brown rice. Use the same weight of rice.I have only tested this recipe with brown rice. I do not know if any other grains will work. The recipes does not work, as written, with brown rice flour. The recipe will not work with cooked brown rice, either.

Rising Time: The timing for the rise will depend, in part, on the warmth and humidity in your kitchen. 


Alternative—Soak Rice Overnight: You are welcome to soak the rice in a more traditional manner. Place the brown rice in the bowl, as described above, but cover with room temperature water. Allow the rice to soak for anywhere from six to twenty four hours. 

Bake in a Conventional (radiant heat) Oven: I tested this bread in a conventional oven (radiant heat, not convection). For best results, I recommend using radiant heat, if possible. If you are used to baking bread in a convection oven, you are welcome to experiment with baking the bread in a convection oven. Do not bake the bread in a toaster oven or air fryer (the outside will burn before the bread is baked).

Regular Blender Instead of High Speed Blender: Use warm water, instead of room temperature water, to blend the batter. Stop every 30 seconds to let the blender cool down to avoid overheating the blender. Blend until completely smooth and the batter is very warm. A food processor will not work.

Notes About the Yeast: This particular bread recipe cannot be made without yeast. Also, the bread musty be made with instant yeast (also called rapid rise, fast, or quick yeast). It will not work, as written with regular active yeast.

Bread Machines: I have not tested this in a bread machine so I cannot recommend how to make bread machine adaptations to the recipe, or whether it will work. 

Coconut Sugar Options: Use an equal amount of maple syrup, agave nectar, molasses, or granulated sugar of your choice to replace the coconut sugar. Do not omit the sugar or use sugar substitutes. Sugar is needed in the recipe to activate (feed) the yeast and make the bread rise.

My bread did not rise as expected. Why?

The most likely reasons are the following. 

Regular yeast was used instead of instant yeast. This recipe will not work with regular yeast. You must use instant yeast.

Batter was not very warm after blending. The batter needs to be very warm after blending to help activate the yeast.

Sugar was reduced or eliminated. The sugar was left out, reduced, or replaced with artificial sugar. The sugar is essential for "feeding" the yeast (to produce gas bubbles).

Oven temperature is off. I regularly check my oven temperature setting using an inexpensive oven thermometer. Check to make sure the oven is accurate before baking. If the oven is too hot, it can force a faster rise to the bread, leading to a bubble under the top of the loaf.

Nutrition Information
Yield 14 Serving Size 1
Amount Per Serving Calories 98Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 72mgCarbohydrates 21gFiber 1gSugar 2gProtein 2g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Kati

Monday 22nd of January 2024

I am beyond excited to try your recipe. Do you think that I could use brown rice that is sprouted or that has been previously boiled and dried in the oven? I'm trying to find ways to do this with less arsenic, as unaltered brown rice usually has quite a bit. Thanks so much for formulating this recipe!

Kati

Thursday 25th of January 2024

@Camilla, thank you. I appreciate the input :)

Camilla

Tuesday 23rd of January 2024

Hi Kati! would the boiled rice be boiled briefly and then dried? Or fully cooked and then dried? I feel confident that it would work for the former, but not the latter. For the sprouting: I think that can definitely work (perhaps add a tablespoon or 2 less water to make up for any water absorbed in the soaking sprouting process. Unless you are using a dried sprouted brown rice, then there should be no adjustment needed at all. :)

Jojo

Wednesday 8th of November 2023

Hi Camilla, THANK YOU SO MUCH for this recipe made without psyllium. It’s amazing. I make it with brown Calrose rice from Australia (the brand is Sunbrown). This bread is so good. Soft on the inside, crispy on the outside! Almost all gluten free recipes for bread have psyllium to which I’m allergic. So thank you again!

Camilla

Thursday 9th of November 2023

You are SO welcome, Jojo! More psyllium free options to come...xo

Robin

Thursday 2nd of November 2023

Hi! I’ve made this twice, as directed, and both times it rose well but then collapsed in the middle while in the oven, resulting in a big crater along the top of the loaf. I measured the yeast and baking powder by weight the first time and by volume the second, which didn’t make a difference, and my oven thermometer indicates the temperature is correct. The loaves look terrible and are rather dense but still very tasty. I don’t have an high speed blender but the batter was smooth and warm when I added the yeast. Any idea what I could try differently?

Camilla

Thursday 9th of November 2023

Hi Robin,

I am so sorry you got a big crater in the middle of your bread! My guess is that your baking power is inactive. The crater in the middle is what I experienced when I made the bread with just yeast, no baking powder. The baking powder corrects the crater. So if you are still getting the crater n the middle, then I would definitely try again with a new container of baking powder. Cheers!

Isabel

Wednesday 11th of October 2023

You're a food scientist star! Thank you so much for putting all those "rules" to the test and sharing an even more flexible recipe. Easy, delicious, and nutritious. It's like eating a delicious serving of rice every time you eat bread. :D As a note, my oven is a convection oven, and I just put another pan on top of the bread pan to keep it covered, and remove the top pan in the last 10 minutes of cooking. It works! :)

Camilla

Tuesday 17th of October 2023

Isabel! Thank you so much for the sweet comments :) And thank you thank you (from me, and readers who have convection ovens) for sharing your tips for making the bread work in a convection oven--brilliant!

Clara

Monday 2nd of October 2023

First thank you so much for sharing your recipe. I would love to try your recipe but I'm a little hesitate as you mentioned not all instant yeast are Gluten free. Many packages don't seem to say if it is gluten free or not. As I have celiac decease, can you help suggest which instant yeast you used? Thank you!

Camilla

Monday 2nd of October 2023

Hi Clara! I hope you give the bread a try! The only instant yeast on the market that is not gluten-free is Red Star brand platinum yeast. It contains enzymes derived from wheat. I use SAF-instant yeast (I order it online). It is gluten-free, as is Fleischmanns instant yeast. You can always check a manufacturer's website to double or triple check!

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