Ingredients
Scale
- 2 cups white rice flour
- 1 cup tapioca starch
- 1 cup potato starch
- 1 tsp xanthan gum or 1 tbsp psyllium husk
- 1 packet instant yeast
- 1 tsp salt
- 2 tbsp sugar
- 1 1/2 cups warm water (105–115°F / 40–46°C)
- 1/4 cup vegetable oil
- 2 large eggs (or 3 tbsp aquafaba for vegan adjustments)
Instructions
- Whisk together the dry ingredients: white rice flour, tapioca starch, potato starch, xanthan gum (or psyllium), instant yeast, salt, and sugar.
- In a separate bowl, heat the water to 105–115°F, then add oil and eggs (or aquafaba).
- Mix the wet ingredients into the dry ingredients and beat for 2–3 minutes until smooth.
- Spoon the batter into a greased 9×5 inch loaf pan and smooth the top.
- Cover and let rise until nearly to the top, about 40–60 minutes.
- Bake at 375°F (190°C) for 35–45 minutes until the internal temperature reaches 205°F (96°C).
- Cool completely on a rack for at least one hour before slicing.
Notes
For best results, ensure the flour blend is consistent and keep track of hydration levels. Use instant-read thermometer to check doneness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 100
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg