RecipesSnacks6-Ingredient Gluten-Free Bread

6-Ingredient Gluten-Free Bread

140 min
Prep Time
30 min
Cook Time
170 min
Total Time
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6-Ingredient Gluten-Free Bread

140 min
Prep Time
30 min
Cook Time
170 min
Total Time

This no-knead fluffy shokupan-style bread is made with 6 ingredients & is free from gluten, wheat, dairy & egg. A high speed blender is required for smooth texture, but it is super quick & easy to make with no other special equipment needed!

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Ingredients (2 servings)

MetricImperial
170g short grain white rice
20g coconut oil
12g maple syrup
3g salt
3g instant yeast
110ml water
  1. Wash rice and soak for 2 hours.
  2. Drain rice thoroughly and transfer to a high speed blender along with all the ingredients, except instant yeast.
  3. Blend mixture on high for 1 minute, pause and scrape down the sides. Then blend again for 1 minute and pause to scrape again. Do this 2-3 times until the mixture is completely smooth.
  4. Add instant yeast to blender and blend on low until combined. 
Pour batter into a lightly greased nonstick bread tin. Cover with a moistened tea towel and let rest in a warm place (eg. inside the microwave with a cup of hot water next to it) for 20 minutes or until the dough has doubled in size.
  5. Preheat the oven to 180°C / 355°F about halfway through, as you will need to bake the bread right away as soon as it has doubled in size.
  6. Spritz some water on top of the dough then put it in the oven. Bake for 30 minutes. If the top starts to brown too much before time is up, cover with a piece of foil.
  7. Remove bread from oven and let cool slightly then gently remove from bread tin and transfer to a cooling rack. Let cool completely before slicing.
Notes
  • Rice should be raw before starting recipe.
  • This bread is best enjoyed fresh but will keep for 2-3 days in a cool, dry place. I recommend toasting it before eating!
  • Make sure you use a short grain rice (eg. sushi rice). Long grain rice (eg. basmati, jasmine) won’t have enough starch for this recipe.
  • Make sure you use a high-speed blender for the best texture, as normal blender won’t be strong enough to blend the rice mixture into a smooth batter.
  • Make sure you drain the rice thoroughly as any remaining water will make the batter too runny.
  • You may substitute maple syrup with honey or agave nectar.
  • You may substitute coconut oil with butter, vegan butter, vegetable oil or any other neutral-tasting oil.