Sunday, June 9, 2013

Sprouted Brown Rice Bread (gluten-free + yeast-free)



Here is the recipe you've all been waiting for! I posted a photo of this gluten-free bread to our Facebook page over a month ago and received quite a bit of excited feedback. Yeast-free bread is so simple and quick to make because there is no rising time! Just mix the ingredients together and pop it in the oven.

This bread makes excellent sandwiches. It's also delicious toasted and spread with Homemade Honey-Sweetened Jam. I now make two loaves at a time because my children go though it so quickly. I have not experimented with other flours so please leave a comment if you make changes to this recipe so I can learn from you!


Sprouted Brown Rice Bread

I use sprouted brown rice flour from Planet Rice. I buy it in 25-pound bags from Azure Standard. It's really a lovely flour. Light and not so grainy like regular brown rice flour. Plus, since it's sprouted, it is much easier to digest.

Dry Ingredients:
3 cups sprouted brown rice flour
¾ cup arrowroot powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon sea salt


Wet Ingredients:
2 cups plain organic kefir (cow, goat, or coconut)
3 large organic eggs
1 tablespoon maple syrup (optional)


Preheat oven to 350 degrees. Oil a glass bread loaf pan (8 x 4-inches).

In a large bowl, whisk together the dry ingredients. Add the wet ingredients and mix together with a wooden spoon until completely incorporated. Pour batter into oiled bread pan.

Bake for approximately 60 minutes. Cool for about 20 minutes, then release bread from the pan, place onto a wire rack and cool completely before slicing. Source: www.NourishingMeals.com



More Gluten-Free Bread Recipes:
Farmhouse Seed Bread
Chocolate Banana Bread
Zucchini Almond Bread


52 comments:

  1. Looks Awesome! I guess my first question is, "What if I don't have sprouted rice flour?" I didn't even know that was available! Can I ground my brown rice down a bit in a high speed blender to make it a little finer? I suppose the Kefir has something to do with helping it rise. Any chance you or someone else knows of an alternative? Although, this looks so good, I will probably break down and buy some, but it would have to be regular store bought. =(

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  2. Can this be made without eggs?

    Can you replace the flour with a blend of sprouted flax/chia and hemp protein powder?

    Thanks!

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  3. Oooh, I'll have to try this! Do you buy your flour already sprouted, or sprout it yourself? And is the kefir nonfat or full, or does that matter?

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  4. Hello..do you think this would work with an egg replacer like flax seeds? Thanks for everything..

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  5. Do you think that this would work with teff or sorghum. I don't like to use rice because of the arsenic issues. Also what about an egg sub??

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  6. This bread looks amazing! Do you think that I could substitute the eggs and get the same result? I have a hard time getting a light and fluffy bread without eggs. :( Help!

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  7. Hey everyone, the question of eggs is really simple.
    If you don't/cannot use chicken eggs because of intolerances or allegeries, try DUCK EGGS. They are a great substitute and don't have the same proteins as chicken eggs.

    Use the reg size to replace one exlarge chicken egg.

    the yolks are bigger and the over all texture is silkier, but they taste nearly the same and in baked goods they work wonderful!!!! You may need to add a teaspoon less on the oil because of the larger yolk on the duck.

    You can find them at your local co-op. Here in Sacramento the nearest one is the Davis Co-Op. they carry them all the time.

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    Replies
    1. OMG Davis is my hometown! The co-op there and especially the farmer's mkt. is amazing! I'm going to look for duck eggs here in TX near Austin. Shouldn't be too hard to find. Thanks for the tip.

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  8. I don't think we have kefir around here. Can yogurt be a sub?

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  9. Love that this is yeast-free AND uses sprouted brwn. rice flour. Thanks so much for creating it, and sharing with us.

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  10. Would it be possible to use coconut yoghurt and water it down instead of coconut kefir? Thanks.

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  11. For those of you asking about an egg substitute.....I don't think it would rise as high without eggs. Let me know how it works if you try it.

    For the kefir....I tested this recipe using organic low fat dairy kefir. Full fat might work as well. If you don't have kefir you can try plain organic yogurt. If you are using greek yogurt you may want to use 1 3/4 cup yogurt and 1/4 cup water. Plain, unsweetened coconut yogurt would probably work as well but I have not tested this.

    Links to the sprouted brown rice flour are in the post above.

    Please let me know if you make this recipe using different ingredients.....I'd love to see how it works! :)

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  12. I don't have sprouted brown rice flour and couldn't justify ordering any quite yet with how much I recently spent on other gf flours ;)

    SO -
    I tried this recipe subbing the following for the sprouted flour:
    1 1/2 cups organic brown rice flour
    1 cup sorghum flour
    1/2 cup millet flour


    Of course I can't tell you how this compares to the original yet, but I will say it turned out great!

    THANK YOU for a yeast-free bread recipe that I can use for sandwiches :)

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  13. Hi Ali,
    We made this bread last night with regular Bob Red Mill's Brown Rice flour, flax meal for the egg (3 T flax plus 6 T hot water), and soured regular unsweetened coconut milk with lemon juice (2 cups coconut milk with 2 T lemon juice). It turned out!!!! The kids could hardly wait, so we ate it when it was a too hot, so it would not cut nicely. I saved some for this morning to see how it held up, and it was a little bit crumbly when I cut it, but just the top, and just a little bit, not much. I am going to toast the rest of it for breakfast. I do not eat grains at all, so I cannot comment on the taste, but all five kiddos and my husband loved it. We are gluten free and also do not eat yeast, or egg, or dairy (among other things!) so finding a bread that works is hard. Mostly we make the sourdough bread from your newer book, or make muffins or quick breads. I haven't been good about keeping dough souring on the counter lately though. I need to get back to doing that!
    Thanks, as always, for your wonderful recipes and help!
    Stephanie

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    1. Thankyou for sharing.

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  14. Hi Ali, I tried this recipe last night and it turned out really well. I have a been looking for a recipe to use up my sprouted brown flour from Azure, so I was happy to find this one. I only had one cup of low fat kefir, so I used buttermilk for the other cup of liquid. I used the same Pyrex 8x4 loaf pan that you showed in the picture, but my loaf spilled out quite a bit. Not sure what might have happened there, but I'll just use a bigger loaf pan next time. Also mine too about 15-20 minutes longer to cook. Regardless, the taste is great and you just can't beat the simplicity of this recipe. It only took about 10 minutes to get it mixed and into the oven. That's my kind of recipe! I'd like to try some other flours (or combos of flours) with this recipe. Have you experimented with anything else yet? Maybe teff or millet? Thanks, Suzanna

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  15. I know Spelt flour is not gluten free however, it is a flour that I easily digest and love. Do you think that Spelt could be a substitute for the sprouted flour?

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  16. Thanks Ali,

    I made it w/ buckwheat and subbed yogurt for kefir. It came out yummy and will definitely be a go to recipe for me. I like that it has no yeast (doing away w/ rising time) or gums. I made mine into buns using a mini cake pan. Worked great w/ a burger for dinner and ab and j sandwich for lunch.

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  17. I used the curdled coconut milk inane of kefir, otherwise kept the recipe the same, and unfortunately it is so darn crumbly you can't pick it up. I wondered at the gum...but read others comments of success, so not sure what happened! I love Azure and the sprouted rice flour is one of our favorites!

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  18. This is by far the BEST gluten free bread recipe I have ever made. I am so excited. I have yet to try it w/ sprouted brown rice but have tried other variations using the baking powder, soda, salt, egg, and maple syrup as my base. I've used buckwheat/arrowroot mix and my most recent today was a mix of amaranth, millet, quinoa, arrowroot, tapioca, and white rice. I didn't have kefir or yogurt so I subbed goat milk w/ vinegar. I bake them up in my mini cake pan so I can use them for sandwich buns or hamburger buns. I've put sesame seeds on top and I'm even thinking of making them into a sweet buns. They hold together so nicely right down to the last bite. They slice in half beautifully. They freeze well. I'll be taking them on a trip soon so we'll see how they travel. I'm all but jumping up and down at the discovery of this recipe. Thank you, thank you, thank you, Ali!!!

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  19. I made this with sprouted spelt flour and it came out very good! Thank you so much for this recipe. I do want to try it with sprouted brown rice flour too though... It is nice that it is gluten free... I just ordered some on Azure standard... Can't wait to make it again when the flour comes in!

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  20. This is very good...better than the store bought stuff I have bought and toasts nicely. I used brown rice flour (not sprouted) and goat kefir. My loaf looked a little denser than the pictures (probably due to not using sprouted flour?) and the top was quite crumbly. I am enjoying it toasted with almond butter and my homemade blueberry chia jam! Thanks Ali!

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  21. Thank you for this recipe! I've been looking for a rice bread without all of the extras (ie. yeast, corn, potato, xanthan gum)

    I made it with the following substitutes based on what I had available:

    - Instead of 3 cups sprouted brown rice flour, I used 2 cups brown rice flour and 1 cup sweet white rice flour
    - Instead of the kefir, I used homemade whole milk yogurt

    At 60 minutes, I cut off the top middle part that had risen really high and ate it - yummy! I then moved the rack up one setting (so the bottom didn't burn) and cooked it another 10 minutes to make sure the middle was well done.

    The crust is nice and crispy. I'm excited to slice it and use it for french toast and grilled cheese! Thank you!!!

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  22. Is this recipe effective at high altitude (6000 ft) or does it require altitude modification, and if so what is that modification? And can black strap molasses be substituted for maple syrup? Thank you.

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  23. This recipie was fabulous! So easy and tasted great!! Thanks for all your fantastic ideas! Look forward to more :)

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  24. Wow this was such delicious bread! I made it with homemade coconut milk kefir and it was absolutely perfect.

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  25. We miss your postings, the recipes are amazing. I hope we can look forward to more or know where to look for them. THank you

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  26. I made this recipe tonight for the first time. Really excited to finally make it and I followed your recipe exactly, but had batter spewing over the side. I have no idea what went wrong. I used the size pan in the recipe. Any thoughts?

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  27. I couldn't find sprouted rice flour, used 2 cups fava flour and one cup regular brown rice flour. Turned out quite dense but tasty!

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  28. Thank you so much!!! Wonderful recipe. Appreciated!!! Many Blessings to you and to your beautiful family!!!

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  29. FI have yet to find a gluten free bread that my kids can eat for PB and J sandwiches when we are out and about. Is this one good untoasted and how long does it keep?

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  30. Will this work untoasted for PB&J the second or third day?

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  31. what is the function of the kefir? are you using something fermented to react with the leaveners? can you use traditional dairy or non-dairy milks?

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    1. After reading all the posts, my guess is that there is a close relationship btween the fermentation and amt of rising, and the fat content and moistness of the bread. Ill have to see when I make some. I will be trying it with a thick flax milk and share my results.

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    2. MY thick flax milk has many ingredients including guar gum and xantham gum. Not really a true test, but also thinking of kombucha..??

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  32. Thank you for all your recipes,education, and willingness to share. We have made sandwich bread and farm bread,yummy. This recipe needs eggs, and I see you mentioned duck eggs. I have a son, that cannot eat gluten, and a test from the labs came back that eggs, act as gluten in his body, cross reactive food as well as oats, dairy. In this case, could you replace eggs with duck eggs? I will ask his dr. But I was curious if you had an opinion.
    Great videos, so encouraging, helpful. You have changed my perspective on gmo, now I understand.

    Thanks

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  33. M:) from Virginia


    Just made your spouted Brown Rice bread! It did great first time, I did 3/4 TBS of dark agave instead of maple syrup I couldn't get over how moist it was and cut and taste great! Do you know how many calories in a slice I have to watch my carobs.
    Also for liquid I used plain Greek yogurt 1 1/2 cups 1/2 water. thank for sharing
    Cheers:)

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  34. I have made this bread w/ dried fruit and nuts w/ cinnamon and sugar swirled in and it is so good! This is the BEST gluten free do-anything-w/ bread I've tried and been very successful w/. Thank you, Ali

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    1. Tried this again yesterday only I put it in my bread maker on cake setting ~ perfect!!

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  35. They sell "Planet Rice" Medium Grain, Sprouted Brown rice at Wegman's for $4.69 and on Amazon for a fair price of $25.65 for a 6 count of 22 oz. I would guess Whole Foods would carry it.

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  36. We tried and loved this recipe! We couldn't find sprouted brown rice flour, so simply subbed in regular brown rice flour. I am avoiding dairy and didn't have any of the coconut kefir, so we used soymilk in place of the kefir. I also used an insulated bread pan instead of glass (it's what we had). Regardless of the substitutes, it turned out wonderful! Great flavor and texture, slices great, and toasts up like a dream. Thanks for a great recipe!

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  37. I love the look of this!
    I've been making a sprouted bread from another website, with millet, sunflower seeds, lentils, brown rice, and quinoa. The sprouts remain moist, then are blended together in a food processor with other ingredient like eggs, honey, etc. I love it's ease, but am not fond of the taste.Hubby loves it.
    I'm going to try to create this simple recipe with sprouted brown rice, without dehydrating it. I hope this turns out! :) thank you do much for sharing!!

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  38. awe I tried this today and the inside has the consistency of soaked bread and its been baking for about 2 hours. the crust browned wonderfully though.

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  39. I've made this twice now following the recipe exactly, and the bread turned out exactly as the anonymous commenter said - browned on the outside, doughy on the inside. I baked it 20 minutes longer, the first time, and 30 the second time... than the recipe stated. The middle sagged in and would not cook. I doubt I try this with sprouted, non-dehydrated rice, if I am
    willing to try it again.
    Being pregnant, the soggy bread throughout most of the load is more than I can stomach... So I'm not sure what to do with this. :/

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  40. This is the best gf bread recipe! I used 1 T. psyllium husk powder to 3 T. warm water in place of the eggs and it turned out fine. I also used this idea and made cinnamon raisin bread which turned out great! Curious - How did you learn the science behind this?

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  41. Also - I soaked the rice overnight, rinsed it, and the used my Oster to blend it up before following the above recipe.

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  42. I just made this bread today and I didn't have the sprouted brown rice flour,so I just used the regular brown rice flour and followed the rest of the recipe.....I did cook it for 1 hour and 10 minutes and took the temperature of the interior and it should be at least 200 degrees F....I tried too many bread recipes that never cook inside....so I do recommend taking the internal temp.........the bread is delicious....thank you so much for the recipe...Carol

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  43. DO you think white rice flour would work instead of the sprouted brown rice?

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    1. I used organic white rice flour and tapioca flour. Since I cant do dairy I used goats milk yogurt in replace of the kefir. Looks delicious and taste is so awesome! Doesnt taste gluten free. I'll share this on my web page: www.marymckinney.org

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  44. I have made this bread w/ many variations of flour mixes and they ALL work great! I've even made it in my bread machine on cake setting and that worked marvelously. I've made it w/ rye in my flour mix and added caraway seeds and that's a favorite even untoasted. It's just a great recipe! Thank you, Ali.

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  45. Hi Ali do you think that i can use the dough as pizza crust?

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Thanks, and as always, Happy Cooking! Ali & Tom