Blender Rice Bread
A simple gluten-free loaf made from blended rice, yeast and olive oil—no flour, kneading or stand mixer needed.
Equipment
Ingredients
Main Ingredients
long-grain white rice (uncooked)
400 g
water (fresh)
240 ml
instant yeast
7 g
sugar
4 g
salt
5 g
olive oil
30 ml
Instructions
Soak the rice
Rinse the rice and soak overnight in plenty of water.
Blend the batter
Drain the rice, add to blender with 1 cup fresh water, yeast, sugar, salt and olive oil. Blend 2-3 minutes until completely smooth.
Prepare the loaf pan
Line a 23×13 cm loaf pan with parchment paper and pour the batter into the pan.
Rise the batter
Cover the pan and let the batter rise in a warm spot for 45 minutes until puffy and bubbly.
Bake the bread
Bake at 200°C for 45-50 minutes until deep golden and hollow-sounding when tapped.
Cool completely
Cool the bread completely on a rack before slicing for clean cuts.
Original recipe
Storage
Cool completely before slicing; store slices in an airtight bag
Notes
• Toast slices for best texture and flavor
• For more fiber, swap half the white rice for brown rice
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