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

My family LOVES this bread but it crumbles and breaks no matter how soon after cooking or how long -even left over night- I try slicing it. I get ver few while, unbroken slices out of it. Any suggestions?

Hi! Have made this several times as written, but has anyone tried half rice/half buckwheat for the grains? Even sprouted brown rice sits heavy nowadays. Thanks!

I used regular brown rice flour and when I don't have kefir I use Greek yogurt thinned with a bit of milk. I also add a bit of tiger nut flour or flax seeds or pumpkin seeds.It works great and I make this at least once a week. Thanks for the recipe.

Hi. Thank you for sharing this recipe. As soon as I read it, I had to try it. I can eat all the ingredients. I like that it has no sugar. I just cut it and tasted a slice. It's perfect. I didn't use sprouted brown rice flour, just the regular brown rice flour. I wonder how it would taste if you added herbs. Also curious if I could just use oatmeal or almond flour with the arrowroot. Hm... :)

I just made this, its really good! I had to make a few changes. I used regular rice flour and for the kefir I used 1 1/2 cups of goats milk yogurt and 1/2 cup of goats milk. Worked out great, thanks!

In your scone recipe, did you forget or omit the almond flour, that gave you great results with the bread?

I'm going to try this with home-sprouted rice, and a vitamix. Any advice?

I'm not quite sure since I have not tested it but you could certainly experiment with adding a little more rice flour and then adding some psyllium to the wet ingredients (to replace the arrowroot). Or you could use pure arrowroot powder (not cassava).

Yes you can use tapioca flour. As for the Greek yogurt....you would need to water it down a little since it is quite a bit thicker than kefir.

Amazing! Thank you for sharing your version using fresh sprouted brown rice. :)

Thank you so much for sharing your variation! And for the scone recipe! Yum! :)

Great! Thanks so much Ali! I've soaked the 3 cups (550g) brown rice for a day, then drained, rinsed and sprouted it covered in a bowl for 2 days, rinsing it daily to make sprouts. I then drained it properly and weighed it again (740g), subtracting that from the kefir. It needed more cooking because it was a bit wet, but turned out perfect. I'm now making my 2nd loaf where I've added a bit of buckwheat, quinoa and flax flour (kefir is more solid than water so it needs more solids).

I used a 9x5 glass loaf pan, Christmas mess out great. Smaller pan will just let it rise more.
Substitutions: I did one with 2C brown rice flour (not sprouted) and 1C unhulled buckwheat flour, came out good, but a bit on the heavy side. Then tried 1C superfine almond flour instead of the buckwheat flour - came out awesome. Did some scones with this as a base and they came out just like the scones I used to make. Next up, cookies!

Scone recipe:
No wheat version
1 C brown rice flour (sprouted or unsprouted)
¼ C arrowroot flour
⅓ to ¼ C sugar, or sugar substitute. I tried swerve and it came out almost too sweet with slight aftertaste. Next round I'm using palm sugar.
1 ¾ tsp baking powder
⅛ tsp salt (I use Himalayan salt, but any is fine)
5 tsp softened butter
4Tbsp kefir
1 small beaten egg
Whatever you want to mix in, berries, chocolate chips, nuts.

mix dry ingredients. Cut in butter (if in a hurry, melt and stir in - I do this a lot and don't really think it makes a difference)
stir in milk and eggs just enough to creat a dough, don’t over mix. If it is looking too dry, add a bit more liquid at this point. It needs to be pretty dry thoug, just moist enough to mix.
Form into a 6 inch circle on a floured cutting board. Cut into 4 pieces and bake at 425 for 12-15 minutes

Hi Carly, did you ever get your mom's recipe for the chickpea flour bread?

Also, for arrowroot can I substitute it with items such as psyllium husk, flaxmeal, xanthan or agar? Its been hard as I am allergic to grains such as rice, oats, nuts, potatoes and cassava (arrowroot). What substitute are successful to create a light, airy fluffy loaf of bread?
Looking forward for your reply! :)

Can't wait to try it?

Hi, I actually have a question, have you done a bread recipe with only buckwheat, or amaranth or both? These are the only flours I can have, am just curious regarding your comment when you said that you have used buckwheat/arrowroot mix.

thanks, looking forward

Hi,
Would like to ask will I be able to substitute rice flour with another such as buckwheat, amaranth or corn flour?

Didn't have time to read thru all the comments, but was wondering if tapioca flour can be substituted for arrowroot? Also, could plain Greek yogurt be substituted for kefir?

Hi, I just wrote the comment about the 8x4 metal pan vs the glass pan, but I forgot to hit the notify me box on the bottom so I can get your answer lol. If you can comment to this post, that would be wonderful..thanks!!

Hi, I am so excited to make this bread. Finally a recipe that doesn't have all the things in it that I cannot eat : )
I do have one problem, I cannot find a glass loaf pan in the 8x4 size. I do have a metal 8x4 loaf pan. Is this a problem? Thanks for your help.

i am baking it right now. used your exact amounts and ingredients. will let you you the outcome

Hello Alissa! I mentioned your recipe on my blog, I figured you would like to know! Valentina - Real Italian Kitchen

I've been making a similar bread for some time now, (discovered by trial and error), instead of the sprouted rice flour I use bought GF flour mix(mostly corn starch), with added smaller amounts of tapioca and green banana flour and ground linseed,1 Tablespoon of olive oil, liquid is half kefir and half warm water, no syrup and no eggs, the rest basically the same as your recipe, though I don't know if the amounts translate as I use weight and not cups. My loaf looks very similar to this, the top opens the same though loaf looks a little denser, makes marvelous toast. I have tried it with added dried fruit, spices, a little honey and one egg and is also good.

Made it today and it tuned out gorgeous, just as pictured. Substituted sprouted flour for homemade rice flour. Thank you for this wonderful recipe. After many fails in baking gf bread, this is the one i will bake often.

Did you ever try it with the flax meal?. I am wondering how it would work. I know the arrowroot is a binder, but flax is also in other recipes.

My mom makes bread similar to this recipe with chickpea flour instead of brown rice and she subs kefir with yogurt and lemon juice, I think. I'll check with her for specifics and try to write back. You could experiment with those substitutions if you dont hear back from me quickly

Can I substitute arrowroot flour with flaxmeal?

Has anyone had success replacing the eggs with chia or flaxseed?

Who knows what happened?! I have so much luck with your recipes, but this one did not work for me....I did everything as stated (I love sprouted brown rice flour!) and the loaf puffed beautifully, but completely crumbled apart when I tried to slice it. Oh well, better luck next time!

Hi thank you very much for sharing :) i have allergies to Yeast, Gluten and Cows milk so i was thingking how to make this bread :) because KEFIR is NOT yeast-free

What kind of arrowroot powder do you use?

Thanks. This has been very helpful.

Ali: I found your recipe yesterday and I made this bread this afternoon. It is positively delicious! I made a couple of changes to the recipe and it turned out wonderful! Instead of kefir (my husband is allergic to anything dairy) I used 2 cups of Soy Milk with 1 TBS lemon juice and instead of using 3 eggs, I used 6 egg whites whipped into a frothy and fold into the batter. 6 egg whites are equivalent to 3 whole eggs and using egg whites reduces cholesterol count, too! Just wanted to let you know that I appreciated this recipe and hope you have a Merry Christmas!
Barbara Sinclair

Thank you Ali for this great recipe, and thanks to everyone for their helpful comments! I used rice flour & all the other dry ingredients except the arrowroot. I forgot to add it! For the wet I used 3T flax seeds ground and 6T water as was suggested rather than kefir, 2 c. soymilk as was also suggested, and a scant Tbsp. of Coconut nectar. The bread came out amazing, considering all it really was, was golden flax seeds, brown rice (which I ground), and soymilk. It came out dark, cut beautifully (when cool) and had a unique flavor. I don't do soy, so I will try coconut milk for the next loaf. One suggestion for those using flax & water: Mix it together just prior to adding it to the wet ingredients, or it dries out and you need to add more water–which works too. I might add that I made it in the 10 minutes that the oven was heating, and baked it for 1hr 20 min. Beautiful crust and soft in the middle. That's my kind of bread recipe. ;-)

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.

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

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.

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

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

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

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

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?

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

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. :/

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.

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!!

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!

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.

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

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:)