Rice flour bread

Rice Flour Bread


Rice flour bread tastes best the day that you bake it. Although you can store it in a plastic bag for a few days, it will be a little dense and hard the next day. Toasting it and warming it softens the bread nicely, however, so don’t feel obligated to eat it all at once.


  • 260 Grams Rice Flour (2 Cups)
  • 20 Grams Baking Powder (5 Teaspoons)
  • 100 Grams White Granulated Sugar (1/2 Cup)
  • 6 Gram Salt (1 Teaspoon)
  • 4 Large Eggs
  • 114 Grams Butter – Melted (1/2 Cup)


  1. In a large mixing bowl, stir together the flour, baking powder, sugar, and salt.
  2. Fold in the eggs and melted butter. Stir until everything is incorporated.
  3. T

  4. ransfer the batter to your loaf pan and preheat the oven to 375° Fahrenheit (190° Celsius).
  5. Bake for 45 minutes and allow the bread to cool in the pan for 10 minutes.
  6. Use a knife to loosen the bread from the pan and transfer to a wire rack. Allow it to finish cooling before slicing and serving.