Homemade Rice Flour Bread

Making bread with rice flour and a 3-day fermentation is an interesting challenge, as rice flour has no gluten to hold the structure.

With such a long fermentation without yeast (only with baking powder and natural processes), it is actually a kind of “cold proofing” process, which improves digestibility and taste.

 

Ingredients

• 300 g rice flour

• 200 g all-purpose gluten-free flour (for better binding)

• 1 sachet of baking powder

• 500–600 ml lukewarm water (rice flour absorbs a lot of water)

• seed mixture: sunflower, pumpkin, sesame, black sesame (amount as desired)

• 1 teaspoon of cumin (for better digestion and aroma)

• 1 level tablespoon of salt

 

Preparation process

Phase 1: Fermentation (3 days)

In a large bowl, mix the rice flour, gluten-free flour, baking powder, salt and lukewarm water. Stir the seeds into the mixture. The mixture should be quite thick, but still spreadable (like thick Greek yogurt).

Cover the bowl with a clean cloth or foil that allows minimal air circulation.

Place in the refrigerator for 3 days. Stir the mixture once a day with a wooden spoon. During this time, the starches will break down and the mixture will have a slightly sour smell (similar to yeast).

 

Phase 2: Preparing for baking

On the third day, take the mixture out of the refrigerator and let it warm up to room temperature (about 1–2 hours).

The baking powder will react with the acid produced during fermentation and provide lightness. If the mixture is too dry, add another tablespoon of lukewarm water.

 

Phase 3: Baking

Line a baking sheet with baking paper and pour the mixture into it. Sprinkle a few seeds (sesame, pumpkin seeds) on top.

Preheat the oven to 200 °C.

Bake the bread for about 50–60 minutes. Gluten-free bread needs more time for the center to dry out properly.

Let it cool completely before cutting it, as the structure of gluten-free bread only hardens during cooling.