EASY Gluten-Free Vegan Blender Rice Bread

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Yayyyyy, it’s free from gluten, dairy, eggs, nuts, and every single one of the other Top 9 food allergens!

Years ago, after finding out my son was hella allergic to what was basically everything (gluten, dairy, eggs and nuts, legumes, and on and on) I was desperate to give him some normalcy and somehow make him “bread”. I don’t remember the exact recipe, but I’m pretty sure there was rice flour, psyllium husk and definitely chia seeds involved. The “bread” was TERRIBLE and quickly hardened as it cooled. I remember my Hubs doing his best to be supportive and positive by saying “It’s okay, you can just put it in the food processor and make allergy-free bread crumbs, right?” to which I responded “Nope, it would probably break the blades”. It seriously turned into a brick at room temperature, lol. I was more than disappointed and for a while had to accept that he just couldn’t have bread in any form.

I WISH I had this blender bread recipe back then. The wife of my Hubs’ colleague just discovered she has celiac disease and knowing about our situation, told us about this blender bread recipe. I was more than intrigued, and wanted to try it. My version is based on a post by Chez Jorge on Instagram, that you can find here. He recommends short-grain Japanese and Taiwanese rice for the best results, but I’ve honestly made it with long-grain basmati and even brown rice, all with great results.

How to make bread with rice and a blender:

All you have to do is soak the uncooked rice for at least 2 hours. Drain it and then add the rice to a blender. Then add the water, oil, sugar, salt and instant yeast, and blend for a couple of minutes. Now all the recipes I’ve seen say not to let the “dough” get hotter than 105ºF. I highly recommend a food thermometer in general for the kitchen, but no worries if you’re trying this for the first time and don’t have one. Just blend for about 1 1/2 minutes and then in 30 second increments (don’t go past 3 minutes total). It’ll get hot pretty quickly and you’ll know it’s ready when the rice is very fine and smooth. The consistency will be like a pourable batter.

Cover the pans loosely with a kitchen towel and let it rise for about 25-50 minutes in a warm spot. Spray with water before baking. I didn’t have a water bottle spritzer during my first few attempts making this, so I just used my hands to flick water all over the loaves. Not the best method, but the bread honestly came out fine!

Instead of making one standard loaf, I like to make four mini ones. The kids each LOVE having a little loaf to themselves. Chewy, fluffy, delicious and free from all the major food allergens too, this is nothing short of a small miracle.

EASY Gluten-Free Vegan Blender Rice Bread
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EASY Gluten-Free Vegan Blender Rice Bread

Recipe by yayitsfreefromthisCourse: Gluten-Free Breads, Vegan, Allergy-FreeDifficulty: Easy
Servings

4

servings
Cooking time

40

minutes

Ingredients

  • 390g (2c) uncooked rice (See Notes)

  • 210g (1 c) water, room temperature

  • 45g (3 Tbsp) avocado oil

  • 25g (2 Tbsp) light-brown sugar, or granulated sugar

  • 8g (1 tsp) fine sea salt

  • 7g (2 1/4 tsp) instant yeast

Directions

  • Rinse and soak rice for at least 2 hours. Best to soak overnight.
  • Drain rice and place into blender.
  • Add water, oil sugar, salt and then the yeast last.
  • Blend on high for about 1 1/2 minutes to 3 minutes. Check temperature and make sure it does not exceed 105º.
  • Cover with a damp kitchen towel and let rise for about 30-50 minutes.
  • Heat oven to 350º and set rack to the middle of the oven.
  • Remove cover, and spritz the loaf with water.
  • Place a sheet pan under the loaf/loaves and fill with a bit of water to create steam. (See Note)
  • Bake mini loaves for about 25 minutes, for a single standard loaf about 40 minutes.
  • Spritz loaf again about halfway through.
  • Remove from oven, and release from pan and immediately place on cooling rack. Eat immediately or cool to room temperature.

Notes

  • Weight can vary depending on the rice being used. I usually use what I have in the pantry. Short-grain or long-grain works.
  • Brown rice will be much heavier, 2 cups is about 410g. If using brown rice, be sure to increase oil to 6 tablespoons.
  • I don’t always place a pan of water under the bread when baking (usually when I’m feeling super lazy, haha) but it does keep the bread from cracking.