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Japanese Rice Bread Recipe

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★★★★★

4.8 from 92 reviews

This Japanese Rice Bread recipe offers a delightful gluten-free alternative to traditional wheat bread, featuring a soft and moist crumb thanks to the blend of rice flour and potato starch. The dough, enhanced with instant yeast and a touch of olive oil, is easy to prepare and yields a golden, tender loaf perfect for sandwiches or toast. Optional ingredients like apple cider vinegar, milk powder, and xanthan gum improve texture and richness, making this bread both delicious and uniquely satisfying.

Ingredients

Scale

Main Ingredients

  • 2 cups rice flour (preferably superfine white rice flour)
  • 1/4 cup potato starch (helps with binding and moisture)
  • 2 tbsp sugar (optional, for light sweetness)
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1½ cups warm water (around 110°F / 43°C)
  • 2 tbsp olive oil (or any neutral oil)

Optional Add-ins

  • 1 tsp apple cider vinegar (aids in texture)
  • 2 tbsp milk powder (adds richness)
  • 1 tsp xanthan gum (improves structure, especially without gluten)
  • Sesame seeds or herbs for topping

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, sugar, and instant yeast. Stir lightly and allow the mixture to sit for 5-7 minutes until it becomes foamy, indicating the yeast is active and ready.
  2. Mix dry ingredients: In a separate bowl, whisk together the rice flour, potato starch, salt, and any optional dry ingredients like xanthan gum or milk powder to ensure even distribution and improved texture.
  3. Combine wet and dry mixtures: Gradually add the dry flour mixture into the yeast mixture, stirring with a hand mixer or wooden spoon until the batter is smooth. Then incorporate the olive oil, mixing until the dough reaches a thick but pourable consistency.
  4. First rise: Pour the batter into a greased loaf pan. Cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 45–60 minutes, or until the dough nearly doubles in size.
  5. Bake the bread: Preheat the oven to 375°F (190°C). Place the loaf pan in the center of the oven and bake for 45–50 minutes. The bread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean.
  6. Cool the bread: Let the bread rest in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. This cooling step ensures the best texture before slicing.

Notes

  • You can sprinkle sesame seeds or herbs on top before baking for added flavor and visual appeal.
  • The apple cider vinegar helps improve the bread’s texture but can be omitted if unavailable.
  • Using instant yeast simplifies the process as it doesn’t require proofing in water at a specific temperature, though warm water still helps activation.
  • For a dairy-free version, omit the milk powder or substitute with a non-dairy milk powder alternative.
  • Allowing the bread to cool fully before slicing prevents it from becoming gummy and helps maintain its structure.

Keywords: Japanese rice bread, gluten-free bread, homemade rice flour bread, soft rice bread, gluten-free baking, yeast bread, Japanese cuisine

Find it online: https://tastybella.com/japanese-rice-bread-recipe/