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Rice flour bread


What’s the most important secret to making rice flour bread? To prevent the bread from being too dense, it has to have some bubbles trapped in the mixture, caught among the proteins. That’s why you can improve your rice flour bread by adding egg whites, yeast or baking powder.

Let the Far East inspire you – take up the challenge and try the recipe for rice flour bread. Once you make it a few times, you’ll grow to love it so much it will become a regular, crispy star of your menu.


560 g rice flour
1.5 tsp baking powder
1 sachet dry yeast
1.5 tsp salt
300 ml water
20 g coconut oil
3 egg whites
4 tsp honey
1 tbsp apple cider vinegar

You will need a 22 cm bread baking tin.


1. Place the rice flour, baking powder, dry yeast and salt in a bowl.

2. Mix the ingredients and add the water, coconut oil, egg whites, honey and apple cider vinegar.

3. Mix the ingredients for five minutes using an electric mixer to obtain a thick mixture that still flows.

4. Line the bread baking tin with parchment paper and pour the bread mixture in.

5. Cover the baking tin tightly with cling film and let the dough rise for an hour – it will not rise dramatically during this time.

6. After proving, remove the cling film and put the baking tin in the oven preheated to 190°C. Bake the bread for 30–40 minutes, and check if it’s done with a toothpick, which must come out clean.

7. Leave the baked rice flour bread in the tin to cool, then transfer it onto a bread board and cut it into thin slices.

    If you share this recipe, don’t forget to add #ArgetaBread 😉   

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