Angel’s Simple Sourdough Rice Bread Recipe (Gluten-Free)

When you want a very easy gluten-free sourdough bread, with minimal flours and no starches or gums, this recipe is simple goodness.  In addition to being gluten-free, it is also dairy-free, and egg free.  My daughter developed the recipe when I was following the Body Ecology Diet and wanted bread that conformed to BE standards.  It quickly became a family favorite.

The bread recipe I shared last summer is in the light and airy category.  This bread is a little more hearty and filling.  For breakfast, it’s delicious oven toasted with butter.  Add your favorite honey, nut butter or fruit spread, and enjoy!

Why sourdough?  The fermentation process deactivates anti-nutrients in grain, reduces sugars, increases digestibility and boosts nutrition.  It can also improve the texture of gluten-free grains and tastes delicious!  Done right, this bread will not be sour!

Download Angel’s Simple Sourdough Rice Bread Recipe PDF.


2-1/3 cups brown rice flour

2/3 cup buckwheat flour

2/3 cup brown rice starter

2 cups water

1 tsp. salt

1/2 TBS. baking soda


Mix flours, starter, and water and stir well to combine.  Cover and allow to sour {7-12 hours}.

rice bread batter

After souring time: Preheat oven to 350 degrees.  Grease bread pan.  Add salt and baking soda to your bread batter and mix well.

rice bread ready to pour

Pour into the greased pan.  It will not dome, but will be flat on top.

{I preheat my pan when I heat the oven.  Then the butter melts right on, and the bread begins to bake as soon as it hits the pan.} 

Place in the oven and cover with a cookie sheet or foil.  As you can see, I always use glass pans.  If you are using something different, you may need to adjust your baking time.

rice bread ready to bake

Bake for 45 minutes covered, and then for about 10 minutes uncovered.

Note: The bread holds its shape best if it is poured and placed in the oven immediately after mixing in the baking soda.

Also, this bread slices beautifully after having time to cool.  I like to bake it several hours in advance of serving it.  If it is cut immediately after baking, it will still taste delicious, but it will be more soft and sticky, and will tear with the knife.

Simple Sourdough Rice Bread 3

Simple Sourdough Rice Bread 4

It can be baked in a glass cake pan for 30 minutes, rather than a bread pan, if you’re in a hurry or trying not to run the oven as much during the summer months.

It’s nice to have choices when baking.  I hope you will enjoy this bread as much as our family has.




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