This viral rice blender bread recipe is naturally gluten free, incredibly easy, and one of those recipes that you have to make to believe.
WHY YOU'LL LOVE THIS RECIPE
The loaf comes out golden on the outside, soft and chewy on the inside, and it slices beautifully.
INGREDIENTS
Here is everything you need for this recipe: Short grain rice, Water, Extra virgin olive oil, Sugar, Salt, Instant yeast, Seeds for topping
Add the raw short grain rice to a bowl, cover with water, and let it soak for at least 4 hours — overnight works great too.
STEP 1: SOAK THE RICE
Drain the soaked rice and add it to a blender with the remaining ingredients. Blend for several minutes until the mixture is completely smooth with a thin, pourable consistency
STEP 2: BLEND THE BATTER
Pour the batter into a well-greased loaf pan and spread it evenly. Cover with a clean kitchen towel and set it in a warm place to rest for 20 to 30 minutes.
STEP 3: POUR AND REST
Once the batter has rested and puffed, sprinkle your seeds of choice over the top. Bake at 355°F for 40 minutes, until the loaf is cooked through.
STEP 4: ADD SEEDS AND BAKE
Let the bread cool completely before removing it and slicing. Rice bread needs time to set as it cools, and cutting into it too early will give you a gummy interior.
STEP 5: COOL BEFORE SLICING
STORAGE TIPS
Store the bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for 5 days. To freeze, freeze individual slices between parchment paper.
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