05 January 2012

Recipe box: Milk- and wheat-free bread from food storage

Here's a very simple bread that you can make from commonly stored ingredients. (To be fair, I'm not sure how many people store rice flour, so I'm assuming you'll be storing rice and grinding it into flour.)

This bread is milk-free and wheat-free, which is helpful if someone in your family has allergies to either of those ingredients.

Note that this is not a regular, sandwich-type bread. This is a denser, flatter bread, but still quite tasty. (The taste actually is oddly reminiscent of corn chips, but in a pleasant way.)

We made this bread in a cast iron loaf pan, which was preheated in the oven while mixing the ingredients. This  recipe should work equally well in other types of pans too.


1 cup Rice Flour
1 Tbs. Baking Powder
1 Tbs. Sugar
1/2 tsp. Salt
2 Tbs. Oil
3/4 cup Water

  1. Preheat your over to 350°F.
  2. Thoroughly mix all dry ingredients together in a medium bowl.
  3. Add water and oil gradually, stirring all the while.
  4. Lightly grease a loaf pan.
  5. Pour the batter into the pan and place on the middle rack of the oven.
  6. Bake the bread for 40 to 50 minutes.
  7. At 40 minutes, check the center of the bread with a toothpick; when the pick comes out clean, the bread is done.
  8. Remove the bread to a plate or rack and let cool a few minutes before serving.


  1. The bread looks like yellow cornbread but there isn't any corn listed in the ingredients. I want to make sure that the only flour used is rice flour. I also noticed that there aren't any eggs in the recipe. It seems too simple to be true.

  2. Nope, no corn. The bread in the picture above is made from exactly (and only) the ingredients listed.

    The batter was pretty stark white going into the pan. I gather that the yellowish tint is mostly the byproduct of baking (and perhaps influenced by the color of the canola oil we used).