Gluten-free Brown Rice Bread

Gluten-free Brown Rice Bread


150 g water

2 eggs

60 g butter

115 g Jati Rice Flour

50 g ecoBrown’s Wholegrain Rice Powder

30 g tapioca starch

20 g potato starch

30 g corn starch

1 tsp salt

50 g sugar

5 g yeast

1 tablespoon maltose

Pumpkin seeds for topping



1. Mix everything together for 20 minutes with a mixer, transfer batter into a 5 x 5 inch baking tray. Sprinkle pumpkin seeds on top. Let proof for 30 minutes.

2. Bake in preheated oven of 170ºC  for 45 minutes – 1 hour until cook.

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