Flourless Rice Bread

Flourless Rice Bread4

This Flourless Rice Bread is gluten free, deliciously moist inside and crunchy on the outside and it will keep for days in the fridge! You could say that it isn’t essentially bread at all cause it’s oats and rice baked with lots of seeds 🙂

Flourless Rice Bread 9

I am a huge bread lover! Most people love sweets but my weakness is bread. I have to admit though that I’ve been avoiding it for years, especially the ones with wheat, not because it’s that bad for you (cause sourdough breads are amazing) but because I don’t stop easily once I’ve started eating it 😉

Flourless Rice Bread 3

So, the mission was to find bread that would suit me (not give me heartburn and get me bloated as yeast breads containing wheat usually do) and that is as wholesome as it can be.

Just recently I discovered Life Changing Loaf by Sarah Britton and you know what, it definitely changed my life! It is flourless and yeast free, and really delicious and beautiful! The only slight objection I had was that it was bit too seedy for me.

So I endeavored to find the way to change it to be exactly what I wanted. Since I love rice and consider it one of most delicious and healthy ingredients around (most of my cakes, waffles, pancakes, pies… are made with brown rice flour:) I decide to try with cooked wholegrain rice! The goal was to make the bread more moist and soft inside and it was a total success! So happy with the result 🙂

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Same as Sarah’s, binding ingredient is psyllium husk and chia seeds, both amazingly healthy ingredients. Most breads are bad for your gut because of the wheat gluten and yeast but this one, containing gut friendly ingredients like these two will suit you well. I like calling psyllium husk “our good bacteria’s favorite food” cause the more good bacteria you have in you, less bad ones there will be. And chia seeds heal our bowels, helping them absorb nutrients much better.

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Before we proceed to the recipe, I’ll say that main ingredients are seeds, rolled oats, cooked wholegrain rice, psyllium husk and coconut or olive oil. So there’s no kneading or any fuss in making it whatsoever! So easy and fail proved. It will take you 10 minutes to prepare the dough, then you let it sit for at least half an hour, baking will take around 1 hour et voilà!! Your own healthy delicious crunchy bread 🙂

Preparation time: 10 minites + 1 hour to stand and 1 hour baking time


1/2 cup sesame seeds
1/2 cup pumpkin seeds
1/2 sunflower seeds
1 cup rolled oats
1,5 cup cooked wholegrain rice
3 tbsp chia seeds
3 tbsp psyllium husk
1 tsp salt
3 tbsp extra virgin melted coconut or extra virgin olive oil
1 tbsp date syrup (maple/agave or coconut)
1/3 tsp caraway seeds (optional, you can use rosemary or some other herb or spice you like)
1,5 cup water


1. Cook the rice, any wholegrain will do. You can find how to cook wholegrain rice in my Cooking Basics Page
2. Mix all the dry ingredients in a bowl
3. Melt coconut oil if using it
4. Mix rice with water and add to the dry ingredients
5. Add oil and sweetener
6. Mix well and transfer into the silicone loaf pan (I scatter some sesame and sunflower seeds on the bottom for the loaf to look prettier)
7. Press the dough into the loaf and let it sit for at least half hour. I usually leave it for 1-2 hours
8. The loaf will be formed pretty quickly, separating from the pan
9. Bake it on 180 Celsius for 30 minutes
10.Then carefully transfer the loaf from pan to the wire rack and bake for another 30 minutes
11. It’s done when it’s nicely golden brown and crunchy from the outside. If you have the ventilator mode, use it for second half hour of baking.
12.Let it to cool down for at least half hour before slicing it
13.After it’s completely cooled down, it’s best to keep in the fridge wrapped in a cloth or plastic foil

I would love to hear from you if you try it:)

If you recreate it tag on Instagram with #deliciousandhealthybymaya @delicious_and_healthy_by_maya for a chance to be featured;)

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  1. jako zanimljiv recept, mogla bi ga isprobati.

  2. Bok, radila sam kruh ali sam očito negdje uspjela zabrljati. Nije bio tako kompaktan kao tvoj nego se prilikom rezanja mrvio. Nije se mogla lijepo kriška narezati niti je imao konzistenciju kruha. Okus mi je bio fin.
    Možeš li mi reći dimenzije kalupa u kojem ga pečeš i gdje je najbolje nabaviti silikonski kalup.
    Hvala, pozdrav iz Osijeka.

  3. Draga Maja, divni recepti! Ovaj hljeb kuham vec sutra.
    U naslovu ste napisali da cete pisati kako ste ostali zdravi u 40 tima uz pravilnu ishranu. Je li taj post ovdje? Nisam pronasla..hvala unaprijed 🙋🏻 Jasmina

  4. That recipe sounds awesome! Also the bread looks really good!
    Do you have any idea to do a “white bread” too? I’m looking for a healthy and glutenfree version to put my selfmade hazelnutcreme on.
    Can’t wait to read your other recipes!

  5. Ana Lizeti Ribeiro dos Santos

    Dear Maya,

    First of All, I would like to thank you for sharing your deliciou and Healthy recipes.
    Since I discovered your blog I have enjoyed it and have alread made some of your suggestions.
    All the best.

    1. Thank you Ana!
      You made me very happy with your comment 🙂

  6. Jedva cekam isprobati ovaj recept! Postoji li mogucnost peci ga u pekacu? Imate li iskustva s pekacima za kruh!
    Pozdrav od zadovoljne sudionice radionice u Dubrovniku!

    1. Bok Maja,

      pa mislim da ne može u pekač prvenstveno jer je potpuno bez brašna ali nekako ni nema potrebe. Samo sve sastoke pomijejšaj u zdjeli i dobro utisni u kalup.
      Puno pozdrava,

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