Flourless Rice Bread

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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 🙂

This is an old post that has been updated.

Why do I love this Flourless Rice Bread so much

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 😉

Why is this Flourless Rice Bread so good for you?

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.

I wanted bread that wouldn’t get me bloated and leave me with heartburn

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 decided 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.

What do you need to make this flourless bread?

• variety of seeds like sesame, pumpkin, sunflower (and nuts)
• chia seeds
• flax seeds
• rolled oats
• cooked wholegrain rice
• psyllium husk
• coconut or olive oil

This Flourless Rice Bread is so quick to make

There’s no flour in it so there is no kneading or any fuss in making it whatsoever! So easy and fail safe.

It will take you 10 minutes to prepare the dough, then you let it sit for at least half an hour. I usually leave it for 2 hours or longer.

Baking will take around 1 hour and 15 minutes et voilà!! Your own healthy delicious crunchy bread.

If you’re interested in more flourless recipes, maybe you would like:

• Flourless Chocolate Chip Cookies
• Black Bean Chocolate Cookies / Vegan and Gluten Free

I you try this or any other of my recipes, feel free to leave a comment below. I would absolutely love to hear from you.

And if you like the content I share on here, you can subscribe to my newsletter so I can occasionally notify you about new recipes.

Now let’s finally get to the recipe..

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Kruh bez brašna od riže i sjemenki

Ukoliko volite kruh a izbjegavate ga (poput mene) ovo vam je idealan recept. Zamislite da jedete kuhanu integralnu rižu sa sjemenkama i zobenim pahuljicama. Esancijalno, ovaj kruh je upravo to, napravljen bez brašna, kvasca i pšenice, uz dodatak odličnih sastojaka poput psyllium ljuskica, chia sjemenki i kokosovog ili maslinovog ulja.

Kakav je kad je bez brašna?

Jako je ukusan, sočan i vlažan iznutra, a hrskav izvana. Nije mekan kao standardni kruh ali meni je genijalan.

Ostat će isti danima. A i tostiran mi je odličan jer se onda i sjemenke koje su iznutra fino zapeku.

Je li ga komplicirano napraviti?

Ne može biti jednostavnije. Nema miješenja tijesta, dizanja i sličnih “gnjavaža” koje prate izradu “običnog” kruha.

Jednostavno sve sastojke zamješate i utisnete u kalup, pustite ga malo da odstoji i onda još preostane samo pečenje. Mene je dugotrajan postupak pripreme uobičajenih kruhova sprečavao da ga ćešće pečem sama. A sad uz ovaj recept, postao je više nego brz i lagan.

U ovom receptu se možete poigrati sa sastojcima. Recimo umjesto bučinih sjemenki staviti orahe, bademe ili lješnjake. Staviti začinske trave ili začine koji vam se sviđjaju.

Bitno je samo da zadržite omjere. Chia sjemenke i psyllium nikako se ne mogu zamijeniti. One su ono što povezuje sastojke u kruh.

Za pečenje ćete trebati silikonski kalup jer je puno lakše izvaditi kruh na pola pečenja. Drugu polovicu treba peći na rešetki.

Nadam se da ćete probati napraviti ovaj fini kruh i ako probate javite kako je ispao. Jako će me veseliti. I ako vam se sviđaju moji recepti, možete se subscribati na newsletter (gore desno) pa ćete povremeno dobiti obavijest da su novi recepti na blogu.

Da ne dužim, ajmo mi na recept.

za kalup 23 x 13 cm

Sastojci:

• 1 šalica zobenih pahuljica
• 1,5 šalica kuhane smedje riže
• pola šalice suncokretovih sjemenki
• pola šalice sezamovih sjem
• pola šalice bučinih sjemenki (ili oraha)
• 3 žlice chia sjemenki
• 1 žlica lanenih sjemenki
• 3 žlice psyllium ljuskica
• 1 žličica Himalajske soli
• 3 žlice maslinovog ili kokosovog ulja (rastopljenog)
• 1 žlica javorovog ili agavinog sirupa (može i datuljin sirup ili med)
• 1/3 žličice kima ili neke druge začinske trave poput ružmarina ili bosiljka
• 1,5 šalica vode

Postupak:

• Stavite sve suhe sastojke u zdjelu – ja volim prvo malo usitiniti zobene, bučine i lan (i orahe) kako bi se sve bolje povezalo i kruh bio čvršći
• Pomiješajte rižu s vodom, dodajte u suhe sastojke i promiješajte.
• Dodajte ulje i sirup. Ponovo dobro promiješajte.
• Pospite po dnu silikonskog kalupa malo sjemenki i zatim dobro utisnite smjesu. (Silikonski, jer je iz njega lakše izvaditi kruh na pola pečenja)
• Ostavite ga najmanje pola sata da se učvrsti, najbolje sat-dva.
• U medjuvremenu zagrijte pećnicu na 175 stupnjeva – na običnu pećnicu
• Pecite kruh pola sata u kalupu 45 min i onda ga pažljivo istresite na rešetku i pecite još pola sata na modu s ventilatorom, dok lijepo ne posmeđii izvana.
• Kad je gotov, pustite ga da se hladi bar pola sata prije rezanja.
• Preporučam da ga čuvate u hladnjaku, iako nije obvezno.