• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Delicious and Healthy by Maya

  • RECIPES
  • ABOUT ME
    • FEATURED
  • WORK WITH ME
  • TRAVEL & LIFE
  • WORKSHOPS
  • PRIVACY POLICY

Flourless Rice Bread

January 29, 2020 by Maja ∣ Delicious & Healthy by Maya

Jump to Recipe
Flourless bread on white wooden board, Maja Brekalo

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 😉

Flourless Bread, Maja Brekalo

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.

Vegan seedy bread with cut out slice, Majaj Brekalo

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.

Seedy flourless bread on white wooden board, Maja Brekalo

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..

Flourless bread on white wooden board, Maja Brekalo

Flourless Rice Bread

Maja ∣ Delicious & Healthy by Maya
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
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 15 mins
Resting time 2 hrs
Total Time 3 hrs 25 mins
Course Bread
Cuisine Healthy Vegan
Servings 15 slices
Calories 70 kcal

Equipment

  • Silikon Loaf Pan 23×13 cm / 9×5 inch

Ingredients
  

  • 1/2 cup sesame seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1 cup rolled oats
  • 1,5 cup cooked wholegrain rice
  • 3 tbsp chia seeds
  • 1 tbsp flax 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

Instructions
 

  • Place pumpkin seeds (or walnuts), oats and flax seeds in food processor and process a few times just to chop them up a bit
  • You can omit this step and just chop walnuts if using, but if all these are in smaller pieces, the bread will be firmer
  • Place the rest of dry ingredients in a bowl and the processed ones
  • Melt coconut oil if using it
  • Mix rice with water and add to the dry ingredients
  • Add oil and syrup
  • Mix well and transfer into a silicone loaf pan (I scatter some sesame and sunflower seeds on the bottom so the loaf will look prettier)
  • Press the dough really well into the loaf pan and let it sit for at least half hour. I usually leave it for 1-2 hours
, longer is better for the loaf will be firmer
  • Bake it on 175 Celsius for 45 minutes
 on Conventional Oven mode
  • Then carefully transfer the loaf from pan to the wire rack and bake for another 30 minutes
 on Fan Assisted mode
  • It’s done when it’s nicely golden brown and crunchy from the outside.
  • Let it to cool down completely before slicing it
  • It’s best to keep in the fridge wrapped in a cloth or plastic foil
Keyword Flourless Rice Bread, Flourless Seedy Bread, Flourless Vegan Bread

Kruh bez brašna od riže i sjemenki

Vegan seedy bread with cut out slice, Majaj Brekalo

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.

Flourless bread on white wooden board, Maja Brekalo

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.

Rice Bread, Maja Brekalo

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.

Related

Pin
Share
Tweet
Share
124 Shares

Filed Under: All Recipes, Baking, Breakfast, Gluten Free, How to Make Tagged With: gluten free, healthy breakfast, healthy snack, refined sugar free, rice bread, sustainable living, vegan, vegetarian, wheat free, yeastfreebread

About Maja ∣ Delicious & Healthy by Maya

Previous Post: « Double Chocolate Vegan Cake
Next Post: No Bake Chestnut Cake »

Reader Interactions

Comments

  1. ivana split

    March 12, 2017 at 13:45

    jako zanimljiv recept, mogla bi ga isprobati.

    • Maja ∣ Delicious & Healthy by Maya

      March 18, 2017 at 08:39

      Hvala Ivana:)

  2. Nives

    March 21, 2017 at 16:39

    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. Jasmina

    April 5, 2017 at 19:42

    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. Tetrapackerl

    June 19, 2017 at 18:25

    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

    August 21, 2017 at 18:57

    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.
    Ana

    • Maja ∣ Delicious & Healthy by Maya

      September 13, 2017 at 12:47

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

  6. Maja

    October 23, 2017 at 19:55

    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!

    • Maja ∣ Delicious & Healthy by Maya

      November 12, 2017 at 23:18

      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,
      Maja

Primary Sidebar

Connect with me

  • Email
  • Facebook
  • Instagram
  • Pinterest

NEVER MISS A RECIPE

Instagram

Follow on Instagram

Categories

  • All Recipes
  • Baking
  • Breakfast
  • Cakes
  • Gluten Free
  • Healthy Desserts
  • How to Make
  • Mains and sides
  • Pasta
  • Popular Recipes

Copyright © 2023 Delicious and Healthy by Maya on the Foodie Pro Theme