Flourless Rice Bread
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
Equipment
- Silikon Loaf Pan 23x13 cm / 9x5 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