Gluten Free Black Rice Bread

Gluten-free black rice bread is a special kind of bread made without gluten, a protein found in wheat, barley, and rye. Instead of using regular wheat flour, this bread is made mainly with black rice flour.

Black rice, also called forbidden rice, is a very healthy type of rice full of good stuff like antioxidants, vitamins, and minerals. It has a strong, nutty taste and a dark color, which makes the bread look and taste different.

People with celiac disease or those who can’t eat gluten can enjoy gluten-free black rice bread. It’s also great for anyone who wants to eat more healthy grains. You can eat it toasted with spreads, use it for sandwiches, or have it with soups and salads.

Not only is black rice super beautiful, it’s also super nutritious! It’s a good source of iron, high in antioxidants, and anti-inflammatory. This bread has a great earthy flavor, is super hearty, and it’s stunning. Go ahead and have that second piece! This is how we made it:

Also Read:

• Rick’s Famous Gluten Free Cornbread Waffles
• Gluten Free Tahini Glazed Pumpkin Donuts
• Gluten Free Sourdough Bread Recipe

Gluten Free Black Rice Bread

Ingredients:

• 1 cup buckwheat flour
• 2 1/2 cups black rice flour, finely ground in a coffee grinder
• 3 tbsp tapioca flour
• 2 tbsp baking powder
• 1/3 teaspoon baking soda
• 1 tsp salt
• 2 1/2 cups almond milk
• 3/4 cup water
• 2 tbsp apple cider vinegar

Directions:

Add the apple cider vinegar to the milk and set aside for about 5 minutes

Preheat the oven to 350 degrees Fahrenheit and oil up a 9x5x3 loaf pan.

Place the buckwheat flour, black rice flour, tapioca flour, baking powder, baking soda, and salt in a large bowl and mix.

Add the milk and vinegar mixture and the water to the large bowl and mix thoroughly

Transfer the mixture to the greased loaf pan, and bake at 350 degrees for about an hour and 20 minutes. Use a toothpick to check that the break is baked all the way through. Cool to room temperature to slice, or eat directly out of the oven and try not to burn your mouth.

Gluten-Free Black Rice Bread: Final Thoughts

This gluten free black rice bread proves that special-diet baking doesn’t have to be boring. Want a loaf that’s nutty, naturally purple, and sturdy enough for sandwiches? That’s exactly what this recipe delivers—without wheat, without fuss. Think of black rice as the loaf’s secret sweater: it adds color, texture, and a quiet kind of richness that turns ordinary toast into something worth photographing.

Curious how to get the best results? Try these quick tips:

• Use freshly ground black rice or a fine black rice flour for a smoother crumb.
• Don’t rush the rise—patience gives structure back to gluten-free dough.
• Toast slices to restore chew and add crunch.

Why does this recipe work so well for busy cooks? Because it’s forgiving. Swap flours carefully, but keep the moisture and don’t skimp on the resting time. Have you ever turned a simple sandwich into a tiny celebration? That’s the power of one great loaf.

Finally, if you loved this gluten free black rice bread, try sharing a slice with someone skeptical about gluten-free baking. It’s the tastiest way to win converts. Ready to bake again tomorrow? I thought so—this loaf practically begs for a repeat performance.