[Recipe] Gluten-Free Rice Bread (Sesame and Mixed Grains) - Suitable for Those with Wheat Allergies

A yeasted gluten-free bread made with rice flour, sesame, and gluten-free mixed grains, ideal for daily meals, sandwiches, and toasting. It’s suitable for those with wheat allergies.
The nutty aroma of sesame, combined as a subtle touch, enhances the flavor.

Preparation of the mixed grains requires a little effort, but it greatly enhances fermentation, resulting in a fluffier texture than traditional mixed grain bread. The prepared mixed grains can also be used in other dishes, making this bread a great choice even for those without wheat allergies.

※Equipment used in this recipe : TIGER Home Bakery KBD-X100 WF

Ingredients

・Rice Flour (Mizuho Chikara, Kumamoto Flour Milling Co., Ltd.) 250g (chilled)
・Water 210g (chilled)
・Sugar (Sudaki Sugar) 3g
・Acacia Honey (Hachiya) 3g
・Multifloral Honey (Fujii Beekeeping) 3g
・Salt (Shimamasu) 4g
・Rice Oil (Tsunoshokuhin) 8g
・Red Saf-Instant Dry Yeast (Red Saf,LESAFFRE) 4.5g
・Roasted sesame (Kyoto Roasted Sesame, Yamashiroya) 5g
・Gluten-free mixed grains  (Gluten-Free Domestic 15-Grain Mix, Namisato Corporation) 25g (boiled for 15 minutes without soaking or removing impurities, then cooled)

I boil without a lid
to allow the grassy flavor to be released,
and I don't remove the impurities during boiling.

Instructions

Mixing

: Menu 32

Add water and rice flour to the bread pan, and select Menu 32 to start.

　　　＊＊＊

When the bread machine pauses and sounds an alarm (for 5 minutes), add the honey, sugar, salt, rice oil, roasted sesame and prepared mixed grains, then mix.
Finally, add the dry yeast and mix again.

The dough is soft.
I remove the kneading blade
from the bread machine at the end of mixing.

Fermentation

: Menu 33, 39°C, for 30 minutes

The fermentation is very good.
 The dough has risen well.

Baking

: Menu 34, dark color, for 30 minutes　

There isn’t much oven spring.

After removing the bread pan from the bread maker, do not take the bread out immediately. Instead, let it sit in the pan for about 5 minutes to cool slightly before removing it. This allows the bread to be taken out more gently without putting too much strain on the dough.

The fermentation is very good, resulting in a chewy and fluffy texture.

I recommend waiting about 8 hours before cutting the bread after baking.
Slices of the rice bread can be wrapped and frozen for later use.

The texture is moist and chewy, yet fluffy, giving it a rice-like quality despite being bread. The flavor is not sweet, but rather savory, with a light saltiness that pairs wonderfully with any side dish.

Adjustments Made in the Recipe

I have made adjustments to the preparation of gluten-free mixed grains. By boiling them without soaking, I avoid any grassy flavors while intentionally leaving in the impurities that can enhance the umami components and provide health benefits.

This preparation method also improves the fermentation of the bread dough, resulting in a chewier and fluffier rice flour bread, even though it requires a bit of extra effort.

Additionally, adding a small amount of sesame adds a fragrant aroma and balances the flavors.

If you have any questions or encounter any issues with the recipe provided here, please feel free to leave a comment.
I would love to brainstorm solutions together.

※Copyright for this recipe belongs to Lily. For any commercial use, please contact me in advance.