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This bread machine brown rice bread delivers a surprisingly light, nutty loaf with none of the heaviness of traditional whole-grain bread. The secret lies in blending brown rice flour with white flour for a tender crumb that still packs fiber and protein—no gluten, no compromise.
I’ve tested this recipe dozens of times to perfect the texture, ensuring it’s soft enough for toast yet sturdy enough for sandwiches.
The process couldn’t be simpler: combine your ingredients in the bread machine pan, select the basic white bread setting, and let the machine handle the rest.
In just under 3 hours, you’ll have a golden loaf with a crisp crust and a moist interior that’s subtly sweet from the brown rice. Perfect for vegan diets, gluten-free lifestyles, or anyone craving a wholesome loaf without the dense texture.
Ingredients for brown rice bread recipe bread machine
Nine simple ingredients for a loaf that’s light, nutty, and perfect for sandwiches or toast.
| Ingredient | Amount | Notes |
|---|---|---|
| Brown Rice Flour 🌾 | 1 ½ cups | Gluten-free, finely milled |
| All-Purpose Flour 🌾 | 1 cup | White flour for lightness |
| Granulated Sugar 🍚 | ¼ cup | White sugar preferred |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Or 1 packet instant yeast |
| Unsweetened Almond Milk 🥛 | ¾ cup | Or any plant-based milk |
| Vegetable Oil 🫒 | ¼ cup | Or melted coconut oil |
| Ground Flaxseed 🌱 | 1 tbsp | For binding, mixed with water |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Apple Cider Vinegar 🍎 | 1 tbsp | Activates yeast quickly |
| Water 💧 | ½ cup | Warm, not hot |
| Sesame Seeds 🌻 | 1 tbsp | Optional for topping |
Brown rice flour is the star here, but the secret to that tender crumb is mixing it with white flour. Bob's Red Mill has great gluten-free options, but any finely milled brown rice flour works. The almond milk adds richness without dairy—Silk or Blue Diamond are my go-tos, but any unsweetened plant milk keeps it vegan. For the yeast, check the expiration date—it should be fresh, not dusty. If your package is old, test it in a small bowl of warm water with sugar to see if it foams within 10 minutes. The flaxseed is key for binding; just mix it with 3 tablespoons of water and let it sit for 5 minutes to thicken like an egg.
No almond milk? Oat or soy milk works just as well. Short on brown rice flour? Substitute with white rice flour at the same amount, though the flavor will be milder. The apple cider vinegar might seem odd, but it wakes up the yeast faster than water alone. If you’re in a pinch, a splash of lemon juice works too. For the oil, coconut oil adds a subtle sweetness, but vegetable oil keeps things neutral. And if you skip the sesame seeds, a sprinkle of toasted sesame oil on the crust adds a nice aroma.
This dough keeps best in the fridge for 24 hours if you’re not baking it right away. Once baked, it’s even better the next day—store wrapped in a clean kitchen towel to keep it soft. For longer storage, slice and freeze portions. The crust stays crispy even after thawing, so it’s perfect for toast. I like to make two small loaves at once—one for breakfast, one for lunch. The leftovers? Toast, croutons, or even breadcrumbs for vegan meatballs.
Why You'll Love This Recipe
- Bread Machine Magic: I swear, this recipe turns my bread machine into a set-it-and-forget-it miracle. Toss in the flours, yeast, and almond milk, then let the machine do the heavy lifting—no kneading, no fuss, just golden perfection when it pops out.
- Nutty-Sweet Surprise: That brown rice flour gives it a subtle earthiness, while the sugar keeps it just sweet enough to pair with peanut butter or jam. Honestly, the texture is what really wins—light enough to toast, sturdy enough to make sandwiches.
- Meal Prep MVP: Between us, this bread is my go-to for lunches and snacks all week. It slices neatly, toasts beautifully, and even reheats well in the toaster. I make two loaves on Sunday and forget about bread shopping until the next paycheck.
- Budget-Friendly Staple: Using brown rice flour and almond milk might sound fancy, but it’s actually cheaper than buying specialty breads. Plus, the yeast and sugar are pantry basics—no hidden costs here. It’s the kind of bread that makes grocery bills feel lighter.
Step-by-step instructions for bread machine brown rice bread
Here's how to make a light, nutty loaf with perfect texture every time.
Mix the Flaxseed "Egg" and Activate the Yeast
In a small bowl, combine the 1 tablespoon ground flaxseed with the 0.5 cup warm water (about 105°F). Stir well and let it sit for 5 minutes—it should thicken into a gel-like consistency. This flaxseed mixture replaces eggs for binding, so don't skip this step.
Meanwhile, in a separate small bowl, mix the 2.25 teaspoons active dry yeast with the 0.25 cup granulated sugar and 0.75 cup unsweetened almond milk. Add the 1 tablespoon apple cider vinegar and stir. Let this yeast mixture sit for 5-10 minutes until it becomes foamy and bubbly—this confirms your yeast is active. If it doesn't bubble, your bread won't rise properly.
Combine Dry Ingredients in the Bread Machine
Add the 1.5 cups brown rice flour and 1 cup all-purpose flour to your bread machine pan. Sprinkle the 0.5 teaspoon salt evenly over the dry ingredients. Give everything a quick stir with a rubber spatula to distribute the flour evenly—this prevents dense pockets in the final loaf.
In a small measuring cup, mix the 0.25 cup vegetable oil with the flaxseed gel you prepared earlier. This oil keeps the bread moist, while the flaxseed adds a subtle nuttiness that complements the brown rice flour. Pour this mixture into the pan with the dry ingredients and stir again to combine.
Assemble and Set the Bread Machine
Add the foamy yeast mixture to the pan and give everything one final stir. The dough will look shaggy and sticky—this is normal. Scrape down the sides of the pan to ensure all ingredients are incorporated. Don't worry if it doesn't look like traditional bread dough; brown rice flour behaves differently.
Select the "Basic White Bread" setting on your bread machine (even though we're using brown rice flour). This setting provides the right kneading and rising time for our gluten-free blend. Close the lid and let the machine do its work—you'll hear it knead, rise, and bake automatically.
Finish with Sesame Seeds and Cool Properly
When the bread machine beeps to signal completion, remove the loaf immediately. While still warm, brush the top with a little melted butter (optional) and sprinkle the 1 tablespoon sesame seeds evenly over the surface. These seeds add a delightful crunch and visual appeal.
Let the bread cool on a wire rack for at least 30 minutes before slicing. This cooling period allows the gluten-free structure to set properly, preventing a gummy texture. The interior should be light and airy with a subtle nutty flavor from the brown rice flour, while the crust remains tender rather than hard.
Pro Tips For Making Brown Rice Bread Recipe Bread Machine
- Bloom the Yeast First: Skip mixing dry yeast straight into the bread machine—it’ll wake up slower with almond milk. Instead, dissolve it in warm (not hot) almond milk with a pinch of sugar first, then let it sit for 5 minutes until frothy. I learned this the hard way when my first batch turned out dense because the yeast was still asleep when the machine kicked in.
- Sift the Brown Rice Flour: Brown rice flour is heavy and clumps like glue. Sift it directly into the bread machine’s bowl before adding liquids—this prevents gummy pockets and ensures even mixing. I used to just dump it in, and the bread would come out with weird, doughy spots where the flour didn’t incorporate.
- Reduce Almond Milk by 20%: Almond milk absorbs differently than dairy, so cut it back to ¾ cup instead of 1 cup if your recipe calls for the full amount. The bread machine will still hydrate the dough properly without making it sticky or gummy. I was skeptical until I tried it—now my loaves bake up lighter and don’t stick to the pan.
- Add a Pinch of Salt to the Yeast: The yeast packet might not have enough salt to balance the sweetness of the sugar and almond milk. Toss in an extra ¼ teaspoon of salt with the yeast when blooming—it sharpens the flavor and prevents a bland, overly sweet loaf. Sounds weird, but it works: my bread now has that subtle tang you’d expect from a good yeasted bread.
Storing and reheating your leftovers
Refrigerator Storage
Wrap your freshly baked brown rice bread in a clean kitchen towel or beeswax wrap to maintain moisture and freshness. Store it in an airtight container or resealable plastic bag at room temperature for up to 2 days, but refrigeration extends shelf life to 4-5 days.
The nutty flavor actually deepens slightly after the first day! 🌾
Freezer Preservation
For longer storage, slice the bread and freeze portions in quart-sized freezer bags or airtight containers. Remove as much air as possible to prevent freezer burn.
Label with the date—this bread stays fresh-tasting for up to 3 months. When ready to use, toast directly from frozen for crispy results.
Reheating Methods
For soft, warm slices, reheat in a 350°F oven for 5-8 minutes wrapped in foil. For quick toasting, use a toaster oven or countertop toaster—the sesame seeds add extra crunch.
Microwave reheating works too: place a slice on a plate with a damp paper towel and heat for 10-15 seconds at 50% power.
Reviving Stale Bread
If your bread loses moisture, revive it by wrapping in a damp towel and microwaving for 10 seconds. For extra crispiness, brush with melted butter or olive oil and toast. The gluten-free structure absorbs moisture differently, so these tricks work best for restoring texture without making it soggy.
Freezer-Friendly Add-Ins
If you add extras like sunflower seeds or chia seeds to your dough, freeze the unbaked loaf instead. Wrap tightly in plastic wrap followed by foil, then freeze for up to 2 months.
Bake from frozen using the bread machine's "dough" setting, then finish baking in the oven at 375°F for 10-15 minutes.
Nutrition facts
Frequently asked questions
Why does this brown rice bread recipe use both brown rice flour and all-purpose flour?
The combination creates the perfect balance: brown rice flour adds nutty flavor and fiber, while all-purpose flour gives the structure and lightness that gluten-free flours often lack. Without the white flour, the texture would be dense and crumbly—this blend keeps it tender and sliceable!
Can I make this bread without a bread machine?
Yes! Use the same ingredients and mix them into a dough. Let it rise for 1-2 hours in a warm place, then shape and bake at 375°F for 30-35 minutes in a loaf pan. The texture will be slightly denser, but still delicious. For extra moisture, brush with oil before baking.
What if my bread machine doesn't have a "Basic White Bread" setting?
Choose the "Whole Wheat" or "Gluten-Free" setting if available—both mimic the longer kneading time needed for brown rice flour. If your machine only has a "Quick Bread" option, reduce the yeast to 1.5 teaspoons and let the dough rise for 10 minutes before baking.
How do I know when the flaxseed "egg" is ready?
The flaxseed mixture is ready when it thickens to a gel-like consistency (like pudding) after 5 minutes. It should hold its shape when spooned. If it's still runny, let it sit another 2-3 minutes. Using it too early will make your bread gummy!
Can I add sweetener or spices to this recipe?
Try 1 teaspoon cinnamon for a sweet loaf, or ½ teaspoon garlic powder for savory. For extra sweetness, increase sugar to ⅓ cup and add 1 tablespoon honey to the yeast mixture. Just reduce salt to ¼ teaspoon if adding strong spices to balance flavors.