Rice Bread

This Rice Bread is a delightful gluten-free alternative to traditional Indian flatbreads, offering a soft and slightly chewy texture that pairs perfectly with curries and dals. Made primarily with rice flour, this recipe avoids wheat entirely, making it an excellent option for those with celiac disease or wheat sensitivities. The bread is simple to prepare, requiring just a few pantry staples and a little patience to let the batter rest, which ensures the final product is tender rather than crumbly. It has a mild, neutral flavor that absorbs spices and sauces beautifully. Perfect for a quick weeknight dinner or a special dietary-friendly gathering, this homemade bread brings the warmth of Indian cuisine to your table without the gluten. Serve it warm, folded over fresh cilantro or alongside your favorite spiced lentil stew.

Cooking Method: Boiling

Cuisine: Indian

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 819.5

Dietary: Vegetarian

Description

This Rice Bread is a delightful gluten-free alternative to traditional Indian flatbreads, offering a soft and slightly chewy texture that pairs perfectly with curries and dals. Made primarily with rice flour, this recipe avoids wheat entirely, making it an excellent option for those with celiac disease or wheat sensitivities. The bread is simple to prepare, requiring just a few pantry staples and a little patience to let the batter rest, which ensures the final product is tender rather than crumbly. It has a mild, neutral flavor that absorbs spices and sauces beautifully. Perfect for a quick weeknight dinner or a special dietary-friendly gathering, this homemade bread brings the warmth of Indian cuisine to your table without the gluten. Serve it warm, folded over fresh cilantro or alongside your favorite spiced lentil stew.

Ingredients

20 Min until eggplant is tender.

Directions

1
Mix rice flour with warm water to form a smooth, thick batter that coats the back of a spoon.
2
Let the batter rest for 10-15 minutes to allow the rice flour to hydrate fully.
3
Heat a non-stick skillet or tawa over medium heat until hot.
4
Lightly grease the pan with oil or ghee.
5
Pour a ladle of batter into the center of the pan and spread it gently into a thin circle.
6
Cook for 1-2 minutes until the bottom is golden brown and the top looks set.
7
Flip the bread carefully and cook the other side for another minute.
8
Remove from heat and serve immediately while warm and soft.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 819.5kcal

% Daily Value *
Total Fat 51.2g79%
Saturated Fat 12.9g65%
Cholesterol 2.5mg1%
Sodium 54.8mg3%
Total Carbohydrate 101.8g34%
Dietary Fiber 48.0g192%
Sugars 45.1g
Protein 17.0g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Note: The original source text contained instructions for a lentil and eggplant dish (dhal) which are unrelated to the title "Rice Bread". These steps have been moved here for reference only and replaced with appropriate rice bread instructions.

Storage: Rice bread tends to dry out faster than wheat bread. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in a pan to restore softness.

Tip: If the batter is too thick, add a splash more water. If it's too runny, add a bit more rice flour. The consistency should be similar to pancake batter but slightly thicker.

Variation: Add a pinch of baking powder to the batter for a slightly puffier bread, or mix in chopped cilantro or green chilies for extra flavor.

Keywords: rice bread, gluten free, indian bread, rice flour, flatbread, vegan, chapati alternative, naan alternative, quick bread, stovetop bread, curry side, healthy bread, soft flatbread, rice flour recipe, indian cuisine, gluten free indian, easy bread, homemade flatbread

Read it online: https://www.chefs-mate.com/recipe/rice-bread-6/