Rice Bread Without Oven

Directions

1. Activate the yeast. In a small bowl, dissolve the sugar and yeast in warm milk. Let it sit until foamy, about 5 minutes.
2. Prepare dry ingredients. Place the rice flour in a mixing bowl and add salt, mixing to combine.
3. Combine ingredients. Gradually add the yeast mixture to the flour while stirring. Rice flour can vary in moisture content, so add the milk slowly until a smooth batter forms.
4. Add oil. Stir in the olive or sunflower oil until fully incorporated.
5. First fermentation. Cover the bowl and let the dough ferment in a warm place until it doubles in size and becomes bubbly.
6. Deflate the dough. Stir gently to remove excess gas and prepare it for cooking.
7. Prepare the pan. Heat a 20 cm (8-inch) skillet over medium heat for a few seconds, then lightly grease with cooking oil. Pour the batter into the pan and tap to distribute evenly.
8. Second rise. Cover the skillet with a foil lid and let the dough rise for another 20–30 minutes.
9. Cook the bread. Place the skillet over low heat and cook for 10–13 minutes. If the top is too hard, flip the bread onto a plate and return it to the pan.
10. Finish cooking. Cook the other side over low heat for 5–6 minutes until fully set and golden.
11. Serve. Remove from the pan and let it cool slightly before slicing. Enjoy warm or at room temperature.

Recipe Details

• Prep Time: 15 minutes
• Fermentation Time: 1–2 hours
• Cook Time: 15–20 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6–8 slices
• Difficulty Level: Easy

Variations & Substitutions

• Flour Mix: Combine rice flour with a small portion of tapioca or potato flour for a slightly chewier texture.
• Flavor Additions: Add herbs like rosemary or thyme for a savory twist, or a pinch of cinnamon for a sweeter version.
• Milk Substitutions: Use plant-based milk (almond, soy, oat) for a dairy-free option.
• Oil Options: Coconut oil or melted butter can be used instead of olive or sunflower oil.

Serving Suggestions