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This blender rice bread recipe from ChefSteps transforms simple rice into a crusty, artisanal loaf with just a few ingredients and no kneading required. ChefSteps' method leverages the blender to create a smooth batter that develops a golden crust and tender crumb when baked at 375°F for 40 minutes.
The process is surprisingly straightforward—blend rice with water, let it ferment overnight, then bake until perfectly risen.
The result is a light, airy loaf with a crisp exterior and soft interior, ideal for sandwiches or toast. This recipe proves that rice can be just as versatile as flour, delivering a delicate texture and subtle sweetness.
Perfect for beginners or anyone looking to experiment with gluten-free baking—here’s how to make it.
Ingredients for blender rice bread recipe chefsteps
Simple ingredients transform into an artisanal loaf with ChefSteps' innovative blender technique.
| Ingredient | Amount | Notes |
|---|---|---|
| White Rice 🍚 | 2 cups | Uncooked, long-grain preferred |
| Warm Water 💧 | 1 ½ cups | 100°F to 110°F for fermentation |
| Instant Yeast 🍞 | ½ tsp | Active dry works at double amount |
| Granulated Sugar 🍬 | 1 tbsp | Enhances yeast activation |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for flavor |
| Cornmeal 🌽 | 2 tbsp | For dusting loaf pan |
| Large Egg 🥚 | 1 whole | Room temperature preferred |
| Water 💧 | 1 tbsp | For egg wash |
| Sesame Seeds 🌾 | 1 tbsp | Optional for topping |
The foundation of this recipe lies in the rice selection—long-grain varieties like jasmine or basmati yield the best texture, though white rice from bulk bins at Whole Foods works exceptionally well. Instant yeast is critical here; it activates faster than active dry, ensuring proper fermentation. For the water, lukewarm temperature (100-110°F) is essential—too hot kills yeast, too cold slows fermentation. Diamond Crystal kosher salt dissolves more cleanly than table salt, preventing flavor imbalances. If you're using active dry yeast, double the amount to 1 teaspoon and allow an extra 10 minutes for activation.
No instant yeast? Active dry yeast at double the amount works, but requires extra time. Substituting sugar? Honey or maple syrup at equal volume enhances fermentation, though the flavor profile shifts slightly. The olive oil can be swapped for avocado or melted coconut oil—just ensure it's room temperature for proper emulsification. For a gluten-free flour blend, replace 1/4 cup rice with almond or oat flour, though texture may vary. The egg wash can be omitted entirely for a vegan version, though it contributes to the golden crust.
Fermented batter keeps in the fridge for up to 24 hours, though it's best baked immediately after fermentation. Cornmeal dusting prevents sticking—use a fine-mesh sieve for even coverage. For storage, wrap cooled loaves in parchment paper and place in an airtight container; they'll stay fresh for 3-4 days. Freeze slices for up to 3 months by wrapping individually in plastic. The sesame seeds can be toasted briefly in a dry pan for enhanced flavor, but they're purely decorative and optional.
Why You'll Love This Recipe
- Blender Magic: I swear, the texture is next-level—soft inside, with just enough chew from that quick blender pulse of cooked rice. No kneading, no waiting for dough to rise like traditional bread. Just toss in warm water, a pinch of yeast, and let the blender do the work.
- Sweet & Simple: That little spoonful of sugar? It’s not about being dessert—it’s about balancing the mild rice flavor into something warm and slightly sweet. Honestly, the first time I made this, my husband grabbed the last slice before I could even cool it.
- Breakfast to Brunch: Toast it thick for French toast with cinnamon, slice it thin for sandwiches, or serve it buttery with jam. I’ve even used it as a base for loaded breakfast burritos—no one’s complaining, and it stretches ingredients further than store-bought.
- Pantry Staple Bread: You’ve got rice, water, and yeast? You’ve got bread. No fancy ingredients, no last-minute grocery runs. I keep a batch in the freezer—thaw slices in the toaster, and boom, fresh bread whenever I forget to buy any. Budget-friendly doesn’t get much better.
Step-by-step instructions for blender rice bread
This no-knead artisan loaf transforms humble rice into a tender, flavorful bread with a crisp crust.
Blend the Rice into a Flour Substitute
Place the 2 cups of uncooked white rice in a high-speed blender. Blend in 30-second bursts until you achieve a fine, flour-like consistency—think somewhere between cornmeal and all-purpose flour. You want a texture similar to fine sandpaper, not coarse grit. Stop and shake down the sides between bursts to ensure even blending.
This process creates a gluten-free flour alternative that forms the bread's structure. If you encounter resistance, pulse rather than blend continuously to prevent overheating. The rice should yield about 2 cups of rice flour—this is your base ingredient, so take your time to get it perfectly fine.
Activate the Yeast and Mix the Dough
In the bowl of a stand mixer fitted with the dough hook attachment, combine the rice flour with the 0.5 tsp instant yeast, 1 tbsp granulated sugar, and 1 tsp salt. Mix on low speed for 1 minute to distribute the dry ingredients evenly. In a separate small bowl, whisk together the 1.5 cups warm water (between 100°F and 110°F) and 1 tbsp olive oil.
With the mixer running on low, gradually pour in the wet ingredients while scraping down the sides of the bowl. Increase speed to medium and mix for 5 minutes until the dough comes together into a shaggy mass. The dough will be sticky and elastic—this is normal for a rice-based bread. If it's too thick, add 1 teaspoon of warm water at a time until it pulls away from the sides of the bowl.
Develop the Dough Through Bulk Fermentation
Cover the dough bowl with a damp kitchen towel and let it rise at room temperature for 1 to 1.5 hours, or until it has nearly doubled in volume and is puffy to the touch. The dough should feel slightly springy when poked gently with a finger—this indicates proper fermentation. If your kitchen is cool (65°F or below), extend the fermentation time to 2 hours to allow the yeast to activate fully.
During this time, the yeast will consume the sugar and produce carbon dioxide, creating air pockets that give the bread its light texture. Avoid placing the dough in a warm oven or near direct heat sources, as this can cause uneven fermentation and a dense crumb. The dough should rise steadily without collapsing—this is your sign that the yeast is working properly.
Shape and Proof the Loaf
Lightly dust a clean work surface with 2 tbsp cornmeal and turn out the fermented dough. Gently shape it into a round loaf by folding the edges toward the center and rolling it into a smooth ball. Place the shaped dough seam-side down in a greased 9x5-inch loaf pan (or a similar size). Cover the pan with the damp towel and let it proof for another 30 to 45 minutes, until the dough has risen about 1 inch above the rim of the pan.
This shaping step is crucial for creating an even crumb and a well-defined crust. If the dough springs back too much when poked, it needs more proofing time. The final rise should be gentle and steady—avoid overproofing, which can lead to a dense or collapsed loaf. The dough should feel slightly firm to the touch but still yield slightly when pressed.
Bake to Golden Perfection
Preheat your oven to 375°F with a baking stone or inverted baking sheet on the middle rack. Brush the top of the dough with a mixture of the 1 whole large egg and 1 tbsp water, then sprinkle generously with 1 tbsp sesame seeds for texture and flavor. Bake for 35 to 40 minutes, until the bread is deep golden brown and an instant-read thermometer inserted into the center reads 205°F to 210°F.
For the best results, bake the bread on the preheated stone or sheet for even heat distribution. If the top browns too quickly, tent the loaf with aluminum foil to prevent over-browning while the center finishes baking. The bread should have a crisp crust with a tender, slightly chewy interior. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting period allows the crumb to set and the flavors to develop fully.
Pro Tips For Making Blender Rice Bread Recipe Chefsteps
- Soak Rice Properly: Dump the rice in warm water (about 1:1 ratio) and let it sit for 30 minutes—not 10. I used to rush this, and the dough turned gummy. The rice needs time to soften enough to blend into a smooth, workable paste, not a chunky mess.
- Blend in Stages: Pulse the rice first, then switch to low speed for 1-2 minutes. High heat builds up in the blender, and I’ve seen rice paste turn gluey from overworking. Stop, scrape the sides, and repeat until silky.
- Proof the Dough Right: Skip the oven for proofing—use a warm spot (like a turned-off microwave with a cup of hot water inside). The dough rises faster and more evenly than in a cold kitchen. I learned this after three failed attempts in a drafty room.
- Shape Loaves Tight: Press the dough into the pan firmly, then let it rest 5 minutes before baking. This prevents cracks and gives you a denser, bakery-style loaf. (Yes, it looks like you’re overworking it—but trust me, it pays off.)
Storing and reheating your blender rice bread recipe chefsteps
Room-Temp Storage
Once your blender rice bread cools completely, store it at room temperature in a bread bag or wrapped tightly in parchment paper for up to 2 days. The crust stays crisp while the interior remains soft, making it perfect for toast or sandwiches.
I find wrapping it in a clean kitchen towel inside the bag helps maintain freshness longer than plastic alone. 🌾
Fridge Preservation
For longer storage, place the cooled loaf in an airtight container or resealable plastic bag. It keeps well in the fridge for 3-4 days, though the crust may soften slightly.
To revive it, wrap the bread in foil and warm at 350°F for 5-7 minutes—this restores the crispness beautifully. I like to slice it first and store the pieces separately to prevent drying.
Freezer-Friendly
Slice the bread before freezing for perfect portions. Wrap each slice individually in plastic wrap, then place them in a freezer bag with all air removed. These slices stay fresh for up to 3 months.
When ready to eat, toast directly from frozen—no thawing needed! For whole loaves, wrap tightly in aluminum foil before freezing, then thaw at room temperature for 1-2 hours before slicing.
Reheating Perfection
For toasted slices, pop them in a toaster oven at 375°F for 3-4 minutes—this gives the best crust. If using a regular toaster, set it to medium-high and watch closely to avoid burning.
For sandwiches, lightly toast the bread in a dry skillet over medium heat for 1 minute per side to crisp up the exterior while keeping the filling warm. 🔥
Reviving Day-Old Bread
If your bread has lost its crispness, don't toss it! Wrap the entire loaf in aluminum foil and warm in the oven at 300°F for 8-10 minutes. This gentle heat reactivates the starches, restoring that fresh-baked texture.
I also like to sprinkle a little water on the crust before reheating—it steams slightly to revive crispness without overcooking the interior.
Nutrition facts
Frequently asked questions
Can I use any type of rice for this recipe?
Long-grain white rice works best for this blender rice bread, as it creates a lighter texture when blended into flour. Jasmine or basmati rice are excellent choices, but avoid sticky varieties like sushi rice—they won't blend as smoothly. If you only have short-grain rice, blend it for longer intervals to achieve a finer consistency.
Why does my dough look too sticky?
Rice-based dough naturally absorbs more moisture than wheat flour, making it extra sticky. If your dough is too thick, add 1 teaspoon of warm water at a time until it pulls away from the bowl. For extra workability, dust your work surface with cornmeal or rice flour when shaping. The stickiness is normal and won't affect the final texture!
Can I make this bread without a stand mixer?
Mix the dough by hand in a large bowl using a wooden spoon or your hands. Knead for 5-7 minutes until the dough becomes smooth and elastic. The blender rice bread recipe works just as well without a mixer—just be prepared for slightly more elbow grease during mixing and shaping.
What if my bread turns out dense instead of airy?
Dense bread usually means the dough didn't ferment long enough or the yeast wasn't activated properly. Try extending the bulk fermentation time by 30 minutes in a warmer spot (like near the oven with the light on). Also verify your yeast is fresh—it should foam within 5-10 minutes when mixed with warm water and sugar.
How can I make this bread gluten-free?
This recipe is already gluten-free! The rice flour naturally replaces wheat flour. For extra structure, add 1/4 cup almond or oat flour** to the rice flour before blending. The bread will still maintain its tender crumb but may hold its shape slightly better when toasted.