Japanese Rice Bread Recipe – A Soft, Gluten-Free Delight Inspired by Tradition

Japanese Rice Bread
Prep Time 15 mins
Cook Time 45 mins
Rest Time 60 mins
Total Time 2 hrs
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 375  F
Servings: 4
Estimated Cost: $  4
Calories: 135
Best Season: Suitable throughout the year
Description

Experience the gentle warmth and pillowy softness of Japanese Rice Bread (Komepan) — a traditional-inspired, naturally gluten-free loaf made with rice flour and simple pantry staples. This bread is perfect for those who seek a light, moist texture without the heaviness of wheat. Easy to make and incredibly versatile, it’s ideal for breakfast toast, sandwiches, or a cozy tea-time treat.










Ingredients
    Main Ingredients:
  • 2 cups rice flour (preferably superfine white rice flour)
  • 1/4 cup potato starch (helps with binding and moisture)
  • 2 tbsp sugar (optional, for light sweetness)
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1½ cups warm water ((around 110°F / 43°C))
  • 2 tbsp olive oil (or any neutral oil)
    • Optional Add-ins:
  • 1 tsp apple cider vinegar (aids in texture)
  • 2 tbsp milk powder (adds richness)
  • 1 tsp xanthan gum (improves structure, especially without gluten)
  • Sesame seeds or herbs for topping
Instructions
  1. 1
    In a large mixing bowl, combine warm water, sugar, and yeast. Stir lightly and let it sit for 5-7 minutes until foamy.
  2. 2
    In a separate bowl, whisk together rice flour, potato starch, salt, and any optional dry ingredients (e.g., xanthan gum, milk powder).
  3. 3
    Gradually add the dry mix into the yeast mixture. Stir using a hand mixer or wooden spoon until smooth. Add olive oil and mix again until the dough is thick but pourable.
  4. 4
    Pour the dough into a greased loaf pan. Cover with a damp towel or plastic wrap. Let it rise in a warm place for about 45–60 minutes until it nearly doubles in size.
  5. 5
    Preheat your oven to 375°F (190°C). Once preheated, place the loaf pan in the center of the oven and bake for 45–50 minutes or until golden brown on top and a toothpick comes out clean.
  6. 6
    Let the bread rest in the pan for 10 minutes before transferring to a wire rack. Allow it to cool completely for the best texture.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 135kcal
% Daily Value *
Total Fat 3g5%
Saturated Fat 0.5g3%
Sodium 180mg8%
Total Carbohydrate 26g9%
Dietary Fiber 1g4%
Sugars 1g
Protein 2g4%

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