More Rice Breads

Garbanzo brown rice bread is one of the classic gluten-free yeast breads, where chickpea flour joins brown rice flour to soften the slightly gritty character of pure rice loaves. The legume flour adds protein, moisture, and a mellower flavor that keeps the bread fresher for longer in the bread box.

Methocel (methylcellulose) is the technical hero here. Gluten-free flours lack the protein network that gives wheat bread its springy structure, and methocel acts as the binding agent that traps gas bubbles during the rise. Xanthan gum works as a substitute if methocel is hard to find, though the texture turns slightly more crumbly.

Honey and a long rise time help compensate for the missing gluten development. The honey gives yeast something to feed on quickly, and the longer fermentation builds flavor and lift in a dough that would otherwise be slow to develop.

Two loaf pans (rather than three) is the change from the base brown rice bread recipe. Slightly thicker loaves benefit from a longer bake, around 50 to 60 minutes, to ensure the centers cook through without the crust burning.

Pro Tips

• Use freshly milled or recently opened flours. Both brown rice flour and chickpea flour go rancid faster than wheat flour and develop off-flavors.
• Tepid water (around 100°F / 38°C) for the dough, warm water (around 110°F / 43°C) for the yeast bloom. Hot water kills the yeast.
• Use a thermometer to confirm doneness. Gluten-free breads should reach an internal temperature of around 200 to 205°F (93 to 96°C).
• Cool completely on a wire rack before slicing. Hot gluten-free bread is fragile.

Variations

• Add a handful of raisins or sunflower seeds for textural interest.
• Stir a teaspoon of caraway or fennel seeds into the dough for a savory variation.
• Brush the tops with melted butter or olive oil after baking for a softer crust.