🍞 Stovetop Fluffy Rice Bread

Prep time: 10 mins (+ 1 hour proofing) | Cook time: 20 mins | Yields: 1 Loaf

Activate the Yeast: In a large bowl, combine the warm water (or milk), sugar, and yeast. Stir gently and let it sit for about 5 minutes until it becomes slightly foamy.
Mix the Batter: Add the rice flour, salt, and 1 tablespoon of oil to the yeast mixture. Whisk until the batter is smooth. It should be thicker than pancake batter but still pourable (like a thick heavy cream).
First Rise: Cover the bowl with a damp cloth or plastic wrap. Let it rest in a warm spot for about 45 to 60 minutes, or until the batter has doubled in size and looks bubbly/aerated.
Prepare the Pan: Grease a non-stick frying pan with a little oil. Pour the aerated batter into the cold pan and spread it out evenly.
Second Rise (Optional but Recommended): Cover the pan with a lid and let the batter sit in the pan for another 15 minutes before turning on the heat.
The “Bake”: Place the pan over very low heat. Keep it covered with a tight-fitting lid. Cook for about 10–12 minutes. The top should look set and dry to the touch, and the bottom should be golden brown.
Flip: Carefully flip the bread over (you can use a plate to help). Cook the other side, uncovered, for another 5–8 minutes until golden.
Cool: Transfer to a wire rack. Let it cool for at least 10 minutes before slicing to allow the internal structure to set.

Low Heat is Key: Because rice flour is dense, high heat will burn the outside before the middle is cooked. Keep the flame as low as possible.
Don’t over-mix: After the batter has risen, try not to deflate all the bubbles when pouring it into the pan; those bubbles make it “fluffy.”
Flavor Boost: Add a pinch of garlic powder or dried herbs to the batter for a savory sandwich bread.