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ChefSteps' blender rice bread transforms humble ingredients into a no-knead artisan loaf with a tender crumb and crispy crust—all without a stand mixer. The secret lies in blending rice flour with white flour for a lighter texture while keeping the process simple enough for home bakers.
This method eliminates the need for kneading while delivering professional-quality results in just 2 hours from start to finish.
The recipe relies on a straightforward blend of rice flour, all-purpose flour, yeast, and water, combined with a touch of sugar and salt for balance. After mixing and proofing, the dough bakes into a loaf with an open crumb structure and a golden-brown exterior that's perfect for toast or sandwiches.
Whether you're a beginner or an experienced baker, this approach ensures consistent results every time.
Ingredients for blender rice bread recipe chefsteps
The perfect blend of rice flour and white flour creates a tender, no-knead artisan loaf with crispy crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Rice Flour 🌾 | 1 ½ cups | Fine grind for smooth texture |
| All-Purpose Flour 🌾 | 1 ½ cups | White flour, sifted preferred |
| Active Dry Yeast 🍞 | ¼ oz | 1 packet (2.25 tsp) or 7g |
| Granulated Sugar 🍚 | ½ tsp | White sugar for balance |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Warm Water 💧 | 1 ¼ cups | 110°F (43°C) ideal temperature |
| Olive Oil 🫒 | 1 ½ tbsp | Extra-virgin for richness |
| Egg 🥚 | 1 whole | Large egg for structure |
| Instant Cornstarch 🌽 | ½ tsp | For tender crumb texture |
| Cornmeal 🌽 | ½ cup | For dusting loaf pan |
| Coarse Sea Salt 🧂 | ¼ tsp | For crust sprinkling |
| Ice Water ❄️ | ¼ cup | For dough adjustment |
Rice flour is the star here—Bob's Red Mill or Anthony's Goods brands deliver the finest grind for a smooth texture. The all-purpose flour should be fresh; if it smells stale, toast it briefly in a dry pan to revive its flavor. Active dry yeast is non-negotiable—Saf-Instant works perfectly, but standard yeast requires activation in warm water. For the water, aim for 110°F (43°C)—too hot kills yeast, too cold slows fermentation. If your kitchen isn't warm enough, place the water jar in a warm oven for 5 minutes before mixing.
No rice flour? Substitute with 1 cup extra all-purpose flour, but expect a denser crumb. Running short on yeast? 1/4 tsp baking powder can partially replace it, though flavor will differ. The egg adds structure—omit for vegan version, replacing with 1 tbsp ground flaxseed + 3 tbsp water. For a richer dough, replace olive oil with melted butter. If your dough feels too sticky after mixing, add ice water 1 tbsp at a time until it pulls away from the sides. The cornstarch is crucial for that signature tender crumb—don't skip it.
Store leftover bread in a paper bag at room temperature for up to 3 days to maintain freshness. For longer storage, wrap tightly in foil and freeze for up to 3 months. Reheat slices in a 350°F (175°C) oven for 5-10 minutes to restore crispiness. The cornmeal dusting prevents sticking—use a fine-mesh sieve for even coverage. If your oven runs hot, tent the loaf with foil after 20 minutes to prevent over-browning.
Why You'll Love This Recipe
- No-Knead Magic: I’ll be real—this bread requires zero effort from me. Just toss the rice flour, all-purpose flour, and yeast into the blender, add a splash of warm water, and let the machine do the work. Honestly, my blender handles more mixing than I do these days.
- Sweet Crispy Edge: That touch of granulated sugar? It’s not just for show—it caramelizes while baking, giving the crust a buttery, almost toasted flavor. The inside stays soft, so you get the best of both worlds: crunchy outside, pillowy middle.
- Lunchbox Hero: Between us, this bread is my go-to for sandwiches, toast, or even French toast. The rice flour keeps it from getting gummy, and it reheats like a dream. My kids pack it for school, and I sneak slices for my coffee break.
- Dollar Stretch: I make two loaves for the price of one store-bought baguette. The yeast and sugar combo makes it rise high, so each slice feels like a treat. Plus, leftovers toast up perfectly—no sad, stale bread here.
Step-by-step instructions for ChefSteps' no-knead artisan loaf
Master this blender technique for a bread with a tender crumb and crisp crust—no kneading required.
Mix the Dough in the Blender
Combine the 1.5 cups rice flour, 1.5 cups all-purpose flour, 0.25 oz active dry yeast, 0.5 tsp granulated sugar, and 1 tsp salt in a high-powered blender. Pulse until the flour and yeast are fully integrated—this prevents lumps and ensures even fermentation. Add the 1.25 cups warm water and 1.5 tbsp olive oil, then blend on low speed for 30 seconds to start emulsifying the fats.
Increase the speed to high and blend for 1 minute until the dough forms a smooth, slightly sticky mass clinging to the sides. Stop the blender and scrape down the sides with a rubber spatula, then blend again for 30 seconds. The dough should be cohesive but still slightly tacky—this is ideal for proper gluten development without overworking. If it's too dry, add 1 tbsp ice water at a time until it reaches the right consistency.
Hydrate and Rest the Dough
Transfer the dough to a large mixing bowl and stir in the 1 whole egg and 0.5 tsp instant cornstarch. Mix gently with a wooden spoon until fully incorporated—this step adds structure and tenderness. Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 30 minutes. This initial rest allows the gluten to relax and the yeast to activate without overproofing.
After resting, the dough should look slightly puffed and feel more pliable. If it's still too sticky, add 1 tbsp ice water at a time until it pulls away cleanly from the bowl. This adjustment ensures the dough will hold its shape during baking without spreading excessively. The key here is patience—rushing this step can lead to a dense loaf.
Shape and Proof the Loaf
Lightly dust a work surface with 0.5 cup cornmeal and turn out the dough. Gently shape it into a rough oval, using wet hands to prevent sticking. Place the shaped dough seam-side up in a greased 9x5-inch loaf pan, then cover with the damp towel and let it proof at room temperature for 1.5 to 2 hours. The dough is ready when it has risen to about 1 inch above the pan's rim and springs back slowly when gently pressed.
For a more controlled rise, proof in a warm oven with the light on for 1 hour, then finish at room temperature. Overproofing is the enemy here—it leads to a collapsed loaf. The ideal proofed dough should feel firm yet yielding, with a slight jiggle when shaken. This texture ensures a light, airy crumb rather than a dense one.
Bake for a Crisp Crust and Tender Crumb
Preheat your oven to 375°F and position a rack in the lower third. Brush the proofed dough with a little water, then sprinkle 0.25 tsp coarse sea salt evenly over the top. Bake for 35 to 40 minutes until the internal temperature reaches 205°F and the crust is a deep golden brown. Tap the bottom of the loaf—it should sound hollow, indicating doneness.
For extra crispness, transfer the loaf to a wire rack and let it cool for 10 minutes before slicing. The contrast between the crisp exterior and tender interior is what makes this bread exceptional. If the crust browns too quickly, tent loosely with foil after 20 minutes to prevent burning while allowing the bread to finish baking.
Rest Before Slicing
Allow the bread to cool completely on a wire rack for at least 1 hour before slicing. This resting period ensures the crumb firms up and the flavors meld. The bread will keep well at room temperature for 2 days, wrapped in a clean kitchen towel, or frozen for up to 3 months for freshness whenever you need it.
Slice with a serrated knife for clean cuts, and serve warm with butter or olive oil for the full experience. The blend of rice flour and all-purpose flour creates a unique texture—light yet substantial, with just the right chew. This is the hallmark of a well-executed no-knead loaf, and it’s all thanks to the blender’s precision and the patience of the proofing process.
Pro Tips For Making Blender Rice Bread Recipe Chefsteps
- Sift Those Flours: Rice flour is heavy—literally. If you skip sifting it with the all-purpose flour, you’ll end up with dense, gummy bread. Use a fine-mesh sieve and tap it firmly against the bowl. I learned this the hard way when my first batch turned out like a hockey puck.
- Proof Yeast Slowly: Warm the water to 105–110°F (40–43°C) before mixing in yeast—any hotter and you’ll kill it. Let it sit for 5–10 minutes until frothy, but don’t rush it. I once dumped in 120°F water and spent 20 minutes staring at a sad, unmoving yeast slurry.
- Knead Just Enough: This dough isn’t like pizza dough—it shouldn’t be elastic or bouncy. Work it until it’s smooth and slightly tacky, about 5–7 minutes by hand. Over-kneading turns it gummy, and under-kneading means weak structure. (Yes, even if you’re impatient like me.)
- Steam the Loaf: Place a metal bowl of boiling water in your oven before baking—this creates steam and helps the bread rise evenly. Skip this, and you’ll get a dry, cracked top. My grandmother swore by this, and she was right: the crust stays soft for days.
Troubleshooting perfect results
Dough Too Sticky
If your dough feels like glue after blending, don't panic—this happens when humidity or warm temperatures increase hydration. I always keep a bowl of ice water nearby to adjust consistency.
Add 1 tablespoon at a time, mixing gently after each addition until the dough pulls away cleanly from the bowl. Overworking the dough with extra water can weaken gluten structure, so blend just until combined after adding ice water. 💧
Dense or Gummy Crumb
A dense or gummy texture usually means the dough didn't proof long enough or was overworked during blending. Let the dough rest for the full 30 minutes after initial mixing to relax gluten strands.
For proofing, use a warm spot (75-80°F) and check every 30 minutes—it should nearly double in size. If using a blender, pulse just until the flour is combined before adding liquids to prevent overdevelopment. 🍞
Bread Collapses After Baking
Collapsed bread almost always means overproofing—the dough rose too much before baking. The ideal proofed dough should spring back slowly when pressed gently (not immediately). If your kitchen is warm, proof in the refrigerator for 2-3 hours instead of at room temperature.
For visual cues, the dough should reach about 1 inch above the pan's rim but still feel firm to the touch. 🌡️
Pale or Soft Crust
A pale crust often results from insufficient baking time or oven temperature fluctuations. Always preheat your oven for at least 30 minutes before baking. For extra crispness, brush the proofed dough with water before baking and sprinkle with coarse sea salt.
If your oven runs hot, tent the loaf with foil after 20 minutes to prevent over-browning while ensuring the interior reaches 205°F. 🔥
Uneven Rise in Pan
Uneven rise happens when dough isn't shaped properly or the pan isn't greased enough. Dust your work surface with cornmeal before shaping the dough to prevent sticking. Use a 9x5-inch loaf pan and grease it thoroughly with olive oil or butter.
For extra insurance, place a piece of parchment paper in the pan before adding the dough. Gently press the dough into the corners to ensure even contact with the pan's surface. 📏
Yeast Not Activating
If your dough doesn't rise, your yeast may be old or the water wasn't warm enough. Test your yeast by mixing 1 packet with ¼ cup warm water and 1 tsp sugar—it should foam within 5-10 minutes. Use water between 110-115°F (43-46°C) for optimal yeast activity.
If your kitchen is cold, place the water jar in a warm oven for 5 minutes before mixing. For extra insurance, use Saf-Instant yeast, which activates at cooler temperatures. 🍞
Nutrition facts
Frequently asked questions about blender rice bread
Why blend the flour instead of mixing by hand?
The blender creates a smoother, more uniform dough with better gluten development—critical for that tender crumb. Blending also eliminates lumps from the rice flour, ensuring even yeast activation and a lighter texture. For best results, use a high-powered blender like Vitamix or Ninja.
Can I make this bread without an egg?
Yes! Replace the 1 egg with 1 tbsp ground flaxseed + 3 tbsp water (let sit for 5 minutes to thicken). The flaxseed mimics the egg's binding properties while keeping the vegan version moist. For extra richness, add 1 tbsp melted coconut oil to the dough.
How do I know when the dough is proofed enough?
Press the dough gently—it should spring back slowly (not immediately) and reach about 1 inch above the pan's rim. If it springs back quickly, it needs more time. In warm kitchens (80°F+), proof in the fridge for 2-3 hours instead of at room temperature to prevent overproofing.
What's the best way to store leftovers?
Wrap cooled bread in a clean kitchen towel and store at room temperature for 2 days for maximum freshness. For longer storage, freeze slices wrapped in plastic for up to 3 months. To revive, warm slices in a 350°F (175°C) oven for 5-10 minutes
Can I use whole wheat flour instead of all-purpose?
Not recommended—whole wheat changes the bread's texture dramatically. For a heartier version, replace ½ cup all-purpose flour with whole wheat, but expect a denser crumb. The rice flour is key for that signature tender texture; don't substitute it entirely.