Mochi Flatbread (Gluten-Free, Allergen-Free, Yeast-Free, Low-Oxalate)

The bread that genuinely feels like a warm hug.

If you’ve been searching for a gluten-free, top-allergen-free bread that feels special enough to share with your family, this mochi flatbread is my kids’ (& my) new favorite. Unlike traditional wheat flatbread, this version uses rice you soak, lightly sour, dry, and grind into fresh homemade flour, giving it a fluffy, mochi-like chew without gluten, yeast, dairy, nuts, or eggs.

This recipe is completely refined-sugar-free, yeast-free, seed-oil-free, and low-oxalate (something those who are slow to heal, struggling with stones/gout or high histamine should consider!) It’s the ideal bread for families dealing with food allergies or anyone wanting to avoid processed ingredients. The grass fed tallow gives it a beautiful golden crust & savory depth, all while keeping it anti-inflammatory and ancestral.

INGREDIENTS

For the Homemade Soaked Sushi Rice Flour

• 2 cups 100% Korean White Rice

• Filtered water (for soaking)

• 1–2 teaspoons apple cider vinegar or lemon juice (to gently sour)

This yields approximately 2 ½ cups fresh rice flour.

Dry Ingredients (for the flatbread)

• 2 ½ cups homemade rice flour (from above)

• 3/4 cup tapioca flour (low-oxalate; provides chew + stretch)

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 ¼ teaspoons fine salt

Wet Ingredients

• 2 cups hot water

• 4 tablespoons melted grass-fed tallow (plus additional for greasing the pan)

• 1 tablespoon apple cider vinegar

Optional Toppings (All Allergen-Safe)

• Raw Honey (we LOVE this one for the delicious medicinal properties)
  Code: MUMWITHABUN for savings.

• Green onion

• Butter (if tolerated)

METHOD

How to Make Homemade Sushi Rice Flour

This method creates a digestible, low-oxalate, bio-available flour that is beautiful for baking and for those on the gut-strengthening journey.

1. Rinse the rice

Place 2 cups raw Korean White Rice in a bowl and rinse until water runs mostly clear.

2. Soak + lightly sour

Cover with fresh filtered water and add:

• 1–2 teaspoons apple cider vinegar or lemon juice

Soak 4-6 hours (no more than this if dealing with histamine issues).

3. Drain and dry

Drain very well.

Spread the rice on a clean towel and let it dry 30–60 minutes, until no longer dripping but still slightly damp.

4. Grind into flour

Blend the rice in a high-speed blender until you have a fine flour.
Note: I like to split the batch into (2) 1 cup batches so that the freshly ground flour doesn’t get super hot / stuck at the bottom.

Sift if you want an ultra-smooth texture.

You should now have around 2 ½ cups homemade soaked rice flour.

How to Make The Mochi Flatbread

1. Prepare your pan

Line a 8×8 baking pan with non-toxic parchment paper.

2. Mix the dry ingredients

In a large bowl, whisk together:

• 2 ½ cups homemade rice flour

• 3/4 cup tapioca flour

• 2 tsp baking powder

• ½ tsp baking soda

• 1 ¼ tsp salt

3. Mix the wet ingredients

In a separate bowl or measuring cup:

• 2 cups hot (not boiling) water

• 4 tbsp tallow

• 1 tbsp apple cider vinegar

Note: The water should be just hot enough to melt the tallow. The vinegar reacts with the baking soda to give the bread some lift without yeast.

4. Combine

Pour wet ingredients into the dry ingredients.

Mix until smooth.

Texture should be a thick but pourable.

5. Rest the batter

Let the batter sit 10 minutes.

This helps the tapioca hydrate and gives a better crumb.

6. Spread in the pan

Pour the batter into your prepared pan.

7. Preheat the oven

Set to 400°F (200°C).

8. Top

Sprinkle with extra flaky salt & optional toppings

9. Bake

Bake 30-35 minutes:

• Look for these cues:

  1. Edges & top are lightly golden

  2. Center springs back slightly (gently tap with your finger — it should feel soft but not liquidy/wet)

10. Cool before cutting

Let cool 20–30 minutes.

This allows the mochi-layer interior to set properly.

11. Reheat before serving (trust me on this!)

Pro-Tip: Just before serving, crisp up the grainy bottom by placing the slice in a skillet over medium heat (lid on to revive the mochi top) with a bit of cooking fat for the perfect crunch!

Serving Suggestions

This flatbread is perfect with:

• Meat dishes or roasted vegetables

• Soups and stews

• Drizzle of raw honey

• Jam with butter

Storage

• Store in an airtight container

• Refrigerate: up to 4 days

• Reheat: Bake at 350°F (175°C) for 7 minutes to revive mochi chew.
  PRO-TIP: Crisp up the grainy bottom in a skillet over medium heat (lid on to revive the mochi top) with a bit of cooking fat for the perfect bite!

• Freeze: Slice before freezing for easy portioning

⭐ Golden Queen III Rice Note

I chose Golden Queen III Korean White Rice for this recipe because its naturally chewy, perfectly balanced texture is simply unmatched. Grown in Seosan, Korea and freshly milled to order in New York, this short-grain rice has gone through meticulous sourcing, milling, and testing—giving me complete confidence that I’m using the best for my family. The moment I baked with it, I understood why top Michelin-star restaurants in NYC rely on this exact variety. It delivers clean, authentic flavor, ideal stickiness, and that signature mochi-chew that other rices just can’t replicate.

I’m always asked what rice I use in my recipes—this is it. I can’t promise your results will be the same with a different rice, because the texture truly is a game changer.

If you want to try the exact rice I use, KimCmarket is offering $5 off with code MUMWITHABUN (minimum purchase of USD 49).
Once you taste it, you’ll understand.