To provide a method for producing, using rice flour as the main material, a bread-like food with good flavor, baked soft and full, substantially the same as conventional bread with wheat flour as the main material, particularly to provide a method for easily producing, using brown rice as the main material, baked soft and full.

This method for producing a bread-like food is characterized by comprising incorporating 100 pts.wt. of raw rice flour with 110-130 pts.wt. of water or a water-based material and, preferably, 5-15 pts.wt. of an edible oil-and-fat, putting the resultant blend into a container, and then steaming or baking the blend together with the container. It is preferable to use the raw rice flour treated with amylase.