To provide a method for producing a more delicious rice powder bread than a conventional rice powder bread using a rice powder and without using a wheat powder or gluten derived from wheat and a method for producing a bread crumb; as well as to provide a method for producing a rice powder bread capable of obtaining a bread having crunchy texture or large air bubble like a bread using a general wheat powder and a method for producing a bread crumb.

This method of producing a rice powder bread includes: producing a paste by mixing at least 100 parts by weight of a rice powder and 1 to 20 parts by weight of a starch with water and by heating the resultant mixture; mixing the paste, a yeast and water and fermenting the resultant mixture; and baking the fermented mixture. The rice powder contains preferably 10 to 100 parts by weight of at least one of indica rice powder and white rice powder and 90 parts by weight or less of perfect kernel rice powder.