Gluten-free rice breading (RB) is generally prepared by shredding of gluten-free rice bread. It is an alternative product for Celiac patients, who are gluten allergic. The aim of this research was to formulate gluten-free rice bread formula by using composited rice flour (RF) and pre-germinated brown rice flour (PGBRF) from two Thai rice cultivars, Pathum-Thani1 (15% amylose) and Phitsanulok2 (27% amylose) at the ratio of 1:1, by considering the structural properties of bread, health benefit of breading, and the properties of breading as coating material of fried frozen croquette (C-) and compared to those of samples prepared from wheat flour. Increasing PGBRF from 0% to 50% in gluten-free rice bread formula increased the puffed cell wall of air cell in gluten-free rice bread. Antioxidative activity of RB containing 50% PGBRF (RB-50%) was 4 and 9 times higher than RB without PGBRF (RB-0%) and wheat breading (WB), respectively. WB contained 356,289 mg/kg of gluten, while RB contained less than 2 mg/kg of gluten, which could be labeled “gluten-free”. When compared all breading samples as coating material of C-, oil absorption of C-RB-50% (14.32%) was 3 times lower than that of WB (44.36%). Therefore, the RB-50% had health benefits for consumers who are suffered from Celiac disease and also other health-conscious consumers considering the higher antioxidative properties and lower oil uptake than the consumption of WB.