To improve issues of workability and insufficient volume of bread containing rice gel or puree, low-adhesiveness ground rice purees were produced using a stone grinder. Hardness and adhesiveness of ground purees were much lower than those of conventional rice puree. The hardness of bread containing ground purees was significantly lower than that of bread containing rice flour at 1 and 5 d storage at 5 °C and comparable to that of wheat flour. The distribution of amylopectin chain lengths was almost identical; however, the molecular weight of amylopectin of ground purees was lower than that of rice flour and conventional rice puree. These results suggested that ground purees produce softer bread due to the smaller amylopectin molecules following shearing and digestion of amorphous regions by grinding, indicating that ground purees improve food quality and are much easier to use than conventional rice puree.