Gluten Free Crusty White Sandwich Loaf by ezmjones. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Gluten Free Crusty White Sandwich Loaf

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Ingredients

15 slice(s)

Gluten Free Crusty White Sandwich Loaf

476 g warm water
10 g dried instant yeast
25 g caster sugar
180 g rice flour
190 g Gluten free plain flour
2 tsp xanthan gum
25 g Psyllium husk
6 g salt
12 g apple cider vinegar
80 g egg white, approx 3 eggs

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6

2h 20min

Preparation 1h 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Gluten free

Recipe's preparation

Add water, yeast and sugar into bowl.

2 mins / 37°C / sp 1.5

Allow yeast mixture to rest for 10 minutes in bowl

Add rice flour, plain flour, xanthan gum, psyllium husk and salt

Mix 10 sec / sp 5 / MC on

Add apple cider vinegar and egg whites

Mix 1min 30 sec / sp 5 / MC on

Let rest in bowl for 10 minutes.

Lightly grease a bread tin and line with non-stick baking paper.

Pour mixture after resting into bread tin, lightly cover with cling wrap and let proove in a warm place for 30-45 minutes.

Pre-heat oven to 210°C (fan) and place a roasting dish on bottom shelf. Boil kettle.

Dust top of loaf with flour. Place in oven and add 1 cup of boiling water to roasting pan.
Bake for 50 minutes.

Remove from oven. If base sounds hollow then bread is done.
Place on wire rack to completely cool before cutting

Accessories you need

Spatula TM5/TM6
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Tip

If cider vinegar and eggs haven't full combined post mixing use spatula to quickly mix and bring some from bottom of bowl to top and re-mix for 20 sec/sp5. As mixture is quite thick and sticky sometimes it will get a bit stuck at bottom.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.