- TM 31
Ingredients
- 110 g organic brown rice
- 110 g basmati rice
- 140 g arrowroot/tapioca flour, (bought or pre-mill tapioca seeds in your TMX for 2 mins)
- 80 g quinoa seed
- 40 g mixed seeds (linseed & chia is what I used), (I use sunflower, linseed, pepitas, chia &/or sesame seeds)
- 2 tsp xanthan gum
- 2.5 tsp dried yeast
- 20 g raw sugar or rapadura sugar
- 400 g lukewarm water
- 30 g macadamia oil
- 1 tbsp apple cider vinegar
- 2 eggs, (I use XL free-range)
- 1 heaped tsp sea salt flakes
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180C
Grease & line a medium sized loaf pan with baking paper. Alternatively, grease a non-stick pan & sprinkle with extra sesame seeds.
Place brown rice, basmati rice & quinoa in clean, dry TM bowl & mill 2 minutes on speed 9 to make flour. Set aside in a separate bowl.
Put all dry ingredients in the TM bowl & mix for 15 secs on speed 4.
Add water, oil, vinegar and eggs into the bowl and mix for 15 secs on speed 5-6. Scrape down sides of bowl and mix again for 5 secs on speed 5-6.
Tip mixture into prepared tin, spread evenly with the spatula (making sure there are no air bubbles (& let rise for 30mins in a warm position (I sit the tin on top of the stove to take advantage of the heat from the oven underneath).
Bake for 40mins or until the bottom sounds hollow when tapped. Remove from oven, allow to sit in tin for a minute before removing to a rack to cool.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Great recipe, made a really lovely bread that wasn't too stodgy.
I used baking powder and lemon juice instead of yeast and left out the sugar. I also used walnut oil as that's all I had in.
I wish I'd read KathyT301 suggestion about setting aside the first lot of blended ingredients as I did just that and then realised I needed to pour them back into the bowl.
This is awesome as I'm also diary free. Best gluten, diary free bread recipe yet.
Lovely. Very pleased with the finished product.
This is such a lovely gluten-free loaf that has even the toughest critics in my household asking for more.
A couple of VERY tiny suggestions:
1. Perhaps you could remove the line "Set aside in a separate bowl." as the very next step asked me to put it back in the bowl with everything else.
2. Could you list all the ingredients in the order they are used in recipe (as I managed to forget to include the sea salt in the first batch)?
Thanks a million!
Tried this today. Turned out really nice and soft. Thanks!
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