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)
- 40 g dry chickpeas, (or use besan flour)
- 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
- 80 g whole millet
- 1 tbsp apple cider vinegar
- 2 eggs, (I use XL free-range)
- 1 heaped tsp sea salt flakes
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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 & millet in clean, dry TM bowl & mill 2 minutes on speed 9 to make flour. Set aside in a separate bowl.
Place chickpeas in TM bowl & mill 2 minutes on speed 9.
(If you are milling tapioca seeds to flour, do so before the chickpeas & place in bowl with ground rice/millet)
Put all dry ingredients in the TM bowl & mix for 15 secs on speed 4.
Place water, oil, vinegar and eggs into the bowl and mix for 15 secs on speed 5-6.
Tip mixture into prepared tin, spread evenly with the spatula & 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.
Tip
I usually make this GF bread for our cooking classes to rave reviews.
I follow the original recipe pretty closely, but have written this version with the ingredients & timings that I use. Those who know the original recipe or have the GF cookbook will see the main differences are that I mill the rice a bit longer & add an extra 1/2 tsp of yeast. I prefer the taste of chickpeas to buckwheat, so I've only ever used besan flour (milled fresh). I also love the sweet, nutty flavour of macadamia oil, so always use that over olive oil. Sometimes I use all the seeds I've mentioned, other times just a blend of say 3 different ones. I think the addition of chia seeds works well as not only are they uber-healthy, they also act as a binding agent to improve the texture.
I find it needs longer to rise than the original 15 minutes stated in the recipe, so I've said 30 mins here. Of course, that does depend on ambient temp & atmospheric conditions, so just look for the slight cracking & fluffy look to get the same texture I get.
You can prepare the dry ingredients for a few loaves ahead of time (sans yeast) & store in jars, ziploc bags or whatever other airtight storage option you use. When ready to make a loaf, put the dry-premix into the TM bowl with the yeast & mix on speed 4 for a few seconds to mix. Add wet ingredients & continue with recipe per normal. I have tried to mill double quantities of grains, but they didn't mill finely enough, so only do as much as the recipe states in each batch.
This stays fresh for a couple of days & is nice toasted. Slice & freeze if you want, but it never lasts long enough around here to do that 
This recipe, although sticky, is still firm enough to make into rolls. Use the spatula to scoop roll-size blobs (size up to you) onto a baking sheet lined with baking paper. Use the edge of the spatula to smooth & shape the rolls. For an extra-smooth surface, dampen your fingers with a little water & smooth over the rolls. Sprinkle with seeds if desired. Cook until they sound hollow when tapped (time will depend on size).
Let me know how these tweaks work for you, especially if you've tried making this bread before 
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! daughter has been gluten free due to coeliac disease for 4.5 years now. This is my first loaf from scratch.Used avocado oil, and half/half chickpea and buckwheat flour, also milled the seeds - sesame, sunflower, pepita, chia and threw in some golden flaxmeal. And one sachet of yeast (7g).Tastes great and daughter loves it.
Fb: Thermo Amy + Gluten Free T
Is there something I could substitute for the yeast? My poor Dad is intolerant to yeast and wheat and I'd love to bake this for him!
Hi rtmum - It turned out perfectly (same as all the other times using eggs!). For each egg, just replace with 1T flaxseed/linseed mixed with 3T warm water (so double it for this recipe)! Yum!!
Yes, it does tend to be a bit sticky inside as is common with a lot of GF breads. You can try cooking it a little longer next time - all ovens & atmospheric conditions vary & will affect any baking. I've never found it to taste overly yeasty. I have increased the yeast from the original recipe as I found it didn't rise enough, but you could always drop it back to one spoon of yeast & see how that goes.Former Thermomix Consultant in Tas
rtmum - I discovered at the last moment I only had one egg instead of two, so I've replaced the other with 1T flaxseed/linseed mixed with 3T warm water to replace the other egg. I'll let you know how it turns out!
Made this bread and it turned out well, except a bit sticky inside when I sliced it and a yeasty taste.
can anyone tell me what I've done wrong.
I want to make this for a friend, her son is egg, nut, dairy & gluten free :O What can I replace the eggs with in this recipe????
Awesome
Cooking from scratch www.arwensthermopics.com
Made this for a GF TM demo. The girl loved it.. Even tried some myself and think I will make again!! Not GF myself but it was tasty
Wow fantastic. Thanks heaps best bread ever.
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