Ingredients
Ingredients
- 100g polenta
- 250g Gluten free plain flour
- 15g xanthan gum
- 3 heaped teaspoons Gluten Free Baking Powder
- 1 level teaspoon salt
- 1 Dessert spoon of Honey
- 3 heaped teaspoons Dry active yeast
- 390g Hot water from the tap (not boiling)
- 30g olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Mill polenta 2 mins 45 secs / speed 10, transfer to a bowl and set aside. Don't wash the bowl.
2. Activate the yeast by adding yeast, honey and hot water to mixing bowl and mix 2 mins 30 secs / speed 2.
3. While yeast is activating, place a bowl on top, set scales to zero and weigh the GF Plain flour, Xanthan gum, baking powder and salt. Set aside until yeast is done.
4. Add milled polenta to yeast mix then add flour mix and Olive oil. Mix 10 secs / speed 5-6 to combine then switch to dough setting and knead for 2 mins 30 secs.
5. Transfer to a greased bowl or Thermoserver with a wet spatula and using wet hands, shape the dough into a rough ball. Put the lid on the Thermoserver or cover bowl with plastic wrap and a tea towel; leave for 30 mins or until doubled in size.
6. Turn dough out onto a well floured surface, flour your hands and spatula then divide the dough into 8 even portions. Roll each one with a well floured rolling pin into round about 1/4 cm thick.
7. Preheat the frypan over a medim heat, once its hot, dry fry each round for a minutes or so on each side until puffy and cooked through... as you can see in the picture below they will only be very lightly toasted, set aside on a plate covered with a tea towel to keep warm.
8. Serve immediately or cool and freeze flat with baking paper between. Defrost as needed.
Method
Tip
The second test, I actually spread these out on a baking tray and baked them for about 8 mins at 180 degrees (170 degrees if fan forced) and they turned out just as good!
My friend who is new to gluten free ate three in one sitting and said it was because it was the first 'real bread' style GF food she had tasted since realising her issues with gluten.
Thermomix Model
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Recipe is created forTM 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!
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.
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Comments
Very nice and fluffy.
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