Ingredients
Flour
- 70 g buckwheat kernals
- 80 g white quinoa or millet
- 60 g chia seeds
Dry Ingredients
- 170 g arrowroot or tapioca starch
- 1 tsp (heaped) instant yeast
- 1 tsp xanthum gum
- 1/2 tsp bicarb soda (baking soda)
- 1 tsp fine sea salt
Wet Ingredients
- 30 g macadamia oil, or olive oil
- 30 g raw honey or rice malt syrup
- 250 g water, at room temperature
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place ingredients into mixing bowl and mill 1 min/speed 9. Scrape down sides of mixing bowl with spatula.
Add dry ingredients and mix 10 sec/speed 6.
Add wet ingredients and mix 10 sec/speed 6, or until dough comes together. (It will be a very thick, sticky dough)
Knead 2 min/
/
.
Use the Thermomix spatula to scrape the dough out of the Thermomix bowl, into a baking paper lined loaf tin. (Once you get most of it out, the easiest way to get the sticky dough off the blades is to whiz for a few seconds on turbo, then you can scrape the rest out with the spatula.)
If you like, you can sprinkle the loaf with a little water and use the back of a spoon to smooth the surface. Cover loosely with a plastic bag (so it doesn't touch the dough) and leave to rise for at least an hour, or until dough rises approx. 2cm. (It won't rise as high as gluten bread, but the texture will be lovely.)
Preheat oven to 170 degrees. Place bread in oven and cook for an hour, or until nicely browned. Turn out of bread tin and check underneath the loaf to make sure it's browned all over. If not, cook for another 5 to 10 minutes upside down, to brown underneath. Allow to cool on a rack before slicing.
Flour
Dough
/
.Tip
If you'd like to prepare the dough ahead to cook later, place the covered dough in the fridge and leave to rise for at least 3 hours, or even overnight. When ready to bake, uncover and place into cold oven and turn oven on to 170C. Bake for an hour or so, until loaf is browned all over. (Turn over to bake underneath if needed.)
I've been playing with different variations of gluten free breads for a while now, trying to figure out one that works well without eggs. I've finally found one! I got some ideas from different recipes, and after some tweaking I came up with this bread, which is made from ground up chia seeds, buckwheat and quinoa, along with tapioca or arrowroot starch and xanthum gum. It's simple, not too expensive, and tastes great! The texture isn't crumbly at all - the chia seeds and xanthum gum work really well to make it soft and pliable. I know someone's going to ask me if this can be made without yeast - I haven't tried that yet, but it may work with baking powder instead of yeast... If you try it, let me know how it goes. The secret to getting the texture right on this bread is to cook it for long enough that it's not still sticky inside. The crust will get quite brown - don't worry, it won't dry out. It needs to rise for an hour and cook for an hour, maybe even a little more. You can make two loaves at once by grinding the dry ingredients in two lots, removing the first lot to a bowl, and mixing the two loaves separately. The dough is very thick and sticky, so it's a bit too much to do two loaves at once. Because it's a moist bread, it lasts really well for a couple of days. Great for sandwiches, or toast. Add in a couple of handfuls of seeds towards the end of the kneading time if you want a seeded bread.
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
Nice bread, I used buckwheat flour tricolour quinoa and dry yeast sachet with bread improver, macadamia oil and rice malt syrup. It rose well and tastes good but still a bit small slices and a bit dense but I'm keen to give it another go with instant yeast.
Hi
Thanks, Jo
I love this bread; I'm making my second batch today. But I just read that yeast is not gluten free, so I'm wondering what else we could use to make this totally gluten free?? Look forward to your ideas - I'm very new to gluten free things
I absolutely love this bread but have just found out that I can no longer have buckwheat...I am gutted...Jo is there anything else I can substitute with? thank you x
This recipe has made my life a whole lot easier. Finally a bread that all 3 kids will eat. Smells amazing and actually tastes great. No more cakey loaves full of egg necessary! 😅
SusiK: yes!
I Love this bread! It holds together really well and isn’t crumbly at all! I only wish the loaf was larger. Don’t substitute buckwheat flour for buckwheat groats - it doesn’t work, you will end up with a brick. I’ve made this recipe a lot and skipping the Xantham Gum doesn’t make much difference (my toddler now can’t have corn either so can’t use Xantham gum anymore).
Also it tastes a lot nicer if you use millet not quinoa. It might depend on what quinoa you buy but ours definitely leaves a bitter aftertaste, millet is a much milder flavour.
Hi there, can I use the same method for a TM 5?
Yeast free works too! Replace with equal parts baking powder. Quite a dense bread with a distinct taste but very healthy and I like that it is egg free. I double the recipe and bake as 1 big loaf just on the baking tray for 2 hours, thanks to a friend in the Quirky fb group
I've made this twice now and it's worked well for me both times, once proving overnight and once just for one hour and then cooking right away. I did it for my husband's benefit but I am the one that loves to eat it - it's much nicer than "normal" shop-bought bread! I coulnd't find xantham gum but that doesn't seem to matter overall. Thank you for sharing this recipe and the results of your experimentation.
Has anyone doubled the recipe to make 2 loaves?
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