Ingredients
- 110 g basmati rice
- 110 g Long grain brown rice
- 80 g millet
- 40 g Buckwheat groats
- 140 g arrowroot flour, (or tapioca flour/starch)
- 40 g mixed seeds of choice, (e.g. chia, golden linseed)
- 2 tsp xanthan gum, (I used Guar Gum)
- 1-2 tbsp raw or rapadura sugar
- 400 g water
- 2 tsp dried instant yeast or 20 g fresh yeast
- 1 tsp sea salt
- 30 g macadamia oil or olive oil
- 1 tsp apple cider vinegar
- 2 eggs, (I used Flax eggs)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180°C.
2. Place Basmati rice, Brown rice, Millet and Buckwheat into mixing bowl and mill 1 min/speed 9, or until a flour consistency is achieved.
3. Add Arrowroot/Tapioca flour, seeds, Xanthan/Guar Gum and sugar and mix 10 sec/speed 4. Set aside.
4. Place water and yeast into mixing bowl and heat 1 min/37°C/speed 1.
5. Add all remaining ingredients, including reserved flour mixture, and mix 15 sec/speed 5. Scrape down sides of bowl and mix for a further 5 sec/speed 5.
6. Transfer mixture into prepared loaf tin and allow to prove in a warm area for 30 minutes.
7. Bake 40-45 minutes. Allow to cool in tin for 5 minutes before transferring to a wire rack. Serve warm or allow to cool completely before placing into an airtight container to store.
- “Flax egg” – Mix 1 Tablespoon ground flax seed with 3 Tablespoons hot water. Set aside for a few minutes until the mixture thickens. It should be as thick and sticky as an egg white. (If it isn’t thickening, you can heat it until it does so, and then cool and add to your recipe.) You can make a larger batch and store in the refrigerator in a covered container up to 2 weeks. Just keep the 1:3 ratio. Measure out 3 1/2 Tablespoons “flax egg” for each egg needed. Note that a flax egg only replaces the binding property of an egg, so if you are using it in baking recipes that need to rise, add 1/4 teaspoon extra baking powder to provide the leavening needed.
- Chia seed – Use the same as flax seed.
- Oil and water – Combine 1 1/2 tablespoons oil, 1 1/2 tablespoons water, and 1 teaspoon baking powder
- Gelatin – Sprinkle the contents of a packet of unflavored gelatin over 1 cup of cold water. When the gelatin absorbs water, heat over medium heat until the gelatin completely dissolves. Allow mixture to cool. Use 3 Tablespoons to replace one egg. (Note that gelatin is not a suitable vegetarian substitute.)
Egg Substitutions - Do this at the beginning in a separate bowl, then add with Step 5
Tip
Serve gluten free bread with your favourite jams or use to make gluten free breadcrumbs.
Proving time may vary depending on season or ambiance. Choose a warm, dark place to leave your dough to prove and try covering your tin with a tea towel to insulate the heat, if necessary.
If your dough hasn't risen after 30 minutes, allow to prove for a further 15-30 minutes or until nearly doubled in size. A maximum of 45-60 minutes should be sufficient.
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.
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