Ingredients
- 400 g water
- 1 sachet dried yeast, (equ. 2 tsp)
- 1 tbsp sugar
- 2 tsp salt
- 2 tsp apple cider vinegar
- 2 eggs
- 30 g olive oil
- 500 g Gluten free plain flour, (I prefer the Orgran brand)
- 80 g Seeds of choice (optional), eg. 40g flaxseeds and 40g white, red, black quinoa and amaranth mix (by Ceres organics
- 1 tbsp Ground Psyllium Husk (optional), use for best results in making GF bread rolls
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I'm cooking this todayRecipe's preparation
Weigh water into bowl, add yeast, heat 37 degrees, 1 1/2 - 2 mins, speed 1.
Add remaining ingredients, mix 20 seconds, speed 3, scrape down and repeat so well combined. Increase time if required.
Scrape into a well greased loaf tin, and spread evenly. Mixture should resemble a very thick batter, and more sticky than regular bread dough. Smooth top with wet fingertips.
Allow to proove in a warm area away from draughts for approx. 45 minutes until around double in size or almost to top of tin (see proving tips below).
If making bread rolls, take large spoonfuls of batter and place on floured surface, and gently turn to lightly coat sticky batter in GF flour, so you're able to shape it roughly into bread rolls. Shake off excess flour and place on a well greased or baking paper lined tray, leaving roon between each to rise. Proove in a warm area as above.
When bread/rolls are almost finished prooving, preheat oven to 200 degrees.
Bake bread for around 30 minutes, and rolls for around 20 minutes. They should sound hollow when tapped, and come away from tray or tin easily. Please note that GF bread doesn't brown as easily as gluten breads, so they will still be light in colour.
Turn out onto rack to cool.
Tip
Prove in a cold oven, with a steam bath in the base - fill a pan in the base of your oven with boiling water, the heat will warm the oven enough to prove without being too hot to kill the yeast and stop it rising, and the steam will stop the dough from drying out, creating an unrestricted rise and better crust results.
Try milling a packet of psyllium husks speed 10 for 1 minute, to keep as a cheap and very effective replacement for other gluten alternatives such as xanthan gum and guar gum. It will also help take up some of the extra moisture, giving normally very sticky gluten-free batters a more stable structure, allowing for more rounded rise.
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
This sounds a really great recipe and I Can't wait to try. Thankyou for sharing
I made this today and whilst I'm yet to taste it, it looks great! The texture is just lovely.
The mixture seemed to be far to much for my loaf pan (perhaps mine is smaller than normal?) so I put some of the mixture in a second loaf pan about 1/4 full. I baked them both for 30mins as per recipe (however the big loaf could have used an extra few mintues) and then cut the smaller loaf into 3rds to use as burger rolls.
Thank you for sharing
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