- TM 31
Ingredients
- 110 g basmati rice
- 110 g Long grain brown rice
- 80 g millet
- 40 g dried chickpeas
- 140 g arrowroot flour
- 40 g mixed seeds of choice (e.g. chia, golden linseed)
- 2 tsp xanthan 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
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 180°C.
Place basmati rice, brown rice, millet and chickpeas into mixing bowl and mill 1 min/speed 9, or until a flour consistency is achieved.
Add arrowroot flour, seeds, xanthan and sugar and mix 10 sec/speed 4. Set aside.
Place water and yeast into mixing bowl and heat 1 min/37°C/speed 1.
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.
Transfer mixture into prepared loaf tin and allow to prove in a warm area for 30 minutes.
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.
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
-
Recipe is created forTM 31
Other users also liked
Comments
Best bread we have eaten (including purchased) since our son was diagnosed as celiac. I make the dry mix in batches and then add the other ingrediants and cook in the bread maker as required.
My mixture was liquid. I note other people with same issue. Cooked it regardless but was not good.
I went through the recipe and I didn't miss anything or add too much liquid.
Great recipe. No millet do used buckwheat kernels and milled them instead. Used linseed rather than sunflower seeds. Thanks
Hi
what size loaf tin have people used?
thanks
kylie
Excellent easy and quick recipe.
I cooked the mix (with quinoa replacing millet and sesame and poppy seeds) in a bread maker on customised setting...1kg loaf, dark crust, no kneading, 60mins rise at 34degs, 45mins cooking at 137degs (default bread maker temp). Came out perfectly.
THANKS for sharing! x
If you have trouble making 'normal' bread, make this. lol...
I never have success with baking bread but have made this twice and it's perfect.
Thanks for sharing
Great gluten free bead recipe. I could not source millet so subbed in quinoa. Very happy with the outcome.
Michelle Sykes
Thermomix Consultant
Gladstone Queensland
Lots of people asking for substitute for chick peas? Ive used various beans and dried peas. Worked out OK. Im guessing just about any legume seeds would work. Going to give peanuts a try sometime, should be interesting.
Best GF bread I've tried. Beautifully soft and not at all dense. I used quinoa instead of millet. And topiaca flour instead of arrowroot. 1 tbsp of raw sugar and let prove for about 50 minutes.
This will now be my go-to bread recipe!!!