Ingredients
- 200 grams brown rice
- 300 grams Tapioca Starch/Flour
- 2 heaped tablespoons Raw Sugar or Coconut Sugar
- 1 level teaspoon pink salt
- 1 heaped tablespoon xantham gum
- 20 grams dry yeast
- 2 free range eggs
- 30 grams Grape seed oil
- 400 grams warm water
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Pre heat oven to 200c. Mill the brown rice in 2 batches. Add the tapioca flour. Put the remaining dry ingredients other than the yeast on one side of the bowl. Put the yeast on the opposite side. Add the eggs and the oil and the 400gms of warm water. Mix on speed 5 for 5-7 seconds. Transfer to a bread tin. Wet your hand and smooth out the top of the dough. Sprinkle seeds over the top. Leave it on the oven or some other warm place to rise. When it has doubled in size, bake for 30-40minutes depending on oven. Leave to cool on a wire rack for at least 30minutes before cutting.
Tip
This recipe is a variation from the EDC GF bread recipe.
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 bread is delicious. New to bread making and thermy can anybody help me. My bread was a little doey and sunk a little. Have I undercooked it or what any tips greatly appreciated. I would definately make it again.
I used GF SR flour instead of Tapioca.
Really easy to slice when cool.
Light and delicious! Best GF bread I have ever had!
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