Ingredients
batter
- 100 grams black cargo rice
- 230 grams basmati rice, or jasmine rice
- 120 grams millet
- 60 grams dried chickpeas, or besan flour
- 210 grams tapioca flour
- 60 grams Linseeds
- 3 teaspoons xanthan gum
- 2 teaspoons dried yeast
- 1 heaped teaspoon salt
- 30 grams raw sugar
- 600 grams warm water
- 45 grams oil
- 20 grams Cider Vinegar
- 1 tbsp ground cardamom
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill rices and millet and chickpeas, 2 minutes speed 10. Add the rest of the dry ingredients, mix 20 seconds speed 7. Add wet ingredients, mix 40 seconds speed 7, scrape down if necessary. Pour into a bread tin which has been lined with baking paper or well oiled. Rise for 25 to 30 minutes until it is at the top of the bread tin. Bake 180 degrees for about 40 minutes until a cake skewer comes out clean and it sounds hollow.
Purple gluten free bread
Tip
The black cargo rice is what makes it purple, it's purple even when it's cooked. Has a lovely flavour and texture. No eggs, the linseeds and the xanthan gum make it stick together.
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
Adore this bread! Making it!
Thermie Shez
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