Ingredients
Initial ingredients
- 600 g water
- 20 g Rice malt syrup, or preferred sweetener. We have omitted it.
- 2 tsp dried yeast, or 1 x sachet
- 4 tablespoon Psyllium husk, Approx 30g. THIS IS CRITICAL!
Subsequent Ingredients
- 170 g white rice flour, I use 50/50 med and long grain white rice, milled in my Thermie
- 100 g brown rice flour, Or extra white can be used
- 170 g tapioca starch
- 100 g sorghum flour, Red or white flour ok
- 1 tsp salt, We use himalayan
- 2 tsp baking powder, See EDC
- 20 gram oil, Use your preferred oil.
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- If required, mill rice. I pre-grind mine and have it ready to use at any point in time.
- Set aside required amount/s.
- NOTE: You can swap out brown rice and use white rice instead. Also, you can mill 100g of buckwheat instead of sorghum - up to your pantry and taste buds! Using different grains from that which I use may impact on the outcome of your dough.
- Without washing bowl, add water, psyllium husk, rice malt syrup/sweetener and yeast into bowl and heat until temperature reaches 37C. This may be 1.5-2.5 minutes on speed 1-2 (will vary depending on starting water temp).
TIP: In my TM5, I find it better to have on 40C for the heating time. Normally 1.5 minutes is enough. - For best results, allow water, psyllium, sweetener and yeast mixture to sit for 5-10 minutes - for instance, while getting remaining ingredients together. You can opt to add other ingredients at this time, the yeast will start to grow while you start.
- Add dry ingredients and oil.
- Steadily turn Thermomix up to speed 6 until dry ingredients combined into wet. Generally about 5-6 seconds is long enough.
- Mix
"Closed lid" 
"Dough mode" for 2 minutes. - For pizzas, scrolls, or rolls: Wrap in Thermomat, leave in bowl or put into Thermoserver to rise in a warm place for 20-60+ minutes. I personally use my Thermomat for anything except a loaf of bread as I think the outcomes are even better than a Thermoserver, but either will do!
- LOAF: GENTLY roll into a roll/loaf shape (I use a Thermomat to help) then position into loaf tin immediately and allow to rise in tin in slightly pre-warmed oven/or covered in a warm place.
Use pastry brush to put water over surface of dough (& sprinkle sesame seeds or any other toppings preferred) BEFORE AND AFTER rising time - Put into cold oven, turn up to 200C and leave in long enough to brown. Loaf tin will be approx 50 minutes at 200C. Made into scrolls or bread rolls may only be 25-30 minutes.
Time will vary greatly between ovens, so please beware that your loaf may be done in 50 minutes or may need less or more time. - Allow to cool for a few minutes before removing from tin and cooling on a rack.
- The original recipe made one small loaf. In the Thermomix, the volume is much greater and I have found my silicone moulds are too small to fit the whole mix in! A large bakers tin should be ok though.
- FOR ROLLS: Use spatula to 'cut' into segments to be bread rolls, or roll out into flat dough, cover with topping and roll into a scroll.
- Instead of using as a loaf, pizzas are a great alternative.
Use spatula to divide dough into portions. Roll each portion out to desired thickness and then add preferred sauces and toppings. Bake in 200C oven (or hotter - my oven doesn't go much above 200). - Divide dough into 4-5 portions.
- Place rolling pin on one segment of dough, cover rolling pin + dough with a small drizzle of oil. Use this to prevent sticking during rolling (add more if needed). Roll to approx side of a dinner plate - try to make it round.
- Place completed dough onto baking paper or oven mat. Top with selected topping - for easter try some butter/nuttelex + brown sugar, then sprinkle with cinnamon. For savoury scrolls, some sauce, ham and cheese.
- Repeat with remaining dough portions, keeping the similar size/shape of past sizes.
Complete 'star' using method outlined in the Thermomix in Australia Nutella Brioche recipe including the glaze. - Bake at 200°C for 25-30 minutes (keep an eye on it, it does vary between ovens!)
- Roll out entire batch of dough on your thermomat or other surface. To do this, place the rolling pin on dough, drizzle oil over both rolling pin and dough, and roll it out. It coats the dough evenly and makes it less difficult with flour everywhere!
- Add chosen topping - make sure the final edge is left free so the topping doesn't roll out. Roll dough into a single large log.
- Use knife or fishing line to cut into portions. Place in lined tin, close together as this helps with the rising of the dough.
- Top with extra cheese or other topping, spray with fresh water and bake in 200°C for 20-25 minutes as required.
Create Dough
Cooking and Baking: LOAF
Cooking and Baking: PIZZA
Cooking and Baking: Pull-apart
Cooking and Baking: SCROLLS
Tip
This recipe was originally found on the following website - Failsafe Foodie Bread I then adapted it and listed it on my own website.
I generally only use white rice to mill into flour (no brown rice) and it works fine every time.
The dough should be fairly easily handled after it has risen... dust hands with extra tapioca if needed or for less mess, coat hands and working surface in oil.
Turn it into bread rolls... or make pizza bases, pull-aparts or more...
Dry enough to roll out, but not dry to eat. Fluffiest GF bread I've tried without other additives/flours. We roll out a batch and freeze in layers like this on baking paper. Then once frozen, we put into large zip-lock bags and use up throughout the week as fresh pizzas or 'pita bread' style snacks which we pan-fry with sauce of choice on top.
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
Wow! I've searched for a suitable pizza dough recipe for my coeliac daughter and this recipe worked brilliantly! So soft and delicious!
First time yesterday cooking this wow what a game changer perfect bread super light even my non GF friends like it. Today I made another batch and then punched it down and rolled out to create herb and garlic pull apart bread. Leaving it to rise overnight and will cook in morning. Excited to taste it, this is going to be well tested by teens-adults and I'm the only gf one.
Have used this for bread and pizza base, it's been a life saver while on the RPAH elimination diet. Thanks so much for this delicious recipe!
Thank you so much for this recipe!! I have not had anything like it since going gluten free and it was delicious. I only had psyllium husk powder so used 3 tbs, and subbed oat flour for sorghum as I didn't have any. It turned out absolutely devine.
I LOVE this recipe, and make 3 loaves every single week. I use the rice and psyllium, and usually tapioca, but I am often out of various other grains, and I just sub them with whatever...Grind up any seeds I have or quinoa, anything works. Oats is a great sub for sorghum! But I'm just going to make the pizza bases today and I can't find anywhere how long to bake them for...would it be the same as the loaves? I feel like because they're a lot thinner than a loaf it'd be quicker...?! But also, it says to add the toppings before baking...and that seems wrong. I'd think bake the base first, then add the toppings and cook 10-15mins. Thoughts?
Rboehmer: try 30g psyllium husks instead of tablespoons
My family loves this recipe! Thank you!
Made this bread again today! I love it. I find if I mill my own rice flour, the mix it really wet - but I just let it sit for about an hour and all the extra moisture is soaked up.
I find I get the nicest result when I leave to dough to sit for a while - I often make the dough in the morning, then cook it in the afternoon.
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Thank you for sharing this recipe
My daughter and I love this recipe we make it at least once a week thanks again
It is delicious toasted
dtheg:did you substitute the yeast for anything? I would like to make a yeast free loaf.
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