- TM 31
Ingredients
Freshly milled flour
- 330 grams rice, white, brown, glutinous, wild, use a mix
- 120 grams millet
- 60 grams dried chickpeas
Additional dry ingredients
- 210 grams arrowroot flour or tapioca starch
- 60 grams seeds of your choice, Sesame/sunflower/linseed
- 3 teaspoons xanthan gum
- 2 sachets dried yeast
- 1 heaped teaspoon sea salt, Celtic or Himalyan preferrably
- 30 grams sugar, rapadura or raw
Wet ingredients
- 600 grams water, luke warm
- 45 grams oil, rice bran
- 1.5 tablespoons apple cider vinegar
- 3 large eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180C fanforced. Line a large solid metal bread tin, 31cmLx13cmWx11cmD with baking paper.
Place rice, millet and chickpeas into TM bowl
"Closed lid" and mill for 1 minute on speed 9 to make flour.Add other dry ingredients to TM bowl
"Closed lid" and mix for 20 seconds on speed 4.Add wet ingredients to TM bowl
"Closed lid" and mix for 20 seconds on speed 5. Stop and scrape down sides of bowl if necessary.Transfer mixture into bread tin lined with baking paper. I use pegs to hold baking paper to tin, remember to remove before baking though! Spread mixture evenly in the bottom of the tin.
Place bread tin in a warm place and allow mixture to rise to the top of the tin. This can take 20 minutes or much longer on a cold winters day. I place tin at the back of my stove top as its then warmed by the hot air from the preheating oven.
Place bread tin in oven and bake for 45 minutes to an hour, depending on your oven. Check it's cooked with a wooden skewer.
Remove loaf from tin and baking paper and leave upright on a cooling rack. I wrap mine in a clean tea towel before placing on the rack. Once completely cool cut into slices with an electric bread knife. I then freeze the whole sliced loaf in a freezer zip lock (double layer) bag. My boys have at least one slice toasted for breakfast everyday.
Method
Tip
This is the Gluten Free bread I have at every cooking class with my consultants in the Melville team. Enjoy!
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
I have made this bread multiple times. BUT I place all the ingredients, once milled, in my bread machine and let it do all the work. I set my Breville Baker's Oven to "Basic bread" setting. So much easier to set and forget.
Yeast Question:Just wondering if your sachets are 5, 7 or 15 grams? I think normally they are 7g but I know they can come in other sizes too and I'm not an expert at GF breads yet, so any help will be appreciated. Just making this now, went with 2.5 tsp yeast (mine is loose, instant). Thanks.
Hi Jessie
what did you to to make it into rolls? Divide into blobs on a baking tray? Thanks for you comments
kind regards
Joanna Rusling
How do you turn this recipe into rolls?! Would love to try it xo
Hi Joanna have used this recipe and the bread is fabulous, but the bread rolls are wonderful. So much easier to use. I had some chestnut flour so used some of that as well turned out great. Everyone so far have enjoyed.
Am trying this recipe to day its resting now could be a hit
Glad you like it
kind regards
Joanna Rusling
Loved this recipe! It is my first gluten free bread recipe I have tried in the thermomix. My whole family loves it!
Married to Mr Perfect-for-me● Homeschooling 3 boy warriors● Gluten free & dairy free.
Thank you thank you finally a gf bread my kids like!! I ditched the chickpeas & upped the amount of rice flours. Turned out fabulous. Thanks.
Thank you thank you finally a gf bread my kids like!! I ditched the chickpeas & upped the amount of rice flours. Turned out fabulous. Thanks.