Ingredients
Preheat Oven to 180
- 60 grams basmati rice
- 50 grams brown rice
- 50 grams arborio rice
- 80 grams Quinoa flakes
- 25 grams buckwheat grain
- 25 grams dried chickpeas
- 50 grams Pepita's
- 100 grams arrowroot flour
- 2 tsp xanthan gum
- 2 tsp dried yeast
- 1 tsp himalyan salt
- 20 grams Coconut sugar
- 400 grams Luke Warm Water
- 1 tbsp apple cider vinegar
- 1 --- egg
- 30 grams coconut oil liquid
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
This is as close to " Normal Bread" as i have found, its kid tested and approved, please see notes after method for some variations and tips. Don't be put of by the ingredient list- its a very simple recipe.
1. Add to bowl Rice, Quinoa Flakes, buckwheat, dried chickpeas and pepita's - MILL 1 minute speed 9.
2. Add all other ingredients (order doesnt matter )
3. MIX speed 5 for 15 seconds, scrape down sides, then KNEAD
"Dough mode" 1 min, 30 seconds. 4. This bread batter is exactly that, a batter, it shouldn't be thin , but a very sticky thick batter. Scoop batter into lined loaf tin , you will need to use a wet spatula or your hands to push the batter into the sides of the tin, smooth down the top and allow to sit for 10-15 mins in a warm spot - Once its risen to just over the top bake in oven for approx 50 mins.
I have tested this recipe over the last few weeks with many different variations , you can use all one type of Rice if you like, or all buckwheat , or all chickpeas - you can NOT mill the pepitas if you prefer a grainy bread.
I have made this with cornflour in place of arrowroot and it worked fine. You can replace the coconut sugar with Raw sugar but i feel the sugar is needed to " feed" the yeast.
IF you would like to make bread rolls you can do that too - Simply use wet hands to mould your bread into bread roll shape and place on a lined baking tray, allow to prove slightly and bake as usual . Its a little messy but worth it !
** EGG Allergy ? add 1 tablesoon of Chia seeds that have soaked in 3 tablespoons of water for 15 mins.
Tip
I found the original recipe on the 4blades page - have adapted to suit.
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 made these today!!
Freaking good!!
So soft, like wheat bread.
I didn't have quinoa flakes... I used regular quinoa. Also I didn't have coconut sugar, so I used two tsp of raw sugar. Maybe I'll use only one next time.
I made six big rolls using 150g of batter per roll. I would probably reduce that next time to 100g and get 9 (or so) rolls.
You do need WET hands to shape the batter... lol...
These are so easy. 🤩👍
These are amazing! Soft, doughy and just so much like wheat-bread.
I used 50/50 brown and basmati rice, oats (rather than quinoa) and sunflower seeds (rather than pepitas).
I shaped them into 10 hamburger-size rolls. Using an oiled 1/2 cup made this process really easy. I used a wet knife to smooth out the edges and create a smooth surface.
Baked them in a 180 non-fan, oven for 28 mins.
kfarrell:
Thanks for sharing, what a Great idea for shaping your rolls👍
Thank you so much for sharing this recipe! 🙂 I have baked it twice now (after almost giving up on baking GF bread). Substituted the coconut oil for a more neutral sunflower oil in my second try. Will definitely make it again!
Thank you for this recipe 😊 the gluten-free kidault is very happy and so am I!
I'll try bread rolls next time. Best GF bread I've made so far. All the others have been like bricks 🧱😉
This is the best GF bread recipe. I've baked rolls twice, second time I omitted the buckwheat and quinoa flakes and just used all chickpeas. Also used pysillium husk as i had no eggs. Turned out beautifully.
Is there a substitution for Quiona Flakes? Loved the rolls but a bit nutty flavour for my daughter.
This is such good bread! I make it with the egg free version and use Rice Malt Syrup instead of the sugar. It's so moist. And stays fresh for far longer than any other gluten free bread I've made.
Has anyone tried doubling the recipe to make a bigger loaf?? It's just a little small for the (Thermomix) bread tin I have which means I have long but not very high bread...
So I admit to being fairly hopeless in the kitchen but decided to try this recipe anyway and wow. It worked and tastes great. It was so simple and it has worked every time I make it. It has the texture of 'real' bread. I have cut it into slices and put in the freezer and it defrosts as fresh bread. I dont use the chickpeas but 50gm buckwheat instead. I did try the yeast free version on the4blades webpage but that ended up a door stop so I now stick to the yeast.
I was surprised at how well this turned out. I made the dough into half a dozen rolls, just plopping onto a baking tray, took about 25 minutes. I used sunflower seeds instead of pepitas, because that was all I had, and it added quite a nutty flavour, so will definitely try with pepitas next time. Otherwise super easy and made with ingredients that are already lying around at home!
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