Ingredients
Yeast Starter
- 1 tablespoon honey
- 240g hot water, (Hot tap water that you can comfortably put your hand under)
- 3.5 level teaspoons activated dry yeast
Main Dough Ingredients
- 350g Gluten free self raising flour, (I used Woolworth Free from)
- 1.5 teaspoons apple cider vinegar
- 60g garlic infused olive oil, (Normal olive oil is fine)
- 2 large eggs, (70g if possible)
- 2 heaped teaspoons xantham gum
- 2 heaped teaspoons Gluten Free Baking Powder
- 1 level teaspoon Chicken Salt, (Normal salt is fine)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
Toppings
- 3 Rashers of Bacon, (Diced)
- 1 teaspoon Fresh chive paste, (Chopped fresh would be fine too)
- 1/2 red capsicum, (Chopped)
- spring onion, (Chopped finely as desired)
- 1 egg
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place honey, hot water and yeast in TM bowl. Mix for 10 sec/sp3
2. Set timer for 7min/40C/
"Gentle stir setting" to activate yeast. At end of cycle, yeast should froth up and cover the lower blades. Dough prep can begin whilst this step is completing. 3. In small bowl, crack eggs, weigh oil and add apple cider vinegar. Set aside
4. Once yeast is activated, add baking powder, xantham gum, salt, garlic powder, onion powder, egg mixture and gf flour to TM bowl. Mix for 7sec/sp6. Scrape sides. If too sticky, add a bit more flour and mix for a further 3sec/sp6
5. Select dough setting. Knead for 2min 30sec.
6. On a gf floured surface, turn TM bowl and release blades. This will bring all the dough mixture out at once, not wasting a bit.
7. Gently hand knead for a few seconds so dough isnt sticky. Separate into two balls and leave to prove, covered in a lightly oiled bread tin for 20 min in warm place.
8. During this time, prepare desired toppings and combine in small bowl. Mix egg separately to brush the top of pull apart before baking in oven. Preheat oven to 180C
9. Once dough has puffed up, gently knead in 1/3 of the topping mixture into each ball of dough.
10. Divide dough into 5cm wide balls and line them along the base of the bread tin. Make sure they aren't too tightly packed in as it may cause it to be dense.
11. Let rest in warm place for 15min. It should puff up again.
12. Brush with egg mixture and top with remaining 1/3 toppings.
13. Cook for approximately 20 min or until golden brown.
14. Enjoy this amazing pull apart! Even my non gf husband demolished it!
Yeast Preparation
Dough preparation
Tip
*Toppings can be adapted however you like. I chose these because I had them in the fridge. Cheese would compliment this recipe perfectly.
*This recipe is testament to the fact that Gluten free doesn't mean flavour free!
ENJOY WARM!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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 turned out fantastic! I know use it as a bread recipe and have made rolls too!!!!!!
It is delicious! Made it for my coeliac husband but I enjoyed it too! I used basil paste and some other pizza type fillings in it too. My yeast wasn't great but it did the job.
This kept beautifully too. I wrapped it in cling wrap and put it in the fridge. Microwaved for 20 seconds and was perfectly fluffy 3 days later.
1/3 in each dough ball and 1/3 sprinkled on top before baking
Jess this sounds great. I have a number of different sized bread tins, what was the size of the one you used?
What do you do with the other 1/3 topping?