Ingredients
Milling
- 200 g white rice
- 100 g brown rice
- 120 g Seed Tapioca (sago)
- 60 g flaxseed (linseeds)
What you add to the flours
- 15 g psyllium husks, (about 1/4 c)
- 15 g dried yeast, (1 rounded Tablespoon)
- 30 g sugar
- 2 eggs
- 45 g Rice Bran Oil
- 1 heaped teaspoon salt
- 400 g water, lukewarm
Accessories you need
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Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Mill white rice 20 seconds/speed 9-10 and set aside.
Mill brown rice and sago 30 sec/speed 9-10 and set aside with white rice flour.
Mill linseeds for 10 seconds/speed 9-10.
Return flours to ground seeds in bowl and mill for 10 seconds/speed 9-10.
Learn to “listen” for when the rattling of grains stops. You can always mill for longer (1 minute or more) if you want a finer flour.
Add psyllium husks, yeast, sugar, eggs, oil, salt and warm water to flours in bowl. Mix 15 seconds/speed 5 to form a runny batter. This will very quickly thicken, so tip into greased loaf tin ASAP. (Not to worry if it does thicken, it's just easier to get out of the TM when thin)
Set in a warm place to rise for 30-40 minutes (or until nearly doubled in size; may take longer on a cool day).
Bake in a hot oven (200ºC) for 40 minutes or until done.
Remove loaf from tin and cool on a wire rack.
- A delicious & healthy bread with a pleasing “crunch.”
Milling
The Batter!
Tip
You can use commercially pre-milled flours, if you prefer; my goal was to do as much as possible in the TM. Instead of sago, use arrowroot powder. OK to use your favourite oil instead of rice bran oil.
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
Love this recipe. Have been looking for a bread recipe that’s easy and tasty. Hubby is coeliac and raves about how good it tastes. Thanks for making my life easier
I'm new to the GF world and thought I'd try making my own bread. This was delicious and easy to make. Really great, will definitely be baking it again
This is my favourite of all the GF breads I've tried. Thanks for the recipe!
We really enjoyed this gluten free bread, thank you. It had a lovely flavour. I substituted 1 Tablespoon molasses for the sugar, only added 20g oil and used 150g each of white and brown rice.
Absolutely love this bread. Ive been making a few different gluten free ones for a while now but this one is definitely going to the top of the list. I added grated parmesan cheese to the top aswel. So nice and fluffy.
SO DELICIOUS! This will be a daily bake!
kP
Love this bread. Easy to make and delish to eat. Light and fluffy. Found easy to slice. Will definitely be making this again.
Have just made very nice bread and soft
This is the most amazing gluten free bread ever!!!! I eliminated the psyllium for a friend who is sensitive and on a FODMAP a diet. Perfect
Tasty but fell apart.
Made this once and it this tasted good at first but when sliced, the slices seemed to fall apart. Is this expected, or could there be something wrong with my particular loaf?
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