Preparation time
0min
Total time
0min
Portion
1
portion(s)
Level
medium
Ingredients
Gluten Free Vegan Cob Loaf
- 540 grams water, warm
- 2.5 teaspoon dry yeast
- 1 teaspoon Maple syrup, (or organic cane sugar)
- 2 tablespoon olive oil
- 2 tablespoon Maple syrup
- 1/3 cup, chia seeds, Ground
- 1/3 cup, psyllium husk
- 3 cups, Gluten Free plain flour
- 1 teaspoon salt
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Place chia seeds in TM bowl and pulse for 1 second. Repeat.
2. Remove Chia seeds and place in a bowl with the psyllium husk. Put to the side.
3. Place the water, maple syrup, oil and yeast in TM bow and mix for 10 seconds speed 1.5. Allow to sit for 10 minutes whilst the yeast activates.
4. Add the chia seeds, psyllium husk, olive oil and maple syrup into the yeast mixture. Mix on speed 2 for 10 seconds. Allow to sit for NO MORE than 2-3 minutes for the chia and psyllium to release their gelatinous substances. Then repeat mixing on speed 2.5 for 5 seconds.
5. Add the gluten free flour, 1 cup at a time along with the salt to the TM bowl. Mix on speed 2 for 10 seconds or until the flour is mixed in.
6. Repeat step 5 with the second cup of GF flour. Check consistency of bread, it needs to be slghtly sticky but hold together. Add small amounts of the final cup until this texture is achieved.
7. Remove dough onto a floured surface, mould into a ball and place in a lightly oiled bowl for 1 hour, or until roughly doubled in size.
8. Preheat oven to 180 degrees, place pizza stone into the cool oven and allow to heat up, and place a bowl of water in the bottom of the oven.
9. Punch down the dough and turn out onto a lightly floured wooden board or dough mat. Knead the dough for about a minute and then form into a ball.
10. Place on a piece of parchment paper, cut a shallow 'tic-tac-toe' pattern on the top. Drizzle with olive oil and sprinkle with poppy seeds and/or sesame seeds. Set aside and let rise for about 30 minutes in a warm spot.
11. Remove hot pizza stone from oven and carefully lift the baking paper with the risen loaf and place it onto the stone. Place in the oven and bake for about 40 minutes.
12. Remove from the oven and let cool for 30-60 minutes before cutting it. The original recipe suggests that the bread will be very gummy hot out of the oven, however I believe this is due to the flours the original poster usesas I've not had this isssue. But if you do, then I'd suggest to leave until cooled down.
Original recipe and full source : http://86lemons.com/wp-content/uploads/2013/02/GFVHomemadeBread.pdf
Thermomix Model
-
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.
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Comments
This turned out perfect. Followed recipe exactly. Froze for a few days before I needed it then warmed in oven prior to use. Delicious soft and tasty bread.
Lovely bread, Thanks for the recipe.
Shame the family nearly ate it all at dinner!
I didn't have enough Chia seeds, so I combined it with flax seeds.
Plus I put 1 & 1/2 tsp of Xanthan gum in too.
Easy and delicious
This is fabulous. The best GF and vegan bread I have eaten in 10 years! I used ground flaxseed instead of psyllium husks as that is what I had available and worked well still. I found it very easy and simple ingredients, and I am not much of a baker so I will be adding this to my favourites.
Great bread, used for cob dipping bread with French onion dip. Even non gfers enjoyed
is it degrees
Fahrenheit or Celsius
I am not vegan myself but stumbled upon this recipe as it was gluten free. It was similar to making a regular bread with the resting etc and took a bit of time but I am happy to report the effort was worth it and it makes fabulous toast with a delicious crust. I noticed on the recipe it says to add olive oil twice in both steps 3 & 4 so I added it at step 3 and it turned out fine. I also used more than 3 cups of gluten free flour and in hindsight it could have done with a bit more. It makes a very big cob which I sliced up and put in the freezer. I also used chickpea flour instead of Psyllium husk as I did not have any and it turned out great. Maybe give it a bit longer in the oven too.
Looks great! Which brand/type GF flour do you use?
FionaCardillo:so sorry Fiona I haven't been on RC for a while and hadn't been alerted to your comment, step 11 should have said 'remove hot pizza stone' from the oven!
I'd like to try this but I'm confused about the 'hot pizza stove' mentioned in step 11. Can the original poster comment?