Ingredients
Ingredients
- 350g Gluten free plain flour
- 15g xanthan gum
- 3 heaped teaspoons Gluten Free Baking Powder
- 1 teaspoon salt
- 1/2 heaped tablespoon honey
- 4 teaspoons Dry active yeast
- 230g Milk of choice, (Non-dairy will work just as well)
- 100g Hot water from the tap (not boiling)
- 2 xl eggs
- 30g olive oil
- 2 teaspoons apple cider vinegar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
This dough can be used to make 12 Naan bread, 12 soft n fluffy Dinner Rolls, 6-8 standard sized Bread Rolls or a small-medium sized Loaf of Bread.
Simply make the dough, choose what you want to make and skip to the relevant heading below for the next steps...!!
Step One - Making the Basic bread dough;
1. Preheat the oven to 170 degrees (160 degrees fan forced).
2. Activate the yeast by adding yeast, honey, milk and hot water to mixing bowl and mix 2 mins 30 secs / speed 2.
3. While yeast is activating, place a bowl on top, set scales to zero and weigh the GF Plain flour, Xanthan gum, baking powder and salt. Set aside until yeast is done.
4. Add flour mix, eggs, vinegar and Olive oil. Mix 10 secs / speed 5-6 to combine then switch to dough setting and knead for 2 mins 30 secs.
5. Transfer to a greased bowl or Thermoserver with a wet spatula and using wet hands, shape the dough into a rough ball. Put the lid on the Thermoserver or cover bowl with plastic wrap and a tea towel; leave for 30 mins or until doubled in size.
****NOW CHOOSE YOUR OWN ADVENTURE!!
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Step Two - Making Naan bread;
6. Line a large flat baking tray or cookie sheet with baking paper then turn dough out onto a well floured surface, flour your hands and spatula then divide the dough into 12 even portions.
7. Flouring the surface regularly press or roll each one into an oval shape with floured hands to about 1/4 cm thick.
8. Place onto lined baking trays leaving a small space between and set aside to rise again for a minimum of 20-30 mins. NB: If flavouring your naan, you can top it at this point by brushing each one with olive oil before adding garlic or onion and/or cheese.
9. Place tray into the oven on the middle shelf for about 8 mins or until puffy and lightly browned and any cheese is bubbling and brown on top.
10. Serve immediately or cool on a wire rack and freeze flat in ziplock bags. Defrost as needed.
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Step Three - Making bread rolls or dinner rolls;
6. Line a large flat baking tray or cookie sheet with baking paper then turn dough out onto a well floured surface, flour your hands and spatula then divide the dough into 6 or 8 pieces for normal sized rolls and 12 pieces for dinner rolls.
7. Working quickly and gently so as not to remove too much air or over-work the dough, knead each piece 2-3 times to make it into a round roll with a smooth surface on one side; don't worry about it if there are little 'fold' marks underneath, that will sort itself out during cooking.
8. Cluster the rolls a bit closer together On the tray, brush with milk or water and allow to rise for another 30 mins. You can top the rolls with anything you like at this point if desired; sesame seeds, herbs, garlic, onion, bacon, cheese or any combination.
9. Place tray into the oven on the middle shelf for about 8 mins or until puffy and lightly browned and any cheese is bubbling and brown on top.
10. Serve immediately or cool on a wire rack and store in a ziplock bag in the freezer. Defrost as needed.
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Step Four - Making a loaf of bread;
6. Grease a small loaf pan rather than lining it then turn dough out onto a well floured surface and flour your hands.
7. Working quickly and gently so as not to remove too much air or over-work the dough, knead it gently into a loaf shape that will fit your tin.
8. Put the loaf into the greased tin, brush with milk or water and allow to rise for another 30 mins. You can top the bread with anything you like at this point if desired; sesame seeds, herbs, garlic, onion, bacon, cheese or any combination.
9. Place tray into the oven on the middle shelf for about 20 mins or until the loaf is lightly browned and sounds hollow when tapped on the bottom.
10. Cool in the tin for about 5-10 minutes and then on a wire rack until its cooled completely. Slice the bread as desired and store the sliced bread in a large ziplock bag in the fridge or freezer.
Defrost as needed or toast from frozen.
Method
Tip
This is a sticky dough, and its meant to be to get the awesome results in the picture, use wet hands to shape before the first rise and well floured hands and surfaces for the rest.
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
Hello
how long does it take for yeast to activate should it foam up?
Thanks, worked well. Needed a bit longer time to cook for the rolls. Will make these again.
Tried others but keep coming back to this one, it's great every time
I make a double batch of these a week... One lot of Naan that is served with curries or soups and used as pizza bases and 1 batch is turned into bread rolls. I add chia seeds for a bit of extra crunch. Fantastic recipe.
Very nice, definitely going to be making more of these
My girlfriend used it for that and got rave reviews from her GF guests!
I tried to add a pic for you of how hers turned out but it wont take, if you message me privately with your email JRH then I can send you the pictures
Has anybody used this to make a pull-apart bread? I love the pull-apart bread in the EDC, and would like to make a gluten free version.
If anybody can help, it would be greatly appreciated.
Thanks, my naans were taking 15 minutes and my cheese and bacon rolls over 20 minutes but like I said they were delicious! Guess I just have a slow oven
Hi Nikisixx,
I dont think you are doing anything wrong at all, some ovens are just 'slow' even at the same temperature shown on others.
For example my oven is very hot and fast so I often only do six or seven minutes, my friends oven is not as hot and fast at the same temperature and takes eight mins but at my sisters their oven is slow and they can take up to 15-20 mins.
It will also differ between fan forced and not, whether your oven is gas/electric or even what shelf in the oven you use. For the latter, always use the middle shelf as thats where the heat is most stable.
As long as you have checked them and when they're cooked have worked out the right timing for your oven you will do fine
I've tried this recipe making cheese and bacon rolls and naan bread which have both been awesome but I have had to cook them both a lot longer than 8 minutes...am I doing something wrong?