THERMOMIX ® RECIPE
Ingredients
1 portion(s)
- 110 g organic brown rice
- 110 g basmati rice
- 140 g arrowroot/tapioca flour, (bought or pre-mill tapioca seeds in your TMX for 2 mins)
- 40 g dry chickpeas, (or use besan flour)
- 40 g mixed seeds (linseed & chia is what I used), (I use sunflower, linseed, pepitas, chia &/or sesame seeds)
- 2 tsp xanthan gum
- 2.5 tsp dried yeast
- 20 g raw sugar or rapadura sugar
- 400 g lukewarm water
- 30 g macadamia oil
- 80 g whole millet
- 1 tbsp apple cider vinegar
- 2 eggs, (I use XL free-range)
- 1 heaped tsp sea salt flakes
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6
47min
Preparation 7minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
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Recipe's preparation
Preheat oven to 180C
Grease & line a medium sized loaf pan with baking paper. Alternatively, grease a non-stick pan & sprinkle with extra sesame seeds.
Place brown rice, basmati rice & millet in clean, dry TM bowl & mill 2 minutes on speed 9 to make flour. Set aside in a separate bowl.
Place chickpeas in TM bowl & mill 2 minutes on speed 9.
(If you are milling tapioca seeds to flour, do so before the chickpeas & place in bowl with ground rice/millet)
Put all dry ingredients in the TM bowl & mix for 15 secs on speed 4.
Place water, oil, vinegar and eggs into the bowl and mix for 15 secs on speed 5-6.
Tip mixture into prepared tin, spread evenly with the spatula & let rise for 30mins in a warm position (I sit the tin on top of the stove to take advantage of the heat from the oven underneath).
Bake for 40mins or until the bottom sounds hollow when tapped. Remove from oven, allow to sit in tin for a minute before removing to a rack to cool.
Accessories you need
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Spatula TM5/TM6
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Tip
I usually make this GF bread for our cooking classes to rave reviews.
I follow the original recipe pretty closely, but have written this version with the ingredients & timings that I use. Those who know the original recipe or have the GF cookbook will see the main differences are that I mill the rice a bit longer & add an extra 1/2 tsp of yeast. I prefer the taste of chickpeas to buckwheat, so I've only ever used besan flour (milled fresh). I also love the sweet, nutty flavour of macadamia oil, so always use that over olive oil. Sometimes I use all the seeds I've mentioned, other times just a blend of say 3 different ones. I think the addition of chia seeds works well as not only are they uber-healthy, they also act as a binding agent to improve the texture.
I find it needs longer to rise than the original 15 minutes stated in the recipe, so I've said 30 mins here. Of course, that does depend on ambient temp & atmospheric conditions, so just look for the slight cracking & fluffy look to get the same texture I get.
You can prepare the dry ingredients for a few loaves ahead of time (sans yeast) & store in jars, ziploc bags or whatever other airtight storage option you use. When ready to make a loaf, put the dry-premix into the TM bowl with the yeast & mix on speed 4 for a few seconds to mix. Add wet ingredients & continue with recipe per normal. I have tried to mill double quantities of grains, but they didn't mill finely enough, so only do as much as the recipe states in each batch.
This stays fresh for a couple of days & is nice toasted. Slice & freeze if you want, but it never lasts long enough around here to do that
This recipe, although sticky, is still firm enough to make into rolls. Use the spatula to scoop roll-size blobs (size up to you) onto a baking sheet lined with baking paper. Use the edge of the spatula to smooth & shape the rolls. For an extra-smooth surface, dampen your fingers with a little water & smooth over the rolls. Sprinkle with seeds if desired. Cook until they sound hollow when tapped (time will depend on size).
Let me know how these tweaks work for you, especially if you've tried making this bread before
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
Add a commentGreat recipe! daughter has
Great recipe! daughter has been gluten free due to coeliac disease for 4.5 years now. This is my first loaf from scratch.Used avocado oil, and half/half chickpea and buckwheat flour, also milled the seeds - sesame, sunflower, pepita, chia and threw in some golden flaxmeal. And one sachet of yeast (7g).Tastes great and daughter loves it.
Fb: Thermo Amy + Gluten Free T
Is there something I could
Is there something I could substitute for the yeast? My poor Dad is intolerant to yeast and wheat and I'd love to bake this for him!
Hi rtmum - It turned out
Hi rtmum - It turned out perfectly (same as all the other times using eggs!). For each egg, just replace with 1T flaxseed/linseed mixed with 3T warm water (so double it for this recipe)! Yum!!
Melanie Sharp wrote: Made
Former Thermomix Consultant in Tas
rtmum - I discovered at the
rtmum - I discovered at the last moment I only had one egg instead of two, so I've replaced the other with 1T flaxseed/linseed mixed with 3T warm water to replace the other egg. I'll let you know how it turns out!
Made this bread and it turned
Made this bread and it turned out well, except a bit sticky inside when I sliced it and a yeasty taste.
can anyone tell me what I've done wrong.
I want to make this for a
I want to make this for a friend, her son is egg, nut, dairy & gluten free :O What can I replace the eggs with in this recipe????
Awesome
Awesome
Cooking from scratch www.arwensthermopics.com
Made this for a GF TM demo.
Made this for a GF TM demo. The girl loved it.. Even tried some myself and think I will make again!! Not GF myself but it was tasty
Wow fantastic. Thanks heaps
Wow fantastic. Thanks heaps best bread ever.
Great recipe. Made for
Great recipe. Made for customer who is allergic to apples. Replaced cidar with lemon juice. Still worked great. Cheers
Thank you so much for this
Thank you so much for this recipe Nyree. I've made it twice now and it's worked brilliantly. But like you, I had to use what I had on hand so I made a couple of tweaks too. I replaced the chickpeas and mixed seeds with 80g milled quinoa, and replaced the millet with sorghum flour but I followed the rest of your recipe to the letter and the result is delicious.
Add psyllium husk as a
Add psyllium husk as a natural replacement for xanthan gum, 1-1 ratio. Let it sit in the water while you are milling your flours. It is a perfect replacement, definitely always add the chia (10-20g). Without fail everytime, is such a beautiful bread with the tweaks.
Thermomix Consultant GC
Yes, as I mentioned earlier,
Yes, as I mentioned earlier, it is more of a pourable consistency rather than dough-like. How did it turn out? I find getting the cooked texture right depends a lot on letting it rise longer than the original recipe (in the GF cookbook, and now in the new EDC) states.When I make rolls, I scoop big spoonfuls of batter onto a lined baking tray then smooth them off with a silicon spatula. I get about 10-12 rolls per batch, depending on how big I make them.
I stuffed up when I was making rolls the other night. I had them all shaped & sprinkled with sesame seeds when I realised I'd forgotten the tapioca (arrowroot) flour. They actually looked OK, just a little stickier than usual, but the unopened packet of flour was the give-away I scraped everything back in the jug & mixed through the flour. They still turned out fine.
I use the gum AND chia seeds in my bread, but I know not everyone likes using gums. Maybe the chia itself does not quite bind enough?
Former Thermomix Consultant in Tas
I just made this using the
I just made this using the chia seeds instead of the xanthum gum as well and it is really slopping - I can pour it! Def couldn't make rolls out of it. Hoping that the cooked version is still going to be ok...
Thank you for your help. I
Thank you for your help. I will definitely make it again and try it without the tin or as bread rolls and see if I have more luck. I've only made a couple of GF breads so far and they were all a bit the same - didn't rise much and were quite heavy but were edilble. This was my first in the Thermomix. I will persevere!! Thank you.
www.facebook.com/mylittlemod
Hmmm, maybe the oven is a
Hmmm, maybe the oven is a contibuting factor? The only things that differ from the original recipe (which can be found in the Gluten Free cookbook) is some extra yeast, longer milling time for grains & longer rising time before cooking. The dough does not rise as much as regular flour due to the lack of gluten (therefore less elastic structure to hold the CO2 gas released by the yeast), but it should look sort of "fluffy" & cracked on top before it goes in the oven. With any bread, atmospheric moisture & temperature can make a difference to the end result. I have had some batches that have been a bit sticky when cutting, particularly when warm. The stickiness does reduce on cooling. One thing you can try is to take the bread out of the tin at the end of the baking time, flipping it over & cooking for a few more minutes bottom-side up. You may need to tweak your oven temp, too. Hopefully it will work for you next time
Former Thermomix Consultant in Tas
Hi, I just made your recipe
Hi, I just made your recipe today! I only received my Thermomix yesterday and my consultant suggested this recipe as I was after a GF bread for my daughter. I have had a few issues and would really appreciate your advice.
Regular pizza dough etc I have made in the past doubles in size. This barely altered in size over the 30 minutes sitting on top of a warm oven and I left it a little while longer with no change. Is that typical for GF bread or should it rise a lot more?
I baked it for 40 minutes, it was golden outside and sounded hollow but when I cut into it, it was fairly dense on the bottom and quite moist. I popped it back in the oven for a little while longer but no change.
I have had a few issues with my older oven and cakes etc needing to be baked for longer. I am wondering if I made an error somewhere in the recipe that meant it didn't rise enough or it's my oven ... or maybe me!
Any suggestions as to what I may have done wrong?
PS It's still quite warm - maybe I should be leaving it alone until it's completely cooled?
www.facebook.com/mylittlemod
Absolutely nothing,
Absolutely nothing, deltebeur. GF bread is always more like a batter, but the texture is great when cooked.
Former Thermomix Consultant in Tas
(No subject)
Thermomix Consultant GC
( I just made this batter in
I just made this batter in the thermomix then. I swapped the xantham gum for chia seeds as I read it does the same thing.
My mix isnt a dough at all its more like pancake batter, what have I done worng?
The original recipe says
The original recipe says besan or buckwheat flour. I find the buckwheat has a stronger taste than besan, but your tastebuds may prefer it? Otherwise, maybe a high protein seed like quinoa or try milling some dry beans like broadbeans or cannellini beans?
Former Thermomix Consultant in Tas
Hi, Do you have a suggestion
Hi,
Do you have a suggestion for a replacement for the besan? I recently made Cyndi's substitute flour and found the besan too strong. I only just received my thermomix and have ordered cyndi's gf book. I am keen to try this recipe in nxt few days.
Thanks in advance
Kedali
Very popular! Thanks for all
Very popular! Thanks for all the additional info. Very helpful :0)
Interesting swap! Xanthan
Interesting swap! Xanthan gum is used to give a gluten-like texture, but I'd never have thought to use psyllium. Great to hear it turned out well
Former Thermomix Consultant in Tas
Thanks for sharing this
Thanks for sharing this modified recipie Nyree. It turned out great. I just made a small change, swapped the xanthan gum for psyllium husk.
Thanks for posting ths tweak
Thanks for posting ths tweak Nyree. It's always good to see how others adapt recipes and will certainly be trying your suggestions next time I make this awesome gluten free bread.
I apologise for the millet &
I apologise for the millet & salt not being higher up the list of ingredients, I have tried moving them, but they never stay there when saving. The formatting of the text is all over the place too, so I hope you can work it all out!
Former Thermomix Consultant in Tas