THERMOMIX ® RECIPE
Ingredients
0 portion(s)
Flour
- 70 g buckwheat kernals
- 80 g white quinoa or millet
- 60 g chia seeds
Dry Ingredients
- 170 g arrowroot or tapioca starch
- 1 tsp (heaped) instant yeast
- 1 tsp xanthum gum
- 1/2 tsp bicarb soda (baking soda)
- 1 tsp fine sea salt
Wet Ingredients
- 30 g macadamia oil, or olive oil
- 30 g raw honey or rice malt syrup
- 250 g water, at room temperature
Recipe's preparation
Place ingredients into mixing bowl and mill 1 min/speed 9. Scrape down sides of mixing bowl with spatula.
Add dry ingredients and mix 10 sec/speed 6.
Add wet ingredients and mix 10 sec/speed 6, or until dough comes together. (It will be a very thick, sticky dough)
If you like, you can sprinkle the loaf with a little water and use the back of a spoon to smooth the surface. Cover loosely with a plastic bag (so it doesn't touch the dough) and leave to rise for at least an hour, or until dough rises approx. 2cm. (It won't rise as high as gluten bread, but the texture will be lovely.)
Preheat oven to 170 degrees. Place bread in oven and cook for an hour, or until nicely browned. Turn out of bread tin and check underneath the loaf to make sure it's browned all over. If not, cook for another 5 to 10 minutes upside down, to brown underneath. Allow to cool on a rack before slicing.
Flour
Dough
Accessories you need
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Spatula TM5/TM6
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Tip
If you'd like to prepare the dough ahead to cook later, place the covered dough in the fridge and leave to rise for at least 3 hours, or even overnight. When ready to bake, uncover and place into cold oven and turn oven on to 170C. Bake for an hour or so, until loaf is browned all over. (Turn over to bake underneath if needed.)
I've been playing with different variations of gluten free breads for a while now, trying to figure out one that works well without eggs. I've finally found one! I got some ideas from different recipes, and after some tweaking I came up with this bread, which is made from ground up chia seeds, buckwheat and quinoa, along with tapioca or arrowroot starch and xanthum gum. It's simple, not too expensive, and tastes great! The texture isn't crumbly at all - the chia seeds and xanthum gum work really well to make it soft and pliable. I know someone's going to ask me if this can be made without yeast - I haven't tried that yet, but it may work with baking powder instead of yeast... If you try it, let me know how it goes. The secret to getting the texture right on this bread is to cook it for long enough that it's not still sticky inside. The crust will get quite brown - don't worry, it won't dry out. It needs to rise for an hour and cook for an hour, maybe even a little more. You can make two loaves at once by grinding the dry ingredients in two lots, removing the first lot to a bowl, and mixing the two loaves separately. The dough is very thick and sticky, so it's a bit too much to do two loaves at once. Because it's a moist bread, it lasts really well for a couple of days. Great for sandwiches, or toast. Add in a couple of handfuls of seeds towards the end of the kneading time if you want a seeded bread.
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 commentNice bread, I used buckwheat flour tricolour...
Nice bread, I used buckwheat flour tricolour quinoa and dry yeast sachet with bread improver, macadamia oil and rice malt syrup. It rose well and tastes good but still a bit small slices and a bit dense but I'm keen to give it another go with instant yeast.
Hi ...
Hi
I love this bread; I'm making my second batch today. But I just read that yeast is not gluten free, so I'm wondering what else we could use to make this totally gluten free?? Look forward to your ideas - I'm very new to gluten free things Thanks, Jo
I absolutely love this bread but have just found...
I absolutely love this bread but have just found out that I can no longer have buckwheat...I am gutted...Jo is there anything else I can substitute with? thank you x
This recipe has made my life a whole lot easier....
This recipe has made my life a whole lot easier. Finally a bread that all 3 kids will eat. Smells amazing and actually tastes great. No more cakey loaves full of egg necessary! 😅
SusiK: yes!
SusiK: yes!
I Love this bread! It holds together really well...
I Love this bread! It holds together really well and isn’t crumbly at all! I only wish the loaf was larger. Don’t substitute buckwheat flour for buckwheat groats - it doesn’t work, you will end up with a brick. I’ve made this recipe a lot and skipping the Xantham Gum doesn’t make much difference (my toddler now can’t have corn either so can’t use Xantham gum anymore).
Also it tastes a lot nicer if you use millet not quinoa. It might depend on what quinoa you buy but ours definitely leaves a bitter aftertaste, millet is a much milder flavour.
Hi there, can I use the same method for a TM 5?
Hi there, can I use the same method for a TM 5?
Yeast free works too! Replace with equal parts...
Yeast free works too! Replace with equal parts baking powder. Quite a dense bread with a distinct taste but very healthy and I like that it is egg free. I double the recipe and bake as 1 big loaf just on the baking tray for 2 hours, thanks to a friend in the Quirky fb group
I've made this twice now and
I've made this twice now and it's worked well for me both times, once proving overnight and once just for one hour and then cooking right away. I did it for my husband's benefit but I am the one that loves to eat it - it's much nicer than "normal" shop-bought bread! I coulnd't find xantham gum but that doesn't seem to matter overall. Thank you for sharing this recipe and the results of your experimentation.
Has anyone doubled the recipe
Has anyone doubled the recipe to make 2 loaves?
I made mine yeast free and
I made mine yeast free and even though after 2 hours of proving it had barely reason this didn't effect how nice it tasted.
A great recipe I will be using again, thank-you.
tried this recipe twice and
tried this recipe twice and had both times a failure? Not sure what went wrong but did not work for me?
Just wondering what type of
Just wondering what type of buckwheat to use for this recipe? Raw or toasted/roasted? I only have the roasted at home that i'd like to use up so wondering if it would work? Also, I usually rinse my quinoa before cooking it to remove the bitter taste. I assume you can't do that for this recipe. Does that mean the bread has a bitter taste?
Thanks!
Delicious and moist. Thanks
Delicious and moist.
Thanks
Soooo good! Even my dad loved
Soooo good! Even my dad loved it and he usually teases me about all these healthy alternatives
I used millet instead of quinoa as I've run out of quinoa but will try that next time.
Jasmina
By far the best gf bread I've
By far the best gf bread I've tried so far. Kids liked it too. Will be making again!
Love the smell of this
Love the smell of this cooking! Thanks Jo
Funny because mine was a bit
Funny because mine was a bit of a disaster today - a big sticky mess that didn't rise much either. And I used buckwheat flour instead of milking the kernels as well. Maybe that was the problem.
I've only had my Thermomix
I've only had my Thermomix for 5 days...made this bread today and I'm thrilled with it!! Without a doubt it's the BEST GF bread I've ever had. Even my hubby gave it the thumbs up lol I'll be making this often. Up til now I've avoided bread as just about all the GF variations I've tried have been very mediocre. Thanks so much for sharing your recipe Jo
Love this recipe! Can I join
Love this recipe! Can I join 2 batches of the recipe together to make 1 larger loaf?
Love this bread. Have made
Love this bread. Have made it half a dozen times and will continue to make as our every day bread!!!!!
so easy, so filling, yum
so easy, so filling, yum
Do you think this would work
Do you think this would work as a focaccia as well?
Made it as a loaf last night. Didn't rise much at all, but a nice, spongy texture in the middle. I only had red quinoa and black chia seeds so it's a lot darker but tastes amazing
This is a disaster! Sticky
This is a disaster! Sticky dough is an understatement. Took me ten minutes to get it out of the bowl. It doesn't rise and is like a brick when cooked. I have made it twice with the same results. Can't imagine what I am doing wrong as I am following the recipe except I use buckwheat flour instead of milling the kernels.
This works really well. Kids
This works really well. Kids enjoy it and keeps for a few days too.
I buy mine from a bulk health
I buy mine from a bulk health food store, but you can get from Coles now in their 'gluten free' aisle.
Sorry this was meant to be an answer for someone's question 'Where do I get Xantham Gum from?'
Would never buy GF bread from Coles haha
Totally my favourite gluten
Totally my favourite gluten free bread!
Thanks
Worked well And still nice
Worked well And still nice and fresh a few days later. Little one polished it in the lunchbox
only thing I used dark chia which gives the bread a much darker colour altogether.
thank you Jo loving all your recipe ideas!
would this still work if you
would this still work if you didnt add chia seeds? Maybe using pepita seeds instead? I am trying to make a bread loaf for a friend who has very special dietary needs. Thanks
where do I get xantham gum
where do I get xantham gum from??
Wow! I didn't imagine finding
Wow! I didn't imagine finding a bread to suit my nutritional quirks! I will be trying out this recipe ASAP, but first I have to find some xantham gum. Can I substitute the oil for a non-nut base? Thanks!
Do you think it would work
Do you think it would work without the xantham gum?
Awesome! Thanks Jo! I will
Awesome! Thanks Jo! I will hopefully try this out tomorrow. Will let you know how I go.
K
Oh dear, hasn't seen that!
Oh dear, hasn't seen that! Someone else posted it for me and I didn't check - will fix it. This step is missed out -
"If you like you can sprinkle the loaf with a little water, using the back of a spoon to smooth the surface. Cover loosely with a plastic bag (so it doesn't touch the dough) and leave to rise for an hour in a warm spot."
Hope that helps, Jo
Blogger at www.quirkycooking.com.au
Author of the Quirky Cooking cookbook
FB: Quirky Cooking
Hi, I am super keen to try
Hi, I am super keen to try this recipe out. It suits my kids food issues perfectly. The instructions in step 6 and 7 are repeated, are the instructions in step 7 meant to indictate a rising time for the bread? Thanks so much for sharing this, Kerryn.