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1 Clone of Gluten Free Rice Bread

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Clone of Gluten Free Rice Bread

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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

hot cross loaf/bun mix

  • 100 grams currants or sultanas
  • 70 grams dry cranberries
  • 2.5 teaspoon mixed spice
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Recipe's preparation

    Milling

  1. Mill white rice 20 seconds/speed 9-10 and set aside.

  2. Mill brown rice and sago 30 sec/speed 9-10 and set aside with white rice flour.

  3. Mill linseeds for 10 seconds/speed 9-10.

  4. 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.

    5. The Batter!

  5. Add psyllium husks, yeast, sugar, eggs, oil, salt and warm water to flours in bowl.

    For HOt cross loaf add extra ingredients now and 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)

    Make cross mixture with 1/4 cup rice flour and 3-4 tablespoons of water.

    Pipe on top of loaf.

    May make into buns but I have not done this as yet..

     

  6. Set in a warm place to rise for 30-40 minutes (or until nearly doubled in size; may take longer on a cool day).

  7. Bake in a hot oven (200ºC) for 40 minutes or until done.

  8. Remove loaf from tin and cool on a wire rack.

    - A delicious & healthy bread with a pleasing “crunch.”

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Accessories you need

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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.

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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  • HI The only thing I can think

    Submitted by Maryanne Skitt on 3. February 2015 - 17:02.

    HI

    The only thing I can think of is the yeast... tablespoon not teaspoon... so that is 4 teaspoons... and sometimes yeast can  vary according to brand. Also the eggs. try different eggs and  at room temperature. 

     

     

    Maryanne


    New Town


    Hobart Tasmania


    ph 0419782949

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  • Mine wont rise..have made it

    Submitted by Tellem on 3. February 2015 - 15:53.

    Mine wont rise..have made it twice and still dont even get double the rise..any ideas what I'm doing wrong? All ingredients  are less than a month old so assuming thats not the problem.

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  • An excellent recipe!  So far,

    Submitted by Finefoodgirl on 23. August 2014 - 10:24.

    An excellent recipe!  So far, we haven't been that successful making bread but this was a winner.  Made it for a friend who is coeliac but we will be making it for ourselves now, just for the texture.  As my friend said, it's a good bread for both savoury and sweet. 

    I couldn't get any sago to mill and forgot to buy the linseeds so I used 180 grams of tapioca flour.  Worked a treat. 

    Thanx, Maryanne Skitt. 

    Fine Food Girl

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  • I have only just gone GF and

    Submitted by katiemai on 27. April 2014 - 19:24.

    I have only just gone GF and still learning heaps but just made thisbread but let it rise and bake in my bread maker. yummy.

     

    also put it in muffin tray last time and had sort of bread rolls. tmrc_emoticons.)

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  • actually I moslty use olive

    Submitted by Maryanne Skitt on 27. January 2014 - 08:54.

    actually I moslty use olive oil so yep that is perfectly ok. tmrc_emoticons.)

    Maryanne


    New Town


    Hobart Tasmania


    ph 0419782949

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  • I'm not keen on Rice bran

    Submitted by JMRainbow on 25. January 2014 - 20:16.

    I'm not keen on Rice bran oil. Would EVOO be suitable? 

     

    Thanks in advance.

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  • am thinking of baking this

    Submitted by Jessie36 on 7. April 2013 - 14:50.

    tmrc_emoticons.) am thinking of baking this bread, have you tried using quinoa flour with the brown rice?

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  • Have you tried the other

    Submitted by Jessie36 on 7. April 2013 - 14:46.

    Have you tried the other gluten free breads, they taste like cardboard, even our swans are not keen on it.

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